TURKEY AND STUFFING CASSEROLE

BY: BETH FROM BUDGET BYTES

Turkey and Stuffing Casserole is a great alternative to cooking a whole bird. You can use bone-in turkey instead of the whole thing. Place the meat on top of a dish of stuffing and bake. The steam from the stuffing bakes into the turkey, while the drippings from the turkey add flavor and moisture to the stuffing. Plus, it’s done after only an hour and a half. This is a much easier way to prepare Christmas dinner.

 

Ingredients 

6 ounces bacon
1/2 bunch celery
2 medium apples
1 medium yellow onion
1/2 teaspoon minced garlic
1 teaspoon dried sage
1 teaspoon dried thyme
Salt and pepper to taste
1 large loaf French bread
1/2 bunch fresh parsley
1 teaspoon chicken base
1 cup hot water
2 tablespoons olive oil
6 pounds bone-in turkey pieces

Directions:

1. Cut the bacon into small pieces by cutting across the strips. Cook bacon in a large pot until crispy. While the bacon is cooking, wash and dice the celery, onion, and apples.
2. Add the onion, apples, celery, and garlic to the cooked bacon. Saute just until slightly softened (about 5 minutes). Turn off the heat and add the thyme, sage, freshly cracked pepper, and salt to taste.
3. Preheat the oven to 350 degrees F. If your bread is fresh, slice it and place it in the oven as it heats up to dry it out. Or, buy the bread a couple of days ahead of time and allow it to dry out or get stale on your countertop. Once the bread is dry, cut it into small cubes. Also wash and roughly chop the parsley. Add the cubed bread and parsley to the cooked vegetables and bacon. Stir until everything is well mixed.
4. Mix one teaspoon of chicken base with one cup of hot water. Pour this over the bread mixture and stir until everything is well coated. Transfer the stuffing mixture to a large 9 x 11 inch glass casserole dish.
5. Unwrap the turkey pieces and rub the skin with olive oil. Sprinkle generously with salt and freshly cracked pepper. Arrange the turkey pieces over the stuffing in the casserole dish. Place the whole dish in the oven and let roast, uncovered, for 1 1/2 hours. The turkey skin should be brown and crispy and the stuffing should be bubbling around the edges. Allow the casserole to rest for about 10 minutes before serving.

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