eleonore's Notes:
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20 ounces
loaf of American White Bread - cut up in cubes or just tear apart
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4 cups
Bread Stuffing Mix (any flavor will do)
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8
eggs, beaten
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1 pound
unsalted butter - melted
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1
large bunch of celery - cut into 1" pieces and rinse - either steam or microwave celery until fork tender
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neck, gizzard, liver from a 20 lb. turkey
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1
large onion - peel and leave whole
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salt/pepper - to taste (many pinches)
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Rinse giblets and put into 4 quart pot with 1 large onion, salt/pepper and 4-5 cups of water. Bring to boil and lower heat and let cook with cover on leaving a little opening. Cook for about 3 hours until onion falls apart and giblets are beyond fork tender. Let cool down and refrigerate over nite. I do this step on Tuesday nite.
Ask the hotline about this step!I continue on Wednesday. You'll need to use a very large bowl for the mixing of the stuffing. Start by cutting up neck meat, gizzard and liver - cut into very small pieces - do not put into processor - the trick is to have small pieces in the stuffing. I usually have a problem with this step because as I'm cutting, I'm eating. Reserve the stock.
Ask the hotline about this step!Add the cut up white bread and the 4-5 cups of stuffing mix and mix together.
Ask the hotline about this step!Add cooked celery and mix.
Ask the hotline about this step!Slowly mix in melted butter.
Ask the hotline about this step!At this point add salt/pepper to taste.
Ask the hotline about this step!Add 8 beaten eggs and mix.
Ask the hotline about this step!Add some of the giblet stock and mix. You can also add more bread stuffing mix if you feel the stuffing texture is too loose or continue to add more stock and mix.
Ask the hotline about this step!I would recommend you check if you'll need to add more salt/pepper. If so, add and mix.
Ask the hotline about this step!Now I cover the stuffing and refrigerate and stuff the 20 lb. turkey cavities on Thursday morning and roast. I found that the stuffing is far superior when cooked inside the turkey instead of a separate dish.
Ask the hotline about this step!I roast the turkey to about 165-170 degrees and let it rest and the turkey and stuffing comes out great. Before roasting, I also put butter, seasoning and herbs under the turkey's skin.
Ask the hotline about this step!I take the stuffing out of the turkey and serve in a bowl and of course try and hide some of the stuffing from the guests so we have some for the next day.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
