Apart from the standard sage and onion, any suggestions for something more exciting.
sausage, chestnut and cranberry?
I have done this on many occasions and it's a grest success ... more crumbly and less stodgey than many ;)
http://www.deliaonline.com/recipes/american-turkey-stuffing,1211,RC.html
Stuff Turkeys, I say.
But, if you must, Bronze of course, yes, nice recipe. But MUCH better to make the stuffing separately in blocks or balls.
In addition to some moisturising bits inside.
Free range Bronze for me-and there are two ends,savoury at one,but something sharp and slightly sweet at the other gives a good contrast in tastes.
I do my stuffing outside the bird as well (can I please rephrase that?!?!) I cheat and use one of the Sainsbury's taste the difference range - almond and apricot I think.
To keep the turkey moist, I use a mixture of butter, quark and herbs de Provence placed under the skin, and wrap the thighs in alu foil.
Mind you, what chance getting a decent free range bronze or black this year for less than your mortgage?
I usualy make 2 stuffings. These i make in throwaway foil trays :)
Sausage Meat Suffing
500g Sausage Meat
1/3 a loaf of bread processed though food processer
1 tbsp whole grain mustard
2 oz cranbery juice
1 Cored Apple ( this is processed though food processer with bread to break up )
1 Red Onion ( this is processed though food processer with bread to break up )
1 tbsp onion gravy granuals
1 tbsp honey
1/2 tsp sage dried (fresh about 1 oz)
1/2 tsp parsney dried (fresh about 1 oz)
Salt and Pepper
You should end up with a consistancy that is reminisant of the sausage meat but maybe a little more open texture so that this will dry out a little during cooking leaving a crispy outside and moist inside :)
45min @180 degrees
Daddies Bread Stuffing
1/2 loaf of bread
1 tbsp gravy granuals ( onion if its not chicken or beef if chicken or beef use the relevant granuals)
1/2 tsp sage dried (fresh about 1 oz)
1/2 tsp Thyme dried (fresh about 1 oz)
1/2 tsp parsney dried (fresh about 1 oz)
1 Egg
1 Red Onion ( this is processed though food processer with bread to break up )
Add hot water to the processer as it blends until right consitancy
Salt and Pepper
You should end up with dough like consitancy but maybe a little more open texture so that this will dry out a little during cooking leaving a crispy outside and moist inside :)
35min @180 degrees
Cheating my version of Daddies stuffing if i am short of time ( makes enough for 2-3 people )
4-5 slices of bread
1 tbsp gravy granuals ( onion if its not chicken or beef if chicken or beef use the relevant granuals)
1 small packet of paxo
1 Egg
1 Red Onion ( this is processed though food processer with bread to break up )
Salt and Pepper
Add hot water to the processer as it blends until right consitancy
You should end up with dough like consitancy but maybe a little more open texture so that this will dry out a little during cooking leaving a crispy outside and moist inside :)
35min @180 degrees
All of these are best made a good 30 min before you need to cook it as this gives the herbs time to infuse. You can also pre-cook these take out when very light brown and then put back in for last 10 min to warm though and brown :)
I have also seen a river cottage program when he did a pearl barley stuffing but i have not tried that yet.
Cambourne7
I put a large spanish onion inside of our turkey, keeps it very very moist.
I make stuffing balls 2 days before & bake them 20mins before serving lunch luvvvvvverly. ;D
I remember the first time I did a Turkey - 1999! I didn't know which end was which ...! lol.
So many naked citrus fruit lounging around (made pudding, stuffing, stollen (or was it Panettone), etc) and used a couple of those in the cavity. Recipes were from BBC Good Food (still use the Christmas pud recipe from 1999) & Cook Book (Bella?). One stuffing recipe wanted Toulouse sausage - went to Asda and spoke to the butcher - he hadn't heard of it.
Apple and onion sausagemeat stuffing sounds good.
Probably doing 2 - one for stuffing neck, and the other for stuffing balls (or a swiss roll looking thing with bacon).
I have one that I think is the best I have ever made...sorry Mum!!
I usually make it in a casserole dish along side the bird, it only takes about 45 mins or so but you can stuff with it.If I stuff I use it in the body cavity, I stuff the neck cavity with chestnut stuffing
I use a US cup measure which holds about 250 ml fluid or 8 fluid ounces. The teaspoon holds 5 ml and the table spoon 15 ml.
SUPER DUPER TURKEY SUFFING
4 minced garlic cubes
1/4 cup butter
1 cup of chopped small mushrooms (don't mince)
1 cup of very fine chopped celery
4 rashers of smoked bacon, cooked till crisp and then crumbled
1/2 cup finely chopped onion
4 cups of lightly packed bread cubes, about half an inch thick is best, this is about 6 to 8 slices depending on the thickness of the bread, I use a home baked granary loaf, but any brown will do.
1 level teaspoon salt
1/2 level teaspoon pepper
1/4 teaspoon paprika
1/2 teaspoon of dried thymes flakes
1/2 teaspoon dried oregano flakes
2 teaspoons dried parsley flakes
1/4 teaspoon of ground sage
1 1/4 cups chicken stock, you can use fresh , tinned or a cube.
2 tablespoons of goose fat or extra butter if you prefer.
Saute the onions, celery and garlic in the first amount of butter till translucent, add the bacon , herbs and seasonings, then the mushrooms,stir fry for a minute or so, finally add the bread cubes and toss till the butter has touched them all.Add the stock, stir a moment or two without mushing it up , you want to be able to distinctly see cubes. Let cook a couple of minutes. Pour into a greased casserole dish. Paint the top with the goose fat.Bake covered for about 30-45 minutes on 325.
It is a forgiving recipe so if you wish to use fresh herbs make appropriate substitutions, or use olive oil, all goose fat.
You can completely cook it on the top of the stove if you wish but I never have enough burners free!!
Enjoy!!
XX Jeannine
Isn't there a liver based stuffing - I'm sure Mum used to do one?
Yes, I do it sometimes.
Take the liver, heart and gizzard from the bird, simmer till tender, chop very finely add to homemade sage and onion stuffing with sauted crumbled pork sausages, stock from simmering to bind together
XX Jeannine
Sounds good to me :)
Mmhh - which one to choose .... I was amazed when I saw gravy granules in your stuffing Cambourne - never thought of putting some of that in. I will definitely try one of these - but which one... Choices - choices ???
PS I normally put a lemon in the inside with some whole onions (which I brown with the potatoes later) and a bay leaf and some fresh herbs and then stuff the neck. The stuffing balls are new to me since living in this country - but a good idea. Thanks guys. I am going to be very busy in the kitchen in the next few weeks. ;D ;D ;D
I have about 8 parnips - the only ones which grew on my lottie ready and waiting for christmas. Although the brussel sprouts (red rubine) are not looking promising and I doubt that I will get any for Christmas - fingers crossed! Maybe I put them in too late. :-\
Jitterbug