Everybody is talking turkey, turkey turkey… giving pointers on grilling a turkey, baking one, deep frying one, etc, etc and so on.
Well, the Food Adventures crew says .. STUFF IT ! Literally. We want to share our secret or not so secret tips for stuffing, which is just as important as the turkey!
*** CHEF HOUSE’S TAKE ON STUFFING: Try Bread Pudding as an alternative. Always use quality ingredients.
—Stuffing vs. Bread Pudding by Chef House: I love both equally. My step dad makes an insanely good oyster stuffing every year for Christmas. It is loaded up with stock, butter and of course lots of oysters. I think gizzards are in there too.
Wow, are you drooling yet? We are just getting started on this Food Adventure Holiday edition….
HUNGRY JAX’S TAKE ON STUFFING: Don’t Stuff it ! Tweak it !
Hey fellow foodies… here are my tips on getting the most of your stuffing experience….
— I don’t ever put stuffing inside my turkey, I just cook it in a separate dish! Why? Because there is a slight risk of salmonella if the turkey is under cooked. By placing stuffing inside the turkey you’re creating longer and unreliable cooking times. Don’t risk turning a holiday into a sick day.
—Here are some tweaks I have done with test recipes!
1. Stuffing muffins: basically take your favorite stuffing recipe and cook it in a well greased muffin cups instead. baking time will be shorter so keep an eye on them. But now you have individual servings!
2. Hollow out a pumpkin or any other favorite squash (acorn would be fun too!) and bake the stuffing in the squash! This is a great pairing with stuffing that has the flavors of sage, maple or even apples!
3. Add ins: Doctor up a simple stuffing by adding apples, pears, maple sausage, bacon or pancetta! Raisins, crasins and water chestnuts are also great too!
Finally, we have the last crew member giving some tips:
THE BIG RAGU’S TAKE ON STUFFING: Go Italian with it.
The Big Ragu says “here is my super duper, top secret, family recipe for Italian style stuffing that is versatile, quick and easy.”
This recipe, developed by my mom, is used regularly by our family for turkey stuffing, stuffed artichokes, stuffed mushrooms and even stuffed clams. I have tweaked it in my own special way, but basically it comes down to …. the “butter drizzle” at the end.
ITALIAN STYLE STUFFING RECIPE:
Ingredients: 1 Loaf of Bread, 2 Eggs, 2 TBS Minced Garlic, 3 dashes of garlic powder, 3 dashes black pepper, 1 can of chicken broth (14oz), 2 TBS dried Oregano, 2 TBS Basil (dried or fresh), and a stick of melted butter or 2.
Directions: Whirl a loaf of bread in a food processor (Ragu normally uses Wonder Bread) or chip a loaf of bread by hand into silver dollar size pieces. Place bread into a big mixing bowl. Add eggs and spices and mix by hand, no.. really, using your hand and fingers. All the time slowly adding chicken broth until stuffing is mixed and slightly wet. The stuffing is best cooked in a casserole dish at 350 degrees for about 15-20 minutes until golden brown. *** The final and maybe most important step: Right before serving, drizzle some hot, melted butter over the top of the dressing.
Want Oyster Suffing (Dressing)? Use the above recipe and add a pint or quart of raw oysters, depending on how much of a seafood lover you are.
But Ragu, you say… “You didn’t put the stuffing in the turkey?”
NOPE.. I always cook it in a separate dish.
Here is what I stuff all turkeys with: Equal amounts of lemon halves and quartered onions. I stuff them in until they are bursting out. But I never eat the onions or lemons.
So there you have it…
The Food Adventure Crew of Chef House, Hungry Jax and The Big Ragu want to thank you for checking out our tips, and wish each and every one of you a Happy Thanksgiving.
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