One-Pot Thanksgiving Turkey Stuffing
Most of us will be gathering in smaller groups this year for the holidays. This one-pot Thanksgiving turkey stuffing is perfect for your holiday menu this year! All the flavors sing in this dish with the seasoned ground turkey, fresh celery and carrots, the herby thyme and parsley, the bit of heat from the chili flakes, the umami of the miso, all mixed together with the comfort that eggy baked bread provides.
- 1 baguette, diced into large bite-size chunks (about 10 cups)
- 2 Tbsp butter
- 1 lb ground turkey
- 2 cups diced yellow onion
- 1 tsp fine sea salt
- 1 tsp ground black pepper
- 5 cloves garlic, minced
- 2 cups diced celery
- 1 cup diced carrot
- ½ tsp chili flakes
- ½ cup chopped parsley
- 1 Tbsp fresh thyme
- 2 cups chicken or vegetable broth
- 2 Tbsp miso paste
- 2 large eggs
Dice the baguette into bite-size chunks, to get about 10 cups of bread cubes.
Preheat the oven to 350°F.
Over medium-high heat, melt the butter in a Dutch oven.
Add the ground turkey and diced onion along with the salt and pepper. Cook until the meat is browned, about 8 minutes.
Add the garlic, celery, carrots, chili flakes, parsley and thyme. Cook for another 2 minutes, until the garlic and herbs become fragrant.
Move the Dutch oven off the heat. Mix in the bread cubes, and 1 cup of broth.
In a small bowl, microwave the remaining 1 cup of broth for one minute. Whisk in the miso paste and two eggs. (The miso paste will more easily dissolve if the broth is warm). Combine the broth/miso/egg mixture with the rest of the stuffing.
Cover the Dutch oven with the lid and cook in the oven for 40 minutes. Enjoy!!