To-Die-For Thanksgiving Stuffing recipe, Poultry

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To-Die-For Thanksgiving Stuffing

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General Information

Category: Poultry - Stuffings & Dressings

Date Posted: 10/2/2009

Author: {Unknown}

Comments: (stuffs a 24 lb. turkey with room to spare)

Prep Time:

Total Time:

Serves: 12

Ingredients

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1 inch cubes, stale (or dried in a 200 deg warm oven)
1 dense store-bought loaf light rye bread, torn or cut into 1 inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
w large onions, chopped
8 cloves garlic (or more to taste), crushed
2 Tbsp. rosemary
1 Tbsp. thyme leaves
1 lb. toasted pecans
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet
stuffing)
1 cup apple juice (room temperature)

Instructions

1. Sauté onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.

2. In a huge bowl ( or the nearest thing you’ve got–I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.

3. Combine the apple juice and chicken stock starting with 1 quart, add enough stack to produce the consistency YOU recognize as “stuffing.”

HINT: There’s no good way to mix this stuffing without using your hands, so just dive in and do it.

4. When combined, stuff bird or place in separate large baking dish(es).

5. Bake at 350 deg for at least 45 minutes–longer if you prefer a dark crust on your stuffing.

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