2 hrs 30 mins
John DOH's Note:
This started from my Mom, a superb "scratch" cook, who could make something from nothing, and carried on through better than 25 years of "tweaking" with her starting recipe. Based on a 16 lb turkey Note to use very fresh spice! Not the old stuff opened more than three months ago! Note I use "12 Grain Bread", quantity "1 loaf", that I can't quite get through the Ingredient List here!
My Private Note
Units: US | Metric
- 1 turkey neck
- 1 turkey gizzard
- 1 turkey heart
- 1 turkey liver
- 16 ounces multigrain bread, staled
- 4 ounces olive oil
- 1 medium onion
- 1 tablespoon sage or 1 tablespoon poultry seasoning
- 1 cup all-bran cereal
- 2 cups chicken stock
- 1 celery rib, finely diced
- 2 tablespoons soya sauce
- 4 tablespoons chopped garlic
- 1/3 cup grated walnuts
- 1The night before, carefully cube the bread, cutting away all the crusts (and feeding the crusts to your neighbourhood songbirds and squirrels-its Christmas for them, too!).
- 2Place the chicken stock in a pot, and carefully simmer half the garlic and the heart, gizzard and neck meat for 20 minutes. Add the liver, and simmer 20 minutes more.
- 3Remove from heat, preserve the liquid, strip the meat from the neck, and cut away the meat from the viscera of the gizzard, discarding the viscera. Mince the meat to a fine paste, using reserved stock if or as necessary.
- 4Dice onion and celery finely. Heat olive oil in a pan and saute them and balance of garlic until tender, and remove from heat.
- 5Add seaoning, nut meal, minced neck, giblets,and soya sauce, stirring together well.
- 6Place bread bits and Bran in a bowl, and evacuate sauteed bits into the breading, mixing well.
- 7Moistenm with reserved stock until the mix is "damp" but not "soggy".
- 8Stuff into the bird's gut and neck cavity. Do notbe afraid to compress the mix "slightly", contrary to urban legend, the bird will not "explode", you'llsimply have some stuffing leak forward from the gut, where it will brown quite nicely!
- 9Cook your turkey until the breast meat and stuffing are about 155 degrees, and the dark meat is about 170 degrees, and remove from the oven. Evacuate the stuffing immediately and cover with foil.
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Nutritional Facts for Stuffing the Bird
Serving Size: 1 (163 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 292.5
- Calories from Fat 203
- Total Fat 22.6 g
- Saturated Fat 3.8 g
- Cholesterol 89.1 mg
- Sodium 399.6 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 3.0 g
- Sugars 3.0 g
- Protein 13.7 g
The following items or measurements are not included: