Country Stuffing with Garlic Infused Smoked Tenderloin2019-01-242020-05-21https://www.johnstons.ca/wp-content/uploads/2020/01/header-with-badge92.pngJohnston'shttps://www.johnstons.ca/wp-content/uploads/2019/01/country-stuffing-with-garlic-infused-smoked-tenderloin_web.jpg200px200px
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.
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