Empty My Fridge
DELICIOUS CORN BREAD STUFFING | Chef Jean-Pierre
Ingredients
- Olive oil
- Ground turkey2 lb
- Carrot1 ½ cups
- Celery1 ½ cups
- Ham · diced1 cup
- Sage · chopped½ cups
- Garlic · chopped2 tbsp
- Spinach · chopped2 cups
- About 1 ½ pounds Cornbread crumbled
- Walnut · chopped½ cups
- Cherry · dried½ cups
- Cranberry · dried½ cups
- Dried apricot½ cups
- Apple1
- Buttermilk¾ cups
- Hot sauce1 dash
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a sauté pan. Add the turkey and cook until golden brown, about 10 minutes. Add the garlic and spinach, cook for a couple of minutes, then remove and set aside.
- In another pan, heat more olive oil and cook the onion until golden brown. Add the celery, carrot, ham and sage, cover, and cook for about 10 minutes until the vegetables are tender.
- In a large bowl, combine the cornbread, walnuts, cherries, cranberries, apricot and Granny Smith apple. Add the turkey and all the vegetables and mix well.
- Add the buttermilk, then season with salt, pepper and hot sauce.
- Transfer to a buttered lasagna dish and press down so the dish is full. Bake for about 45 minutes, until golden brown at the sides and corners.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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