Turkey Stuffing

 

Stuffing-To stuff or not to stuff?

Turkeys that are stuffed take longer to cook than turkeys that aren’t. This is because the stuffing forms a dense mass in the centre of the bird and heat takes much longer to penetrate to the centre.
 
If you are cooking the turkey with stuffing inside the cavity, make sure that the stuffing has been prepared and chilled beforehand. Turkeys can be stuffed in two places: the main cavity and the neck-end cavity. Some cooks like to use a different stuffing for each part; others use the same. During cooking, most types of stuffing expand a little so don’t overstuff and do leave a little space. Place the stuffing in lightly and compactly but not too forcefully. The stuffing needs to be sealed in so either use small skewers or a large needle threaded with cotton-string (not plastic string- it melts) and sew the flaps of skin together. The alternative is to cook the stuffing in a separate baking dish and serve as a side accompaniment.
Don’t be too eager. It’s best to stuff the turkey just before you want to start cooking. You could stuff an hour or two ahead as long as you then store the turkey in the refrigerator until cooking begins.
 
DON’T STUFF THE DAY BEFORE. To an extent, the stuffing is insulated from the cold temperatures of the refrigerator by the turkey cavity. If there are any harmful bacteria present inside the turkey or in the stuffing, they can multiply during storage.
 

Orange Macadamia Nut Stuffing

Makes: Approx 5 Cups

Ingredients:

 

  • 3T olive oil
  • 1 large onion, finely diced
  • 2 celery stalks, sliced lengthwise and chopped
  • 1T fresh rosemary leaves, finely chopped (or 1 tsp dried rosemary)
  • 1 turkey liver (from giblets supplied inside the turkey), diced (optional)
  • 2 cloves of garlic, crushed
  • 3 cup (1-cm) cubes of day-old crusty bread (e.g French stick)
  • 1 cup toasted macadamia nuts, roughly chopped 
  • ⅓ cup chopped parsley
  • 2 oranges, zest and juice 
  • 2 eggs, lightly beaten
  • 1t salt
  • ½t black pepper
 Method:
  1. Heat the oil in a frying pan.
  2. Add the onion, celery and rosemary and cook gently until softened.
  3. Add the (optional liver), garlic and cook for a minute or two without browning.
  4. Turn mixture into a large bowl.
  5. Mix in the remaining ingredients.
 

Sausage Meat Stuffing

Makes: Approx 5 Cups

 

Ingredients:

  • 750g sausage meat
  • 25g butter
  • 1 onion, chopped finely
  • 1 turkey liver (from giblets) chopped
  • 3T chopped parsley
  • 1 lemon, zest only
  • 1 egg, lightly beaten
  • ¼ cup sherry or brandy
  • ¼t grated nutmeg
  • 1tsp salt
  • ½tsp ground black pepper
  • 2 cups fresh breadcrumbs
 Method:
  1. Melt the butter in a pan and add the onion. Cook gently until softened but not browned.
  2. Turn it into a large bowl and mix in the liver, parsley, zest, egg, sherry, nutmeg, salt and black pepper.
  3. Add the sausage meat and crumbs and work the mixture together until thoroughly mixed.

Sausage and Chestnut Stuffing

Makes: Approx 5 Cups

 

Ingredients:

  • 350g peeled, cooked or canned chestnuts
  • 750g pork sausage meat
  • 1t salt
  • ½t ground black pepper
  • ¼t grated nutmeg

Method:

  1. Roughly chop the chestnuts.
  2. Thoroughly combine all the ingredients. 

Herbed Apple, Walnut and Rice stuffing

Makes: Approx 5 Cups

 

Ingredients:

  • 30g butter
  • 1 large onion, finely chopped
  • 750g (approx 5) tart cooking apples e.g Granny Smith or Braeburn, cored and grated
  • 1 lemon, zest and juice
  • 3 cups cooked long-grain rice
  • 2T fresh thyme, chopped (or 1 tbsp dried thyme)
  • 1t salt
  • 1t ground black pepper
  • 1 cup chopped walnuts
  • 2 eggs, lightly beaten
 Method:
  1. Melt the butter in a large pan and gently cook the onion, apple and lemon until softened but not browned.
  2. Remove from the heat and mix in rice, thyme, salt, pepper, walnuts and egg until well-mixed.