Not just anyone can cook something as important as the Christmas turkey – the entire JOE office included – but the turkey stuffing on the other hand is a different story.
We have to admit that no one in the office has been given the responsibility of cooking the traditional turkey in their respective homes and there are a couple of reasons for this. Firstly, the job carries responsibility, which means that suitability was an issue. Secondly, one or two of the more cultured gentlemen are going for more exotic tastes (we won’t mention names, but sautéed bass with lemon grass has been mentioned).
That being said, turkey will still be the most popular choice this season and we still want to contribute to the festive dinner. While we don’t generally like to blow our own horn, we do make a mighty fine stuffing.
How, just how does JOE do it we hear you scream. Well it’s not as difficult as you might think, and being the kind souls that we are, decided we would let you in on our cooking secret. Not that you could ever find it on this Internet lark of course.
The following only takes half an hour preparation time and can be used for a turkey of up to 20 pounds. Which is quite a big turkey to you and me.
What you need:
1/4 cup butter or margarine
1 large onion, chopped
2 cups chopped celery
1 pound fresh mushrooms, sliced
1 loaf day-old bread, toasted and cut into 3/4-inch cubes (about 10-12 cups)
1 egg, beaten
Stock from the turkey giblets and/or chicken broth (approximately 1 to 2 cups)
1 cup chopped walnuts or pecans
Salt and freshly-ground pepper to taste
Dried crushed sage to taste
Dried crushed thyme to taste
If it looks a little like this then you are on the right track
In a large pot (large enough to hold all the prepared stuffing) over medium-high heat, melt butter or margarine. Add onion, celery and mushrooms; sauté until soft.
Mix in bread cubes and egg with enough chicken broth to moisten. Add nuts, salt, pepper, sage, and thyme; stir until well blended. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. And nobody wants food poisoning on Christmas day.
Food enthusiasts will suggest you then proceed to stuff the animal’s cavity, but for you foodie novices, gently place the stuffing into the turkey’s derriere.
Your work is nearly complete and you can now bask in the glory of making an excellent contribution to the Christmas dinner.
Pats on the back all round.
Have the Perfect Christmas with Littlewoods Ireland
