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Three Types of Stuffing for the Turducken Stuffed Roll.
By Old Market Gourmet staff | November 27, 2007
If you were part of the Old Market Gourmet’s November 15th cooking class then you had the chance to be involved in the preperation of the Turducken Stuffed Roll that made use of three types of stuffing. In this post, I will explain the ingredients and the technique used to prepare the three types of stuffing.
Turkey Stuffing.
1 stick of unsalted butter.
5 cups of bread cubes.
1 yellow onion, diced.
4 celery stalks, diced.
1 carrot, diced.
2 garlic cloves, chopped.
1/4 cup fresh parsley, minced.
2 tbl. fresh sage, minced.
1 tbl of dried thyme.
1 cup of dried fruit consisting of raisins, craisins, apricots etc.
1/2 - 1 1/4 cups of chicken stock, hot.
In a heavy bottomed pan, melt butter and saute onions, celery and carrots. Once the onions become slightly translucent you can add the garlic and once the garlic becomes fragrant, add spices. Once the onions become fully translucent it is then time to add the dried fruit, cook until spices become fragrant and the dried fruit puffs slightly. Finally, remove from the heat and place into a large bowl with the bread cubes and add the hot chicken stock in small amounts while stirring until you achieve the desired consistency.
Duck Stuffing
3 cups of bread cubes.
1lb. of sausage.
1/2 onion, diced.
2 celery stalks, diced.
1/2 carrot, diced.
1 head of garlic, chopped.
1 tbl. of fresh sage, minced.
1/2 tbl. of thyme.
1/2 to 1 1/2 cups of chicken or duck stock.
In a heavy bottomed pan, start by browning the sausage until fully cooked then remove from the pan and set aside. In the same heavy bottomed pan pour all but 3 tbl. of the fat left from cooking the sausage then add the onions, celery and carrots. Saute until the onions become slightly translucent. At this point you can add the garlic, when it becomes fragrant add the spices. Continue to cook until the onion is fully translucent and soft then remove from the heat and place the contents into a large bowl with the bread cubes and sausage. The final step is to add stock in small amounts while stirring until you achieve the desired stuffing consistency.
Chicken Stuffing
2 cups of corn bread, crumbled.
1/4-1/2 stick unsalted butter.
1/2 lb of crab.
1/4 onion, diced.
1 celery stalk, diced.
1/4 carrot, diced.
1/2 clove of garlic, chopped.
1/4 bell pepper.
Old Bay crab seasoning to taste.
1/2 - 1 1/2 cups chicken stock
In a heavy bottomed pan start by melting the butter and sauteing the onions, celery, bell peppers and carrots. Once the onions become slightly translucent you can add the garlic. Continue to cook until the onions become fully translucent and then add the spices. Next, add the contents to a bowl with the corn bread and add the crab. The final step is to add the stock in small amounts while stirring until you acheive the desired stuffing consistency.
Topics: Past classes, Recipes, Uncategorized |
November 27th, 2007 at 10:05 am
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