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Nancy's Kitchen - Tried and Tested Recipes
English Turkey Stuffing
English Turkey Stuffing
20 slices white bread for 20 lb. turkey or 1 slice per lb. of turkey
1 1/2 c. chopped celery
1 c. diced onions
1/2 lb. butter
1 tsp. parsley
1 tsp. thyme
1 tsp. sweet marjoram
Salt & pepper
Allow bread to become stale the day before making stuffing. It is important for
the bread to be very stale. In large skillet add butter, celery, onions,
parsley, thyme, sweet marjoram, salt and pepper. Sauté until vegetables are half
cooked. Simmer for a few minutes. Grate bread using large side of grater. Add
grated bread to the sautéed vegetables, stirring until the bread crumbs absorb
all the butter and are well mixed. Clean inside of turkey very well. Dry inside
thoroughly. Spoon in warm bread crumbs into cold dry turkey. Do not pack down
too firmly. Stuffing must be fluffy. Any excess stuffing may be put into neck
cavity. Proceed to roast turkey in the usual way.
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