Posted By Kimberly Turner on Nov 18, 2014 in Apples, Berries, Breads, Christmas, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Fruit, Fruit & Vegetables, Haskap, Holidays & Events, How To Cook, Side Dishes, Stuffing, Thanksgiving, Vegetarian | 0 comments

I am so pleased to share this recipe for How to Cook Haskap Apple Bread Stuffing with you! Pâté

This stuffing has the delicious spices that we love, as well as apple and haskap berries, and then it’s stuffed into your bird of choice – ours being a turkey in this recipe.

For Thanksgiving, Christmas or any other time, this stuffing will be a beautiful addition to your feast.

The result is a flavor combination that makes a fantastic stuffing that tastes amazing, and is great stuffed into a your turkey, chicken, pork loin, pork tenderloin, or crown roasts, to name a few uses. The apples and haskap berries keep the meat moist and infused with their fruity flavors.

Haskap Apple Bread Stuffing:

The reason I use stale or dry bread and toast it before stuffing it into a bird, is to soak up the juices inside the poultry, and keep the stuffing light and not sloppy. You can use any bread you want, even different kinds of bread – whatever is leftover or stale is good. I like to lightly toast the bread before combining it with the other ingredients. Fresh bread needs to be toasted until golden brown.

Haskapa, out of Nova Scotia, provides dried haskap berries, and other haskap products:

Haskapa.com

The haskap berry plant originated in Southern Russia, but now grows throughout the Canadian provinces and the United States. The berry is the color of a blueberry, is about an inch long. The flesh is tangy and a deep, crimson color with an intense flavor, making them a healthy berry that is great for snacking and included in breads, desserts, glazes, sauces and stuffings or dressings.

The turkey I am going to stuff and roast, is a fresh free run, drug & hormone free turkey from Harvest Barn:

HarvestBarn.ca

Just a note – it is always best to make a stuffing for poultry, and fill the bird, on the same day as you roast it, so no bacteria can contaminate the bird and make you sick. In other words, do not make the stuffing the day before roasting.

Type: Side Dish Recipe

Prep Time: about 15 to 20 min
Toast Time: ~ 10 – 20 min
Yield: enough to stuff a 17 lb turkey

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

8 – 10 slices of bread – even a whole loaf of dry or stale bread or breads, chopped into 1 inch cubes.
- Tip: If you don’t have any stale or dry bread, fresh bread is fine, but it must be toasted longer, so you don’t get a lumpy, soggy filling.
about 1/4 – 1/3 cup of Haskapa dried haskap berries
1 tsp + sprinklings of poultry seasoning – sprinkled over bread to be toasted and an additional 1 tsp of ground poultry seasonings to be added into the stuffing
1 Granny Smith apple – washed, peeled, seeded and cored to make 1 cup
1/2 of a celery stalk – finely chopped and diced
1/2 of a large carrot – finely chopped and diced
2 tbsp butter
2 tbsp fresh parsley – minced
1/4 tsp fresh summer savory – if available
about 1/4 – 1/2 tsp gumbo file
1 tsp freshly ground black pepper
sprinkle of salt
1/2 tsp hot smoked paprika
about 6 tbsp ham stock – or any other stock you like, such as turkey, chicken, veggie, ham, or beef stock, or even water if you don’t have any stock on hand

Options: to be added to the stuffing at the same time as the celery and carrot
- 1/2 onion – finely diced
- 1 garlic clove – minced

Instructions:

Preheat the oven to 275 – 300 degrees F.

After the 1 inch bread cubes have been sliced up, scatter them over the surface of a large baking sheet, to be toasted.
Sprinkle with poultry seasoning and toss bread cubes so the seasoning is distributed evenly over the bread cubes.
Place the baking sheet of bread cubes into the oven and toast until the cubes are dry and golden brown.
- Note: Check the bread cubes often and stir them through to get all sides toasted.
Preheat your saute pan, and melt butter.
Saute the carrots and celery (and optional ingredients) in the melted butter, and smoked paprika, until they have softened up, stirring often.
Remove toasted bread cubes from the oven when they are nicely browned, and transfer them into a large mixing bowl.
Remove saute pan from stove burner and spread the carrots and celery into the large mixing bowl over the toasted bread cubes.
To the bowl, add the diced apples and dried haskap berries.
Add in the fresh herbs of fresh parsley and summer savory, more poultry seasoning and gumbo file.
Add the stock to the stuffing, 2 tbsp at a time, until the stuffing is just moistened, but not wet.
Now your stuffing is ready to put into the turkey cavity for a wonderful savory turkey dressing, that can be used on turkey, chicken, crown roast, stuffing a pork tenderloin or pork chops.
Roast your meat according to the recipe of your choice. If using to stuff a bird, remove stuffing before serving roasted bird.