Tuesday, December 25, 2012

Stuffing for Turkey.

30 whole wheat/flax/ancient grains bread crusts
5 hot italian sausages
6 tbsps poultry seasoning
6 tbsps sage
2 tbsps basil
2 tbsps thyme
1/2 cup shelled pistachios/pumpkin seeds/cashews
1 head celery (diced)
1 large onion (diced)
4 tbsps olive oil

Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour.  Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well.  Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well. 

In large cast iron frying pan on medium heat, add olive oil, onions and celery.  Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast.  If using nuts, add to bowl of bread.

Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes.  Slice and add to bread in bowl.  Add onion/celery mixture to bowl and stir well. 

Place 1/3 to 1/2 of the mixture inside the washed turkey.  Spray a large casserole dish with cooking oil and place the rest of the bread mixture in the casserole dish.  As the turkey is cooking, approximately 1/2 hour before turkey is cooked, place casserole dish in oven.  Leave the casserole dish in the oven after the turkey is removed for 1/2 hour. 

Remove the stuffing from the turkey and place in large serving bowl.  Remove the baked stuffing from the oven and mix the dry stuffing and the wet stuffing together for a perfect combination of medium dry/slightly moist stuffing. 

Top with parsley.  (sorry Giggle Dam theater, but I just LOVE that line........) why? because parsley looks nice and it's cheap.

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