Friday, February 19, 2010

Basic Thanksgiving Stuffing

Wasn't sure if I should post this since it's so basic, but this is essentially the stuffing we have all known and loved. I made it last night for a crowd and it got great reviews. I put some extra work in to use fresh made turkey broth and meat bits, but if you are making this on Thanksgiving day you will probably have timing problems unless you trim the wings from the bird to make broth instead of roasting them. You can use pre-made broth and omit the meat. This is for making the stuffing from packaged bread cubes--it will need to be altered (less liquid, more spices) if you use fresh bread.

I doubled the stuffing to make enough for 8 people + leftovers (the broth is enough for a double recipe).

Broth:

2-4 turkey legs or wings
2 Tbsp. oil
8 c. water
2 carrots, in chunks
1 onion, washed, trimmed, and cut into quarters with skin on (skins make the broth golden)
2 ribs celery, in chunks
handful of parsley stems
2 bay leaves
4-5 allspice berries
1 tbsp. black peppercorns
2 tsp. thyme
2 tsp. sage
1 tsp dill seed (optional)

Heat the oil in a stock pot and fry the chicken pieces to get golden brown edges (for flavor). Add the water and remaining ingredients and bring to a boil. Reduce to a simmer until the meat is tender or pressure cook for 20 minutes. Drain and reserve the stock. Remove the meat from the bones.

Stuffing:

Preaheat oven to 350 and butter a large casserole.

1 bag (14 0z.) Brownberry sage and onion stuffing cubes
3+ c. turkey broth
1 c. cooked turkey chunks
1 medium onion, diced
2 ribs celery, diced
3/4 stick butter
2 Tbsp. minced parsley

Cook the onion and celery in the butter until they are soft and the edges are golden brown. Pour the bread cubes into a very large bowl. Add the cooked celery and onions (including the butter from the pot), parsley, turkey bits, and broth and toss gently to combine. If you like a moister stuffing add more liquid. Bake for 20-30 minutes until it is hot and the edges reach the desired crispness.

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