Stove Top “Turkey Stuffing” (Heidi)

Stove Top “Turkey Stuffing” (Heidi)

Postby gary » Sun May 26, 2013 11:46 am

Heidi’s Stove Top “Turkey Stuffing”

1/3 loaf rye bread (sourdough type) torn
1/3 loaf sprouted grain bread – torn
1 onion diced
few stalks celery diced
lots of diced cremini mushrooms
1 diced apple
1 small carrot grated
handful fresh (frozen) whole cranberries – sliced in 1/2
handful pecan or walnut pieces
2 tbsp butter melted
1 beaten egg
turkey broth cooked from giblets, strained and cooled
salt, pepper, poultry seasoning, and thyme to taste.

Saute veggies to sweat and brown slightly, season with salt and pepper, then let cool. Toss bread with veggies, pecans and fruit and spices. mix egg with about 1-1 and 1/2 cup turkey broth and pour over the bread mixture in very large bowl. Stir and mix until well moistened, using more broth if needed. Place in large buttered casserole that has a tight fitting lid. I don’t want the mix dripping wet, but clearly moist enough to stay together and be moist after baking.

I bake the dish, covered for about 45 minutes at 350. It usually has a slight crunch on the edges, but is still quite moist (like it was inside the turkey) overall. Great with a light layer of gravy!
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