Maureen’s Kitchen Jerk Stuffing
A bold, herb-packed stuffing infused with Maureen’s Jerk Sauce for rich, savory heat and depth.
Servings8–10 People
Prep Time20 Mins
Cooking Time50 Mins
Ready In1 Hour 10 Mins
Ingredients
- 18–24 oz toasted or stale bread cubes (12–14 cups)
- 1 cup Unsalted Butter
- 2 cups Celery, diced
- 3 cups Yellow Onion, diced
- 3–7 tbsp Maureen’s Jerk Sauce (adjust to heat preference)
- 3 tbsp Fresh Sage, chopped
- 6 Garlic Cloves, minced
- 3 tbsp Fresh Rosemary, chopped
- 2 tbsp Fresh Cilantro, diced
- 3 tbsp Fresh Parsley, chopped
- 2 Large Eggs
- ¼ cup Dried Cranberries
- 2 ½ cups Chicken or Vegetable Stock
- Salt & Pepper to taste
- Fresh herb mix for topping
Cooking Instructions:
01
Preheat oven to 350°F. Grease a large baking dish with butter or olive oil.
02
Place bread cubes in a large bowl or baking dish.
03
Melt butter in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper. Cook 8–10 minutes until softened.
04
Stir in parsley, rosemary, sage, 1 cup stock, and jerk sauce. Simmer 2 minutes.
05
Pour mixture over bread and toss well. Whisk remaining stock with eggs and mix into bread.
06
Bake 45–50 minutes until internal temperature reaches 160°F. Tent with foil if browning too quickly.
Chef’s Tip
Add extra jerk sauce for a spicier kick depending on your heat preference.