TURKEY STUFFING RECIPE

Recipe of the Week About Us

Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes

Tell a friend

Basics
Ingredients
Utensils
Cheeses
Wine
Glossary

FAQ

Cookbooks

Cooking Classes
Cooking classes in the U.S. and Italy.

Gastronomy Tours.
Tour Wine & Olive oil country - and other regions.

Links
Links to other sites of related interest.

Sources
Where to buy special ingredients and utensils.

Ask the Chef
If you don't find your recipe.

PRIVACY POLICY

TURKEY STUFFING RECIPE

Preparation - Medium
Serves 8

Tasty stuffing with dried fruit and chestnuts to go with roast turkey.

1/4 cup dried apricots, prunes or cherries or a combination, coarsely chopped
1 1/2 cups chestnut meats; available either frozen or unsweetened and canned (may be omitted)
4 TBSP (1/2 stick) unsalted butter
1 cup chopped celery
1 cup chopped onion
2 shallots, chopped
2 cups chicken stock
1 15-ounce package unseasoned bread stuffing or a 1 lb loaf of French, Italian or whitebread cut in 1/4-inch cubes and lightly toasted on baking sheet in oven on low heat
1/2 cup chopped parsley
1 TB fresh thyme leaves chopped or 1 tsp dry (if bread/stuffing is seasoned, omit)
Freshly ground black pepper 3 - 4 grinds or 1/4 tsp
1 large egg (optional)

Frying or Sauté Pan, Bowl large enough to mix stuffing.

COARSELY chop the chestnuts.
MELT 4 tablespoons of butter in a large skillet.
COOK the celery, onion, and shallots over medium heat until greens are wilted, 8-10 minutes stirring occasionally.
ADD 1 cup of the stock and cook until the liquid has almost evaporated.
PLACE bread cubes in a very large bowl.
ADD all ingredients and toss with a wooden spoon or use your hands.
BREAK in the egg.
ADD the remaining stock.
USING your hands, combine all ingredients thoroughly and season with salt and freshly ground pepper salt sand pepper. (The stuffing can be prepared up o this point a day in advance, but remove it from the refrigerator 4 hours before serving time.)
MAKE sure the stuffing is cool before placing inside the bird.
NOTE: STUFFING may be cooked separately in a buttered casserole for 1 1/2 hours at 325 degrees.

PRINT - EMAIL

Cookbook we like:

<< PREVIOUS - BROWSE RECIPES - NEXT