Return to Content

Stuffing of Jerusalem Artichokes, Currants, and Grapes

by

Total Time: 25

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

Ingredients:

  • 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

Instructions:

In a large nonstick skillet (do not use iron, which discolors the Jerusalem artichokes), saut

Additional Notes:

1 hour if baked in casserole dish; 3 to 4 hours if baked in turkey
Updated Tuesday, October 21st, 2003
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order