Bread Stuffing with Seasoned Ground Turkey

Bread Stuffing with Seasoned Ground Turkey

1 pound ground turkey
1 medium onion, peeled and cut into 1/4-inch dice
1 clove garlic, minced
1/4 cup butter
1 teaspoon crushed dried rosemary
1 teaspoon ground marjoram
1 cup chicken broth
6 cups soft bread cubes
1/2 cup chopped water chestnuts, drained
1 teaspoon salt
1/2 teaspoon ground black pepper

Brown ground turkey in a skillet until done; drain and set aside.

In another skillet, sauté onion and garlic in butter until tender. Stir in rosemary and marjoram; continue cooking for 2 minutes. Stir in chicken broth and bring the mixture to a simmer.

In a large bowl, combine bread cubes, chestnuts and the cooked ground turkey; toss until well-mixed. Pour the onion mixture on top, tossing to mix evenly. Season with salt and pepper.

Use as a stuffing for poultry or spoon into a greased baking dish.

Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.

Makes 6 servings.