Parsley Stuffing
Parsley Stuffing
This stuffing recipe is designed as a "top stuffing" for turkey. It is
placed in an even layer between the breast and the skin covering it.
In food processor -- place about 1/2 to 3/4 loaf whole wheat bread slices
and process until crumbs. (If you don't have a food processor, grate the
bread.)
Using most or all of one fresh parsley bundle -- clean and remove parsley
leaves. Add leaves to bread crumbs and process until parsley is well
chopped. Pour this into a large bowl.
Add 3 beaten eggs, 1 cup grated suet, 1 teaspoon salt, 1/4 teaspoon black
pepper, 1/2 teaspoon nutmeg, 1 1/2 teaspoons thyme and grated rind of 2
lemons. Mix well. (Best method is to use hands.) Mixture should be
moist and should hold together. If more moisture is needed, use juice of 1
lemon.
This may be made a day or two ahead. It can also be frozen.
Gently push your fingers between the skin and the breast to loosen the
skin. Place the stuffing evenly over the breast meat.
If you are using an "inside stuffing" as well, it's best to stuff the neck
cavity first before doing the "top stuffing".
If your oven browns very quickly, you may not want to leave the foil off
for long. Normally, I remove the foil for about the last hour of cooking or
I sometimes simply loosen the foil and let it kind of rest atop the bird.
If you have trouble getting suet (ask your butcher if your grocer does not
supply it), you can subsitute with about 1/2 cup chicken fat or about 1/2
cup melted margarine. I really do recommend using the suet though.
My family considers this the best part of a turkey dinner
More Stuffing Recipes
Source:
alt.cooking-chat