Savory Panko Stuffing (For One Medium Turkey Leg)

Ingredients

• 0.75 cups panko breadcrumbs
• 0.25 cups onion (finely chopped)
• 0.25 cups celery (finely chopped)
• 2.0 tbsp turkey or chicken broth (add gradually)
• 0.5 whole beaten egg (about 1½ tbsp)
• 1.0 tbsp bacon fat
• 1.0 tbsp dried cranberries (finely chopped)
• 2.0 oz mushrooms (finely chopped, about ½ cup raw, optional)
• 0.25 tsp kosher salt (adjust later)
• 1.0 to taste black pepper (freshly ground)

Instructions

1. Finely chop the mushrooms by hand and heat a pan over medium heat without any fat. Add the chopped mushrooms and dry-sauté until they release their liquid, that liquid evaporates completely, and the pan goes dry again. Then, add 1 tablespoon of bacon fat to the pan and cook the mushrooms until they are lightly browned. Season them lightly before removing from the pan and setting aside.
2. In the same pan, lower the heat and add diced onion and celery. Cook for 5 to 7 minutes until they are soft and translucent, ensuring no liquid pools in the pan. Avoid browning them, and then remove from heat once cooked.
3. In a mixing bowl, combine panko breadcrumbs, the cooked onion and celery mixture, and the sautéed mushrooms (if using) along with cranberries. To this mixture, add ½ beaten egg and 2 tablespoons of broth to start, seasoning with salt, pepper, and any optional herbs. Gently mix the ingredients together, checking the texture to ensure it is moist, spoonable, holds together when pressed, and falls apart easily. If the mixture is too dry, add broth ½ tablespoon at a time; if it feels too wet, incorporate a small pinch of panko.