"All the Good Stuff" Northwest Celebration Turkey Stuffing
Serves: 6 to 8
Whole grain bread combined with bright apples, fresh herbs, nuts, seeds and even leafy greens make it practically a meal in itself. Gently fold in a few beaten eggs before baking and it becomes a savory bread pudding you can serve all winter long!
- 1 loaf (about 1 pound) day-old whole wheat bread, cut or torn into chunks (I love using Mille Grane from The Essential Baking Company) Add to list
- 4 tablespoons butter Add to list
- 1 cup chopped onion Add to list
- 1 cup chopped celery Add to list
- 1 large apple, cored and chopped Add to list
- 1 tablespoon chopped fresh sage Add to list
- 1 tablespoon chopped fresh rosemary Add to list
- 1/4 cup chopped parsley Add to list
- 1 cup chopped fresh kale or chard Add to list
- 8 ounces PCC Italian sausage (chicken or turkey), cooked Add to list
- 1/4 cup chopped hazelnuts (toasted or raw) Add to list
- 2 tablespoons sunflower seeds (toasted or raw) Add to list
- 2 tablespoons pumpkin seeds (toasted or raw) Add to list
- 1/3 cup dried cranberries Add to list
- 3/4 cup to 1 cup hot chicken or turkey broth (Make your own homemade stock) Add to list
- Salt and pepper, to taste Add to list
Preheat oven to 375° F.
Scatter bread chunks on a baking sheet and place in the oven to toast, about 5 minutes.
In a large sauté pan, melt butter over medium heat and cook onions, celery, apples, sage, rosemary and parsley for 3 to 4 minutes or until the onions become tender.
Place toasted bread chunks in a large bowl and top with kale or chard. Pour hot onion mixture over the greens and add sausage, hazelnuts, sunflower seeds, pumpkin seeds and cranberries and toss to blend. Add enough of broth to moisten well. Season with salt and pepper.
Spoon stuffing into a well-buttered 9-inch square casserole dish and bake for 30 minutes or until the stuffing is sizzling and golden on top.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 17, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.