Empty My Fridge
Delicious Corn Bread Stuffing
Ingredientes
- Olive oil
- Ground turkey2 lb
- Carrot1 ½ xícara
- Celery1 ½ xícara
- Ham · diced1 xícara
- Sálvia · chopped½ xícara
- Garlic · chopped2 colheres de sopa
- Spinach · chopped2 xícaras
- About 1 ½ pounds Cornbread crumbled
- Walnut · chopped½ xícara
- Cherry · dried½ xícara
- Cranberry · dried½ xícara
- Dried apricot½ xícara
- Apple1
- Buttermilk¾ xícara
- Hot sauce1 dash
Modo de preparo
- 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.
Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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