Grampy’s Stuffing
by Reid.Anderson · 29 things on Twos
- Ingredients
- Salt
- Pepper
- F CBC C White onion
- Celery
- Carrott
- Day old bread
- Half stick of butter
- 2 bay leaves
- Turkey gizzards
- Dried fruits (cranberries, golden raisins, apple)
- Salt/pepper/seasonings of choice
- Making the Stock
- End of the celery
Neck of turkey
Liver, gizzards, heart, everything in the Turkey bag
End of Carrots
Ends of onion
2 bay leaves
Salt + Pepper
Cover with water
- Boil and then drop to low and let simmer “for a long time”
- Once starting the mixture below, remove and throw away vegetables but keep the neck and all of the gizzads. Strain broth. Pull the neck meat from the bones and roughly chop along with the heart + liver.
- Making the stuffing
- Use any day old bread available. wheat/white bread, dinner loaves, baguette. Cut into small bite-sized pieces
- Finely chop onions, celery & carrots and place in a microwave safe container. Add butter and microwave for 3 min or until the butter melts.
- Pour vegetable mixture over the bread and stir in about a cup of the broth above
- Add in water if necessary and mix by hand until sticky and no small crumbs at bottom
- Mix in any dried fruit and the chopped gizzard meat
- Stuff the butt (other end of the turkey)
- Pin the excess skin to cover stuffing in.
String it (tie one end of string to eyelet of pin). Tie the pins together so they don't move around, twist around each one.
- Spray rack with cooking spray & place Turkey with big cavity facing up
- Cover wings in foil so it doesn't burn
- Brush top of turkey with extra virgin olive oil or butter (maybe a little on the exposed stuffing 😉)
- Place extra stuffing on a cooking tray and cook in the oven.
- * can also be done fully in a deep sheet pan. Place in oven (350-375) and mix every 10 min until bread is cooked to desired crispiness. Add more broth if the mixture is getting dried out