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Stuffing/Dressing
Little Steven
Posts: 28,817
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)
Then fry sausage onions, celery, garlic and peppers
Herbs, pick 'em. I use thyme, rosemary, sage and parsley (didn't want to sound like Art Garfunkle by saying it the other way)
Chop the herbs and more garlic
Punch holes in an aluminum pan
Make some foil balls and place in another pan
Put some stock in the pan with the foil balls
Mix sausage, dry bread, veg and herbs in, moisten with some stock and clarified butter
Place a couple of turkey wings and necks on top
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
First make a dark turkey stock (roasted backs and necks, wings and mirepoix)
Then fry sausage onions, celery, garlic and peppers
Herbs, pick 'em. I use thyme, rosemary, sage and parsley (didn't want to sound like Art Garfunkle by saying it the other way)
Chop the herbs and more garlic
Punch holes in an aluminum pan
Make some foil balls and place in another pan
Put some stock in the pan with the foil balls
Mix sausage, dry bread, veg and herbs in, moisten with some stock and clarified butter
Place a couple of turkey wings and necks on top
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
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Looks great ! Love your granite. I will bookmark it and give it a shot.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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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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