November 19, 2024

MIND BENDING STUFFING FOR TURKEY

 

 

THE FIRST STUFFING

 

The word “stuffing” comes from the old French word estoffe, which means “to fill up.” In the United States, stuffing became a common part of Thanksgiving meals in the 1800s. It was often served as part of stuffing a turkey. But it didn’t start with the pilgrims. Stuffing started back in the days of the Romans. The earliest written evidence of stuffing is in the Roman cookbook “Apicius De Re Coquinaria” which dates back to first century AD. 

 

The book’s recipes call for stuffing various animals, including chicken, hare, pig, and dormouse, with a mixture of vegetables, herbs, spices, nuts, and spelt. The Romans also often included organ meats like brain and liver in their stuffing.

 

I think I like mine better lol. Try it out and let me know what you think! ENJOY (:

 

 

 

Two large loaves of organic sourdough bread -Cubed and set out to dry overnight. (This Yields about 9 cups of loosely packed cubes)

1 cup cooked green lentils

3 Tbsp coconut oil

1/2 cup onion (diced)

3/4 cup celery (diced)

salt, pepper, sage to taste

3 1/2 cups bone or turkey broth

2 whisked eggs (or vegan egg substitutes)

1 pound sauteed organic pork sausage

 

DIRECTIONS

 

      1. The night before, cube your bread and set it in a large bowl to dry out. You want it to be the texture of day-old bread – noticeably dry but not rock hard.
      2. The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing lentils in cold water, then adding to a small saucepan with 1 1/2 cups bone broth or water. Salt to taste.
      3. Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes
      4. Preheat oven to 350 and line a 9×13 pan with parchment paper
      5. Saute onion, celery and pork sausage in the coconut oil and season with a bit of salt and pepper and sage. Cook until fragrant and translucent about 5 minutes. Set aside.
      6. To the bowl of bread, pour most of the broth then add the remaining ingredients ( pork saute, sage, eggs, and lentils) and mix with a wooden spoon. The key is to make sure it’s the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s too wet, add more bread. DO NOT OVER MIX
      7. Stuff your turkey with the mix right before putting turkey in the oven
      8. Transfer the rest to the prepared pan with parchment paper or a glass pan. Rub coconut oil on the pan surfaces and cover with a lid or aluminum foil. Bake for 45 minutes. Then remove the foil or lid so the top can brown. Increase heat to 400 degrees F and bake for another 10-15 minutes or until the top is well browned and crisp
      9. Remove from oven and cool slightly before serving. Leftovers reheat well.