Stuffing for Thanksgiving Turkey
OK, I'm gonna give a *great* Stuffing Recipe for anyone who wants to
have this for this or future T-Day Dinners. This is the Best Stuffing
Recipe EVER! (My Mom's)
First of all, always start your large turkey in the early AM of T.G.
day {around 3:00 am or 5:00 am}
This will assure it will be done *ON TIME*
Stuffing for Thanksgiving Turkey (approx 20 lb Turkey)
Do this the day *before* Thanksgiving day!
Ingredients for stuffing "Broth":
Gizzards, Neck and tips of wings from large Turkey
Chop up the celery tips & leaves from 1 bunch of celery
½ large onion or 1 small onion Chopped
1 T. salt
1 T. Pepper
Simmer in large stock pot 3/4 full of water (approx 8 to 12 cups) for
about 4 hours (covered)
Strain Broth, and let Turkey "parts" cool
Remove as much meat from the neck & wing tips as possible
You can chop up The Kidney & Liver to use in the stuffing if you like,
or feed it to the Cat.
(I personally *hate* Kidney & Liver parts in my stuffing)
Save the Meat separate for the Stuffing.
Ingredients for making the stuffing to stuff the Bird:
Broth & Meat from night before (approx 4 to 6 cups)
½ large or 1 small onion
2 very large or 3 normal size eggs
Salt & Pepper to taste.
1 t Sage
15 to 20 oz Big Chunk Bread Crumbs with stuffing seasoning packets
(Check local Grocer bakery for these, they are better
than the "brand name")
Beat eggs, add ½ Cup Broth & Seasoning packets & Sage (mix well with
wisk)
Add to bread crumbs drizzling & mixing at the same time so it gets
evenly coated on the Bread crumbs. (Make sure you get all the spices
on the bread crumbs by scraping out the bowl)
Sprinkle Salt & Pepper every once in a while over crumbs as you are
mixing in the ingredients.
Proceed to add the broth a *little* at a time to make the bread crumbs
evenly moist (not soggy, not hard) Fold in gently, the meat reserved
from the Neck & Wing tips, and the Onions.
Line neck area with Cheese cloth. Stuff neck area, fold over cheese
cloth & tuck it in to secure,
and/or use neck skin to hold in the stuffing. (You can sew neck skin
over if needed) Line cavity with cheese cloth, stuff the Turkey and
fold over the cheese cloth & tuck it in to secure. (You can sew the
opening to hold it in if needed)
Extra stuffing can be cooked in a covered Casserole dish at 350' for
30 to 60 minutes or until cooked.
Dont forget to boil your bones the day after T-Day for real Turkey
Stock! (of course after you have removed all the meat) :)
More Stuffing Recipes
Source:
alt.newlywed