Stuffing of Jerusalem Artichokes, Currants, and Grapes

From Yankee Magazine

Miscellaneous Recipes

Preparation Time: 25 minutes

Start to Finish Time: 85 minutes

Yield: about 12 cups stuffing, enough for a 12- to 14-pound turkey

• 1 medium sweet onion, chopped
• 1 cup chopped celery
• 8 tablespoons (1 stick) butter
• 1 pound Jerusalem artichokes, scrubbed and cut into 1/4-inch cubes
• 1/2 cup dried currants
• 2 teaspoons Bell’s seasoning
• 1 14-ounce package prepared herbed stuffing cubes (we used Pepperidge Farm brand)
• 2-1/2 cups chicken broth
• 1/2 cup halved red seedless grapes
• 1/3 cup chopped parsley
• 1 teaspoon ground black pepper

In a large nonstick skillet (do not use iron, which discolors the Jerusalem artichokes), sauté onion and celery in the butter until onion is transparent. Add Jerusalem artichokes, currants, and Bell’s seasoning; cook 5 minutes longer. Add stuffing cubes, chicken broth, grapes, parsley, and black pepper; toss gently to mix. At this point you can refrigerate the mix up to 24 hours.

Loosely stuff prepared turkey according to the directions on your bird. Put rest of stuffing in a covered buttered casserole dish and bake 30 minutes at 350 degrees F. Stuffing should reach 165 degrees F before serving.

Comments

1 hour if baked in casserole dish; 3 to 4 hours if baked in turkey

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