This is a turkey stuffing recipe that was handed down from my grandmother. It works excellent for turkey but can be used in roast chicken, or even pork as well. The recipe measurements used are based on using an 18 lb. turkey, so you will have to make adjustments according to the size of the bird's cavity. You can cook this on it's own but it's not nearly as nice. That's why is called stuffing!
You Will Need
5 cups Hard Seasoned Bread Cubes (or croutons)
1 cup Chopped Celery
2 Medium sized Chopped Onions
1 Finely Chopped Carrot
2 oz. Butter
1 cup Beef Stock, on the concentrated side.
2 Tbs Mixed Herbs (marjoram,basil,thyme,parsley)
2 Tbs Sage
2 cloves Chopped Garlic
1 Large Mixing Bowl
Simmer the beef stock, butter, and mixed herbs together in a small pot for a few minutes until the butter is melted.
Next, put your bread cubes in the mixing bowl and add the chopped onion, carrot, and celery. Then pour the beef stock mixture over everything and give it all a good stir.
Sprinkle the sage evenly over the top and mix it all together really well. You now have the batch ready to go inside your bird. Pack as much in as you can with your fist and cover the cavity entrance with foil to seal it in. If you are stuffing pork chops, then cut the pork chop lenghtwise down the center until it's 3/4 towards the end to create a pocket. Don't cut them in half. I suggest thick chops for this (around 1 inch thick). Enjoy!
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