First off, let me just say, for those folk who have to make snippy little comments; I do not care a bit whether this is actually a “stuffing” or “technically” a dressing.
You call it whatever you like when you make it, then get your own blog and publish.
That settled, even though our September has remained warm, I was in the mood for Air Fryer Turkey Breast, and, since I had just made Corn Bread Croutons in the Air Fryer, I chose to make stuffing to go with.
I had found a recipe on line on Epicurious.com for a corn bread, sweet potato, and chorizo stuffing and I thought, with a few tweaks here and there, it would be just the thing for our turkey dinner.
This was not a holiday feast, so I cut back on the quantities called for, swapped out breakfast sausage for the chorizo, and used these Flatiron Pepper Company Hatch Valley chili flakes (available from Amazon, because, of course). They are nothing but dried chili flakes, nothing else added.
•3 cups Corn Bread Croutons
•1 sweet potato, peeled and cubed
•1 tube breakfast sausage
•1/2 cup diced celery
•2 cloves garlic
•1/2 tsp Old Bay Seasoning
•1/2 tsp paprika
•1/2 cup unsalted chicken stock
•1 tsp hot sauce
•1/2 tsp dried sage
•1/2 cup pecan halves
•1/2 tsp Hatch Valley dried green chili flakes – or more, to taste
•Olive or avocado oil
Bring the sweet potato cubes to a boil in a pot with one tablespoon of salt added and simmer for seven or eight minutes, until the cubes are just starting to get tender, but are not soft enough for mashing. Remove to a bowl and set aside.
Heat your oven to 350º.
Warm one tablespoon of olive or avocado oil in the same large pan over medium high heat and add the ground turkey, the celery, and the garlic.
Cook, stirring and breaking up the ground turkey, for ten minutes or so, until the turkey is cooked through and most of any cooking juices have been simmered off.
Add the sweet potatoes, croutons, chicken stock and seasonings and stir to combine and moisten the croutons.
Brush a two quart casserole with melted butter, then add your stuffing.
Whisk the eggs until lightly beaten, then pour over and stir into the stuffing in the casserole. Mebbe dot a few pats of butter over the top.
Cover the casserole, then bake for for 45 minutes, until the stuffing is nicely heated through.
Uncover and continue to bake for another 20 minutes or so, until the top is crispity and golden.
We totally loved this stuffing with the turkey breast, and just think of the sammich possibilities with cranberry and mayonnaise and perhaps a dab o’ blue cheese (don’t knock it until you’ve tried it).