Chris' Recipes

Bon Appetite!

Easy Homemade Stuffing

Written By: Chris - Nov• 27•12

Thanksgiving has come and gone.  It was a wonderful celebration with our kids at home, but this year was different.  Rather than me cooking our turkey, our friend Dwayne “smoked” ours for us!  He’s got a huge smoker, which holds several at a time. He uses solid Oak for the smoke and we decided to let him do the work and what a treat it was!  I brined the 22 pound bird for 24 hours and delivered her in a big stock pot still soaking.  We received the call on Wednesday before Thanksgiving and picked the turkey up, all tanned and looking beautiful!

I don’t like to stuff the bird, so our stuffing was going to be prepared as a side dish.  Bill and I spent Wednesday evening doing most of the prep work for Thursdays other dishes for our big feast!   We removed all of the meat from the carcass as we would serve the meat warmed the next day in some plain (non smoked) turkey stock.  It turned out delicious!  A touch of smoke and super moist!  I created this easy homemade stuffing with simple ingredients.  My mom had always added ground beef to her stuffing, along with the gizzards so that is how I make mine!  (I forgot to take a picture of the finish dish, so this image is a borrowed one!) Stuffing doesn’t need to be saved for once a year! Prepare it along side of chicken or pork through out the year!

Ingredients:

1 14 oz. package of Premium Herb Seasoned Stuffing mix (I sometimes use old bread, but this was convenient!)
2 Cups Onion, chopped
1 1/2 Cups Celery, chopped
2 Tablespoons Vegetable Oil
1 pound of Ground Beef, sauteed
2 Cups Chicken Stock (I made broth with the neck and giblets)
2 Tablespoons Better than Bouillon, Turkey flavor
1/2 Cup Egg Beaters
Giblets, minced
1/2 Cup Milk
1 Stick of melted Butter
2 Tablespoons Fresh Sage Leafs, chopped
Salt & Pepper

 

Prior to brining the bird, I removed the neck and the giblets from the insides.  I know these parts of the bird are not the most attractive, but they are used for adding the “homemade” flavors to your stuffing!  It makes a nice turkey stock and the giblets minced add a unique flavor to the dish.

Boil the neck and the giblets for a minimum of an hour over low heat.  Reserve the giblets by spooning them out and discard the neck.  Reserve and separate the fat from the broth and add turkey flavored “better than bouillon” for flavor.

Add minced giblets and toss gently with bread.

Cook onions and celery in the oil until somewhat soft.  Brown hamburger, straining any access fat and combine with crouton/bread crumbs.  Combine chicken stock, eggs, melted butter and milk.  Mix, folding in gently until bread is moist but not sopping!  Season with additional salt & pepper and chopped fresh sage.

Gently scoop into a baking dish that has been sprayed with non stick cooking spray.  Bake 30 minutes at 350 covered with foil, uncover and bake an additional 15 to 3o minutes so the top gets nice and brown and crispy, but not so long that it dries out!

The inside will be moist and delicious and the outside should have a nice crispy top layer!

Enjoy!

Cheers!
~Chris

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