How can it already be November? But it is and we know it is the month of Thanksgiving Celebrations.
In honor of our hosting Thanksgiving this year we wanted to share our traditional Thanksgiving Turkey stuffing recipe.
This recipe was handed down to Aggie's mother Julia by her mother in law - Laura. As a matter of fact we think Aggie's grandmother was telling Julia to get in the kitchen and learn the Turkey stuffing recipe in the photo below!
Peter liked it so much it became the stuffing we have cooked for over 40 years.
This is the amount of stuffing to cook for a 20 pound turkey - as we like to stuff the Turkey and then have an extra bowl of stuffing to warm in the oven. If you have extra that is great - as it is delicious the next day with some cranberry sauce.
Turkey Stuffing Ingredients:
- 4 pounds of ground veal
- 3 pounds of mushrooms peeled and chopped (use the stems too)
- Large handful each of both dark and yellow raisins
- Pine Nuts - (this is optional for those with nut allergies) however if you do add them -we toast ours
- Bunch of celery with the leaves - chopped (may chop in food processor)
- 1 large apple - peeled and chopped
- 12 - 14 chestnuts - cooked - if they are small you can use a few extra. In the original recipe we boiled them however you can use the already cooked. (Season and Stir has the Matiz organic chestnuts from Spain that are cooked, peeled and ready to eat) Although we are waiting on delivery any day of our second order!
- 4 large carrots
- Rice - about two cups
- Large onion chopped
- Chicken Broth
- Salt and Pepper to taste
- Paprika and flour for top of Turkey
- Whiskey or Brandy
- Butter - softened
- Olive Oil
Directions: In a large pan brown the chopped onion in a mix of Olive Oil and Butter. (We have some fabulous oils on the site right now) Add the veal, then when browned - add the chopped celery with the leaves and also a chopped apple.
Remove from the heat and add in the raisins - both light and dark and the toasted pine nuts. You can toast the pine nuts in a pan on top of the stove or in the oven - just watch closely so they do not burn. Add in chopped chestnuts - do not chop too much you want to see the pieces of chestnut in the filling.
In a separate pan cook the two cups of Rice in a mixture of chicken broth and water with the chopped carrots. When cooked and all liquid is absorbed, shut heat and set aside.
In a sauté pan - brown your chopped mushrooms in butter. When cooked let cool slightly and then mix everything together - the veal mixture with the rice mixture and the mushrooms. Add salt and pepper to taste. We also add a nice handful of grated Parmesan cheese.
You can make this a day ahead and when ready to stuff the turkey - rub the inside well with salt and pepper and butter. Add your turkey stuffing. Then sprinkle turkey generously with flour and paprika. We love to cook our Turkeys in the Nesco cookers - but its great in the oven too.
We also love to add chicken broth, whiskey or brandy, and a little butter to the bottom of the pan when cooking the turkey. You will use this juice to make a gravy afterwards.
*For the extra pan of stuffing you bake in the oven - dot the top of it with pats of butter prior to baking.
*We have also added in chopped Italian Parsley for additional flavor
Please comment - on what Turkey stuffing your family traditionally eats every year - and send us a recipe!
