This stuffing yields enough to stuff a 14 to 17 pound turkey.
Since I have called for a 10 to 12 pound turkey then use the balance of the stuffing to bake in a soufflé dish or baking dish greased with butter or olive oil. Bake for 30 to 40 minutes at 350 degrees. After 15 minutes drizzle with pan drippings from the roasted bird or moisten with a little turkey stock.
A stuffed 10 to 12 pound turkey will take about ½ hour longer to roast. Remove stuffing from bird before refrigerating left over’s to avoid bacteria from forming.
I like to make the stuffing the day before , ie Wednesday.
1 lb. of Italian chestnuts- make a crisscross in each chestnut. Place in a large iron skillet and roast in a 375 degree oven for 20 minutes or more, peel while warm, then chop then set aside .
1 lb. of cubed-bread Sourdough Pullman loaf from Sullivan Street Bakery 47th St. between 10th and 11th or Pullman loaf from Citeralla, made by Pain D’avignon or Tom Cat Brioche Rolls, purchased at Fairway.
Cube the bread in ¼ inch cubes 2 days before making the stuffing and leave out in a roasting pan. Cover loosely with wax paper or a sheet pan. If bread is not dry by Wednesday, then roast bread cubes in a pre-heated 250° oven, until dry with no color. About 15 to 20 minutes.
Heat 8 Tbsp. (1 stick or ½ cup of unsalted butter in a large skillet over medium heat until the foam subsides. Add:
- 2 cups chopped onions
- 1 cup finely chopped celery
- 1 tsp. Bells poultry seasoning
Cook, stirring, until tender, about 5 minutes. Optional-Add ¼ to ½ lb. ground pork and cook until pork is white, if using pork then use less butter.
Remove from the heat and stir in:
- ½ cup minced fresh parsley
- 2 tsp. fresh thyme (or 2/3 teaspoon dried)
- 2 tsp. fresh marjoram (or 2/3 teaspoon dried)
- ¾ tsp. salt mixed with a pinch of cayenne
- ¼ tsp. ground black pepper
- ¼ to 1/3 cup turkey stock (or chicken stock)
- 1 large egg, beaten
Stir in the bread cubes and then 1/3 cup turkey stock and toss until well combined. Let mixture cool. Add chopped chestnuts to the stuffing mixture. When the mixture has cooled, stir in the beaten egg.
Because the stuffing expands while cooking, do not over stuff the bird.