Thanksgiving Stuffing
This is an adaptation of an old family recipe for a mushroom and herb
seasoned bread stuffing. Thanksgiving with our family is not considered
complete without it. It is not difficult to make but does depend on good
turkey stock (easy to make) and a careful hand with the herbs. If you
decide to use it taste as you season. If in doubt go long on the tarragon
and be careful with the sage. I hope this will be of use to you.
Steve D.
Thanksgiving Stuffing
Recipe adapted by: Stephen B. Denton
Serving Size: 8 - 12 Preparation Time: 2:00
2 loaves white bread -- sliced
1 1/2 pounds mushrooms -- sliced
2 cups onion -- chopped
3 cloves garlic -- minced
1/4 cup parsley -- minced
1/2 cup celery -- sliced thin
1/2 cup butter
1 cup turkey stock
4 tablespoons tarragon
1 tablespoon thyme
1 tablespoon sage
1/2 tablespoon salt
1/2 tablespoon pepper
1) Starting as much as a day ahead cut or tear bread into 1/2 inch pieces
and set aside to dry.
2) Combine tarragon, thyme, sage, salt and pepper in a small bowl and mix
together.
3) Melt butter in a large saucepan and sauté onions, garlic, parsley and
celery until soft. Add mushrooms and continue sautéing until mushrooms are
soft and starting to give off liquid. Remove from heat and allow to cool
slightly.
4) Place bread cubes in very large bowl and add spice mixture. Combine
completely. Slowly add mushroom-butter mixture and continue mixing. Slowly
add broth until well moistened (it should just hold it's shape when squeezed
in your hand). Taste and adjust seasoning if necessary.
5) Stuff in turkey just before roasting or cook covered in a buttered
casserole for 1 hour at 325 to 350.
Note: For better or worse this is my effort at recreating the stuffing of
my youth. My great-grandmother Mandy made dressing then and kept the recipe
to herself. As far as I know it died with her.
Turkey Stock - Heat 4 cups chicken stock over high heat. Add turkey neck,
heart, gizzards and any excess fat. Add a small onion, one chopped carrot
and one chopped celery stalk. Simmer for at least two hours. Strain.
Source:
rec.food.cooking