Monday, 22 December 2014

How to do stuffing, our styleee......

After a few hurdles and hoooplas at Thanksgiving, I promised to report on my family's stuffing done right, and - big drum roll - here we are!

Having recovered from Thanksgiving, we decided to have another go at a roast, lessons learned included, and made a roast chicken (Turkey was coming up for Christmas again, after all; and mostly with two of us eating it, two turkeys might lead to one of us gobbling into the new year.) with all the trimmings we could manage. 

So, for an amazing stuffing in my world, this is what you do: 

  • 10 handfuls of bread cubes (for a ~15lbs turkey, scale down for smaller birds; we halved it for a chicken) 
  • 2 chopped onions
  • 2 cloves of garlic, pressed
  • 1/4 cup butter 
  • either 2 peppers, or same amount in weight of mushrooms, celery, chestnuts & cranberries
  • ginger, salt, pepper, paprika and parsley
Melt butter and put in onion and garlic and fry until soft. Add chopped vegetables and bread cubes and stir.

Add spices to taste (ginger and paprika: min. 1 tablespoon, parsley: half a bunch) and stir in. Cook until cubes have gone a bit soft. Cool. 

Once cool, fill cavity of bird until hilt and enjoy! 

As you can see, nice and simple, but, in my mind at least, ingenious! We will never stray again!

Roast recipe coming up the night before Christmas (that is the 24th for all you people who aren't familiar with the anglosaxon Christmas). 

PS: Heute das richtige, Familienrezept für eine Füllung eines Truthahns. 

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