Taste Tested : Skillet Stuffing

Cooking your turkey on a campfire can mean a lot of wood — and a soggy stuffing. That’s why we’re all about this super easy skillet stuffing. It not only means we can flatten our turkey so it cooks faster — but also that our vegetarian buds can enjoy the stuffing too!

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Many foods may be stuffed, including meats, vegetables, and egg, but none are quite as iconic to Thanksgiving turkey. That’s why when planning our Thanksgiving in The Parks, we couldn’t forego this holiday staple! Turkey stuffing usually consists of dried bread, croutons or cubes, with onion, celery, salt, pepper, and other spices and herbs such as summer savoury, sage, or a mixture like poultry seasoning. Meat lovers toss in the turkeys giblets too, or even some sauteed sausage.

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Skillet Stuffing
Serves 8
Cooking your stuffing in cast iron means it can go from fire to the table without missing a beat. Prepping your aromatics before heading into the woods cuts down on chopping time, too!
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 2 large Ontario shallots, roughly chopped
  2. 1 medium Ontario onion, roughly chopped
  3. 2 Ontario celery stalks, roughly chopped
  4. 2 medium Ontario apples, roughly chopped
  5. 2 Ontario garlic cloves, roughly chopped
  6. 4 tbsp unsalted Ontario butter
  7. 1 medium loaf rustic country bread, cut into 1-inch cubes
  8. 1 1/2 cups chicken broth or water
  9. 1/2 cup Ontario apple cider
  10. 1 tsp chopped fresh rosemary leaves
  11. 1 1/2 tsp chopped fresh thyme leaves
  12. 1/2 cup dried Ontario cranberries
  13. 2 Ontario eggs, lightly beaten
  14. Kosher salt
  15. freshly ground black pepper
Instructions
  1. Burn your fire down to a bed of hot coals. You don't want a huge roaring fire for this recipe (or for your turkey!) Nice, even, but intense heat is best.
  2. Chop the shallot, onion, celery, apple, and garlic, and toss into a bowl (or pot!).
  3. Preheat cast iron or other oven-safe skillet over fire. Add butter. Once melted, add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
  4. Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs.
  5. Cover pan with dutch oven lid, or in a pinch, tin foil. Transfer the covered pan back to the fire and bake until browned on top and cooked through, 20 to 25 minutes.
Notes
  1. This recipe can easily be replicated in your home kitchen as well. Simply start on your cooktop and end in a hot oven... though, that's decidedly less fun!
Culinary Tourism Alliance https://ontarioculinary.com/
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