from Burlington CSA site coordinator, Jane M.
She says, “We had a lot of pea tendrils left over last week and I didn’t know what to do with them. I had to make stuffing for a dinner our church serve once a month at a soup kitchen in Woburn called ‘Dwelling Place’ so I decided to throw in the pea tendrils. Here is the recipe I adapted. I got so many compliments on the stuffing, everybody loved it.
- 1/4 cup butter
- 4 cups chopped pea tendrils
- 1-1/2 cups coarsely chopped onions or 6 cups coarsely chopped leeks
- 3 tart apples – peeled, cored and chopped
- 2 cups chopped celeriac root
- 4 teaspoons poultry seasoning
- 1 cup dried cranberries
- 12 cups wheat bread cubes, baked until slightly dry
- 1 1/3 cups chicken stock
- salt and pepper to taste
- Melt butter in a large skillet over medium heat. Add the leeks or onions, pea tendrils, apples, celeriac, and poultry seasoning; cook until softened, about 10 minutes. Add the dried cranberries. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with chicken stock.
- Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees for about 45 minutes. Uncover and bake for another 15 minutes to brown top.