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Stuffing/Dressing

Little StevenLittle Steven Posts: 27,973
edited October 2012 in Holiday Recipes

Anybody doing a spatchcock, Mad Max or stand bird may be interested in this for stuffing.

I think I messed up explaining this last year so I will try again with pics. Sorry it is so long
First make a dark turkey stock (roasted backs and necks, wings and mirepoix)
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Then fry sausage onions, celery, garlic and peppers
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Herbs, pick 'em. I use thyme, rosemary, sage and parsley (didn't want to sound like Art Garfunkle by saying it the other way)
image
Chop the herbs and more garlic
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Punch holes in an aluminum pan
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Make some foil balls and place in another pan
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Put some stock in the pan with the foil balls
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Mix sausage, dry bread, veg and herbs in, moisten with some stock and clarified butter
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Place a couple of turkey wings and necks on top
image

Put the stuffing pan with the holes on the one with the stock and cover both pans with foil and bake for about two hours at 350*
Remove foil and cook till browned on top

Steve

Steve 

Caledon, ON

 

Comments

  • Looks great !  Love your granite.  I will bookmark it and give it a shot.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Little StevenLittle Steven Posts: 27,973
    Thanks, I was told it was totally unique. Actually hauled down from the Himalayas on yak back. Nothing like it anywhere on this continent

    Steve 

    Caledon, ON

     

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