Cream Cheese Dressing

This recipe came from a recipe card I picked up at a grocery store, if I remember correctly. It was originally written to stuff the turkey breast (stuffing is added under the skin) mentioned below. Brian and I found the recipe worked well for a rolled beef roast (teriyake marinade works nicely) and stuffed pork chops. The cream cheese keeps the dressing moist while protecting the bread a bit from any marinating liquids. The bacon adds a hint of smoky flavor.

Enough dressing to stuff 1 turkey breast, 1 rolled beef roast, or 3 - 4 pork chops, depending on size and cut.

8 oz. cream cheese, cubed and at room temperature
3 slices bread, cubed
2 slices bacon, fried and crumbled [we do not usually use this]
1/4 cup fresh parsley, chopped
1 tbsp. onion, minced
1 garlic clove, minced
1 egg beaten

Toss all of the ingredients together keeping the ingredients loose while leaving some chunks of the cream cheese intact. Do not mash the bread together. A little celery could be added, if desired. Poultry seasoning could be added if cooking turkey or pork for a more traditional stuffing flavor, or perhaps a little sage, thyme and marjoram.

Use for Stuffed Turkey Breast, Stuffed Pork Chops, or Brian's Rolled Beef Roast