I love making stuffing as a side dish with my roast turkey. Stuffing is made of stale bread, giblets, herbs and placed in the cavity of the turkey.
I like baking it separate from the turkey, as it cooks quicker and it is safer: the stuffing may absorb meat juices that may not be cooked through, the temperature of stuffing may have a different temperature from your turkey’s reading.
Bake it separately in an oven safe baking vessel. Officially, it is now called dressing (when cooked separately).
Turkey Stuffing…er Dressing
(serves 8-10)
10 cups of dry bread, cubed into Croutons(or cube some other bread then dry out in the oven for 30 minutes at 200f).
1 packet of turkey giblets, finely chopped
3 Tbsp. unsalted butter
1 large onion, diced
1 stalk of celery, diced
1 bay leaf
3 mild to medium Italian sausages, casings removed and broken up to the consistency of mince
3 Tbsp. of chopped fresh sage
5 Tbsp. of chopped fresh parsley
1 egg, lightly beaten
2 cups of turkey, chicken or vegetable
1/2 cup of cream
salt and pepper to taste
- Place your Croutons in your casserole/baking vessel and toss with the parsley, sage some salt and lots of black pepper and reserve.
- Using a skillet, melt your butter and saute your onions, celery, bay leaf until softened (10 minutes) under medium-low heat.
- Add your giblets & sausage and saute until browned for another 10 minutes under medium heat. Pour in and stir the cream and reserve to cool to warm.
- Add your stock to the Croutons and toss to coat and wet the entire mixture. Allow to cool for a few minutes then add the egg and mix well.
- Add your sausage/giblets saute to the casserole and fold until the entire mixture has blended.
- Bake in a pre-heated 350F oven for 30-40 minutes or until the top has turned a golden brown.
