Old Fashion Turkey Stuffing - Today's style Recipe
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Ingredients: |
Ingredients: Basic: 14 – cups dried bread cubes * * Silver Hills Omega Flax from Cosco works well- 2 loaves As does your favourite bread or an assortment of savory muffins/bread that you have collected over the last month when it is dried out or crumbled unexpectedly, then stored in the freezer for use now. Hint: cube bread days ahead.
1 cups –500 mL chopped celery 1˝ tbps. each dried savory 1 ˝ tsp. marjoram; oregano With a pinch of thyme, salt and pepper to taste Variations: Add any of the following to the bread cubes Onions: In large skillet, with about 3tbps. Of oil of choice sauté 2 finely chopped onions until translucent Mushrooms: slice about 1 pound mushrooms Sauté as above or steam in pan with water
Sausage meat: 1 package sausage meat about 250g. Saute as above until no longer pink; break apart with fork.
Carrots: Peel and grate 3 carrots My first attempt at gluten free Christmas pudding was too dry. I used it as the ‘bread’ for stuffing one year. Everyone enjoyed it so much; I now add the carrots to stuffing. Apples: peel and grate or cube 3 apples
Dried fruit : 1 cup raisins, chopped prunes or currents Nuts: 1 cup coarsely chopped almonds Directions: Place bread in a large bowl. Add prepared veggies and/or meat and nuts. Toss well. Taste and adjust seasoning. (Up to this step can be done the day ahead and kept in the fridge) If you prefer a moist stuffing, add: 1 cup liquid- chicken stock or white wine or apple juice Or 2 well beaten eggs Pack loosely into cavity and neck of turkey.* If you use cheesecloth or a substitute (clean knee highs work wonders!), it makes removing the stuffing from the bird easy and clean. (The stuffing should be removed right after the turkey comes from the oven. It can be kept hot in a covered dish while final dinner preparations are completed.) Skewer openings closed or use unwaxed dental floss to tie legs of bird together. Makes enough stuffing for one 16-18 lb (about 7 -8 kg) bird
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Directions: |
Directions: Basic: 14 – cups dried bread cubes * * Silver Hills Omega Flax from Cosco works well- 2 loaves As does your favourite bread or an assortment of savory muffins/bread that you have collected over the last month when it is dried out or crumbled unexpectedly, then stored in the freezer for use now. Hint: cube bread days ahead.
1 cups –500 mL chopped celery 1˝ tbps. each dried savory 1 ˝ tsp. marjoram; oregano With a pinch of thyme, salt and pepper to taste Variations: Add any of the following to the bread cubes Onions: In large skillet, with about 3tbps. Of oil of choice sauté 2 finely chopped onions until translucent Mushrooms: slice about 1 pound mushrooms Sauté as above or steam in pan with water
Sausage meat: 1 package sausage meat about 250g. Saute as above until no longer pink; break apart with fork.
Carrots: Peel and grate 3 carrots My first attempt at gluten free Christmas pudding was too dry. I used it as the ‘bread’ for stuffing one year. Everyone enjoyed it so much; I now add the carrots to stuffing. Apples: peel and grate or cube 3 apples
Dried fruit : 1 cup raisins, chopped prunes or currents Nuts: 1 cup coarsely chopped almonds Directions: Place bread in a large bowl. Add prepared veggies and/or meat and nuts. Toss well. Taste and adjust seasoning. (Up to this step can be done the day ahead and kept in the fridge) If you prefer a moist stuffing, add: 1 cup liquid- chicken stock or white wine or apple juice Or 2 well beaten eggs Pack loosely into cavity and neck of turkey.* If you use cheesecloth or a substitute (clean knee highs work wonders!), it makes removing the stuffing from the bird easy and clean. (The stuffing should be removed right after the turkey comes from the oven. It can be kept hot in a covered dish while final dinner preparations are completed.) Skewer openings closed or use unwaxed dental floss to tie legs of bird together. Makes enough stuffing for one 16-18 lb (about 7 -8 kg) bird
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Personal
Notes: |
Personal
Notes: to be editted
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