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Or NOT – for the past few years I’ve opted to bake the stuffing separately and not in the bird. When you have an empty cavity you can put onions and lemons inside, and you don’t have to get all gooey while trying to jam the stuffing in – and if you are using meat in your stuffing, I definitely would not want it inside the turkey because by the time you were sure the sausage had cooked through, your turkey could be dry and overdone. Anyway, that’s just my opinion and this blog is really about the stuffing itself.
There are probably hundreds of stuffing variations; regional choices dictate certain ingredients, generational recipes passed down over the years, perhaps tweaked a bit here and there. I’ve made all kinds of stuffings; my mother-in-law’s recipe (see previous blog http://wp.me/pNyWj-19g), basic bread stuffing, sausage and chestnut dressing, sage stuffing and god knows how many others for Thanksgivings past.
This year it’s going to be Celery-Herb Stuffing. I’ve picked this stuffing for this year because I’m doing most of the cooking myself, and Peter has been telling me for two weeks “not to overdo it”. So I’m hoping this stuffing won’t be too difficult and I think it will complement the Roast Turkey with Rosemary and Lemon.
CELERY – HERB STUFFING
7 TBS unsalted butter, plus more for baking dish
1 loaf rustic white bread, crusts removed and cut into 1/2″ cubes
1 celery Root (1 1/2 lb) peeled and cut into 1/2″ dice
Coarse salt and pepper
2 TBS Olive oil
3 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves of garlic, finely chopped
1/2 cup extra dry vermouth
1/2 to 1 3/4 cups homemade or low-sodium chicken stock
1/2 tsp poultry seasoning (such as Bell’s)
3 TBS coarsely chopped fresh flat leaf parsley
3 1/2 tsp finely chopped fresh sage
2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh rosemary
3-4 large eggs lightly beaten
Preheat oven to 350 degrees. Melt 5 TBS butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden about 29 minutes. Let cool completely.
Place celery root in a medium saucepan; add salted cold water to cover. Bring to boil; reduce heat, and simmer until soft, about 15 minutes. Drain and set aside.
Heat oil and remaining 2 TBS of butter in a large skillet over MEDIUM-HIGH heat. Add vermouth, cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in 1/2 cup stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs.
Stir in 1 1/4 cup stock. Stir in an egg. Spoon into buttered 13″ by 9″ baking dish, and dot generously with butter. Cover with foil, and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10-15 minutes more.
Recipe from Martha Stewart Living
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