I know stuffing? Seems so pedestrian, kinda like dirty rice or something. Here’s the way I see it, turkey is turkey, fry it, brine it, rub it, cook it perfectly, but no matter what its still just turkey. Yes when done right, its juicy, tender and very delicious, but I’ll say it again, its still just turkey. Which is why you need some bad ass flavorful stuffing that will help elevate that bird and make it awesome. With this bold and complex combination of flavors, thats just what this stuffing will do.
Musical Pairing: Misery Signals – Controller. Honestly, some people might tear me apart for this, but I think these guys are one of the best bands to come from the, and man do I hate the genre label, “metalcore” scene. This album in particular is their best. Its heavy, its layered and at times even melodic and catchy. I’ve seen these guys a few times live, and every time, without fail, they are support on a tour for a larger band and they’re always much better than the headliner. Kinda like this stuffing is to a turkey.
Ingredients:
1 LB Stuffing or Toasted Bread Cut into Small Cubes
1 lb Ground Pork (if possible fresh ground pork belly)
3/4 C Chopped Celery
1 C Copped White Onion
1/2 TBL Fresh Thyme
1 TBL Fresh Sage
2 TBL Unsalted Butter
3/4 TSP Black Pepper
1 TBL Salt
1 TSP Fennel Seeds
1 C Diced Apple
1/2 TBL Dried Blood Orange Peel or Zest
4 C Turkey Stock (chicken stock will work)
Procedure: Put the broth in a sauce pan and set over medium low heat. Then in a large frying pan over medium high heat toast the fennel seeds for about 1 or 2 minutes until you can smell them and set them aside. Reduce the heat to medium, melt the butter, add the celery, onion, thyme, sage, apple, pepper and 1/2 TBL salt. Saute until the onions are translucent then set aside. Add the pork, toasted fennel seeds and remaining 1/2 TBL salt. Saute until pork is just barely cooked, a little under cooked is fine it will finish cooking when we bake the stuffing.
In a large bowl, combine the stuffing, 3 C of stock, the veggies and the pork. Mix well and let sit for about 30 seconds. Taste one of the larger bread cubes in the mix. It should be wet all the way through but not overly soggy. Add more of the remaining cup to achieve this.
Transfer the stuffing to a casserole dish large enough to hold it all (you might need two). Cover with tin foil and put in an over at 425 degrees. After 35 minutes, remove the foil and cool for another 25-30 minutes. Let rest ten minutes and serve.
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5 comments
tyson says:
September 25, 2012 at 8:57 pm (UTC 0 )
so for this recipe do you use already use cooked stuffing make this recipe?
Derrick says:
November 15, 2012 at 11:44 pm (UTC 0 )
Hey Sorry! Just saw this. Not cooked stuffing but either unseasoned dry stuffing or you could use toasted bread cut into small cubes.
Derrick says:
November 18, 2011 at 7:23 pm (UTC 0 )
Hi Chyna!
Visda, awesome reference. Thanks, let me know how it comes out. I was a big fan of it, I adapted it from a demo I did at Williams-Sonama a few weeks ago.
Visda says:
November 18, 2011 at 6:22 pm (UTC 0 )
This stuffing sounds delicious. Fennel seeds and Thyme can give such a great flavor and by having pork inside the Turkey it could be a much lighter version of turduckenrabpigcowcowhorsishgamehen from SNL.:-)
Thanks for sharing the recipe. I’m going to try it next week.
chyna says:
November 17, 2011 at 5:03 pm (UTC 0 )
HI DERRICK.