Bread Stuffing for Turkey
Source of Recipe
Linda k. Leone..1965
List of Ingredients
4 1/2 C toasted bread cubes from homemade french bread
3 1/2 C stale bread cubes
2 tsp bacon fat
2 medium onions, diced
2 stalks celery, diced
1/4 C finely diced mushrooms
pinch powdered ginger
1/4 C minced parsley
1 small clove garlic, pressed
1 1/2 C turkey stock (reserve left over for soup or gravy)
1/4 C butter
1 celery leaf, finely minced
salt
pepper
2 T poultry seasoning, recipe follows
2 eggs
Recipe
Lightly saute onion and celery in fat until just transparent. Heat the stock, (made from boiling the giblets and neck until the meat is tender and easily removed from the bones in plenty of water. Strain stock and reserve meat for the gravy, soup, or add to the stuffing). Add the butter, ginger, celery leaf and garlic to the stock, cook 10 minutes. Let cool somewhat.
In large bowl, mix the bread cubes, onion, celery and parsley. Add seasonings, 1/2 tsp salt, and pepper to taste. Lightly beat the eggs and mix by tossing with 2 forks or spoons. Add the warm stock and toss again. If desired you can use the unseasoned stock to baste with.
This will be fairly dry, if you wish it to be more moist add more stock.
Poultry seasoning;
1 tsp coarsely chopped dried rosemary
3/4 tsp, dried, crushed, sage
1/2 tsp, dried, crushed thyme
1/2 tsp, dried, crushed oregano
1/4 tsp black pepper
1/4 tsp dried lemon zest
dash marjoram
pinch cloves (opt)
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