How to Make Homemade Turkey Stuffing With Liver
Turkey with stuffing occupies pride of place at many holiday tables. For some families, a stuffing recipe handed down through generations is the only one that will please, others will delight in experimenting. Recipes for stuffed fowl have been known since ancient times. A version of stuffing similar to that which is enjoyed today was served at medieval feasts. When Charles Dickens wished to create the sensation of Christmas in "A Christmas Carol" he evoked the aroma of sage and onion stuffing wafting through the Cratchit's home. Stuffing incorporating various meats remain popular, varying according to popular food trends. Does this Spark an idea?
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Things You'll Need
- 1 stick sweet cream butter
- 3 slices good-quality bacon, chopped
- 1 large onion, chopped fine
- 1/2 lb. turkey livers, quartered
- 2 stalks celery, diced
- 2 green onions sliced, green parts only
- 1/4 cup chopped fresh sage
- 12 fl. oz. chicken stock
- 12 fl. oz. vegetable stock
- 1 tbsp. garlic powder
- 1 tsp sea salt
- 1 tbsp. ground black pepper
- 8 slices multigrain bread, cubed into approx. 1/2-inch pieces
- Large saute pan
- Large mixing bowl
Instructions
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1
Melt butter in pan over medium heat. Add bacon and cook until crisp.
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2
Add onion, livers and celery to pan.
Cook for 8 to 10 minutes or until onions are tender, stirring occasionally. -
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3
Add green onion and both types of stock.
Cook for 5 minutes, or until heated through. -
4
In the large mixing bowl, add remaining ingredients.
Stir to combine. -
5
Add the contents of the pan to the mixing bowl and stir gently.
Add water if stuffing appears dry. -
6
Loosely pack the cavity of the turkey with the stuffing.
Any remaining stuffing can be baked in a buttered casserole.
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1
Tips & Warnings
Chicken livers can be substituted for turkey livers. Tarragon gives a nice flavor to this stuffing. 1/2 tsp. chili powder can be added for those who like spice.
Thoroughly cook poultry to avoid illness.
