Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Dutch Oven Turkey Stuffing
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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.
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