Christmas Turkey will be a big hit with this tasty turkey
stuffing bursting out of the cavity loaded with meats and
other goodies. Make sure you have lots of gravy on hand
to drown the stuffing when you serve it to get the most
enjoyment (and calories) from this favourite turkey accompaniment.
The day before, take a loaf of bread out of the bag and
leave it in the fridge to get good and stale, and freeze
a half pound of butter - the next day, cube the bread, spread
over a cookie sheet and grate the frozen butter over top,
sprinkle with salt and pepper and bake 400 degrees for a
few minutes to let the butter bake into the bread and crisp
up a bit.
Now choose a large pan (or a giant wok) to prepare the ingredients
- finely chop an onion along with some celery and garlic,
sauté 'till soft and then add lots of small pieces
of pepperoni or summer sausage, a chub pack of ground pork
sausage (you may have to ask your butcher for that, they
never have it out at the supermarkets) and when the pork
is cooked add bread cubes.
At this point you can look around the fridge to see what
else you want to add, perhaps some chopped up fried turkey
giblets, mushrooms, green peppers, jalapenos (yikes...hot)
walnuts... anything goes! ....Anyway, add lots of poultry
seasoning to taste and moisten with some wine (red or white,
whatever you're sipping while you cook) and loosely stuff
into your bird just before you roast it.
It's soo good - but don't eat too much, they call it stuffing
for a good reason!