Ingredients
Homemade Stuffing
b
1 box stove top stuffing
O
OR
J
8 oz Jimmy Dean sage sausage
g
1 granny smith apple
o
1 onion
c
2 celery stalks
l
1 loaf crusty, artisan bread
r
1 ½ c rye bread
b
4 tbsp butter
g
1 tsp garlic, minced
g
1 ½ tsp ground sage
d
1 tsp dried thyme
w
¼ cup white wine
c
½ cup chicken broth
s
salt and pepper, to taste
Stuffed Peppers
g
1 lb ground turkey
d
½ tsp dried rosemary
d
½ tsp dried thyme
c
½ tsp celery salt
g
¼ tsp ground sage
o
¼ tsp onion powder
g
¼ tsp garlic powder
s
salt and pepper, to taste
g
6 green bell peppers, halved with seeds removed
p
8 oz provolone, shredded
Easy Gravy
b
3 tbsp butter
f
3 tbsp flour
c
1 ½ cup chicken broth
w
1 tsp worcestershire sauce
o
¼ tsp onion powder
g
¼ tsp garlic powder
t
¼ tsp thyme
r
¼ tsp rosemary
g
¼ tsp ground sage
s
salt and pepper, to taste
Directions
Homemade Stuffing
1
Prepare stove top stuffing according to package directions. If you are making it homemade, follow the directions below.
b
1 box stove top stuffing
2
Preheat oven to 300 degrees.
3
Tear bread into 1-2" pieces and place evenly on a large baking sheet. Bake until lightly crisp on the outside, tossing occasionally (this takes approximately 15-25 minutes).
l
1 loaf crusty, artisan bread
r
1 ½ c rye bread
4
Preheat oven to 350 degrees.
5
Puree apple, onion, and celery in a food processor. Keep any liquid.
g
1 granny smith apple
o
1 onion
c
2 celery stalks
6
Add sausage to a large skillet over medium heat. Crumble and cook through. Remove from pan and set aside.
J
8 oz Jimmy Dean sage sausage
7
Add butter to the pan and melt. Add in apple, onion, celery and garlic. Season with salt and pepper and sauté for 5 minutes.
b
4 tbsp butter
g
1 granny smith apple
o
1 onion
c
2 celery stalks
g
1 tsp garlic, minced
s
salt and pepper, to taste
8
Pour in white wine and bring to a gentle simmer.
w
¼ cup white wine
9
Remove pan from heat.
10
Add sausage, sautéed veggies (including any liquids), ground sage, and dried thyme to a large bowl.
g
1 ½ tsp ground sage
d
1 tsp dried thyme
11
Fold in bread until evenly mixed (you may find it easier to mix with your hands).
12
Starting with 1/4 cup, pour chicken broth over the top of the stuffing and gently toss (the goal is to add a little bit of broth at a time until the bread is moist, NOT soggy).
c
½ cup chicken broth
13
Place in a large baking dish and cover with aluminum foil.
14
Bake for 30 minutes.
15
Increase oven temperature to 400. Uncover stuffing and bake for an additional 20 minutes or until golden brown.
Stuffed Peppers
1
Bring a large pot of water to a boil.
2
Add turkey and spices to a large bowl. Mix until combined.
g
1 lb ground turkey
d
½ tsp dried rosemary
d
½ tsp dried thyme
c
½ tsp celery salt
g
¼ tsp ground sage
o
¼ tsp onion powder
g
¼ tsp garlic powder
s
salt and pepper, to taste
3
Brown turkey in a large skillet oven medium-high heat. Crumble into small pieces. Remove from heat and set aside.
4
Add pepper halves to the boiling water. Blanch for 2 minutes. Remove and set aside to dry.
g
6 green bell peppers, halved with seeds removed
5
Preheat oven to 350 degrees.
6
Once all ingredients are cool, add turkey, stuffing and 4 oz of provolone to a large bowl. Mix until combined.
7
Place peppers, open side up in a large baking dish. Stuff with filling. Cover with aluminum foil and bake for 20 minutes.
8
Remove foil, top with remaining cheese and bake for an additional 10-15 minutes or until cheese has melted.
p
4 provolone, shredded
9
Serve with gravy and enjoy!
Easy Gravy
1
Melt butter in a sauce pan over medium heat.
b
3 tbsp butter
2
Once melted, whisk in flour. Cook until it lightly browns.
f
3 tbsp flour
3
Slowly pour in chicken broth, stirring at the same time. Cook until sauce thickens, stirring frequently.
c
1 ½ cup chicken broth
4
Add in worcestershire and spices.
w
1 tsp worcestershire sauce
o
¼ tsp onion powder
g
¼ tsp garlic powder
t
¼ tsp thyme
r
¼ tsp rosemary
g
¼ tsp ground sage
s
salt and pepper, to taste
5
Allow sauce to thicken to desired consistency. Serve immediately.
