How To Prepare Christmas Turkey Stuffing

For food safety and because a stuffed turkey is harder to cook evenly, stuffing a turkey is generally not recommended.  Cooking turkey stuffing separately (outside the turkey) prevents the stuffing from getting contaminated with microorganisms from the raw turkey.  But if you like the flavour of stuffing cooked inside a turkey, then ensure the temperature of the center of your stuffing reaches a minimum of 165˚F (74˚C) before it is ready to eat.

Image from homemadeinterest

By following one of the two recipes below, you not only get an evenly cooked stuffing but also a delicious turkey-flavoured stuffing.

PREPARING THE TURKEY STOCK OR BROTH:

1. Place a small saucepan over low heat.
2. Add water, peppercorns and bay leaves, some salt, turkey giblets and neck.
3. Simmer covered until done.
4. Remove from heat and strain the stock into a container.  

PREPARING THE TURKEY STUFFING

A:

1. Place a large saucepan over medium-high heat
2. Melt 2tbsp butter (I like Kerrygold Irish soft butter because of its flavour). 
3. Add 125g chopped pecan (or toasted walnuts),
4. Then add: chopped: 340g bacons, 1 large onion, 4 garlic cloves, 4 celery stalks, 450g carrots (or mushrooms) and saute until soft.
5. Mix in 1 (16 oz pkg or 300g) cornbread mix (or chopped: 7 slices of oven-dried butter-toasted bread or 900g bread crumbs) and 1 beaten egg with enough turkey stock to moisten. 
6. Add 1 chopped granny smith (or green) apple, about ½ tsp each of: salt & pepper (or to your taste), about 1 tbsp each of: dry sage and thyme, then stir until well blended.
7. Take saucepan off heat and mix in some 5 tbsp honey.

OR

B:

1. Prepare 1 (16 oz pkg or 300g) cornbread according to directions, then leave out overnight to dry out.
2. Spread cubed: slices of cornbread and 5 slices of day-old white bread into baking sheets 
3. Bake in a preheated oven of 350°F (175°C) for 40 minutes or till they look like croutons.
4. Place a large saucepan over medium-high heat
5. Melt 2tbsp butter (I like Kerrygold Irish soft butter because of its flavour). 
6. Add 125g chopped pecan (or toasted walnuts),
7. Then 1 chopped large onion and 340g chopped bacons and saute,
8. Then add: 4 chopped celery stalks, 1 chopped granny smith (or green) apple, 4 diced garlic cloves, 450g carrots (or mushrooms) and all seasoning/spices: about ½ tsp each of: salt & pepper (or to your taste), about 1 tbsp each of: dry sage and thyme..... and cook for 2 minutes. 
9. Turn off heat and stir in the cranberries, toasted white bread and cornbread.
10. Stir in the turkey stock until evenly coated. 
11. Beat 1 egg and 5 tbsp honey in a bowl and pour over stuffing 
12. Mix until evenly blended. (**Add more turkey stock if you want your stuffing really moist)
13. Drizzle the stuffing with pan drippings from the cooked turkey

Image from Freshfoodinaflash and CarlsbadCravings

FINAL - METHOD OF COOKING

1. Spoon the stuffing directly into the turkey cavity (**ensure the temperature of the center of your stuffing reaches a minimum of 165˚F (74˚C) before it is ready to eat) or.....                                                                         
2. Roll into small balls before putting inside the cavity (**remember to never completely fill the turkey cavity) or.....                                                                                                                               
3. Place in a buttered casserole and cover with foil. Bake in an oven already preheated to 350°F (175°C) for 30 minutes then remove foil and cook for about 15 more minutes until top is crisp.  (**Bake longer if you want your stuffing less moist)