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DISH RECIPE: Turkey Stuffing
The general rule of thumb is to use 3/4-cup of stuffing per pound of turkey
I like to use 3/4-cup bread cubes per pound to give that little bit extra. Cook up the extra by lightly drizzling stuffing with vegetable oil and sealing it in a vegetable sprayed foil pouch. Cook alongside turkey for 45 minutes
Never stuff a turkey ahead of time, or preheat the stuffing before filling the turkey, as this will promote bacteria growth which will cause illness
This recipe was used on a 16lb turkey
12-cups stale bread cubes
2-stalks celery, chopped (approx 1 1/2-cups)
1-onion chopped (approx 2-cups)
6-strips bacon, chopped
1-lb Italian sausage, cut into half moons
8oz-fresh or canned mushrooms, sliced & sautéed
1-apple, peeled and diced
1-cup dried cranberries
4-garlic cloves, minced
1/4-cup chopped fresh sage leaves (optional)
1-tsp savory
1 1/2-tsp sage
1-tsp onion powder
1/2-tsp garlic powder
1-tsp Cajun seasoning
2-tbsp fresh thyme (or 2-tsp dried)
Salt & pepper to taste
2-cups chicken stock (or turkey stock) |
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Cook chopped bacon and chopped sausage in fry pan
Remove and reserve
In same pan, use fat to sauté celery, onion, and garlic for about 5 minutes
Season with salt & pepper
Combine all ingredients in a large bowl
This can be made up the day before and refrigerated until next day
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