Ingredients: |
Ingredients: Approx 13 lb turkey
3 medium onions
1 stick butter
3 stalks celery
7 chicken bouillon cubes or 7 tsp better than bouillon chicken
3 2/3 c wine (preferably port wine, also good with burgundy, white Chablis, rose) Do not use zinfandel, nor sparkling wines)
36 oz bread cubes
1 tsp pepper
2 Tbl sage
1 Tbl salt
1 tsp poultry seasoning
Garlic powder shake across top of bread crumbs quickly
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Directions: |
Directions:Put turkey giblets in water in saucepan with 2 c. water (enough to cover giblets)
Sauté in frying pan: Onions, Celery, Butter, bouillon. Saute till veggies are translucent and slightly brown. It should look like the color of butter.
Add 1 c water to veggies.
Add wine.
Simmer in frying pan for 5 minutes.
In roasting pan, add bread cubes. Mix your seasoning together and sprinkle over bread cubes. Pour 1/3 veggie mix over bread cubes. Stir well. Repeat 3 times. The mixture should be fairly moist.
** If you are putting the turkey in the oven immediately, it is ok to put hot stuffing in the cold turkey. But, if you are not putting the turkey in the oven immediately, wait and let the stuffing cool before putting it in the turkey.
Wash turkey, including cavities.
Salt cavities well
Stuff turkey's neck and use toothpicks to keep skin over stuffing.
Stuff bottom of turkey. Put legs crossed in holder. Put wings back as if the turkey is relaxing on a beach sunbathing.
Rub 1/4 stick butter all over turkey.
Sprinkle entire turkey with salt and pepper
Put turkey in roasting pan and put in 325º oven.
20 minutes per pound
Check for doneness with thermometer in thigh or by wobbling drumstick and when drumstick seems disjointed, it is done.
Put extra stuffing in a pan, covered with foil, in 325º oven for one hour.
Remove stuffing from turkey and mix the stuffing from turkey with the plain stuffing. |
This recipe for Papa Maxson's Turkey and Wine Stuffing is from