Sunday, December 18, 2011

Turkey Stuffing


           I don't think I'm alone when I say that the stuffing is my favorite part of Christmas dinner. I always pile it onto my plate every year. This recipe doesn't veer too far away from the classic turkey stuffing we all know and love, but jazzes it up a bit with the addition of some fruit and nuts. The flavours of apples, raisins and hazelnuts go really well with turkey; a little dash of cinnamon will enliven your bird too. When it comes to herbs, a ready mix of dried Italian herbs or poultry seasoning is a good start, but it is worth it to pick up a bunch of fresh sage. In general, it's always preferable to use fresh herbs over dried and fresh sage will make a big difference in the end.  I incorporate some rye bread for extra depth of flavour, but I also use white bread because it does a better job of soaking up all the other flavours. Be sure to get a dark, dense whole-grain rye bread, not the white sandwich variety.   Hopefully you'll find this stuffing so delicious you will want to have it not just for Christmas. It can make a great side dish for chicken or duck on any occasion. 

Ingredients:

75g butter
750ml onion, diced
500ml celery, diced
3 macintosh or courtland apples, diced
250ml golden raisins
100g hazelnuts 
1 bunch fresh sage, chopped
2 tbs poultry seasoning or italian seasoning
1/2 tbs ground cinnamon 
100g hazelnuts 
2L white bread, cubed
2L rye bread, cubed
300 ml chicken stock

1. Melt 50g of butter in a large skillet and add the onions. Sautee until golden brown. Add the remaining butter, celery, apples and dried seasoning and saute for 5 minutes.
3. Mix the remaining ingredients with the sauteed apples, celery and onion in a large baking dish and bake in the oven at 350F for 30 to 40 minutes.

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