Aki's Kitchen - Recipes

Basic Rice or Bread Stuffing

Side Dishes

1

This is your basic rice/bread stuffing recipe, from which numerous variations can be created.

Ingredients:		Tools & Equipment:
turkey giblets, washed and finely chopped 3 - 4 tbsp oil 2 large onions (white or yellow), finely diced 1 celery rib, washed and finely diced 6 - 8 large white mushrooms, scrubbed and finely diced 3 garlic cloves, skinned and mashed 1 cup converted long grain rice	2 tsp dried sage 1 tsp chicken base powder 3/4 tsp thyme 1/4 tsp turmeric 1/2 tsp salt 1/4 tsp pepper (black or white) 2 tsp parsley 2 cups water or stock (turkey, chicken, vegetable)	cutting surface knife large nonstick frying pan or pot

Notes: Stuffing for a 12 - 15 pound turkey

First of all, there's no real recipe for stuffing and anything goes, as long as you like it!

You can use less or more of the vegetables, as well as the flavourings.

If you didn't have the chance to make the turkey stock, you can always add in an extra teaspoon or so, of chicken base powder, onion soup mix or beef base and then use the same amount of water as indicated.

It's better to make more stuffing than less, because you can never calculate exactly how much stuffing will be needed. It would be a real shame, especially after having put in so much time and effort into planning this meal, to run out of stuffing halfway through filling the large cavity of the turkey.

This recipe, "as is", without the extras, makes a good amount of stuffing for a 12 - 15 pound turkey. Rarely, depending on the size of the turkey, though, are you going to run out of stuffing. If you're left with a bit of stuffing, you can do one of two things.

As you're browning the giblets, you can add in:

3/4 - 1 pound of lean ground beef
1 - 2 sausages, skinned and crumbled

Cook until meat products are no longer pink.

Before you add in the liquid, you can add in:

Nuts:

1/2 - 1 cup of toasted pine nuts, cashews, almonds, walnuts, etc.

Fresh Fruit:

1 - 2 shredded apples of choice
Dried Fruits: A handful, or two, of: dates, raisins, seedless grapes, currants, chopped prunes or pineapple, etc.

Liquids:

water, stock (chicken, turkey or vegetable), wine, sparkling wine, etc.

Flavourings:

see also: Ingredients, Flavours

If the extra stuffing is less than 2 tablespoons, you can somehow try to fit it into the cavities with the rest of the stuffing or you can discard it.
For a larger amount, place the extra stuffing in a buttered pan and add in enough turkey stock to cover the mixture halfway; cover with foil paper and then bake for 45 - 55 minutes, or until rice is tender and has split. Taste test the rice for doneness 30 minutes into baking and if needed, add in more stock to keep the bottom of the pan from drying and scorching. For bread stuffing, prepare pan in the same way and then bake for 30 - 35 minutes.

The extra stuffing can be baked along with the turkey in a separate buttered pan. The extra stuffing, however, will bake way before the rest of the turkey is done. To prevent food poisoning in the extra stuffing, the stuffing should be cooled, transferred to a non-metal container (glass or ceramic), covered well and then refrigerated. Later on, when the finished turkey rests and waits to be carved, place the extra stuffing in a buttered or parchment paper lined pan and then stir in bit of the simmering turkey stock or hot water, enough to moisten the stuffing. Loosely cover pan with foil paper and then reheat at 425' - 500'F. for 10 - 15 minutes, or until thoroughly heated and steaming, stirring twice through out the baking time.

How to Make Rice Stuffing:
In a large frying pan, brown the giblets with 2 - 3 tablespoons oil, over medium heat, for about 3 - 5 minutes, or until they're firm and no longer pink. Add in the onions, celery, mushrooms and garlic, and continue cooking for 3 - 5 minutes, or until they're wilted. Then add in the rice and continue cooking for 30 seconds. Add in the choice of liquid and the flavourings: sage, chicken base powder, thyme, turmeric, salt, pepper and parsley. Bring to a boil while constantly stirring the mixture until the liquid has been absorbed. The rice has to be slightly precooked, for a few minutes, before being placed in the turkey; otherwise, the rice can be a bit chewy when baked. When the liquid has been absorbed, remove the stuffing from the heat and use accordingly.

How to Make Bread Stuffing:
In a large pot, brown the giblets with 2 - 3 tablespoons oil, over medium heat, for about 3 - 5 minutes, or until they're firm and no longer pink. Add in the onions, celery, mushrooms and garlic, and continue cooking for 3 - 5 minutes, or until they're wilted. Remove from heat and transfer to a large bowl. Stir in the flavourings of choice. Add in 8 cups of dried bread cubes (seasoned or unseasoned). Sprinkle in a 1/2 cup, or more, turkey stock and toss well and then use accordingly; mixture should be partially soggy and decreased in quantity.

Bread stuffing baked in a pan.

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