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TURKEY STUFFING

This week with just seven days left to the day when the kids will be waking you up as early as they can, begging you to let them go downstairs and to let the day begin. Do me all a big favour . . . before you tell them to go back to bed for another hour etc . . . stop and think. Think how you felt at their age, try to remember those excited butterflies in the tummy from the expectation, the excitement that they will be feeling just like you used to as a child and jump out of bed and make a fuss as an adult as you would have done as a child . . . that child is there in all of us if we dig deep enough. For one day forget that you are an adult, a CEO of a big company and be a kid again! Enjoy!

This week we are looking how to make stuffing for the Christmas turkey and how to do it safely to ensure there are no tummy upsets over the holiday period. Many cases of food poisoning happen this time of the year because of not knowing the basics of food hygiene . . . and you will of course want to keep your family safe and let them enjoy the festivities without being in bed or having to make frequent trips to the bathroom. So follow these simple tips and stay safe and happy this year.

Think that this will distract from the flavour that the stuffing gives to the turkey as it cooks? Yes it will, but by rubbing the turkey inside and out with salt and pepper, and placing the same herbs into the turkey cavity as is in the stuffing this can be easily corrected.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

HERBED STUFFING RECIPE FOR TURKEY

Ingredients

salt

2

tsp
pepper

1

tsp
baking powder

1/2

tsp
chopped sage

2

tsp
chopped thyme

1/2

tsp
chopped parsley

2

tbs
fresh breadcrumbs

12

cups
eggs

2

pc
butter

100

gm
bacon fat

2

tbs
onion

1

pc
celery stalks

2

pc

Method

  • Combine the herbs with the salt, pepper baking powder
  • Add the breadcrumbs and combine thoroughly
  • Mix in the beaten eggs with clean hands
  • Melt butter with the bacon fat on low heat, add the chopped onion and celery and cook without colour for 3 - 5 minutes.
  • Add to the crumb mixture and soften to your taste with a little stock made from turkey giblet
  • Take a sheet of tinfoil and lightly oil, spread the stuffing out along one edge
  • Roll up into a long cylinder (you may need to make 2 or 3 of these) and twist ends to seal (do not overfill; allow room for the mixture to expand slightly)
  • Bake in the oven with the turkey for 90 minutes

Chef's Tip

Roll up your sleeves and get stuck in!

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Enjoy and bon appetit . . . . .


Recipe from professional
Chef Tallyrand