Amish StuffingFirst make your own broth - Use the the liver, gizzard, neck, and any other parts included with your turkey. Fill a medium pot with water, add the turkey parts, and boil for 15- 20 minutes until the meats are cooked through. Strain the broth. Cut the organ meat into small pieces. (This is optional, but it does add a lot of flavor to the stuffing.) You can get some meat from the neck, but we normally discard the neck. If you do not have giblets to use, use canned broth.
8 C dry bread cubes - I'm not sure why, but I always buy these (unseaseoned.) They could very easily be made from your own bread or from saved heels or stale bread.1/2 each grated carrots, finely chopped onion, and finely chopped celery
small tub of fresh oysters with their liquor, chop if the oysters are large
1 TB poultry seasoning. You can use the premixed or mix your own using thyme, sage and even a bit of ginger is good.
2 tsp salt
1 tsp pepper
Mix all the ingredients in a large mixing bowl, except for the broth. Add broth about a cup at time until the bread mixture is throughly soaked. Don't add too much liquid, just enough that the bread is saturated. Water or milk can be used if you need a bit more liquid. Extra broth can be used to make gravy.
Personally, I don't stuff the bird. I think the turkey stays more moist and has a better flavor if you fill the cavities with celery and onions. You can use the dressing to stuff the bird if you prefer.
To cook the stuffing, grease a 9x13 pan. Put the stuffing mixture in the pan and bake at 350F until done to your liking, about 45 minutes to an hour.
Fermenting Phase - Up until this year my experience with fermenting was limited to making vinegar. I regularly make apple cider vinegar from our apple scraps, and once many y...