Christmas morning. … Turkey is brining, new, space age Super Wave Oven ready on the counter. Now what?
Potatoes? Cranberries? Waldorf salad? No. Stuffing. Oh, you mean dressing? No, stuffing. Same concept up until the baking. I love mine the old fashioned way-stuffed inside the bird while it roasts, absorbing all those juices and adding touches of flavor to the bird.
But it’s not safe someone will scream. Sure it is, but you have to roast it long enough is all. If you’ve slow roasted your bird to perfection, your stuffing will be cooked all the way through.
Fortunately, thanks to Bountiful Baskets I have just about everything already in my fridge.
Sweet and Savory Stuffing
- One loaf sourdough bread, cubed, lightly toasted and left out overnight.
- One medium onion, diced
- Four stalks celery, finely chopped
- One small Fujiama Apple, chopped
- A sprig of thyme and parsley
- One crushed clove of garlic
- One stick butter, melted
- One egg, lightly beaten
- One cup chicken stock
- One andouille sausage, chopped into small bits
- Over medium heat brown sausage, reserving oils and grease. Remove sausage from pan and replace with chopped veggies and apple. Saute until onion starts to become translucent. Pour over bread in a large mixing bowl, stirring thoroughly. Add melted butter, herbs and beaten egg, again mixing mixing mixing.
- Set aside for one hour in a cool place lightly covered with a kitchen towel.
- When turkey is ready to roast stuff chest cavity with stuffing mix. Pack it well but don't cram, smoosh or use any power tools to compress it. Roast Turkey as usual, keeping in mind a stuffed Turkey takes longer than a hollow one.
- Once Turkey is roasted and ready for carving, soon out all that tasty stuffing. If you prefer to crisp it up soon it into a baking dish and broil for seven to ten minutes.
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens
P.S. ~ I served this to a friend who doesn’t like stuffing at all. He took a small spoonful out of courtesy. He wound up eating more than half the stuffing by himself. I’d say that equals success at the dinner table!