Country Stuffing with Garlic Infused Smoked Tenderloin
Recipe created by Chef Alex of Pugsley's Creative Catering as seen on stage at the 2017 West Coast Christmas Show
Ingredients
- 8 cups assorted bread cut into 1.5” cubes (more variety the better: white, cheese, herb, seeded, multigrain, bagels, croissants, etc.)
- 2 cups bacon chopped to 1” pieces
- 1 cup onions chopped
- 1 cup mushrooms chopped
- 2 cloves garlic chopped
- ½ cup carrots chopped
- ½ cup celery chopped
- salt and pepper to taste
- 1 tsp smoked paprika optional
- ½ Tbsp poultry seasoning divided - half for pan, half for bread cubes
- 2 cups turkey stock can be substituted with chicken stock
- ½ cup Johnston’s Garlic Infused Smoked Tenderloin chopped
- ¼ cup chopped walnuts optional
- ¼ cup dried cranberries optional
Instructions
- Preheat oven to 350°F
- Combine bread cubes in a large mixing bowl
- In a frying pan, over medium high heat, sauté bacon, onions, mushrooms and garlic. Cook until caramelized
- Add carrots, celery, salt, pepper, smoked paprika, and half poultry seasoning to the pan. Sauté until combined. Add other half of poultry seasoning to bread cubs and mix
- Add turkey/chicken stock to pan and continue to cook until liquid is reduce by 1/3
- Stir in walnuts and cranberries then add entire mixture to bread cubes
- Fold in mixture. Do not stir as this will start to make a paste or make it mushy.
- Transfer to heat proof serving bowl and cook in oven to an internal temperature of 165°F.
Notes
Tip #1: Stuffing can be made a day before, cooled on a cookie sheet and placed (covered) in the fridge. Tip #2: If this recipe is used as stuffing inside the turkey, make sure internal temperature reaches 185°F
