A good, American-style stuffing recipe, adapted from 4 or 5 different recipes. Best I’ve found so far. This is a rather small recipe for people who aren’t as keen on stuffing as I am. Double it for a larger turkey.
Ingredients:
- turkey giblets
- water (about a cup or two)
- two sausages – any sort – or 3 or 4 chipolatas
- 1/2 chopped onion
- 3 stalks chopped celery
- 1/4 cup butter
- 4 cups dry bread cubes (about 8 slices of brown and/or white day-old bread, chopped into 1/2 inch cubes)
- salt
- pepper
- a good handful of fresh chopped herbs: sage, rosemary, tarragon and marjoram
Instructions:
Cover giblets (except the liver) with water to cover in a small saucepan. Cover and simmer for about 2 hours. Add the liver and simmer for 25 minutes longer. Reserve the stock and chop the cooked giblets finely.
Remove the skin from the sausages and fry the meat until browned thoroughly. Put aside.
Melt the butter in a skillet and cook the onion and celery until tender. Add the butter, celery and onion, plus the cooked sausage meat to the bread crumbs, chopped giblets, herbs and seasonings. Add reserved stock, tossing lightly to moisten. You can stuff the neck cavity if you like, which produces a mush moister stuffing, but latest recommendation is not to stuff the body cavity of the bird. We generally just toss in an onion chopped in half. Put any extra in a buttered baking dish and cover and bake for at least 40 to 45 minutes.