Developed using Cardamom & Cloves’ amazing Turkey Seasoning – these three stuffings can be used in more than just poultry! Try stuffing sweet and spicy peppers, tomatoes or summer squash, or as a filling in a stuffed pork loin or chicken breast. Even fantastic baked on their own and served as a side dish.
Bacon Apple Stuffing with Chestnuts Stuffing
8 slices of bacon, chopped
2 TBSP butter, melted
3 onions, diced
3 celery stalks, diced
Salt and Pepper
2 TBSP C&C Turkey Seasoning
8 cups cubed day-old Italian bread or French bread
2 1/2 cups prepared chestnuts, quartered
2 cups apples, cored and diced (peeling optional)
2 cups sodium-reduced chicken stock
In large skillet, fry bacon over medium-high heat until crisp. Using slotted spoon, transfer to paper towel to drain. Transfer to large bowl.
Drain fat from pan and wipe out. Heat butter over medium heat; fry onions, celery, C&C Turkey Seasoning, salt and pepper to taste, stirring often, until very soft, about 25 minutes. Add to bacon.
Add bread, chestnuts and apples to bowl; drizzle with stock, tossing to combine.
Stuff in turkey and cook according to turkey directions. Or spread in greased 13 x 9 inch glass baking dish; cover with foil. Bake in 375°F oven for 40 minutes. Uncover and bake until golden and crisp, about 30 minutes.
Sausage and Cranberry Stuffing
2 cups cubed rye bread
4 cups cubed white bread
2 cups whole wheat bread
1 pound ground sausage meat
1 medium chopped onion
2 TBSP C&C Turkey Seasoning
Salt and pepper
1 pear, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
3/4 cup turkey stock
4 TBSP melted butter
Preheat oven to 350 degrees. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, spice and season to taste with salt and pepper; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.
Onion Mushroom Stuffing
2 cups sweet onions, chopped
3 cups sliced mushrooms, various types
1/4 cup olive oil
1/4 cup butter, melted
1 cup chopped celery
8 cups stale or toasted sourdough bread, crumbled
1⁄4 cup fresh sage, chopped
1⁄4 cup fresh parsley, chopped
1 TBSP C&C Turkey Seasoning
Salt and pepper to taste
2 eggs, beaten
In a saucepan large enough to hold all the ingredients, heat oil and melt the butter. Cook onion and celery until softened but not brown (about 10 min).
Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft, remove from heat. Mix in the crumbled bread, toss well.
Add sage, parsley, Turkey Seasoning, salt and pepper. Add eggs and mix well. Bake in oven like Stuffing #1 or use it to stuff a turkey, pork loin or chicken and cook according to the directions for that item.