Stuffing Help!!!!!

crandy1971

Hi All,

I'm looking for a fun stiffing recipe to pair with the turkey roulade on CS. I'm not loving the idea of making cornbread first, and I do like sausage, but I'm basically looking for a winner and getting fried reading articles like "The 25 best stuffing recipes for your thanksgiving dinner" on all the usual sites.

Any help would be appreciated!

Thanks,

Chris

tshewman

any chance you want to add more turkey in the stuffing? Use the skin from the breasts? If so

200g onions small dice

200g fennel small dice

100g celery small dice

50g leek small dice

10g minced garlic cloves

200g duck fat (divided)

400g bread crust removed cut into small dice

300g turkey stock from carcas

25g orange zest (or one orange

5g Lemon zest

2g grated nutmeg

8g salt

3g pepper

Turkey meat (or sausage)

Turkey skin (if serving as cubes)

 Directions

In bowl, combine eggs, bread, stick, celery seed, zest, nutmeg, salt, pepper, meat of choice and 100g duck fat. Stir to combine and let rest for 30 minutes.

Combine onions, celery,  fennel, leeks, garlic in saucepan add 100g duck fat and sweat over low heat for 5-10 minutes.

Heat oven to 375

If using reserved skin, spray shallow pan with non stick spray and lay skin outside down to cover bottom of pan in a single layer.

Stir veggies into large bowl with egg/bread mixture, combine and transfer to roasting pan on top of skin in an even layer.

Cover with foil and bake for 45 minutes

Place in fridge with 2X10 pd under weight on top to compress overnight

Once cool invert and cut into rectangles and reserve on baking tray in fridge until ready to serve/warm.

Preheat oven to 550F. bake for approx 7-10 minutes until warmed through and skin is crispy.