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Turkey Stuffing

Turkey Stuffing
For eight people

Since this recipe does not call for cooking the stuffing inside the turkey, I treat it as a step away from the turkey cook. We'll  make it when it suits us.

The Aromatics
3oz celery, large dice
3oz leeks, large dice
The grated zest of one orange.
Optional: 3oz of undressed coleslaw, chopped

In a large fry pan melt 4oz of duck fat or butter.
Soften the Aromatics in the fat.
Add a total of ¾cup of chopped fresh basil, Italian parsley, and sage. Omit if we don’t have one of these but do not substitute with dried versions.
Season with 15% of the spice powder assembled earlier for the turkey rub.
Season with a touch of salt and freshly-ground pepper to taste.
Reserve.

The Bread Group
7oz of well-toasted English muffins
Slice the muffins four times horizontally and then four times vertically, yielding 25pieces from each muffin. Many of these pieces must be chopped even smaller than that, to slightly larger than the large dice of the Aromatics.
Set the bread cubes in a large ss bowl.
Add 3oz chestnut pieces, large dice, or use another nut, or none.
Add 4oz pomegranate seeds, or small pieces of a dried fruit, or none.

Mix the Aromatics and the Bread to create the stuffing.
To moisten and flavor the stuffing, combine ½cup turkey stock with ½cup of turkey gravy.
Pour the stock-gravy mix into the stuffing, tossing it to spread the moisture.
Add more stock-gravy to taste.
Rub a baking pan with butter and fill it with the stuffing.
Bake uncovered for 30-45minutes @ 375*.
Use the broiler to brown the top of the stuffing if desired. Watch it closely to avoid burning.

Turkey Stock

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