My family’s turkey stuffing recipe
It’s different. It’s very very rich. I think it may originally have been for duck or goose.
Here it is. There are no measurements because the proportions are whatever you want:
Take a large quantity of cut-up Granny Smith or other tasty cooking apples and cook in a fair amount of sherry as well as a ton of butter till a bit soft. Then mix with dried prunes, almonds, and one Sara Lee poundcake reduced to small pieces by crushing with the hands. Stuff the turkey shortly before placing in oven. Or cook in a casserole as you would with any other stuffing cooked outside the turkey.
That’s it. Enjoy.
Wow, that sounds weird. Do (did) you like it? My mom always made a sage and breadcrumb dressing that I have pretty much continued, though I don’t put a whole stick of butter in it. I also don’t stuff the turkey with it, just put it in a casserole dish and bake. I love it with gravy!
gwynmir:
It’s nontraditional – except it became a tradition in my family. I forget how it started. It’s sweeter than traditional stuffing, but it’s very tasty. I haven’t had it in years, though.
Neo: yes, it’s the sweet aspect of it that throws me off, since I’m used to a very savory stuffing. It would be interesting to find out the history of it!
Just don’t tell you pcp.
I’d love to sample that recipe.
But leery of diving into making a batch.
Reminds me I should pick up a nice bottle of sherry for the holidays.
It is funny how the idea of actually stuffing the bird seems to have been completely abandoned. The point was that the stuffing and the bird would exchange fat, moisture, and flavor. Perhaps this is another instance of nanny-state-sponsored overcaution?
The closest to actually stuffed stuffing I have seen recently were a few recipes (one by Martha Stewart) where a turkey breast or boned out bird is stuffed. What the French would call a ballotine or galantine. (This is actually a very good way to cook poultry for a crowd and/or to serve buffet style: you can fit several birds in the roasting pan, and use the bones for stock… I do this with chicken on Sabbath and Jewish holidays).
Another recipe I saw laid down a layer of stuffing under a (fashionably) spatchcocked bird.