“If
one consults enough herbalist...every sickness known to humanity will be listed
as being cured by sage.” Varro Taylor (herb expert)
This dressing may be prepared
the day before and considering the amount of work that goes on Turkey Day, it’s
a very good idea to prepare a day ahead and store in two 2-½ gallon Ziploc
bags. Under-salt the dressing if it’s cooking in a brined bird. This dressing
may also be used on any fowl or with pork. This recipe is enough for one 25
pound turkey. Preparation time is about an hour. Under salt the dressing if
it’s cooking in a brined bird as the brining has salt in it. (Read notes) Do not
include any uncooked meat products in the dressing as the key to turkey cooking
time removes the turkey from the oven at 140 F which may not insure safe food
practices. This dressing may also be used on any fowl or with pork.
Enough
for one 29-pound Turkey.
Preparation Time: About an Hour
5
stalks fresh celery, diced
2
yellow onions3, peeled, diced
6
Roma Apples, cored, peeled, diced
12-ounce
box of currents (like small raisins)
1 pound
of golden raisins
½ ~
1 pound of raisins
1 ½
~ 2 loafs of extra sourdough bread1, plastic wrapped,
processed
with food processor to medium breadcrumbs.
4~5
sticks of melted sweet butter
1 ½~2
tablespoons black pepper
Salt
to taste (under salt if using a brined turkey)
3~4
tablespoons4 of ground sage (to taste)
Use a really giant bowl or
use a stock pot. Make bread crumbs out of the
sour dough bread
a little at a time and process in the food processor not too fine. Peel and coarsely
pre-chop onions and process in the food processor not too fine. Coarsely
pre-chop the celery and process in the food processor not too fine. Peel and
core apples and process in the food processor to raisin sized chunks or
slightly larger. Add all other ingredients and mix well. Taste the blend. Add
more sage if needed. Under salt the dressing if it’s cooking in a brined bird
as the brining has salt in it. Tightly pack dressing into the neck cavity and
main cavity of the bird. Follow directions for roasting a dressed turkey. Do
not add any form of un-cook meat to dressing.
Any roasting error could prevent the internal temperature from reaching
a sufficiently high temperature to kill any bacteria present. I suggest using a
direct indicating thermometer stuck deep in the bird insuring that the internal
temperature exceeds 140oF for at least 10 minutes. If you are preparing the dressing the
day ahead, remove the dressing from the refrigerator the same time as the
turkey, allowing it to come up to room temperature, if possible; failing to do
so may make it damn cold to handle the dressing.
Cook any extra dressing in
the oven in a tightly cover chaffing or casserole dish for 1 hour at 350F. (Add
extra salt to extra stuffing not cooked in the bird, if needed, if you under salted for a brined turkey.)
Notes:
- I do not use dry breadcrumbs or stale bread, as it is too difficult to chop in the food processor. Sour dough bread that is wrapped (either sliced or whole loaf) being a little moister make good bread crumbs in the food processor and does not require re-hydration. Buy the bread ahead of time so it is not sold out the week of Thanksgiving.
- Do not add any form of un-cook meat to dressing. Any roasting error could prevent the internal temperature from reaching a sufficiently high temperature to kill any bacteria present.
- White onion as a substitute.
- Do not be alarmed about quantity of sage, that is not a “typo”.
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