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Thinking about stuffing.....

Posted by Dawn 
Thinking about stuffing.....
November 24, 2016 09:44PM
I've always cooked the Christmas turkey, chicken etc. with stuffing in the bird's cavity and in the case of turkey in it's neck as well, but thinking about it I wonder if the stuffing would be nicer cooked separately from the bird in that it might be browned and crispier on the outside. What do others do or prefer to do?
Regards,
Dawn.
Re: Thinking about stuffing.....
November 25, 2016 12:53AM
I love stuffing cooked on the side. It's the crispness of it that I enjoy.
Re: Thinking about stuffing.....
November 25, 2016 03:15AM
I had never really liked stuffing from within the poultry, it doesn't worry my husband he'd eat the lot! I like it cooked separately.
Re: Thinking about stuffing.....
November 25, 2016 08:49PM
I like it both ways - some from inside the bird, some baked on the outside. Best of both worlds!
Re: Thinking about stuffing.....
November 25, 2016 09:17PM
I have always cooked stuffing inside the chicken. For those of you that cook it outside is it wrapped in tin foil and cooked for how long?Are your ingredients just the basic bread stuffing with mixed herbs?My stuffing never tastes like the one my mother made.Do you members use butter and one egg in it or just one of those ingredients?This is another thing I can never get right, yet so simple.
Re: Thinking about stuffing.....
November 26, 2016 02:17AM
Whoops,I think I might have already asked this question.I was driving into town this morning and thought about it.Typical of me not to learn the first time. Sorry.
Re: Thinking about stuffing.....
November 26, 2016 04:13AM
This is the stuffing recipe that my Dad used to make every christmas. It is baked in an oven tray and is utterly delicious. It was in The Press paper a good 30yrs ago!


Walnut stuffing
Dads Stuffing


2 cups celery, thinly sliced
1½ cups onion, finely diced
1 cup butter
3 eggs
2¼ tsp salt
½ tsp pepper
2 tsp chicken stock
2 cups walnuts, chopped
¼ cup parsley, chopped
4 cups white bread, cut in small cubes


1. Cook celery and onion in the butter for 10 minutes, taking care not to brown.
2. In a bowl, mix the eggs, salt, pepper and stock.
3. Add the celery mixture, walnuts, parsley and bread to the egg mixture. Toss gently and spoon into a greased ovenproof dish. Cover with foil and place in a 160C oven for 1 hour, or for the last hour that the turkey is cooking.
4. Cool while the turkey is resting and cut up into small portions.
Re: Thinking about stuffing.....
November 28, 2016 04:49AM
Thanks for your recipe Clare. It is very similar to the recipe I use to stuff turkey which was from the NZ Herald about as long ago as your Dad's recipe, except that it has a ton of roasted slivered almonds instead of walnuts.

Marnie, it must be a man-thing to love the stuffing - all the men in our family love it too. I am a meat lover so could quite easily by-pass the stuffing!

I think I'll be cooking the stuffing separately for a change.
Regards,
Dawn.
Re: Thinking about stuffing.....
November 28, 2016 07:55AM
I only ever cook mine out of the bird. My husband is American, and to him the stuffing is just as important as the ham/turkey, and there must be a great quantity of it!

I make it the week before Christmas and put it in a buttered foil baking tray, cover with buttered foil and freeze. I take it out of the freezer on Christmas Eve, put it in the fridge and then cook it for Christmas lunch - much easier than another thing to make on the day. This is just a basic herb stuffing, nothing fancy smiling smiley

6C stale bread (something with more texture than bagged toast bread though)
3C crumbled cornbread
8 rashers streaky bacon
1 large or 2 medium onions, diced finely
4 ribs celery, diced the same size as the onions
2T minced parsley
1T minced thyme
1T minced sage
110g butter plus more for dish
2C chicken broth
salt, pepper

Slice the bacon into 1/2cm batons, fry until nearly crisp. Remove all bacon fat except 1T. Add butter to the pan and cook onion and celery until soft. Add herbs when nearly done. Remove pan from heat and leave to cool slightly.

Leaving crusts on, cut bread into 1cm chunks. Place in large mixing bowl with cornbread and add celery/onion/herb mixture, bacon and 1C of chicken broth. Lightly toss with hands to combine, adding remaining broth 1/3C at a time (if you dump it all in, the bread at the bottom absorbs it too quickly and it goes all soggy).

Place mixture in buttered baking dish, cover with foil/lid and cook at 180C for 30min. Remove foil/lid and continue to cook for another 15 minutes until top is brown and crispy.

It's really nice cold and sliced in sandwiches.
Re: Thinking about stuffing.....
November 28, 2016 10:55PM
Thanks for your recipe Jenna - very American with cornbread in the stuffing mixture which would be something different and a nice touch. (My daughter-in-law is American so I will be printing off your recipe). Also very handy to be able to make stuffing well ahead to freeze then cook separately and not to have to muddle around on Christmas morning with getting it into the turkey first (they can run fast ha ha)winking smiley
Regards,
Dawn.



Edited 1 time(s). Last edit at 11/28/2016 11:00PM by Dawn.
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