Fall Harvest Stuffing
Preparation Time: 15 min
Cooking Time: 25 min
Serves 6
INGREDIENTS
- 1 Package Reese Herb Seasoned Croutons, 6oz
- 1 Cup Squash Roasted and Cubed (16oz)
- 8 Ounces Hot Italian Seasoned Ground Turkey
- 1/4 Cup Cooked or Smoked Bacon Bits 1oz
- 1 Knorr Chicken Bouillon Cube
- 1 1/2 Cup Water 12oz
- 1/2 Cup Fresh or Frozen Cranberries 1.5oz
- 4 Ounces Grated Provolone Cheese
- 2 Tablespoons Butter
- 2 Cloves Garlic Pressed or Minced
- 1/2 Cup Diced Onion 2oz
- 1 .75oz pkg Fresh Sage Stems Removed
- Fresh Italian Parsley for Garnish
DESCRIPTION
This stuffing is made with a stunning combination of flavors for a Thanksgiving masterpiece!
DIRECTIONS
1. Roast the squash in advance until soft. If you plan to fill a squash with stuffing, don’t pre-roast the squash you plan to fill. Once Roasted, remove skin and cube it.
2. Pour one package of Reese herb seasoned croutons into a large bowl.
3. Pre-heat a skillet and brown the ground turkey. Pour the browned turkey out over the croutons in the bowl.
4. Return the pan to the stove top, and melt the butter over medium heat. Once melted, add in the garlic, bacon bits and sage.
5. Introduce the roasted and cubed squash to the pan. Sautéing until golden brown then pour out over turkey and croutons in the bowl.
6. Next add in the cranberries, cheese, onions & Parsley.
7. Dissolve the Knorr bouillon cube in 1 1/2 cup hot water. Once dissolved, pour the liquid over the ingredients in the bowl. Mix well to combine.
8. Scoop the stuffing into a squash, or bake in an oven safe bowl. Bake at 350 degrees for 25 Minutes.
2. Pour one package of Reese herb seasoned croutons into a large bowl.
3. Pre-heat a skillet and brown the ground turkey. Pour the browned turkey out over the croutons in the bowl.
4. Return the pan to the stove top, and melt the butter over medium heat. Once melted, add in the garlic, bacon bits and sage.
5. Introduce the roasted and cubed squash to the pan. Sautéing until golden brown then pour out over turkey and croutons in the bowl.
6. Next add in the cranberries, cheese, onions & Parsley.
7. Dissolve the Knorr bouillon cube in 1 1/2 cup hot water. Once dissolved, pour the liquid over the ingredients in the bowl. Mix well to combine.
8. Scoop the stuffing into a squash, or bake in an oven safe bowl. Bake at 350 degrees for 25 Minutes.