Stuffing has several functions — the stuffing closes the cavity of the bird and slows the process of steam penetrating the breast and preventing overcooking it before the legs are done; it catches some of the flavorful juices that drip from the roast; and it helps to satisfy our need at Thanksgiving for a stunning excess of starchy dishes.
I usually stuff the bird with half of the stuffing and bake the other half in a baking dish.
The stuffing that cooks inside the bird is tender with a strong turkey flavor; except for that little bit that bakes in the opening of the bird which develops a delicious crust (let me state for the record that is the prerogative of the cook to help himself to a big spoonful of this crust before he serves the guests).
The baked stuffing is crustier if not quite as flavorful. I like to toast my own croutons (French bread is good, but you can also use corn bread, which is denser but has a sweeter flavor and nicer color), and heighten the flavor of the celery in the stuffing with celery seed. J.B.
Stuffing
Recipe by John Broening. Serves 12.
Ingredients
2 sticks unsalted butter
2 loaves French bread, cut into half-inch dice
3 yellow onions, cut into half-inch dice
6 ribs celery, cut into half-inch dice
6 apples, cut into half-inch dice
Salt and freshly ground pepper
8 links chorizo, blanched in simmering water for 5 minutes, cooled and chopped
2 cups roasted pecans, chopped
12 leaves, sage, chopped
2 cups chicken stock plus a little extra
1 cup heavy cream
2 tablespoons chopped fresh sage
1 teaspoon celery seed
Few shots Tabasco
Directions
Preheat the oven to 350 degrees.
Gently melt half the butter. In a large mixing bowl, toss the bread with the melted butter. Season with salt and pepper. Spread on a baking sheet and bake until golden brown, about 12 minutes. Set aside.
In a large saute pan, melt the remaining butter and saute the onions, celery and apples until tender. Add a pinch each of salt and pepper, turn up the heat and add the chorizo and cook until the mixture is lightly caramelized. Remove from heat.
In a large mixing bowl, toss together the onion-chorizo mixture, the croutons and the remaining ingredients. The mixture should be very moist. Add a little extra chicken stock if necessary. Taste for seasoning.
Use the mixture to stuff the turkey. Place any remaining mixture in a small baking dish and bake until golden on top, about 45 minutes.
