Worth repeating, stealing and tagging
OK, here’s mine.
Ingredients for my killer turkey stuffing:
Giblets from your turkey, 1 tub chicken livers, 1/2 lb chicken gizzards.
1/2 tsp salt, 1 Tbsp black pepper, 1 Tbsp garlic or a chopped clove.
4 Tbsp Lea & Perrins Worcestershire Sauce, 20 dashes Peychaud’s Bitters,
and 2 cubes chicken bouillon. Some chicken broth if needed to liquify.
A can or two of mushrooms, artichoke pieces and black olives are a nice touch.
2 - 3 stalks celery, 2 medium yellow or white onions, and a can of smoked oysters.
One bottle of table white wine (Reisling, Chablis, etc) or Champagne.
6 hard-boiled eggs, 1/2 cup milk. Some softened butter for sauteeing. 2 eggs for later.
1 - 2 cups sourdough bread crumbs mixed with crumbled soda crackers or more.
Optional for a spicy life: use some chili powder or diced green chiles!
Directions:
Open the bottle of white wine or champagne. What you don’t drink, you will use.
This will take you about two hours but you will be busy, don’t worry.
Start the neck boiling for an hour or longer while you prep and clean the bird.
Hard boil the eggs and chill. When the neck is soft, use a fork to separate the meat.
My suggestion is to clean up everything as you go. It helps the timing of the steps.
In a skillet, sautee the gizzards, neck and heart with butter and Lea & Perrins till brown.
Set aside for a few minutes while you chop them. Then sautee the chopped onions.
Set them aside while you sautee the livers similarly, and chop.
Then re-add and cover it all and simmer for 45 minutes, adding spices and bouillon.
You can set some of this aside to make a killer gravy with the drippings from the bird.
Move everything to a pot. Reduce the liquid if it’s too wet, simmer for 1/2 hour or more.
Here you can add auxiliary stuff like mushrooms, olives, and such.
Meanwhile chop the celery but hold it back to last.
Meanwhile, crunch up the breadcrumbs and crackers, not too fine.
If you have some leftover rice or tortillas, you can add it too.
Now move it all to a big mixing bowl, add breadcrumbs and chopped eggs.
Add 1/2 cup milk and a couple raw eggs to bind it to a gooey mess.
If you need more liquid, use some chicken broth or white wine.
Mix in the chopped celery with your hands.
Add the whole smoked oysters last, inserting gently.
You can poke holes with a butter knife. This is an important step for flavor.
Sprinkle the top with Peychaud’s Bitters, 20 dashes or so.
Apply into the bird front and back, overstuffing it. Lace it up with wire.
Any leftover you can put in a baking pan, cover and cook with the bird
for the last 45 minutes. Uncover when you brown the bird for a crusty top.