Monday, November 23, 2009

Italian-Style Stuffing

This recipe is enough to stuff a 14-18 lb. turkey, cut recipe down to 2/3 to stuff a roasting chicken (5-6 lbs.)

4 lbs. ground pork
4-5 C. chicken broth or stock
2 large bell peppers (any variety), finely chopped
1 apple, peeled and finely chopped
1 lb. mushrooms (any variety), chopped
1 C. carrot, shredded
2 T. fennel
2 T. basil
1 T. oregano
1 T. poultry seasoning
1 tsp. chili powder
1 C. dried fruit, any, chopped (golden raisins are my favorite here)
2-3 cloves garlic, minced
1 medium onion, finely diced
12-14 C. bread, any variety, cubed
1 C. parmesan

In a large, deep skillet, add ground meat, veggies, and seasonings. Cook over medium heat, until chicken is cooked through and veggies are tender. Add bread, apple, and chopped dried fruit, toss together to combine. Add in chicken stock, 1 C. at a time, until stuffing reaches your desired consistency. Toss with parmesan.

Put stuffing into your turkey (or chicken), or into an oven-safe casserole.
Roast until poultry is fully cooked, or roast stuffing separately at 350 for 1 hour. Stuffing is done when heated through and top is lightly crispy.

Yields = 14-16 servings

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