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Prep time
45 minutes
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Cook time
1 hour
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Serves
12
Author Notes
As you may have heard the Caribbean is filled with Spices and everything nice. So here is my recipe for turkey Stuffing as a side dish. this delicious recipe can be carried and lasts a week in the fridge so you can make it ahead. this recipe is vegetarian, however you may add 2 cups of cooked meat if you like, beef, lamb, chicken and even duck, I've used Peking duck from the Chinese restaurant and it was a big hit. —@darrel3000
Ingredients
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36 ounces
assorted bread, wheat loaf, focaccia, cornbred, store bought or homemade
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1
medium onion, grated on the shredder side of your box grater
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2 tablespoons
my green seasoning supermarinade, see here (food52) for recipe https://food52.com/recipes...
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1
stick butter, melted
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1/2 cup
grated Parmesan cheese
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1/2 cup
bread crumbs or Panko
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1/2 cup
grated cheddar cheese
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1 teaspoon
sea salt
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1 teaspoon
black pepper
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1 teaspoon
Finely chopped Habanero pepper or scotch Bonnet (or use 1 tspn raw pepper sauce))
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4
eggs beaten
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5 cups
vegetable stock (you may substitute meat stock))
Directions
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Add all the bread into a large bowl, combine vegetable stock, onion and green seasoning, mix and pour onto bread, toss to ensure all cubes are soaked.
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In a small bowl combine melted butter, salt, pepper, parmesan cheese and beaten eggs, pour onto and fold into bread.
let stuffing soak for 30-60 minutes.
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Generously Grease a baking dish, pour stuffing into the baking dish, flatten top with a spoon.
Combine bread crumbs and grated cheddar cheese, top the stuffing with an even layer of this mix.
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Cover with foil and bake at 350 degrees F for 4o minutes.
Remove foil and bake for 20 minutes more to a golden crust... check it at 15 minute mark to see if its golden or needs more time.
Serve warm
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this stuffing stays well in the fridge for up to 7 days, reheat in oven for 20 minutes at 350 F.
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