In Bacon, Johnston's Heritage Collection, Recipes

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
  • 1/2 cup carrots chopped
  • 1/2 cup celery chopped
  • salt and pepper to taste
  • 1 tsp smoked paprika optional
  • 1/2 Tbsp poultry seasoning divided - half for pan, half for bread cubes
  • 2 cups turkey stock can be substituted with chicken stock
  • 1/2 cup Johnston’s Garlic Infused Smoked Tenderloin chopped
  • 1/4 cup chopped walnuts optional
  • 1/4 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

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