Challah and Leek Turkey Stuffing |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 12 |
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I've made this stuffing for my family every Christmas and Thanksgiving for about seven years. I keep wanting to try a new one, but they keep saying this one is really good. It's not low calorie or low fat, but I only make it twice a year, so I guess that's ok. I was trying to reproduce the stuffing my mom used to make when I dreamed this one up. I didn't get it quite right, but once I hit this one, they told me to stop trying. Vary the amount of ingredients as desired (the quantities change a little every time based on the size of the bird, though in reality I just add or subtract bread as required). The recipe below will stuff a 15 lb turkey. I don't know what it turns out like in a casserole because I still stuff the turkey proper. Ingredients:
2 loaves egg bread (not the very sweet kind) or 2 loaves challah |
1 lb ground veal or 1 lb lean ground beef |
1 lb ground pork |
2 tablespoons worcestershire sauce |
1 cup diced onion |
3 cups leeks, sliced into thin rings (or half rings, if that makes cleaning easier) |
2 cups of diced celery |
1 cup of finely diced carrot |
1 1/2 tablespoons dry ground sage |
salt and pepper |
Directions:
1. cube or tear bread into large heatproof bowl.
2. brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.
3. brown onion gently in the same skillet, then place in bowl.
4. Place leeks in bowl.
5. Place celery in bowl.
6. Place carrots in bowl.
7. mix all ingredients with a large wooden spoon or spatula.
8. sprinkle sage over the top and mix again.
9. stuff in neck and abdominal cavities of turkey and roast as required for size of bird.
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