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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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This can be an inside or “outside the bird†dressing for those occasions (like deep frying, smoking, etc) that you don’t have a bird you can stuff. It gets flavor from an assortment of veggies, sautéed and seasoned before adding to the mix, and fried ground turkey mixed into the dressing. Turkey stock and butter moisten it.
Ingredients:
2 loaves bread (torn or cut into cubes) (at least 1 day ahead, or dry in oven)
2-3 stalks celery, diced
2 carrots, shredded
2 Med onions, diced
2 Tbs minced Garlic
2 sm cans Stems & Pieces mushrooms (or 1lb sliced mushrooms)
½ Lb ground Turkey
1 C Turkey Stock
1 stick unsalted Butter
2 Tbs Olive Oil
1 Tbs Poultry Seasoning
1 tsp granulated garlic
½ tsp Celery Seeds
1-2 sprigs Fresh Rosemary, chopped fine.
2 tsp Smoked Paprika
Dash Cayenne Pepper
Pepper to taste
The bread should be stale or dry, before making the stuffing. You can either cut/tear it a day or two before making the dressing and spread it out on baking sheets, or toast it in a warm oven.
Put the bread in a very large bowl (a stock pot works well too).
In a large skillet, melt 2 Tbs butter and add 2 Tbs Olive Oil and heat until butter stops foaming. Add the minced garlic and sauté until translucent and slightly browned. (It seems like a lot of garlic, but cooking it this way makes it nutty and sweet and removes much of the sharp “garlic powerâ€.)
Add the shredded carrots, onions, celery and if using fresh sliced mushrooms instead of canned, add them too. Season the veggies with a third of the spices. Sauté until the celery and carrots are tender and the onions are translucent. Pour the sautéed veggies into the bread cubes and toss to combine.
Add a tablespoon of Olive Oil to the skillet. Fry the ground turkey, seasoning with the second third of the spices. When all the pink is gone, pour the fried turkey into the bread cubes and toss to combine.
Melt the remainder of the butter and add it to the turkey stock. Add the remaining spices and stir together to make sure all the bread is coated.
Put the dressing into bread loaf pans and cover with foil. Can be refrigerated for a day or frozen for a week.
Bake at 400 for about 45 minutes. Remove foil for the last 10 minutes to get a crusty top.
Options: Use turkey sausage instead of ground turkey (sage is good!). Use wild mushrooms. Add walnuts, toasted almond slivers, or water chestnuts for crunch.
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