A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Dutch Oven Turkey Stuffing
- add review
- #97724
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound fresh turkey or chicken giblets
6 cloves garlic, minced
1 1/2 cup water
9 cups dried bread cubes
1/2 teaspoon onion powder
1 cup sweet dried cranberries
1/2 teaspoon garlic powder
2 tablespoons dry sage leaves
1/2 teaspoon celery salt
1 tablespoon dried thyme
1/2 teaspoon coarse ground black pepper
1 tablespoon tarragon leaves
1/2 cup butter
2 tablespoons dried parsley flakes
3/4 cup pine nuts
4 eggs, beaten
2 red onions, diced
1 1/2 cup milk
6 stalks celery, diced
2 teaspoons salt
2 cups fresh mushrooms, sliced
1 1/2 teaspoon black pepper
directions
To a small sauce pan add giblets, water, onion powder, garlic powder and celery salt. Bring to a boil over med-high heat then reduce heat to medium-low, cover pan and simmer for 20 minutes.
Remove giblets from pan reserving liquid. Allow giblets to cool then chop finely.
Heat a 12" Dutch oven using 18-20 briquettes bottom. Add butter and pine nuts. Saute until pine nuts start taking on a light color.
Add onions, celery, mushrooms, and garlic. Continue to saute until vegetables are tender. Remove vegetables from Dutch oven and allow to cool slightly.
In a large bowl combine remaining ingredients, the cooked vegetables and the reserved giblet liquid. Mix together until bread cubes have absorbed all the liquid. Spoon stuffing mixture into the Dutch oven and spread evenly.
Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes.
added by
mileycyrus
nutrition data
276 calories, 15 grams fat, 22 grams carbohydrates, 14 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments