Bread Stuffing with Seasoned Ground Turkey 1 pound ground turkey 1 medium onion, peeled and cut into 1/4-inch dice 1 clove garlic, minced 1/4 cup butter 1 teaspoon crushed dried rosemary 1 teaspoon ground marjoram 1 cup chicken broth 6 cups soft bread cubes 1/2 cup chopped water chestnuts, drained 1 teaspoon salt 1/2 teaspoon ground black pepper - Brown ground turkey in a skillet until done; drain and set aside.
- In another skillet, sauté onion and garlic in butter until tender.
- Stir in rosemary and marjoram; continue cooking for 2 minutes.
- Stir in chicken broth and bring the mixture to a simmer.
- In a large bowl, combine bread cubes, chestnuts and the cooked ground turkey; toss until well-mixed.
- Pour the onion mixture on top, tossing to mix evenly. Season with salt and pepper.
- Use as a stuffing for poultry or spoon into a greased baking dish.
- Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot
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