Here is my simple festive cheatsheet that I’m sure I`ll be referencing and updating time and time again:
For The Best Stuffing:
In a skillet, sautee:
– Half a whole celery, finely chopped
– One large onion, finely chopped
– One apple, chopped into squares
– Dried cranberries and raisins, as much as liked
– Chopped Pecans
– 1 1/2 tbs sage
– 1 1/2 tbs thyme
– italian seasoning to taste (mostly oregano and basil)
– salt and pepper (added half a tbs salt, pepper to taste)
Transfer from wok to baking casserole. Add 500g (14 cups?) of unseasoned breadcrumbs. Add enough turkey-flavoured stock (recipe below) to make the breadcrumbs moist, but not soggy. Bake at 375F for about 40 minutes.
The STOCK base for stuffing and gravy:
In a large pot, simmer the following for 3 hours: turkey neck, giblets, one onion, few carrots, few sticks of celery, few bay leaves. Don`t add salt.
The Turkey – My Cheatsheet
Get an Unstuffed Butterball: it was 2011`s best mistake. Homemade stuffing is so much better and more plentiful. The unstuffed turkey is roasted right from frozen, it just takes longer, it`s a method sanctioned by Butterball themselves. 8kg took 7 hrs @ 325F to be perfect. I made it a cap from folded parchment paper and fitted it to prevent burning. Secured with toothpicks.
My Cranberry Sauce
2 bags of cranberries, 2 cups of water, 1 1/2 cups caster sugar (check to taste), 1/2 tsp: allspice, ground cloves, pinch of nutmeg