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Yankee Turkey Stuffing: New England Style

* Exported from MasterCook *

Yankee Turkey Stuffing: New England Style

Recipe By : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
Serving Size : 1 Preparation Time :0:00
Categories : Baldassari Chicken And Poultry
Posted To Mastercook Group Mastercook

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 Cups Bread (Firm) -- In Small Cubes
(White, Whole Wheat Or A Mixture)
1 Cup Water (Or Chicken Stock Or Milk) -- Plus A Bit
1/2 Cup Butter -- (1/2 To 3/4)
1 Large Onion (2 Cups) -- Diced
3 Large Celery Stalks (2 Cups) -- Diced
1/4 Cup Celery Leaves -- Minced
1/3 Cup Parsley -- Minced
2 Teaspoons Poultry Seasoning -- (Bells)
Salt And Pepper -- To Taste
2 Large Eggs -- Lightly Beaten

For a 15 pound turkey.
Put the bread cubes in a big bowl and pour on 1 cup liquid while tossing
gently so it's evenly distributed. Set aside.
In a wide skillet melt the butter over medium heat. Add the onion and cook,
stirring occasionally, until it is translucent and limp but not brown. Add
the diced celery and cook 10 minutes more or until it is limp. Stir in the
celery leaves, parsley and poultry seasoning then pour the mixture over the
prepared bread. Season lightly with salt and pepper then toss gently
(stirring compacts the stuffing) until all is thoroughly combined.
Taste for season and texture. The uncooked stuffing should be a little
drier than you want the finished product to be, but not much;add liquid if
necessary. Stir in the eggs last, after you've done all the pre-roast
tasting you plan to do.


With Oysters:
Use milk for at lest part of the liquid. Drain 1 to 1 1/2 pints oysters,
chop coarsely, and add to the mixture when you add the vegetables.

With Sausage and Apples:
Prepare the bread as described above. Put 1 pound loose country sausage in
a wide skillet, place over medium heat, and cook, breaking the meat into
small lumps, until it is browned. Remove sausage with a slotted spoon and
add to the bread bowl. Leave sausage fat in the skillet. Reduce butter to 5
tablespoons, add it to the saussage fat, and proceed to cook onions, etc.,
as described above. Reduce poultry seasoning to 1 1/2 teaspoons. Rinse (or
peel if waxed), core and cut into small dice, 2 or 3 firm cooking apples
such as Cortland or Northern Spy. Add to the bread mixture with the

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