How to Stuff a Turkey
Turkey stuffing, if prepared the right way, and if stuffed correctly can make a wonderful Thanksgiving dinner. The first step however, is to make the stuffing.
Ingredients:
- 12 tablespoons unsalted butter
- 4 onions, peeled and cut into 1/4-inch dice
- 16 celery stalks, cut into ¼-inch dice
- 10 large sage leaves, chopped
- 6 cups chicken stock
- 2 loaves of stale white bread, cut into 1-inch cubes
- 2 teaspoons of salt
- 4 teaspoons of grounded pepper
- 3 cups of roughly chopped parsley
- 2 cups of pecans, toasted and chopped (optional)
- 2 cups dried cherry (optional)
Vessels required:
- Skillet
Instructions:
- Melt the unsalted butter in the skillet. Add onions and celery to it, and cook over a medium flame. Cook the mixture till the onions turn translucent. Add sage to the mixture, and cook for another 3-4 minutes. Add about ½ cup of chicken stock to the mixture. Cook for an additional 5 minutes, by then, the stock would have got reduced to half.
- Now, put this mixture into a large bowl. Add the remaining ingredients to it. Mix well.
- Your stuffing is ready.
Stuffing the turkey:
- While stuffing the turkey, it is important to use adequate amount of stuffing so that the turkey does not seem over or under stuffed. Many follow the measure of 1 cup of stuffing for every pound of turkey.
- Before you start stuffing the turkey, remove the giblets from the meat. The giblets include the heart, gizzard, and liver of the bird. You can either throw these pieces away or use them as part of your gravy.
- The neck of a turkey is the place that should be stuffed first. Here, however, the stuffing will be lighter than the remaining body. After you have stuffed the neck, pull the skin over the exposed stuffing.
- Now, you can stuff the main cavity of the bird. Be sure to pack the stuffing tightly, so that the stuffing does not come out. After the main cavity has been stuffed, you can place a piece of bread to protect it from coming out.
- You can now cook the turkey as per your liking and method.
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