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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 14 |
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Bursting with all the flavors of cranberries, currants, bilberries and rosehip a stuffing ideal for your roast turkey with one of my favorite teas from my kitchen Ingredients:
1 elmstock fruit quencher tea bag |
3 shallots (not red) or 3 onions (not red) |
5 cups cubed grain bread, raisin bread, french bread or 1 package pepperidge farm herb stuffing |
1 cup raisins |
1 cup dried cranberries |
1 cup walnuts |
5 slices turkey bacon |
2 sticks celery |
2 tablespoons canola oil |
1/2 cup chopped parsley |
1 teaspoon sage or 5 sprigs finely chopped fresh sage |
1 teaspoon thyme (powdered or fresh) |
1 cup turkey or 1 cup chicken broth |
salt & pepper |
Directions:
1. 1. Chop shallots, celery and bacon very thin.
2. 2 Heat oil and Saute shallots.
3. 3 Add turkey bacon and brown.
4. 4 Add bread crumbs and mix.
5. 5 Add 1 cup turkey or chicken broth and mix.
6. 6 Add contents of fruit quencher tea bag, cranberries, raisins and walnuts, parsley, thyme, sage and mix together.
7. 7 Add pepper and salt.
8. 8. Stir in 1/2 - 1 cup of turkey juices into stuffing mix (consistency should not be too dry or too sticky).
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