As Thanksgiving approaches, the same questions and concerns about stuffing your turkey seem to surface. I love cooking my stuffing in the bird becasue it absorbs all of the delicious juices and gets moist and tender from the insulated cooking. There is some concerns about the safety of cooking the stuffing in the turkey (or cooking stuffing in any protein for that matter) and I address all of those and tell you how to confidently do it in KitchenCUE's Volume 3: Roasting.
I have also just added some new video's to my Chef Shellie YouTube Channel that pertain to making stuffings and carving your bird. Take a look and eliminate the turkey intimidation!
Here are a couple of stuffing recipes to inspire your Thanksgiving holiday! Be well, be grateful and be happy!
I'll see you in the kitchen...Chef Shellie
CHALLAH STUFFING
yield: stuffing for 12-14 pound turkey
Olive oil
2 onions, finely chopped
4 stalks celery, finely diced
¾ # mushroom, chopped
Salt and freshly ground pepper
2 T. chopped fresh sage
¼ c. chopped parsley
8+ c. shredded challah bread – dryness is your preference
Broth to moisten (amount will vary based on dryness of bread but averages ½-1 cup)
In a large sauté pan set over medium high heat, film the bottom of the sauté pan with olive oil. Add onion, celery and a pinch of salt and sauté until vegetables soften and begin to brown, 10-12 minutes. Add mushrooms, another pinch of salt and sauté until mushrooms have softened and begun to release their water and caramelize. Stir in sage and parsley and sauté until fragrant, 30 seconds.
Pour mixture into a large bowl. Mix in bread and enough broth to make a moist stuffing; it should still be fluffy, not soggy. Season with salt and freshly ground pepper. COOL stuffing completely before placing inside the cavity of turkey.
SAUSAGE STUFFING WITH FRESH HERBS, PECANS AND BOURBON
yield: stuffing for 12-14 pound turkey
12 oz. mild flavored sausage (i.e. breakfast sausage)
Olive oil, if needed
1 large onion, finely chopped
4 stalks celery, finely diced
¾ # mushroom, chopped
Salt and freshly ground pepper
2 T. chopped fresh sage
2 t. chopped fresh rosemary
¼ c. chopped parsley
8 c. ½” cubed hearty Italian or sourdough bread – dryness is your preference
1 c. toasted pecans
¼ - 1/3 c. Bourbon
Broth to moisten (amount will vary based on dryness of bread but averages ½-1 cup)
In a large sauté pan set over medium high heat, crumble sausage and sauté until browned. Remove sausage to a large bowl.
Add a little olive oil if needed, to film the bottom of the sauté pan. Add onion, celery and a pinch of salt and sauté until vegetables soften and begin to brown, 8-10 minutes. Add mushrooms, another pinch of salt and sauté until mushrooms have softened and begun to release their water (do not cook until juice evaporates). Stir in sage, rosemary and parsley and sauté until fragrant, 30 seconds.
Pour mixture into the bowl with the sausage. Mix in bread and pecans. Stir in Bourbon and enough broth to make a moist stuffing; it should still be fluffy, not soggy. Season with salt and freshly ground pepper. COOL stuffing completely before placing inside the cavity of turkey.
Recipes provided by:Chef Shellie Kark
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