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.
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Good recipe! Dressing is either really delicious or really quite terrible, isn't it? I feel sorry for those who have only had the latter--it takes a lot of courage to try it again after a bad dressing experience (think school cafeteria!) Thanks for a tasty version!
ReplyDeleteSounds WONDERFUL!!!!!!
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If you just click on dayphoto you will get the college blog which is monitored by the tech guys. The http://coloradofarmlife.wordpress.com one is my personal blog.
Thanks,
Linda
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http://coloradofarmlife.wordpress.com
I'm not sure the Amish would add the oysters. That was something your grandmother always did - I don't know when or why she started that but it has become a great family tradition. That's anaother great thing about Thanksgiving -love the traditions.
ReplyDeleteMom
Is there a way that you can cook this without putting it in the oven. Can u do this recipe on the stove top?
ReplyDeleteDianna,
ReplyDeleteI've never tried this on the stove top. i suppose it could be done, but I wonder if it would be too soggy.
Thanks, I will do it in the oven. this is my first thanksgiving that i am making everything so I want everything to be perfect!!! Thanks fr the help Stephanie
ReplyDeleteI would like to make my stuffing from whole grain bread. Do I toast it and let it sit out to harden? How do I do it?
ReplyDeletecut it in cubes and let it sit out or bake it in the oven to crisp
DeleteThanks Stephanie!!
ReplyDelete