In a small sauce pan or skillet over low heat, heat 1/4 cup of extra virgin olive oil for 1 minute. Add 1 tablespoon of sliced garlic ( green stem removed), saute for 2 minutes or until garlic softens. Add 1/2 teaspoon turmeric and 1/2 teaspoon cumin and continue to heat for 3-4 minutes over very low heat. If the bubbles are too rapid remove skillet from heat. The oil must stay green, so it does not become saturated. Use as a dip for bread instead of butter or you can spoon it over rice or a baked potato.
Sullivan Street Bakery 47th Street between 10th and 11th Ave. north side of the street, opens 8am 7 days a week. (www.sullivanstreetbakery.com) Sourdough Pullman, Stirato, Stecca with Seasonal Toppings, Paninetto alle Olive (olive rolls) Integrale, Multigrani Paninetto (multigrain rolls) Pizza Bianca con Pecorino.
Whole Foods 59th St. and Columbus Circle opens at 8am 7 days a week (www.wholefoodsmarket.com) – Miche (sourdough whole wheat) made by Bread Alone Bread Bakery, Boiceville, NY. It comes in a big round but you can buy as little or as much as you want. Spring through fall you may find it at some of the greenmarkets such as the Union Square market. In Union Square it is sold by the loaf.
Amy’s Bread Ninth Ave. between 46th and 47th Streets, east side of Ninth Ave. opens at 7:30 during the week (www.amysbread.com) – Peasant wheat bread, 5 grain loaf, any of the twists, (BTW the cookies are great)
Hudson Bread (www.hudsonbread.com) sold at Citerella in NYC- French rolls, olive pockets, pumpernickel bread. Hudson Bread also makes terrific 7 grain rolls or boule but they are only currently available at the Amish Market 731 Ninth Ave. Ninth Ave. between 49th and 50th Street or 240 East 45th Street.
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.