A traditional turkey or chicken stuffing recipe that will have you coming back for more.
15 oz stuffing mix/cubed bread crumbs 16 oz appx. chicken stock/giblet water & giblets 16 oz ground pork sausage (Jimmy Dean) 2 sticks (1 cup) butter 1 tbs chopped rosemary 1 diced yellow onion 1-4 oz drained, canned, diced green chiles (Ortega) 2 bunches fresh chopped parsley 4 garlic cloves 1 tsp thyme 1 tsp sage 1 tsp poultry seasoning 1/2 tsp ground black pepper Salt to taste & 2 eggs
Note on green chiles: The canned green chiles are the most unique partof this recipe, but don’t be afraid to try it. As long as you don’t use the liquid from the can or use hot instead of mild, you’ll hardly know the difference. The chiles give the stuffing a rich flavorful taste. For a spicy stuffing, you could use the hot canned green chiles. Note on seasoning: If the bread crumbs come with a seasoning packet, then some of the ingredients here could be eliminated. Also, poultry season has many of these ingredients, such as tyme, sage, and rosemary. Mostly fresh ingredients were used in this recipe, but all these options work beautifully.
Giblets-Check the cavity and neck of the bird for giblets and neck. Add plenty of water since much will be lost during the cooking time. In this recipe we added about 4 cups to end up with 2 to 3 cups of stock. If necessary, add more water while cooking.
Once the giblets are simmering, chop the celery, parsley, onions, garlic,and rosemary. Then get the butter melting and the sausage browning. Cook the parsley mixture until slightly tender. It will have plenty of time tofinish cooking in the turkey or baking dish.
Combine the bread crumbs/stuffing mix, celery mixture, browned sausage, green chiles, eggs,and all the other ingredients into a big bowl and mix.Slowly add the giblet water/stock to the mixture. Start with a cup, then half cup and continue with small amounts until you get the moisture the way you like it.If you want it to end up moist but not soggy then don’t overdue the liquid. Add just enough to where you could form a small ballthat barely holds together.
Stuff the cavity and neck of the turkey or chicken, or use a baking dish.In this recipe we had a little stuffing that would not fit in this 13lb turkey, so we baked it separately and when all done, combined it with thestuffing that was cooked in the turkey.
Other options: Vegetarian-Exclude the giblets & sausage & replace the giblet water with vegetable stock. Gluten Free-Replace the bread crumbs with gluten free bread crumbs or make your own bread crumbs out of gluten free bread. Dairy free-Eliminate the eggs