Monday, September 22, 2014
Inquirer Daily News

Jaybee’s Pumpkin Spice Stuffing

By Jeffrey Burns of Moorestown, N.J.

• Onions (chopped fine)

• Celery (chopped fine)

• Sweet peppers (chopped fine)

• Apples (chopped)

• Ground beef

• Ground turkey

• Sage seasoning

• Salt & Pepper

• Olive oil

• Chicken broth (2 quarts)

• 5 muffins (pumpkin/raisin spice)

• 2 bags of stuffing bread crumbs


 


*In a large skillet*

• Add a liberal amount of olive oil (coat bottom of pan)

• Add 1 cup of chopped onions, celery, peppers on medium heat

• Add salt and pepper

• Add 1 lb of beef and turkey seasoned with sage. Cook until meat is browned. In a separate pan(drain excess fat)

• Add 3 chopped apples (mix well) cook until ingredients are caramelized and tender.

• Add 2 large pumpkin spice raisin muffins (crumbled) into mixture. (Mix well)

• Add 2 bags of stuffing mix (bread crumbs) to mixture. (stir well)

• Add chicken broth. (Use enough to turn mixture into smooth but thick consistency.)

• Continue mixing at medium low heat until all of mixture has been moistened.

• Liberally spread softened butter over large Pyrex baking dish. (With glass top)

• Spoon mixture into Pyrex dish and smooth out.

• Bake at 350 with top on for 20 minutes. Continue to bake with top off for 20 minutes or until top is browned. Cool for 15 minutes and serve.


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