Homemade turkey stock that is very reduced(leave the fat on it)
the meat from whatever turkey parts you used for the stock(I use necks/backs)
2 bags dried bread cubes(about a gallon bag)
1 onion chopped
2 stalks celery chopped
2 teaspoons poultry seasoning
sage to taste
salt & pepper to taste(I make this salt free for friends and it is still good)
Crush the bread cubes until you have a mix of fine and coarse crumbs, add the onion, celery, turkey meat(can include the giblets but no liver), spices, eggs, s&p and mix well.
Start adding the turkey stock and mixing until the stuffing just starts to stick together if putting in or around the bird. If baking separately make it wetter. Bake until the center reaches 165f.
I like to make my stuffing with rice instead of bread, but you could substitute toasted bread cubes or corn bread for this. I cook it on the stove top, not in the turkey, but it could go in the oven in a pyrex dish.
- sweet italian sausage
- chicken livers
- home made stock (I use chicken)
- diced onion
- dry white wine
- olive oil
- rice or bread
1. Wrap the chestnuts in foil and roast in the oven. Leave aside till later.
2. season the chicken livers and dredge in a light coating of flour. Pan fry until done. Leave aside till later.
3. In a large skillet brown the sausage in a little olive oil, then add the onions and cook until they are transluscent.
4. Add the rice and toast. Add the white wine and cook it off.
5. Chop the roasted chestnuts and chicken livers and add to the rice along with the stock.
6. Season and cook until the rice is cooked through and the liquid is absorbed.
7. Add the fresh herbs at the end. If you use dried sage add that when you add the onions.
I made MaryB's stuffing last year, awesome! I also made some homemade bread for the stuffing and toasted them in duckfat when I was putting it together. The duckfat was and idea I got from cheftalk too.
Real good...deep stock flavor, loaded with meat...yum!
These two dressings are made often, especially the second one, not too many use the giblets but they taste great when done right.
Dutch Stuffing with Potatoes and Bread
2 beaten eggs
2 cups of milk
4 cups of dry bread crumbs
½ teaspoon of pepper
1 tablespoon of salt
1 tablespoon of sage or savory
2 cups of potatoes (mashed)
½ cup of celery, chopped fine
1 large onion , chopped fine
¼ cup of butter
Beat the eggs until very light, add milk and pour over the dry bread. Add salt and pepper, sage or savory, potatoes and celery. Mix together
Melt the butter, add the onion and brown over medium heat, 5-6 minutes. Add the stuffing and cook for about 10 minutes, stirring constantly. Use to stuff a 8-10 pound turkey.
1 lb of uncooked ham
salt, pepper, nutmeg ¼ tsp
¼ teaspoon of grated nutmeg
1 large onion , chopped fine
1 clove of crushed garlic
¼ cup fresh minced parsley
½ teaspoon of terragon
6 cups of bread crumbs
½ cup of hot cream
Cut the giblets and the ham with its fat into “very” small pieces.
Beat the eggs in a large bowl.
Add the salt and pepper, to taste.
Mix together the onion, garlic, parsley, and terragon.
Heat the cream, pour over the bread crumbs, soak for 10 minutes.
Add the meat , egg and onion mixture.
Knead together with your hands to blend thoroughly. This will stuff a 10-15 pound turkey
Just match it up to the ratios you see in the above recipes.
But it's basically something on the order of 2-3 times more bread than liquid. probably about half as much aromatic vegetables as liquid before cooking. I'm including eggs in the liquid, but that's about 1-2 cups liquid per egg. Varies by what you're using for the stuffing as the mashed potato example includes lots of liquid in the potatoes.