Turkey Stuffing

This is my mother Kitsy Bell’s recipe for a tasty stuffing for your Roast Turkey, which I’ve tweaked over the years. Mix the dry ingredients for the stuffing and make the stock the day before you plan to cook the turkey, but don’t stuff the turkey until just before you roast it.

    1 recipe non-sweet, coarsely-grained Cornbread
    About 6 slices of non-sweet, coarsely-grained bread
    4-5 sticks of celery, chopped
    2-3 onions, chopped
    A handful of chopped parsley
    1-2 T or more each minced fresh sage and thyme
    1/2 to 1 c Turkey Stock
    1/2 c or so melted butter
    Salt & pepper

Slowly toast the bread slices in a 200-250 degree oven until they are dried out. Allow 1 hour or more for this. You can do this days ahead if you want.

Crumble the dry bread slices and the cornbread into a large bowl. You don’t want large hunks, so crumble rather finely. Add the chopped veggies and herbs, salt, and pepper to taste. Pour some melted butter and stock over and toss together (with your hands is best). Add just enough liquid to gently moisten the dry ingredients. You don’t want it to be wet. Store in plastic bags in the refrigerator until you are ready to stuff the turkey.

To stuff the turkey, gently fill the cavities with stuffing. Don’t mash it in tight, as it will swell during cooking and get too dense. Secure the turkey skin flaps over the cavity openings to hold the stuffing. If you have a trussing needle and twine, sew them closed. If you don’t, you can use skewers or toothpicks.

You’ll have extra stuffing, which you can put in a casserole, cover, and bake with the turkey. Add extra butter and stock to stuffing that’s baked in a casserole to make it moister and baste with some of the turkey drippings if you want. I like to keep my drippings for gravy so I don’t usually put them on the casserole stuffing.

This recipe is a general guide. You can change the amount of veggies, you can saute the veggies before you add them, you can add other things like oysters, water chestnuts, nuts, cooked sausage, lightly sauteed bits of the turkey liver, etc. You can vary the herbs or used dried herbs (use about 1/3 of the amount called for in the recipe for starters). Have fun with it!

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