I am immodestly offering my family's recipe for dressing, which showed up in the early 1930's and has been popular ever since. The turkey broth recipe was added quite a bit later, after i got married. Every member of my family, including cousins and grandchildren, will accept no substitute. It has stood the test of time.
Well, alright, it's a pretty standard stuffing... it's the Brazil nuts that make the difference.
ANCESTRAL TURKEY STUFFING RECIPE
MARJORIE'S STUFFING(my mother)
214-OZPACKAGED STUFFING MIX- "SAGE AND HERB"
2batchesCORNBREAD, with coarse stoneground, whole grain cornmealusing Cook's Illustrated "The Best Recipe" p. 387- Golden Northern
Cornbread. Set it out to get stale for a couple days; break up into small chunks.
3largeSpanish onions, finely chopped
6ribscelery, finely chopped, no leaves
Lightly sautee onions and celery in 2 Tbsp olive oil, just to soften
1/2lbShelled Brazil nuts, EACH cut in 3-4 pieces (hey, you could use more) :bounce:
Stir all ingredients together in a large bowl until thoroughly mixed.
1quartLucy's Stock, below
LUCY'S STOCK(my wife's mother)
2-1/2 - 3lbsturkey necks, skinned
2onions, chopped- include skin for color
2carrots, chopped
1stalkcelery, chopped
1/2cupparsley, chopped
2bay leaf, broken
12peppercorns
2qtswater
Put all in pressure cooker, run 30 minutes at 15 pounds
Remove from heat, cool; strain.
Chill stock, skim off most fat.
Makes 2 quarts
reheat 1 quart of stock, add:
4tspfreshly ground black pepper
3tspthyme
2tspsage
1/2cupparsley, chopped
1stickunsalted butter (1/4 pound)
mix all well, until butter melts, allow to cool, and mix thoroughly into dressing
Form into 3/4 cup patties or put into muffin molds.
Cook at 350 until nicely browned, about 30 minutes
Serve with lots of turkey gravy
Mike
Well, alright, it's a pretty standard stuffing... it's the Brazil nuts that make the difference.
ANCESTRAL TURKEY STUFFING RECIPE
MARJORIE'S STUFFING(my mother)
214-OZPACKAGED STUFFING MIX- "SAGE AND HERB"
2batchesCORNBREAD, with coarse stoneground, whole grain cornmealusing Cook's Illustrated "The Best Recipe" p. 387- Golden Northern
Cornbread. Set it out to get stale for a couple days; break up into small chunks.
3largeSpanish onions, finely chopped
6ribscelery, finely chopped, no leaves
Lightly sautee onions and celery in 2 Tbsp olive oil, just to soften
1/2lbShelled Brazil nuts, EACH cut in 3-4 pieces (hey, you could use more) :bounce:
Stir all ingredients together in a large bowl until thoroughly mixed.
1quartLucy's Stock, below
LUCY'S STOCK(my wife's mother)
2-1/2 - 3lbsturkey necks, skinned
2onions, chopped- include skin for color
2carrots, chopped
1stalkcelery, chopped
1/2cupparsley, chopped
2bay leaf, broken
12peppercorns
2qtswater
Put all in pressure cooker, run 30 minutes at 15 pounds
Remove from heat, cool; strain.
Chill stock, skim off most fat.
Makes 2 quarts
reheat 1 quart of stock, add:
4tspfreshly ground black pepper
3tspthyme
2tspsage
1/2cupparsley, chopped
1stickunsalted butter (1/4 pound)
mix all well, until butter melts, allow to cool, and mix thoroughly into dressing
Form into 3/4 cup patties or put into muffin molds.
Cook at 350 until nicely browned, about 30 minutes
Serve with lots of turkey gravy
Mike
travelling gourmand
