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My Favorite Turkey Stuffing
Ellis Family, Dennis Port, MA
“I look forward to cooking a turkey every holiday just so I can make this stuffing.” Carolyn Ellis
INGREDIENTS Serves 16
Gizzards and neck from 1 whole turkey
1 1⁄4 cups chicken broth
1 pound bulk pork breakfast sausage
1 cup (16 tablespoons) unsalted butter
1⁄2 cup chopped yellow onion 1 1⁄2 cups chopped celery
1 (4-oz) can mushrooms stems and pieces
1 (16-ounce) package Bell’s stuffing mix
2 large eggs, lightly beaten
PREPARATION
1. In a saucepan over medi- um-high heat, combine the turkey gizzards, turkey neck and chicken broth and bring to a boil. Lower the heat to medium and cook, covered, 30 minutes. Remove the gizzards and neck.
2. Meanwhile, pan-fry the sau- sage in a large skillet over medium-high heat until browned, about 8 minutes. Transfer to a bowl.
3. Melt 1⁄2 cup of the butter
in the skillet over medi- um-high heat. Add the on- ion, celery, and mushrooms and cook until tender, about 10 minutes, stirring occa- sionally. Add the remaining 1⁄2 cup butter and stir until melted. Remove from heat and let cool.
4. Place the stuffing mix in a large bowl. Add the sau- sage and onion mixture and stir to combine. Add the eggs and stir to combine. Slowly ladle the broth into the stuffing mixture, using just enough to moisten the bread cubes and tossing lightly between additions.
5. Use to stuff up to a 20-pound turkey or bake, covered, in a greased baking dish at 350°F for 30 to 35 minutes.
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