Turkey & Apple Rosemary Stuffing
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
60 mins
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Total time
90 mins
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Ingredients
¾ loaf Kinnikinnick Whole Grain Bread - cut into ½ inch cubes (378 g)
¾ loaf Kinnikinnick White Bread - cut into ½ inch cubes (340 g)
2 tbsp butter (30 g)
1 medium red onion - diced (110 g)
6 turkey sausages - casing removed/chopped (gluten-free) (525 g)
2 celery sticks - chopped (8 g)
2 medium apples - cored/chopped/leave peel on (440 g)
2 cloves garlic - diced (6 g)
¼ cup fresh parsley - chopped (15 g)
2 sprigs sage - chopped (1 g)
2 sprigs rosemary - stems removed/chopped (4 g)
1 tsp salt (5 g)
1 tsp pepper (2 g)
¾ cup chicken stock (gluten-free) (180 g)
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Directions
Stuffing
- In a large skillet cook turkey sausage. Remove sausage and set aside.
- Using the same skillet, melt butter over medium heat.
- Sauté onions, celery, garlic, salt and pepper until golden (approx. 5 - 7 minutes).
- Add apples and cooked turkey sausage, sauté for 3 - 5 minutes over medium-low heat. Set aside.
- In a large bowl, toss together cubed Kinnikinnick bread, herbs and apple sausage mixture. Mix until combined.
- Moisten stuffing with chicken stock prior to stuffing bird or baking in a roaster pan.
Cooking in Turkey
- Pat turkey dry inside and out. Stuff both cavities.
- Skewer cavities closed, tie legs together and tuck wings under back.
- Place in roasting pan breast-side up.
- Follow cooking directions based on the weight of your bird to an internal temperature of 165°F (74°C).
Cooking in Roaster
- Place in a casserole dish and moisten with chicken stock.
- Bake covered for 35 - 40 minutes at 400°F (204°C). For a crispier finish uncover for the last 5 minutes.
Tips & Variations
- Stuffing can be prepped and stored in the refrigerator up to 24 hours ahead.
- Hold back chicken stock until just prior to stuffing the bird or baking in a casserole dish.
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