Prep time: 20 minutes
Baking time: 45 minutes
Farmer's Pantry Thanksgiving Stuffing
2 carrots, pealed and sliced into rounds
1 onion, julienned
2 parsnips, julienned
2 cups of tightly-packed kale
1 bag of Farmer's Pantry Jalapeño Cornbread Crisps, crushed
2 cups of stock
2 tablespoons of rosemary
meat of your choice
Sauté carrots, onion and parsnips in oil.
Place crushed Farmer's Pantry Jalapeño Cornbread Crisps on the bottom of a 9x13" pan.
Arrange veggies on top of the Cornbread Crisps.
Add stock and rosemary to the mix.
Bake at 375-400ºF for 45 minutes. Wait until cool to touch.
Butterfly the meat, pound thin.
Place the stuffing over the entire meat, roll up and tie. Cook sous-vide at 135°F for 24 hours.
Prep time: 20 minutes chopping, sautéing
Baking time: 40 minutes
Yield: Stuffing for 8 - 10
Farmer’s Pantry Cornbread Crisp Stuffing
Courtesy of Esther Lilli, from an Italian family recipe (circa 1880)
2 cups Farmer’s Pantry Cornbread Crisps, crushed
3 cloves of garlic, diced
1 small onion, diced small
2 stalks of celery, diced small
2 pounds of Italian Sausage – casings removed
1/2 cup grated Parmesan Cheese
1 small potato, mashed
1 cup chicken broth or chicken stock
Cook Italian Sausage until done, but do not crisp. As it cooks, use a wooden spoon to create small pieces. Remove from pan and set aside.
Sauté garlic, onion and celery in olive oil until golden brown (about 8-10 minutes on medium heat).
Remove from pan.
Add all ingredients and mix in a large bowl.
Grease a baking pan, and cook at 350ºF for 40 minutes. Loosely cover while baking.
Serve hot, or cover and heat the next day.