Turkey stuffing (traditional)
NOTES:
This recipe is enough only for the main cavity of a 9-lb bird. It is highly recommended to double this recipe for larger birds or to make a small side dish of stuffing. The doubled amounts are in parentheses.
You can add 2-3 Tbl of orange juice to the milk for variety.
Allow 2 hrs to make the stuffing and stuff the bird.
If you are making the stuffing separately, you can prep the bread cubes one day in advance. Here's what Cook's Illustrated suggests:
The link above at Cook's Illustrated offers an alternate method to get more flavor into the stuffing, which calls for browning turkey wings or chicken wings in a skillet...
INGREDIENTS
4 Tbl butter (8 Tbl=1 stick)
3 stalks celery (6 stalks)
1/2 cup milk (1 cup)
1/2 cup fresh parsley (1 cup)
1 med. onion (2 onions)
6-7 cups bread cubes, from hearty white sandwich bread or from challah loaf (12-14 cups) - err on the side of having too much bread
1 egg (2 eggs)
1 Tbl sage (2 Tbl)
1 Tbl thyme (2 Tbl)
2 cloves garlic (4 cloves)
PREPARATION
Oven to 350 for a side dish of stuffing.
1. Prepare the bread cubes ahead of time. Place in a large bowl.
2. Mince the celery and the onion; press the garlic. Set aside.
3. Chop the parsley, sage, and thyme, mix together, and set aside.
4. Melt butter in a saute pan and stir in onion, celery, and garlic. Cook until translucent but not brown.
5. Add herbs to sauteed vegetables, mix together, and add to bowl of bread cubes. Mix well to coat the bread.
6. In a separate bowl, mix the egg and milk (and OJ) together.
7. Add the liquids to the bread mixture a little at a time, being sure that the bread is moist, not soggy.
8. Stuff into turkey, or for a side dish of stuffing, allow 45 min to cook at 350.
This recipe is enough only for the main cavity of a 9-lb bird. It is highly recommended to double this recipe for larger birds or to make a small side dish of stuffing. The doubled amounts are in parentheses.
You can add 2-3 Tbl of orange juice to the milk for variety.
Allow 2 hrs to make the stuffing and stuff the bird.
If you are making the stuffing separately, you can prep the bread cubes one day in advance. Here's what Cook's Illustrated suggests:
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.
The link above at Cook's Illustrated offers an alternate method to get more flavor into the stuffing, which calls for browning turkey wings or chicken wings in a skillet...
INGREDIENTS
4 Tbl butter (8 Tbl=1 stick)
3 stalks celery (6 stalks)
1/2 cup milk (1 cup)
1/2 cup fresh parsley (1 cup)
1 med. onion (2 onions)
6-7 cups bread cubes, from hearty white sandwich bread or from challah loaf (12-14 cups) - err on the side of having too much bread
1 egg (2 eggs)
1 Tbl sage (2 Tbl)
1 Tbl thyme (2 Tbl)
2 cloves garlic (4 cloves)
PREPARATION
Oven to 350 for a side dish of stuffing.
1. Prepare the bread cubes ahead of time. Place in a large bowl.
2. Mince the celery and the onion; press the garlic. Set aside.
3. Chop the parsley, sage, and thyme, mix together, and set aside.
4. Melt butter in a saute pan and stir in onion, celery, and garlic. Cook until translucent but not brown.
5. Add herbs to sauteed vegetables, mix together, and add to bowl of bread cubes. Mix well to coat the bread.
6. In a separate bowl, mix the egg and milk (and OJ) together.
7. Add the liquids to the bread mixture a little at a time, being sure that the bread is moist, not soggy.
8. Stuff into turkey, or for a side dish of stuffing, allow 45 min to cook at 350.
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