Directions: |
Directions:2 days before cooking turkey, you can squeeze the sausage meat out of the casing and boil it to cook it through. If you cool and then refrigerate it overnight, you can remove the fat and then just get the meat out of the water. Set aside and pat dry a little with a paper towel.
1 day before the turkey, combine this sausage with the breadcrumbs, 1 egg, 1 tablespoon of Bell's turkey seasoning, onion and celery.
For the onion and celery, before you add it to the stuffing mix, chop it into small pieces and put it in a microwave safe bowl (not plastic). Add water until just covered. Microwave for 2-3 minutes until the vegetables are soft. I like to microwave each one separately in the same water, and that way any vitamins from the vegetables are in that water. If my stuffing looks dry after I mix it up, I can add some of this water to it, adding back in the vitamins from the onions and celery.
After you have everything combined you can keep it overnight in the refrigerator.
This way, when you wake up on the day to make the turkey, the stuffing is done.
Wash the bird thoroughly with running water and pat it dry, inside and out. Loosely put the stuffing inside the bird. Don't try to close the drumsticks back up. Just put stuffing there. Also, you can stick some stuffing in the little hole where the neck used to be and cover that with skin. If you have extra stuffing you can bake it separately, but it doesn't taste as good as the stuff cooked in the bird because of the juice and fat from the bird. |
This recipe for Turkey stuffing is from