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August 2, 2011
Turkey & Stuffing
Poultry Classics
Prep time:
28 minutesbaking time:
3 hours 30 minutes“In the South, where Grandma grew up, they called stuffing ‘dressing.’”
Ingredients
Serves 8
- 1 cup milk
- 3 sleeves saltines, crumbled
- 1 (12-pound) turkey
- 3/4 cup (11/2 sticks) butter, divided
- 1 large onion, chopped, plus 2 onion slices, divided
- 8 ounces mushrooms, sliced
- 1/2 cup chopped celery
- 1 1/2 teaspoons poultry seasoning
- 2 large eggs, lightly beaten
- 2 tablespoons dried parsley
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika
Directions
1
Place milk in a small saucepan over low heat. Bring almost to a boil. Combine milk and saltines in a large bowl and mix well.
2
Mince turkey liver. Melt 8 tablespoons butter in a medium skillet. Add chopped onion, mushrooms, celery, turkey liver and poultry seasoning. Cook, stirring continually, until onion is tender.
3
Add onion mixture, eggs, parsley and black pepper to saltine mixture and mix well.
4
Preheat the oven to 350F.
5
Sprinkle salt inside cavity of turkey. Spoon stuffing into neck and body cavities. Truss the turkey. Place in a roasting pan. Melt remaining butter with paprika in a saucepan and pour over turkey.
6
Bake for 30 minutes. Place 2 onion slices and turkey neck in roasting pan with turkey. Add 1/2 cup water to pan; cover. Bake for 2 1/2 hours; baste. Bake, uncovered, until browned, about 30 minutes. Let stand for 20 to 30 minutes.
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Grandma's Secret Trick
Grandma's Secret Trick
To make gravy to serve over the turkey and stuffing, Grandma cooked the giblets in 2 cups water in a small covered saucepan for 30 minutes. Then she combined 1/4 to 1/2 cup of the liquid, the strained turkey drippings and 2 tablespoons flour in a saucepan. She cooked the mixture over low heat, stirring continually, until thickened.
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