¾ cup Pork Roll (about 6oz), diced
2 tablespoons unsalted butter
3 stalks Celery, diced #2 cutting cone
1 medium pepper, diced
1 small onion, diced #2 cutting cone
3 cloves garlic, minced fine
1 tablespoon fresh Thyme, chopped fine or 1 teaspoon ground
1 tablespoon fresh Sage, chopped fine, or 1 teaspoon ground
½ teaspoon - Black pepper, coarsely ground
10-12 White Castle Sliders, with or without pickles, chopped fine
1 cup – Chicken stock or turkey drippings
In a hot, dry frying pan over medium-high heat 330°F (166°C), lightly brown the Pork Roll, about 4 to 5 minutes.
Add the butter, celery, peppers, onion and garlic to the skillet and sauté until cooked, 5 to 7 minutes, stirring occasionally. Add the thyme, sage and black pepper. Stir to combine and reduce the heat to low 150°F (65°C). Cover the pan, close the vent, and keep warm.
Chop the Sliders into small pieces, or pulse chop in electric food processor, and place in the French skillet.
Add the chicken stock, mix well. Bake in the skillet in a 350°F oven about 30 minutes.
Or stuff the ingredients into the cavity of the turkey before roasting and cook as you normally would.
Makes about 9 cups (enough for a 10-to-12-pound turkey).
Note: Allow 1 Slider for each pound of turkey, which will be equal to 3/4 cup of stuffing per pound.
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