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Stuffing/Dressing

Little StevenLittle Steven Posts: 26,914
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)
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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
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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

 

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Comments

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

    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Little StevenLittle Steven Posts: 26,914
    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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