I make my own stuffing, and it's pretty good, but I'd love to hear about some of the stuffing you guys make. Care to share?
Alternative Turkey Stuffing Recipe?
- Thread starter Johnny Vinyl
- Start date
I have a different stuffing every year - it really depends on what I see at the stores when I'm doing the stuffing. This year's stuffing was posted just before Thanksgiving. One year, I had a very interesting one - wild rice, sweet potatoes (yam in the US), dried porcini mushrooms, and duck liver pate. It was one of the more successful ones. The wild rice was soaked overnight, and the sweet potatoes was cut into 1/2-inch cubes before mixing it all up and stuffing it inside the turkey.
I heard the same thing Steve, and there seems to be a movement ( if i can call it that) to bake/cook stuffing separately, but I'm not truly convinced it's dangerous. After all...I'm still here after all these years. I think I'll continue to stuff my bird the traditional way!
Definitely should NEVER cook the stuffing inside the turkey cavity because of high risk of infection such as Salmonella if the turkey is undercooked
Has anyone ever really had an under-cooked bird though? I understand what you are saying though, I really do.
Yes - absolutely. Since with my recipe, I cook the bird for almost 5 hours, the core temp is well above 165deg. With a very moist stuffing, the turkey bastes from the inside, and I don't brine my bird. I get better turkey flavor that way.
It is also important to not stuff the bird until just before it goes in the oven, and the stuffing must be cold. Do not put warm stuffing in the bird as bacteria could multiply due to the warmth. I know that it's risky to do it this way, but it tastes better and if you do it right, there's no danger.
It is also important to not stuff the bird until just before it goes in the oven, and the stuffing must be cold. Do not put warm stuffing in the bird as bacteria could multiply due to the warmth. I know that it's risky to do it this way, but it tastes better and if you do it right, there's no danger.
I do the same. The stuffing gets prepared and remains in the fridge on its own. Once it's time for the oven I fill the cavity and let 'er rip for a few hours depending on the size of the bird.
We do stuffing both in the bird and out to get enough to go around. The flavor of the ones that are inside is 1000 times better. We mix the two when we serve them. Yes you have to cook it enough but it is worth it 
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Gary - In persuing your stuffing recipe in the Thanksgiving thread, I noticed you use cream. Can you tell me which one? Table Cream @ 18% or Whole (whipping) Cream @ 35%?
I have never liked the stuffing that was cooked inside the turkey. I always thought it had a funky flavor/twang that I just didn't care for. My mother always made so much stuffing that part of it went into the bird and the other part was cooked in the pan. I stuck with the part that was cooked in the pan. Eating stuffing that was cooked inside a turkey creeps me out. I know many love the tradition and swear it tastes better. More power to you. I'll take my stuffing straight-up minus the funky flavor.
Always make a meat stuffing
I don't have an itemized recipe just ingredients, as my parents/grandparents made it
ground pork simmered with just enough water to barely cover
break it up with a potato masher for a couple of hrs, the idea here is to simmer the meat so it breaks down to later combine completely with the bread for binding
Dice celery/onions, amount is your call half goes in after about 30min, rest when pork is finished
poultry seasoning I like Durkees
3 types of Sage rubbed, ground and fresh made into a chiffonade, added just before the bread
when pork is done I let it sit about 10min to judge liquid content, add broth or water if needed
Pepperidge Farm herb seasoning stuffing mix(not cube or corn bread) gets mixed in to, completely combine with pork mixture, one adds/mixes till texture is right, course thats open ended but tis what it is and goes back to the pork breaking down.
My sons have watched me make it now a few times so the process gets carried on....
The seasoning/sage can be added at various times for flavor layers and taste adjustments
Like a # of family traditions this has always been made by me for the last 20yrs and brought to wherever the turkey feast is. Kins always look forward to it, as an ex... niece is in the military, could not make Tday but did come home at Xmas. We were reminded many times to save some for her to have during the holidays, its the only gift she wanted.
I don't have an itemized recipe just ingredients, as my parents/grandparents made it
ground pork simmered with just enough water to barely cover
break it up with a potato masher for a couple of hrs, the idea here is to simmer the meat so it breaks down to later combine completely with the bread for binding
Dice celery/onions, amount is your call half goes in after about 30min, rest when pork is finished
poultry seasoning I like Durkees
3 types of Sage rubbed, ground and fresh made into a chiffonade, added just before the bread
when pork is done I let it sit about 10min to judge liquid content, add broth or water if needed
Pepperidge Farm herb seasoning stuffing mix(not cube or corn bread) gets mixed in to, completely combine with pork mixture, one adds/mixes till texture is right, course thats open ended but tis what it is and goes back to the pork breaking down.
My sons have watched me make it now a few times so the process gets carried on....
The seasoning/sage can be added at various times for flavor layers and taste adjustments
Like a # of family traditions this has always been made by me for the last 20yrs and brought to wherever the turkey feast is. Kins always look forward to it, as an ex... niece is in the military, could not make Tday but did come home at Xmas. We were reminded many times to save some for her to have during the holidays, its the only gift she wanted.
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