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Basic stuffing
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01 November 2010
Combine dry stuffing crumbs such as Pepperidge Farm or Stove Top with leftover stale bread of any sort (cornbread is worth making just for this), broken into tiny pieces--run briefly through a food processor if necessary (but don't process too fine or you will have soggy stuffing). The more variety of breads and size of crumbs the better. Two days before cooking your turkey, add chopped raw onion and celery, herbes de provence and/or sage, oregano, thyme, etc, salt and pepper, dried cranberries and broken pecans to the bread, mix thoroughly, and store in a bag or covered container in the fridge. The humidity of the veggies will slightly moisten the crumbs and flavor them. Stuff your turkey as indicated above and bake, remembering to squirt some juices into the turkey while basting it. Personalize the basic mix by adding: olives, dried apricots, chopped fresh or rehydrated dry mushrooms, pine nuts, seeds, apples, fresh raw cranberries, garlic, corn kernals, water chestnuts, bacon—or whatever strikes your fancy. Only stuff the bird ¾ full (it needs to expand); you should make extra stuffing mix as there is never enough stuffing in the bird to go around the table. To prepare on top of the stove, melt butter in a large pot (about 125g, or 1 US stick) per 8 cups of stuffing, add the stuffing and stir over med-high heat until the butter is distributed throughout. Add about ½-1 cup of chicken stock or water—it should hiss: immediately lower the heat to minimum, cover and let steam for 5-10 min. Then remove lid and stir. Add more liquid if necessary, and let sit covered until desired consistency. Before serving, mix with stuffing from turkey.
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