ATK Stuffing with herbs
Serves 10 to 12.
Published November 1, 2010. From Cook's Illustrated.
A similar Cook's Illustrated recipe involving sausage is also available. Each of these two websites also includes a nice video, showing the assembly of the wings and stuffing. Here's our Yummyliciousness link, too.
Cook's Illustrated also has a plain ol' classic bread stuffing, without the wings and without a huge bird to roast over a huge pan.
NOTES:
Two pounds of chicken wings can be substituted for the turkey wings. If using chicken wings, separate them into 2 sections (it’s not necessary to separate the tips) and poke each segment only 4 or 5 times.
Also if using chicken wings, increase the amount of broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 60 minutes (the wings should register over 175 degrees at the end of cooking). Use the meat from the cooked wings to make salad or soup.
Bread cubes can be prepped and toasted up to 1 day in advance.
INGREDIENTS
2 lbs hearty white sandwich bread (20 to 22 slices), cut into 1/2-inch cubes (about 16 cups)
3 lbs turkey wings, divided at joints (or 2 lbs chicken wings, see note above)
2 tsp vegetable oil
6 Tbl (3/4 stick) unsalted butter, plus extra for baking dish (or reduce to 2 Tbl if using chicken wings)
1 large onion , chopped fine (about 1 1/2 cups)
3 celery ribs , chopped fine (about 1 1/2 cups)
2 tsp table salt, separated in 1/2 tsp and
2 Tbl minced fresh thyme leaves
2 Tbl minced fresh sage leaves
1 tsp ground black pepper
2-1/2 cups low-sodium chicken broth (or increase to 3 cups if using chicken wings)
3 large eggs
3 tablespoons chopped fresh parsley leaves
PREPARATION
FOR BREAD CUBES:
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets. Bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45 to 60 minutes, stirring several times during baking. Transfer to large bowl and increase oven temperature to 375 degrees.
FOR CHICKEN WINGS:
2. Use tip of paring knife to poke 10 to 15 holes in each turkey wing segment (or 5-6 times for chicken wings). Heat oil in 12-inch skillet over medium-high heat until it begins to shimmer. Add wings in single layer and cook until golden brown, 4 to 6 minutes. Flip wings and continue to cook until golden brown on second side, 4 to 6 minutes longer. Transfer wings to medium bowl and set aside.
FOR HERBS AND STUFFING:
Oven to 375.
3. Mince and keep separate the onion, celery, thyme, and sage. Set all aside.
4. Heat butter in skillet over medium heat. When foaming subsides, add onion, celery, and 1/2 tsp salt.
5. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes.
6. Add thyme, sage, and pepper; cook until fragrant, about 30 seconds.
7. Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan.
8. Add vegetable mixture to bowl with dried bread and toss to combine.
9. Grease 13 by 9-inch baking dish with butter. In medium bowl, whisk eggs, remaining 1-1/2 cups broth, remaining 1-1/2 teaspoons salt, and any accumulated juices from wings until combined.
10. Add egg/broth mixture and parsley to bread mixture and gently toss to combine; transfer to greased baking dish.
11. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
12. Bake on lower-middle rack until thickest part of wings registers 175 degrees on instant-read thermometer, 60 to 75 minutes. Remove foil and transfer wings to dinner plate to reserve for another use. Using fork, gently fluff stuffing. Let rest 5 minutes before serving.
Published November 1, 2010. From Cook's Illustrated.
A similar Cook's Illustrated recipe involving sausage is also available. Each of these two websites also includes a nice video, showing the assembly of the wings and stuffing. Here's our Yummyliciousness link, too.
Cook's Illustrated also has a plain ol' classic bread stuffing, without the wings and without a huge bird to roast over a huge pan.
NOTES:
Two pounds of chicken wings can be substituted for the turkey wings. If using chicken wings, separate them into 2 sections (it’s not necessary to separate the tips) and poke each segment only 4 or 5 times.
Also if using chicken wings, increase the amount of broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 60 minutes (the wings should register over 175 degrees at the end of cooking). Use the meat from the cooked wings to make salad or soup.
Bread cubes can be prepped and toasted up to 1 day in advance.
INGREDIENTS
2 lbs hearty white sandwich bread (20 to 22 slices), cut into 1/2-inch cubes (about 16 cups)
3 lbs turkey wings, divided at joints (or 2 lbs chicken wings, see note above)
2 tsp vegetable oil
6 Tbl (3/4 stick) unsalted butter, plus extra for baking dish (or reduce to 2 Tbl if using chicken wings)
1 large onion , chopped fine (about 1 1/2 cups)
3 celery ribs , chopped fine (about 1 1/2 cups)
2 tsp table salt, separated in 1/2 tsp and
2 Tbl minced fresh thyme leaves
2 Tbl minced fresh sage leaves
1 tsp ground black pepper
2-1/2 cups low-sodium chicken broth (or increase to 3 cups if using chicken wings)
3 large eggs
3 tablespoons chopped fresh parsley leaves
PREPARATION
FOR BREAD CUBES:
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets. Bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45 to 60 minutes, stirring several times during baking. Transfer to large bowl and increase oven temperature to 375 degrees.
FOR CHICKEN WINGS:
2. Use tip of paring knife to poke 10 to 15 holes in each turkey wing segment (or 5-6 times for chicken wings). Heat oil in 12-inch skillet over medium-high heat until it begins to shimmer. Add wings in single layer and cook until golden brown, 4 to 6 minutes. Flip wings and continue to cook until golden brown on second side, 4 to 6 minutes longer. Transfer wings to medium bowl and set aside.
FOR HERBS AND STUFFING:
Oven to 375.
3. Mince and keep separate the onion, celery, thyme, and sage. Set all aside.
4. Heat butter in skillet over medium heat. When foaming subsides, add onion, celery, and 1/2 tsp salt.
5. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes.
6. Add thyme, sage, and pepper; cook until fragrant, about 30 seconds.
7. Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan.
8. Add vegetable mixture to bowl with dried bread and toss to combine.
9. Grease 13 by 9-inch baking dish with butter. In medium bowl, whisk eggs, remaining 1-1/2 cups broth, remaining 1-1/2 teaspoons salt, and any accumulated juices from wings until combined.
10. Add egg/broth mixture and parsley to bread mixture and gently toss to combine; transfer to greased baking dish.
11. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
12. Bake on lower-middle rack until thickest part of wings registers 175 degrees on instant-read thermometer, 60 to 75 minutes. Remove foil and transfer wings to dinner plate to reserve for another use. Using fork, gently fluff stuffing. Let rest 5 minutes before serving.
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