BREAD STUFFING FOR TURKEY
500 g (1lb) baguette or country bread
8 tbsp butter plus extra for the dish
1 large onion, peeled and diced
4 celery stalks, threaded and finely sliced
2 cloves garlic, peeled and minced
1/2 cup chopped parsley
1 tbsp thyme leaves, chopped
1 tbsp chopped rosemary
1 tbsp chopped sage
Salt and freshly ground black pepper to taste
4 cups tasty chicken stock
2 large eggs, whipped
A day before, slice the bread, cube it and leave it overnight to dry out. When you are ready to prepare the stuffing, preheat the oven to 180 C (350 F) and butter a large baking dish.
Saute onion and celery in butter until fragrant, 8 minutes. Stir the garlic and the herbs and simmer until soft, 1 minute and season with salt and pepper.
Place the bread cubes into the large baking dish, and add the celery and onion and the herb mixtures and toss to combine. Whisk the chicken broth with the eggs and pour evenly over the bread mixture, season generously with salt and pepper and toss until completely coated.
Transfer the mixture to the baking dish and cover with foil. Bake for 45 minutes, then remove the foil and bake until the bread is golden, 15-20 minutes more.
FRUIT STUFFING FOR TURKEY
12 tbsp butter
2 large pears, peeled, cored and cubed
1 tbsp sugar
1/2 tsp cinnamon
4 cups chopped onion
1 1/2 cup chopped celery
1 1/2 cup sweet white wine
1 1/2 cup chopped, pitted prunes
1 1/2 cup chopped dried apricots
1 cup dried cranberries
2 tbsp chopped rosemary
1 tbsp chopped sage
12 cups 1/2 inch bread cubes
1 cup blanched almonds, chopped
Melt the butter in a large saucepan add the pears and sprinkle with sugar and saute until golden, 5 minutes. Transfer to a large bowl and sprinkle with cinnamon. Melt the remaining butter and saute the onions and celery until golden, about 15 minutes. Pour in the wine and the next 5 ingredients and simmer until the liquid has reduced to a glaze and the mixture is soft and moist, stirring occasionally about 15 minutes and mix into the pears. Add the bread cubes and almonds to the fruit mixture and season to taste.
Fill the main cavity and the neck cavity of the turkey with the stuffing and secure by sewing with kitchen thread, Plac the stuffed turkey on a lavishly buttered baking dish and cover with buttered foil, Bake for 25 minutes, discard the foil and roast for 15 minutes more until the turkey is cooked through and golden.
SAUSAGE STUFFING FOR TURKEY
400 g (8 cups) bread cubes
1/2 cup butter
1 1/2 cup grated onion
4 garlic cloves. peeled and minced
500 g (1 lb) sausages, casings discarded
2 3/4 cups chicken stock
1 large egg, whipped
125 ml (1/2 cup) white wine
750 ml (3 cups) tasty chicken stock
2 tbsp chopped rosemary
1 tbsp chopped sage
1/4 cup chopped parsley
Preheat oven to 180 C (350 F). and grease a 22 cm (9 inch) tin with butter. Place the bread cubes in a bowl. Saute the onions and celery in butter, stirring occasionally for 8 minutes. Add the garlic and cook for 2 minutes more add the sausage and cook for 6 minutes more. Mix all the mixtures together and stuff the turkey and bake for 40-50 minutes until the bird is crisp and thoroughly cooked.
GREEK STUFFING FOR TURKEY
2 tbsp olive oil
2 onions, peeled and coarsely grated
2 celery stalks, threaded and finely sliced
2 cloves garlic, peeled and minced
1 kg (2 lb) minced meat
1 liqueur glass Metaxa brandy
1 cup almonds, blanched and chopped
1 cup pine nuts
1 cup raisins
1 cup boiled chestnuts
Chicken mushroom stock to cover
Salt and freshly ground pepper to taste
Saute the onion in olive oil add the garlic, minced meat and simmer, stirring until the meat changes colour ad becomes crumbly, Pour in the brandy and simmer until the alcohol evaporates, cover with chicken/mushroom stock and cook gently for about 1 hour until the meat is thoroughly cooked and dry.
Stuff the turkey and roast in a buttered dish for 40-50 minutes until the turkey is cooked through and the skin is crispy.
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