Brown Dog Cafe
Thanksgiving Stuffing Recipes
Infusion (Basis for both stuffings)
2 T Minced Parsley
1 T Chopped Fresh Rosemary
1/2 T Black Pepper
1 T Fresh Thyme Leaves
1 T Chopped Fresh Sage
Salt to taste
2 T Whole Butter
1 Cup Diced Celery
2/3 Cup Diced Onion
5 Cups Chicken or Turkey Stock
Place butter in heavy bottom stock pot - over medium heat, melt butter - add vegetables and seasonings and cook until vegetables begin to soften - add stock and simmer 30 minutes. Cool.
Corn Bread Stuffing
6 Cups Crumbled Corn Bread
4 Eggs - Slightly Beaten
Combine and mix well - place in a 13 x 9 greased casserole - bake at 350 degrees for 40 minutes until firm.
Cherry Chestnut Stuffing
1 Cup Dried Cherries
1/2 Cup Chestnuts - Roasted, shelled & chopped
8 Cups Diced Croissants
4 Eggs - Slightly beaten
Combine and mix well - place in a 13x9 greased casserole - bake at 350 degrees for 40 minutes until firm.
Stuffing Tips from Chef Shawn...
Follow these instructions if you are baking the stuffing separate from the turkey:
If you want to stuff the turkey with the dressing, reduce the liquid by 1/4 - the turkey will add moisture to the stuffing as it cooks.
Follow these rules to avoid food bourne illness:
Prepare the stuffing ahead of time and have it chilled.
The turkey must be completely thawed and chilled.
Roast the turkey at a higher temperature - 350 degrees and a convection oven work best. Oil and season the bird completely. Have stock in the bottom of the roasting pan for moisture and cover the turkey with foil for most of the cooking time. You can remove the foil at the end to brown the skin. Baste the bird during the browning process. Cook the turkey to an internal temperature of 165 degrees. When the turkey is done, remove the stuffing immediately. Keep it at 140 degrees until served.
You can line the cavity of the bird with cheesecloth to aid in removal. Just pull it out.