And the holiday recipes just keep on rollin out! Here is a simple stuffing recipe that I then used to make turkey enchiladas. We usually make Ina Garten’s Leek Bread Pudding recipe every year as our staple stuffing (yes, stuffing) go to. But that recipe is a little more complex, and I wanted a stuffing with a slightly different flavor. Well, the pumpernickel bread definitely delivered on that flavor punch! Try it out. It’s so easy!
Prep time: 5 minutes Cook time: 10 minutes
Serving size: 1/2 cup Serves: 4
- 1 Tbsp ghee
- 1 thinly sliced yellow onion
- 2-3 stalks chopped celery
- 3 large chopped carrots
- (you can buy mire poix, which is onion, celery and carrot mix)
- 1/4 cup turkey stock
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Tbsp fresh or dried sage
- 1 Tbsp fresh or dried thyme
- Optional: I used the “Everything But The Leftovers” seasoning from Trader Joes too. I like A LOT of flavor. If you don’t have this or go to Trader’s, this is what’s included: dehydrated onion, sea salt, yeast extract, salt, ground black pepper, dried yeast, turmeric, celery seed, ground sage, rosemary, thyme, and parsley
- 2-3 slices cubed pumpernickel bread (depending on how “bread” you like your stuffing)
- Melt ghee over medium heat in a sauté pan. Add onion, celery, and carrots. Sauté for 7-8 minutes.
- Add turkey stock, salt, pepper, sage and thyme. Bring to a boil, then lower and simmer until liquid mostly evaporates.
- Add cubed pumpernickel and stir. You’ve got yourself a stuffing!