by Yateski
Photo by Yateski
Yateski's Notes:
Expand2 Loaves of white bread cubed and put in a large container for mixing Ask a question about this ingredient
1 Liver from the turkey washed off a bit Ask a question about this ingredient
2 cups chopped celery, remove the strings Ask a question about this ingredient
1 cup chopped white onion Ask a question about this ingredient
1 cup milk (more may be needed later depending on the softness of the stuffing) Ask a question about this ingredient
1 egg Ask a question about this ingredient
1/4 cup chopped parsley Ask a question about this ingredient
salt (season to taste) Ask a question about this ingredient
pepper (to taste) Ask a question about this ingredient
1 teaspoon poultry seasoning (or more to taste) Ask a question about this ingredient
1 teaspoon sage (or more to taste, it will smell right when you mix them) Ask a question about this ingredient
(Assuming the oven is preheated to the turkey package directions and the turkey is rinsed clean inside and out, patted dry and waiting in the roaster already) Cube the bread and put it in the large container for mixing. This is something kids can help with. You can cube 3-4 pieces stacked at the same time to speed up the process.
Ask a question about this stepPut bread aside. Chop liver into small pieces along with the onion and celery and saute all three in frying pan. Use small pat of butter to get it saute-ing. Cook until the onions and celery are getting transparent. Pour sauted items right into the container of bread, melted butter and all.
Ask a question about this stepCrack egg into a small bowl and beat with the cup of milk to make a mixture liquid. Pour this over the bread also.
Ask a question about this stepAdd the salt, pepper, poultry seasoning, sage and parsley to the bread mixture sprinkling on top. You can add more or less of any of these seasonings to match your taste, my mom doesn't measure them, its my best approximation of the quantity. It should smell good to you when the seasoning is right.
Ask a question about this stepMash all the ingredients together with your hands. Yes really. Until everything is evenly distributed and moist. If the stuffing isn't kinda sticky, add a splash more milk until it gets soft and gooey.
Ask a question about this stepWhen everything is mixed in properly and smells good, stuff the bird. We pack it in pretty tightly and it ends up expanding a little, but its always a lot better in the bird than in the casserole dish. (adding chicken stock instead of extra milk can help the stuffing if you are not making it in a bird). If you have a small turkey you will have stuffing left over, put this in a casserole dish next to the turkey in the oven. Watch the stuffing so it doesn't burn, and cover with foil, it may only need 30 min to cook, but check to make sure its cooked through.
Ask a question about this stepWe don't dress the bird in any fancy way, just sprinkle skin with salt, pepper, sage and poultry seasoning and a drizzle of melted butter and then in the oven it goes, as directed by the turkey packaging. You can tie up the legs and other fancy stuff if you like. Happy Thanksgiving!
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Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
