What do you stuff your turkey with? Do you stuff a turkey before roasting it?
Those are two of the most often asked questions I’ve been asked by friends over the years. The answer is actually two fold. There is my very simple old fashioned New England stuffing and there is my Sausage Stuffing. Here I’ll lay out for you kind reader my simpler stuffing. Now I have seen more complicated takes on this recipe adding everything from finely diced carrots to cranberries, prunes and other things.
This is the recipe I grew up with and when I don’t feel like making my sausage stuffing this is the recipe I use.
- 9 cups of bread cubes (see notes)
- 2 stalks of celery; chopped with the leaves
- 1 large onion chopped
- 2 Tbs Bell's Poultry Seasoning
- ½ cup fresh parsley; minced
- 1 Tbs kosher salt
- ½ tsp fresh ground pepper
- 3 large eggs scrambled
- 3 cups of chicken stock; preferably home made
- Put first seven ingredients in a large work bowl and mix thoroughly
- Add the eggs and mix thoroughly
- Slowly add the chicken stock to wet the bread cubes but not leave them sopping wet. (May not use all three cups)
- Stuff into turkey body cavity and roast accordingly
I prefer to make my own stuffing cubes out of a good bread what some folks refer to as an "artisanal bread." It is more like the bread I grew up with and my family bought at a local family owned and run bakery in Abington MA named "Martin's Bakery." Mom would ask for the stale bread they had left over from the day before and leave it out of the wrapper on a cookie sheet to dry out for several days. She'd reorganize them every once in a while so that the bottom slices were on the top and vice versa. When they were good and dry she'd cut them up into cubes of an appropriate size for stuffing and put them away in plastic bags until she was ready to make the stuffing.
I've also used challah bread that I cut into cubes and baked in the oven set as low as it will go until they are all dried out. Italian bread works well this way as well.