|
Submitted by Matrinka Ingredients
2lb sourdough, French, and/or Italian bread, cut into cubes and dry in
the oven on low until crisp. (I toss the leftover slices in a freezer
container all year long for this, then defrost, cube and dry them) Directions In a very large bowl, toss the bread cubes, wild rice, mushrooms, onion, celery, sage, celery seed, parsley, salt and pepper until well combined. Beat the eggs, then add them and the butter, tossing to coat. Add the stock until the bread cubes are moistened to your preferance, tossing as you add. I like mine fairly moist, but not soggy. Fill turkey cavities with enough that they're full, but not packed, then truss lightly, to allow for expansion. Bake leftovers in oven with the bird, in a buttered casserole until a golden crust forms, about an hour. This makes enough to fill a 25lb bird with about 2 quarts leftover for cooking outside the bird, which should make everyone happy. Other additions: You can add the cooked giblets if you like. I feed my giblets to the cats*. You could add nuts, oysters, raisins, cooked sausage, brown rice, dried cranberries, orange juice, or any number of other favorite stuffing ingredients to this. I like it simple
|
Top | Home | Message Board | Site Info & Rules | Report Site Problems Thanks to Cauldron Sponsors (Sponsor The Cauldron!) Cheap Web Hosting Report | Pagan & Magick Supplies Witchcraft Course Download Hundreds of Magic Spells |