Bourdain turkey stuffing recipe
Damn you guys are fast...than you so much! One question for you stuffing experts out there: I have been exploring slow cooker made stuffing recipes...I like the idea of a long slow cook...do you think this recipe (with a few obvious alterations such as the amount of liquid added over time) would work in a slow cooker?
I dont have much experience with a slow cooker... but i do with stuffing.
When i use a slow cooker it is because i want to tenderize lower quality cuts of meat, or i am lazy and i dont want to watch the stove.
So for stuffing... i bet you could. However i dont know if i see the need. By try it and let me know how it works...
If you have the time, and according to my wife I do, you can read a lot of googled stuff and occasionally find a pearl. Is this it?
Bourdain Tip No. 2: Make the stuffing on the side, and don't include it in the cavity of the turkey. Do this to avoid bacteria (salmonella), which will drain off the bird and into the stuffing.
Ingredients for Stuffing
Cooking time: 45 minutes | Serves 10
Preheat oven to 350 degrees F.
½ pound of sausage
4 diced onions
2 cups diced celery
1 cup each of wild mushrooms and 1 cup Porcini mushrooms
4 cups of bread crumbs, stale. Leave out over night.
Brown roasted chestnuts
Dab of fresh sage and thyme
Brown the sausage in a large skillet. Drain the juice into a separate jar. Set aside. Add the onion and celery to the large skillet, along with the sausage, sauteéing frequently until tender. Add all the remaining ingredients - mushrooms, bread crumbs, chestnuts, sage and thyme. After 15 minutes, sauté again to make sure all the ingredients and natural juices have blended together. Pour the grease from the sausage and the drippings from the turkey pan into the skillet to add flavor and moisture. Sauté Pour the stuffing into a large pan and into the preheated oven. Bake for 45 minutes.
Pour the stuffing into a large pan and into the preheated oven. Bake for 45 minute