Growing up, we generally had Thanksgiving stuffing prepared with diced, Italian sweet sausage, onions and Italian bread stuffed into the cavity of the turkey. I loved how moist the stuffing was and how the turkey juices flavored the stuffing. Nowadays, we prepare the stuffing outside of the turkey to avoid possible health concerns-the stuffing may prevent the turkey to reach 165 F and cause foodborne illness...
Prep Time: 3o min
Yield: 10 portions
3 Tbsp Butter, melted
2 Cups Bread, small dice, toasted
3 Tbsp Butter, melted
1/2 Cup. Onions, minced & sweated
1/2 Cup Celery, minced & sweated
1 ea Apple, granny smith, peeled/cored & diced
1 sprig Thyme, fresh, picked
1/4 tsp. Poultry seasoning
1 Cup Turkey stock
2 ea Eggs
t.t. Salt
t.t. Black pepper
Coat the croutons in melted butter and bake until lightly browned.
Sauté the onions and celery in butter for 3 minutes, add apples, season & cook an additional minute, cool.
Mix the egg and turkey stock together.
Toss the celery, onions, apples, thyme, seasonins, croutons together in a bowl, pour the egg mixture on top and transfer to a buttered casserole dish.
Bake at 350°F until lightly browned.
Delicious suffings can also be prepared with diced, toasted croutons made with bagels, brioche, ciabatta, cornbread etc...
This is cornbread stuffing with carrots, celery, leeks & rosemary.
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