Herbed Bread Stuffing Patties
Equipment
- Stove
- Oven
Ingredients
- ½ loaf whole wheat bread staled and cubed
- ½ yellow onion diced
- 3 celery stalk diced
- 1 cup turkey breast tenderloin poached, and chopped
- 1 egg hardboiled
- 1½ cup chicken stock low sodium
- 2 TBSP fresh parsley chopped
- 1 TBSP sage chopped
- 2 tsp salt kosher
- 1 tsp black pepper
- 1 TBSP olive oil
Instructions
- 1 day before preparing the stuffing, take ½ of a loaf of whole wheat sandwich bread and allow it to stale on the countertop.
- The next day, cube the stale bread into small ½ in cubes. After cubing the bread, bring a large pot of water to a boil. Turn the heat down to allow the water to simmer, and place your turkey breast tenderloin in the pot. Poach for approximately 25 minutes, or until the turkey breast reaches an internal temperature of 165℉. Allow to cool and chop into small pieces. For this recipe, you will need 1 cup of chopped turkey – save the remainder to make an after-Thanksgiving turkey pot pie.
- Pre-heat the oven to 375℉. At the same time, hard-boil the egg. Fill a pot with water that is enough to fully cover the egg. Place the egg in the pot, bring it to a boil, and cook the egg for 10 minutes. After 10 minutes, place the egg in a bowl of cold ice water to cool it. Once the egg has cooled, chop the egg finely Tip: Use a box grater to quickly chop the egg
- In a skillet, heat 1 tablespoon of olive oil. Add the onion and celery to the pan and sautee for 3-4 minutes or until the vegetables begin to soften. At this point, the assembly of the stuffing can begin. Place the bread cubes in a large bowl, then add the sautéed vegetables, salt, pepper, herbs, chopped turkey breast, and diced egg. Combine the ingredients well.
- Next, add your chicken stock 1/2 cup at a time, combining it with the contents in the bowl. The mixture should be moist enough to form the contents of the bowl into 6 patties, but not so wet that the mixture falls apart.
- Place on a sheet pan and bake for approximately 30 minutes, or until the stuffing begins to turn golden in color and solidifies, forming a crust on the patty while the center remains fluffy and tender. Serve while hot!
Nutrition
Calories: 246kcal | Carbohydrates: 28g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 1156mg | Fiber: 4g | Sugar: 4g
