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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.

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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.

Do you have a family recipe you'd like to share with the Farmer's Pantry family? Send it to us and we may post it in this section.