Let's Talk Stuffing

[Molli526]

I am cooking my first turkey this year I will be using AB's method, and brining. From what I have read, stuffing a brined turkey makes the stuffing to salty. SO, I am need of a stuffing recipe. I like both stuffings, in and out of the bird, but prefer the stuffing that has been in the bird as I think it is more flavorful and moister.

I am a *traditional* stuffing kind of gal. I don't like sausage or cornbread type stuffing.

Thanks!

[blazedog]

Molli,

From what I've read, modern cooking experts don't recommend stuffing in the bird because it is impossible to heat the stuffing to a safe temperature without overcooking the turkey itself.

Stuffing cooking outside the bird is really good if made properly and, to the extent that stuffing can be considered healthy, is way less fatty than stuff that has absorbed all the grease from the bird.

I made the CI Cornbread stuffing last year and it was divine so I can't offer any recipes though for standard bread stuffing.

[Kristal]

I like traditional stuffing, so I'll be watching this thread for some good recipes. However, I also had a really excellent cornbread stuffing with smoked oysters, and would be interested in any recipes for that type of stuffing. I'll start a separate thread so we can keep the stuffings separate.

[IndyKF]

I made this last Thanksgiving. I personally loved it, but it wasn't a huge hit otherwise (probably because of the unusual ingredients - if it isn't bland, my hubby's family isn't eating it )


CURRANT PECAN STUFFING

This recipe was created to accompany Roast Turkey with Sherry Wine Vinegar Gravy.

3/4 cup dried currants
1/2 cup Sherry
1/2 cup plus 3 tablespoons butter (I used way less butter)
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon dried fines herbes or herbes de Provence

1 14-ounce package cubed herb-seasoned stuffing
2 cups water (I used chicken stock here, and probably a bit more than 2 cups)
1 cup pecan pieces, toasted

Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.

Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbes. Sauté until tender, about 7 minutes. Set aside.

Place stuffing cubes in bowl. Melt 1/2 cup better in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.)

Makes 12 cups.

Bon Appétit
November 1992

[Kerri]

If you are using AB's recipe for turkey, you should know...

Stuffing is evil!!

[marshcl]

Originally Posted by blazedog

modern cooking experts don't recommend stuffing in the bird because it is impossible to heat the stuffing to a safe temperature without overcooking the turkey itself.

I grew up with two chemists as parents... Needless to say, baking wasn't fun, it was scientific. They would NEVER ever cook stuffing in a bird. For precisely these reasons... They likened it to pouring your raw marinade over the cooked meat moments before serving without really heating it up. (I know, that analogy always turned my stomach.)

[Mpenny1001]

I don't have a real recipe for our traditional stuffing - I usually just wing it. It does use pre-seasoned stuffing cubes, so if you're a purist, this isn't for you.

1 package of sage and onion seasoned bread cubes (I like Pepperidge Farm)
1 or 2 eggs
2 ribs of celery, chopped
1 small onion, chopped
1 tart green apple, unpeeled, cored and chopped
1/4 lb of pork sausage (you could leave this out, but it basically cooks down to nothing so you never bite into a hunk of sausage)
1-2 tsp of sage
salt and pepper to taste
liquid from boiling the turkey neck - (enough to moisten the cubes so they aren't crunchy, but still firm enough to hold their shape)

You just mix it all together, then poor the hot liquid over it until it's the desired moistness. We make this the night before and let it sit in the fridge. Sometimes you have to add a bit more liquid to it before cooking.

We used to cook this in the bird with no ill effects, but you can also do it in a separate dish - just throw it in the oven for the last hour or so. You may need to poor some chicken or turkey stock over it to keep it moist. If you like a crispy top to your stuffing, take the cover off the last 30 minutes.

My mom used to make this stuffing and then another "fancier" one along with it (with oysters or cornbread or cranberries, etc) but this basic one is always the one that got gobbled up.

FWIW, the most recent issue of Gourmet says you can cook the stuffing in the bird, and then remove the stuffing and finish it in a separate dish in the oven while the turkey rests.

[tippy7]

Stuffing is by far my favorite Thanksgiving food! I don't use a recipe to make it, but I found this one on epicurious.com that is very close to the one I make.


HERBED BREAD STUFFING

Active time: 35 min Start to finish: 1 hr.

10 cups (1-inch) cubes crusty country-style bread (1 lb)
3 medium onions, chopped (I use 2 onions, finely chopped)
3 celery ribs, thinly sliced crosswise (I usually use 4 stalks, finely chopped)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1 stick unsalted butter
1 1/2 cups chicken broth (I use a little less than 2 14.5 oz cans of chicken broth and no water.)
1/2 cup water

Preheat oven to 325°F.
Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.

Cooks' note:
• You can make stuffing 1 day ahead and keep it covered and chilled.

Makes about 12 cups.

Gourmet
November 1999

For the bread, I use one loaf of Matthew's Whole Wheat bread and one loaf of Matthew's Golden White. I toast the bread (this can be done in the oven) and then tear them into bite-sized pieces a day or two before I'm making the stuffing, and then store them in tupperware or a big ziplock after they have totally cooled.

I will bake it covered for 15-20 minutes, then for 5-10 more minutes uncovered, at whatever temperature the oven is set at for the turkey or whatever else is in there.

[veschke]

I'll bite... what defines "traditional" stuffing? The one I'm doing this year has sausage and chestnuts. Last year it was mushrooms, and before that there was one with wild rice that I really liked.

I never stuff the bird myself (seems kinda icky somehow), but I've never heard of anyone getting sick from doing so. Guess we all dodged a lot of bullets in my younger days.

[Tizzylish]

If you do stuff the bird, I hear popping it in the microwave first to bring it up to temp is the right way to go. Also if you want that turkey juice flavor, why not roast off a couple of turkey legs/wings before the big day and deglaze the pan with a little chicken broth, save it, then use that to drizzle over the stuffing as it bakes? I'm going to give that a go this year and see if I can get the turkey taste, without stuffing the bird.

We're in the same boat Mollie, I need a traditional plain jane type of stuffing, no cornbread, no sausage, that is the only way my relatives will eat it. This will be my first go at it as well. I'm planning on trying out a few recipes this year before the big day and here are a couple I have earmarked:


* Exported from MasterCook *

Simple Bread Stuffing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups onion
1 1/2 cups celery
6 Tbs. butter (slightly under a stick)
12 cups dried French bread
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup minced fresh parsley
1/2 tsp. dried sage
1/2 cup thyme
1/2 cup marjoram
3 large eggs
2 cups chicken stock


Preparation:
Combine onion, celery and butter in a skillet and sautC) for approximately 7 or 8 minutes at a medium to high temperature.

Place French bread in a bowl and add onion and celery mixture. Add salt, pepper, parsley, sage, thyme, marjoram, eggs and stock, then stir until bread is saturated.

Pour half of mixture into a baking dish and use the rest to stuff the turkey.

Note: Before stuffing the turkey, be sure to microwave the stuffing for 6 to 8 minutes on high. If you don't have a microwave, bake the stuffing until the bread reaches a temperature of 120 degrees.

Once the bread is hot, stuff the turkey.

For the remainder of the stuffing, place some foil over the baking dish and bake in a 400-degree oven for 25 minutes. Take it out after 25 minutes have elapsed, remove foil and place in oven for another 15 to 20 minutes.

Chris Kimball
Editor, Cook's Illustrated Magazine
Web site: www.cooksillustrated.com




* Exported from MasterCook *

Thanksgiving Filling/stuffing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
1 onion -- chopped
4 stalks celery -- chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 loaf white bread -- (1 pound) day old
1 cup chicken broth
2 eggs beaten

The night before, tear the bread into bite size pieces and place in a large roasting pan. Allow to sit out uncovered over night to get it a little stale. The next day, in a Dutch oven, melt butter over medium heat. Cook onion and celery until soft. Stir in poultry seasoning. Season with salt and pepper to taste.
Add bread cubes, and stir to coat. Mix in chicken broth and eggs.
Use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F for 30 to 40 minutes.

Description:
""Enough filling for a 10 to 12 pound turkey. ""



I really want to try this one too, maybe I'll try it beforehand and make 1/2 the batch:


* Exported from MasterCook *

Bread Stuffing with Bacon, Apples, Sage, and Caramelized Onions

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bacon -- cut crosswise into
1/4-inch strips
6 medium onions -- sliced thin (about
7 cups)
1 teaspoon salt
2 Granny Smith apples -- peeled, cored, and
cut into 1/2-inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves -- chopped fine
3 tablespoons fresh sage leaves -- cut into thin strips
12 cups dried French or other white bread cubes
1 cup chicken stock or low-sodium canned broth
3 large eggs -- lightly beaten

Cook bacon in large skillet or Dutch oven over medium heat until
crisp and browned, about 12 minutes. Remove bacon from pan with
slotted spoon and drain on paper towels. Discard all but 3
tablespoons of rendered bacon fat.

Increase heat to medium-high and add onions and 1/4 teaspoon salt.
Cook onions until golden in color, making sure to stir occasionally
and scrape sides and bottom of pan, about 20 minutes. Reduce heat to
medium and continue to cook, stirring more often to prevent burning,
until onions are deep golden brown, another 5 minutes. Add apples and
continue to cook another 5 minutes. Transfer contents of pan to large
bowl.

Add remaining 3/4 teaspoon salt, pepper, parsley and sage to bowl and
mix to combine. Add bread cubes.

Whisk stock and eggs together in small bowl. Pour mixture over bread
cubes. Gently toss to evenly distribute ingredients.

Turkey can be stuffed at this point, or follow the advice of chef
Briggs and turn mixture into buttered 13-by-9-inch baking dish.
Drizzle with 2 tablespoons melted butter, cover tightly with foil,
and bake until fragrant, about 25 minutes. Remove foil and bake until
golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.
Makes 12 servings.
Description:
"For the best flavor, make sure to cook the onions until they are a
deep golden-brown color."
Yield:
"12 cups"

[blazedog]

Originally Posted by veschke

I'll bite... what defines "traditional" stuffing? The one I'm doing this year has sausage and chestnuts. Last year it was mushrooms, and before that there was one with wild rice that I really liked.

I never stuff the bird myself (seems kinda icky somehow), but I've never heard of anyone getting sick from doing so. Guess we all dodged a lot of bullets in my younger days.

My definition of traditional is pretty broad and would definitely include stuffings mae with sausage and/or chestnut. I think cornbread is more traditional in the South than in the North at least be in the "olden" days.

I would say non-traditional stuffings to me use stuff like pancetta or very nouvelle ingredients that wouldn't have been eaten 50 or 100 years ago. Also some of the "southwestern" type recipes with chipotle etc.

Wild rice may be a traditional stuffing but probably isn't and/or wasn't on the table of the vast majority of tables.

The thing about Thanksgiving is that one tends to be eating with a range of tastes and/or even people with sophisticated palates want to return to the tables of their moms (and isn't it funny when the moms were wretched cooks ) for Thanksgiving. Often the sophisticated stuff at dinners I've been to has been largely uneaten or received very tepid "yums".

[Laurielee]

I make one very similar to Tippys and its my favorite, except it has mushrooms in it.


and what sounds really wierd to me are all of these stuffings that have eggs in it. BA has one that calls for 8 eggs!

[Molli526]

Thanks for the recipes for stuffing. Tippy and Tizzylish have posted some contenders - although I am not so sure about the eggs.

As I said in my first post, I will NOT be cooking the stuffing in the bird, but I like the moist-ness/ flavor of that cooked in the bird.

To me, traditional stuffing has no oysters, cornbread, sausage, rice etc.

[greysangel]

I think the eggs are there to sort of puff it up..think bread pudding...which stuffing actually is in a way You don't need it, but I think it would give you a different texture/mouthfeel.

[marshcl]

Originally Posted by Molli526

To me, traditional stuffing has no oysters, cornbread, sausage, rice etc.

I have never heard of stuffing with oysters until today. I feel very 'out of it'.

As for the 'in the bird' thing, I think the advice to "continue cooking it when it's left the bird" sounds much better than the "microwave it before putting it in the bird"... It's all about food and temperature differentials, cooking times, etc. I would never stuff a cold bird with hot stuffing. But I've also never heard of mass sickness caused by any stuffing traditions...

[Tizzylish]

I thought the eggs made for a firmer texture?

Here is one from allrecipes that has no eggs:


* Exported from MasterCook *

Bread and Celery Stuffing

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENTS:
1 loaf sliced white bread -- (1 pound)
3/4 cup butter or margarine
1 onion -- chopped
4 stalks celery -- chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth


DIRECTIONS:
Let bread slices air dry for 1 to 2 hours, then cut into cubes.
In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.



Submitted by: Carlota Chmielewski
Allrecipes

[Tizzylish]

Originally Posted by marshcl

It's all about food and temperature differentials, cooking times, etc. I would never stuff a cold bird with hot stuffing.

I read it in an article in Cooks Illustrated, who tested it and claims their reasoning is for food safety issues.

[veschke]

I think oysters are considered traditional stuffing ingredients in New England, but probably nowhere else. I had never heard of doing that until I moved here (still haven't gotten up the courage to try making it like that).

Tizzlyish, that apple/sage one looks yummy! I'm still in a phase where I try a lot of new things every year; haven't found my perfect version of anything yet.

I love the holidays. :-)

[Laurielee]

we made this last year at our supper club and it was delicous, you can leave out the sausage. And guess what it has eggs in it! I didnt know that, I guess what I dont know wont hurt me.

Herbed Bread Stuffing with Mushrooms and Sausage

Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.


1 1/2 pounds peasant-style white bread
4 (4-ounce) links sweet turkey Italian sausage
2 teaspoons butter
1 pound cremini mushrooms, quartered
Cooking spray
2 cups chopped onion
1 1/4 cups chopped carrot
1 1/4 cups chopped celery
1/2 cup minced fresh parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1 (14-ounce) can fat-free, less-sodium chicken broth

Preheat oven to 400°.
Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted.

Reduce oven temperature to 350°.

Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.

Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.

Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.

Yield: 12 servings (serving size: about 1 cup)

[landk]

Originally Posted by veschke

I think oysters are considered traditional stuffing ingredients in New England, but probably nowhere else. I had never heard of doing that until I moved here (still haven't gotten up the courage to try making it like that).

Nope, not true. Oyster stuffing is big along the Chesapeake in MD & VA. I have two recipes but I'm not at home so I would have to post them later.

[marshcl]

Originally Posted by Tizzylish

I read it in an article in Cooks Illustrated, who tested it and claims their reasoning is for food safety issues.

Fascinating... As I said, I've never heard of mass sickness from stuffing preparation methods. It's probably all ok for us ...

[Kerri]

I was just making a joke. Alton Brown always says stuffing is evil.

[jtoepfert100]

Well, I was all set to post the recipe I made last Christmas but Laurielee beat me to the punch. DH and I really liked that Herbed Bread Stuffing with Mushrooms and Sausage. I also made a Wild Rice and Oyster stuffing last Thanksgiving that I loved (surprising since I'm not crazy about oysters). I actually made it for DH, who loves oysters, but he didn't care for it. I kept the recipe thinking I would make it again but I don't think it would go over this year with the inlaws. I'll probably make the Herbed Bread Stuffing with Mushrooms and Sausage, although I thought the stuffing in this month's CL sounds interesting - anyone try it?

Sourdough Stuffing with Pears and Sausage


Sourdough bread gives the stuffing a tangier flavor than French bread, but you can use the latter in a pinch.

8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
1 1/2 tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper

Preheat oven to 425°.
Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.

Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.

Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.

Yield: 12 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 199(24% from fat); FAT 5.2g (sat 1.6g,mono 1.5g,poly 1g); PROTEIN 10.7g; CHOLESTEROL 23mg; CALCIUM 54mg; SODIUM 684mg; FIBER 3.4g; IRON 1.8mg; CARBOHYDRATE 28.6g

[Bawstinn]

Originally Posted by Tizzylish

I read it in an article in Cooks Illustrated, who tested it and claims their reasoning is for food safety issues.

I also read it and was thinking of trying it that way (in the bird, just like growing up).

Interesting about the brining/stuffing the bird question. All the turkey recipes I have ever seen in Cooks' Illustrated call for brining the turkey AND a lot of them now call for stuffing the bird as well. I figure if the stuffing was going to come out too salty, they would have discovered that by now.

[colleency]

We had an impromtu Thanksgiving dinner for my dad's birthday on Monday. I threw together some stuffing out of a couple of those boxes of preseasoned bread and some other items I found in dad's fridge.

I used one package of cornbread and one package of regular mix. I sauteed an onion in 1/4 cup butter, then poured the onions into the breadcrumbs, keeping as much of the butter in the pan as possible. I chopped up a granny smith apple and sauteed it in what was left of the butter. I added about 1 cup of chicken broth and about 1/2 cup of orange juice. I chopped and browned about 1/2 cup of walnuts and tossed those in. I think I threw some sage in, but I'm not sure that it made a difference, as the herbs didn't look too fresh. Then I baked it in a 9x13 at 350 for 45 minutes? It was however long the package said.

I was surprised out how tasty it turned out.

[Linda in MO]

Here's the one I've made for several years and my family loves it. As others have said, you can leave the sausage out. I could do without it but that's how my family likes it. I also make my own bread and my own turkey/chicken stock. It's a chore to make but I only make it once a year. And FWIW, I like the mushroom variation.

* Exported from MasterCook *

Poultry Stuffing

Recipe By :based on Christopher Kimball's stuffing recipe from The Yellow Farmhouse Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups homemade bread cubes
4 1/2 T. unsalted butter
1 1/2 T. olive oil
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green onion
1/4 cup plus 2 T. chopped fresh parsley
1/2 cup chopped toasted pecans -- optional
1/4 to 1/2 lb. lean breakfast sausage -- crumbled, browned, and drained
1 1/2 t. dry sage
1/2 t. thyme
1 1/2 cups homemade turkey or chicken stock -- approx.
1 t. salt (depends on how salty your stock is)
fresh ground pepper -- to taste

Bread should be chopped into 1/2 to 3/4 inch cubes and spread on a baking sheet in one layer. Bake at 225 degrees for 25-40 minutes, depending on the type of bread, until they are dry and hard. Or simply leave them out to dry for a couple of days.

Heat butter and olive oil in a skillet and saute onions for 5 min. over med. heat. Add celery and green onions and saute for 2 minutes. Mix together all ingredients in a large bowl.

Heat oven to 375 deg. Butter or grease a 3 quart baking dish and add stuffing. Cover with foil and bake about 20 minutes. Remove foil and bake for an additional 20-30 minutes or until the stuffing is brown and crisp on top.

Serves 8-10?

NOTES : Mushroom Variation: Add 2 to 3 cups chopped mushrooms to the onions while sauteing. Add additional T. of olive oil if necessary.

Apple Variation: Add a cored, peeled, and chopped apple to the stuffing mixture.

*****************************

Here's the bread I usually make...

* Exported from MasterCook *

Buttermilk Whole Wheat Bread

Recipe By :The Bread Lover's Bread Machine Cookbook by Beth Hensperger
Serving Size : 0 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups buttermilk (1 1/8 c.)
3 T. canola oil (2 T.)
2 1/2 T. pure maple syrup or honey (2 T.)
2 cups whole wheat flour (1 1/2 c.)
2 cups bread flour (1 1/2 c.)
1 T. plus 2 t. vital wheat gluten (1 T. plus 1
t.)
2 t. salt (1 1/2 t.)
2 1/4 t. SAF yeast OR 2 3/4 t. bread machine yeast
(2 t. OR 2 1/2 t.)


Place all ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the basic or whole wheat cycle; press start. (not suitable for delay timer)

When baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temp. before slicing.

NOTES : The first measurements are for a 2 lb. loaf and the ones in parenthesis are for a 1 1/2 lb. loaf. I used the dough cycle and used half (1 lb.) of the dough to make sandwich buns. I shaped them into 8 buns, but they were a tad small, so next time I will shape only 6 buns. I shaped the rest of the dough into a loaf and baked in an 8 inch loaf pan. I let the buns rise about 45 minutes and baked at 375 for about 20 minutes or so. I baked the loaf in a Pyrex loaf pan at 350 degrees for about 35 minutes I think.

**********************************

Here's the recipe I use to make the stock. I don't make it into the make-ahead gravy. I use part of the stock for my stuffing and part of it to make gravy on the day of thanksgiving.

* Exported from MasterCook *

Make Ahead Turkey Gravy

Recipe By : posted by Kewpys Mom
Serving Size : 0 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 turkey wings (about 3 lbs.) or 3 turkey
legs (chicken also works fine)
2 medium onions -- peeled and
quartered
1 cup water
8 cups chicken broth (I use better than bouillon)
3/4 cup chopped carrot
celery, peppercorns, and fresh parsley (my additions--see notes)
1/2 teaspoon dried thyme
Additional ingredients to make the gravy:
3/4 cup all-purpose flour
2 tablespoons butter or margarine
1/2 teaspoon black pepper

Heat oven to 400 degrees. Have a large roasting pan ready. Arrange wings in single layer in pan.
Scatter onions over top. Roast 1 1/4 hours or until wings are browned.

Put wings and onions into 5-6 quart pot. Add water to pan and stir to scrape up any brown bits on
bottom. Add to the pot. Add 6 cups broth (I just add all the broth if I'm making stock and not the gravy), the carrot, and thyme. Bring to
a boil, reduce heat and simmer, uncovered for 1 1/2 hours. Remove wings to a cutting board. When
cool pull off skin and meat. Discard skin and save meat for another use.

Strain broth into 3 quart saucepan, pressing vegetables to extract as much liquid as possible. Discard
veggies and skim fat off broth.

Whisk flour into remaining 2 cups of broth until smooth. Bring broth in
saucepan to a boil, slowly whisk in flour mixture, boil 3-4 minutes to thicken and remove floury taste. Stir
in butter and pepper. Refrigerate up to one week or freeze up to three months.

Yield: "8 cups"

NOTES : I added a couple of stalks of celery, about 5 peppercorns, and a few spigs of parsley when making the broth. I also used 1 1/2 lbs. turkey wings and 1 1/2 lbs. turkey backs. After I made the broth, I cooled it, then refrigerated it. I never added the additional 2 cups of chicken broth. The next day I scooped the fat off the top and took out 1 1/2 cups for my stuffing. I also used a little of the broth when reheating the smoked turkey and this kept it very moist. The rest I just put in a pan and heated it up and thickened with cornstarch to make gravy. It worked great! I will use this recipe again, but I'll probably just use all 8 cups of chicken broth right from the start.

[Tizzylish]

Hi Linda, that's so funny to see the recipe you posted from Kewpys Mom, I'm guessing that was on Mimi's board, I was Kewpy's Mom, well I still am her mom, but now I'm Tizzylish.

Originally Posted by Bawstinn

Interesting about the brining/stuffing the bird question. All the turkey recipes I have ever seen in Cooks' Illustrated call for brining the turkey AND a lot of them now call for stuffing the bird as well. I figure if the stuffing was going to come out too salty, they would have discovered that by now.

I think its because alot of Cooks Illustrated recipes call for brining in a shorter period of time and using a less salty brine. Maybe that is why the stuffing wouldn't turn out to salty?

I remember the first brine I used, I brined overnight and the meat was salty as well as the drippings, but since using other recipes and brining only for 6 hours I find my drippings not to be that salty at all.

[Linda in MO]

Originally Posted by Tizzylish

Hi Linda, that's so funny to see the recipe you posted from Kewpys Mom, I'm guessing that was on Mimi's board, I was Kewpy's Mom, well I still am her mom, but now I'm Tizzylish.

Yes! That's where I got it. I did remember reading once that you were the same person. Thanks for turning me onto to that recipe, because I've been using it every year for several years.

[PAMMELA]

I made my stuffing in the crockpot for the first time last year and it turned out great! The recipe was almost identical to how I make my stuffing anyway, so I thought I'd free up the oven and it worked terrific...even getting the crunchiness that I love on the outside edges!

[Molli526]

Originally Posted by PAMMELA

I made my stuffing in the crockpot for the first time last year and it turned out great! The recipe was almost identical to how I make my stuffing anyway, so I thought I'd free up the oven and it worked terrific...even getting the crunchiness that I love on the outside edges!

OK - you can't mention this without posting the recipe and how you did it in the crockpot