Make Ahead

Caribbean Turkey Stuffing

November 15, 2020
5 Stars
Photo by Alica Ramkirpal https://www.alicaspepperpot.com/
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

  • Prep time 45 minutes
  • Cook time 1 hour
  • Serves 12
Ingredients
  • 36 ounces assorted bread, wheat loaf, focaccia, cornbred, store bought or homemade
  • 1 medium onion, grated on the shredder side of your box grater
  • 2 tablespoons my green seasoning supermarinade, see here (food52) for recipe https://food52.com/recipes...
  • 1 stick butter, melted
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup bread crumbs or Panko
  • 1/2 cup grated cheddar cheese
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon Finely chopped Habanero pepper or scotch Bonnet (or use 1 tspn raw pepper sauce))
  • 4 eggs beaten
  • 5 cups vegetable stock (you may substitute meat stock))
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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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