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Posts Tagged ‘Stuffing’

My favourite Thanksgiving dish is stuffing.  Bursting with flavour and never twice the same, stuffing makes turkey exciting.  As a kid, my mother followed Gourmet’s  Christmas 1987 recipe.  Filled with pork sausage, this stuffing is absolutely decadent.  This year, however, I was cooking for a dozen friends, three who followed the Halal diet and one who was a vegetarian, so pork stuffing was out of the question.

My friend Alex and I decided to be inspired by Joy of Cooking’s basic stuffing.  We brightened it by tossing in cranberries and apricots, and included a few extra of our favorite herbs.  Now the secret to delicious stuffing is fresh herbs and lots of butter, so we ensured that both were prominently featured.  The stuffing disappeared rapidly enough that there is no after picture – but I can attest that it lived up to my stuffing expectations!

Stuffing ready for the turkey

Savoury Stuffing

(1 turkey worth)

Ingredients:

1 loaf of bread, cubed into ½ squares (the more interesting the bread, the better)

2 onions, chopped

3-4 ribs of celery, chopped

¼ cup of butter

Generous handful of cranberries

Generous handful of apricots, diced

1 bunch parsley, thyme, and sage, coarsely chopped

Poultry seasoning

Salt and Pepper

1 ½ cups broth

Directions:

Gently toast the bread cubes in a low oven for about 5 minutes.  Sauté the onions and celery in the butter until cooked through.  In a large bowl, toss together the toasted bread cubes, cooked onions and celery, cranberries, apricots, and herbs.  Season to taste with the poultry seasoning and salt and pepper.  Before stuffing into turkey, moisten with the broth. (Be careful not to add too much broth – you want the stuffing to be moist, but not soggy).

Place the stuffing inside the turkey.  (A secret I was taught this weekend is to put the stuffing in pantyhose and then in the turkey. It makes removing the stuffing at the end so much easier.) The stuffing is cooked properly when it reaches an internal temperature of 165 degrees Fahrenheit. Serve with your favorite holiday fare!

Bon appétit!

–       Catherine

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