The Best Turkey Stuffing on the Planet

The Best Turkey Stuffing on the Planet

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As I finally wake up from my holiday food coma, I thought I should share with you all what my family can't get enough of over the holiday season: stuffing. I know that everyone is on a diet or some kind of exercising kick now, but come Thanksgiving and next Christmas, this is definitely the stuffing recipe to be reaching for. My Nana is the originator of this recipe, but my Mom has really made it her own and Oh. My. God. She has to make an extra two loaf pans of stuffing alongside the stuffing that goes into the turkey because my family eats so much of it. I shadowed my Mom for this post as she is much more adept as the recipe than I. For this recipe you'll need:

  • 2 loaves of white bread
  • 7 carrots
  • 8 celery
  • 1 large onion
  • 1 package frozen sausage
  • 1 container chicken broth
  • ~5 Tbsp poultry seasoning
  • ~1/2 cup butter
  • salt
  • 1 apple, cut into chunks
  • and of course, a turkey!

1. The night before the stuffing is to be made, tear the two loaves of bread and leave to sit overnight.

Ripped bread2. In the morning of stuffing and turkey preparation, place the frozen sausage in a large pan to cook from a frozen state.

Sausage in pan3. Meanwhile, finely chop four of the celery stalks and one onion and grate four of the carrots.

Chopped veggies4. When the sausage has cooked, take it out of the pan and set it aside, then (dieters and health freaks look away) add the veggies into the same pan to cook in the sausage fat.

Veggies and Sausage on Side5. Once the veggies have cooked, add the sausage back into the pan and combine.

Veggies and Sausage Cooking6. Add the veggie and sausage mixture into the pan of pre-ripped bread.

Sausage and Veggies inot Bread

7. Combine together. Add poultry seasoning a tablespoon at a time until it is at your desired flavour. Do the same with the chicken broth, until the bread is slightly moist and sticks together.

Poultry seasoning in mixture Chicken broth in mixture

8. If you are making loaf tins of stuffing, coat the tins in parchment paper and fill the tins before stuffing the turkey and then cover with tin foil.

Stuffing in loaf tin1

9. Now it's time to stuff the turkey! First, place the apple chunks in the front of the bird. Note, amount of apple depends on the size of your turkey. We had a 17 pound bird and used about half an apple. The apple adds moisture to the stuffing during the hours the turkey is in the oven. After the apple place as much stuffing as you can fit inside the turkey, after it has been cleaned out of course.

Stuffing turkey10. Sew up the turkey. Make sure you have the needle and thread prepared before you touch the raw turkey, to prevent contamination. Once one side has been sew up, finish stuffing the other side of the turkey and sew it up as well.

Sewing turkey11. Use the remaining carrots and celery to serve as a rack at the bottom of the roasting pan. Place the turkey on top and, just to make it healthier, add chunks of butter and salt to the top of the turkey for more flavour.

Carrots and Celery as rack in pan Turkey Pre Cooking12. Cover the turkey in tin foil and place in the preheated 325 degree Fahrenheit oven with the loaf tins for the extra stuffing. As I know it, the general rule for turkeys in 20 minutes per pound cooking time. With our 17 pound turkey it took approximately five and a half hours to cook. The loaf tins of stuffing will be finished cooking after about an hour.

Turkey Post Cooking

13. Taaaaaa-da! After about five hours of watching football or playing with your new toys, the turkey will be ready for Grandpa to carve.

Christmas DinnerThe verdict:

As a true, biased stuffing fan, after trying this recipe, there's no going back. The white bread soaks up all the flavours of the veggies, chicken broth, poultry seasoning and the turkey itself. There really are no words. Turkey dinner is my favourite meal of all time because of the family stuffing. It is subtly sweet and moist and just delicious.

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