Holiday, Side dish, Thanksgiving
½ pound lean beef
½ pound lean pork
The meat from the neck, gizzard, and heart of the turkey
1 loaf bread (or more to suit your taste)
1 onion, small, chopped
1 ½ cup celery chopped
½ cup parsley chopped
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon poultry seasoning
Additional turkey or chicken stock if needed. Warmed.
2 eggs (beaten)
Place the beef, pork, and the meat from the turkey into a sauce pan and add enough water to cover the meat mixture.
Boil the meat for 2 hours and set aside to cool, reserve the liquid, after the meat is cool, dice all the meat.
Toast and cut the bread into small pieces. (The bread can be homemade)
Mix together the meat, bread, onion, celery, and parsley. After well mixed, add the pepper, salt, and poultry seasonings.
Add enough hot liquid from the meat to moisten the dressing (be careful not to add excess liquid).
Beat the 2 eggs and add to the dressing.
The dressing is now ready to stuff the turkey.
Kirk's notes
1. First instruction is to boil the meat for 2 hours. I would simmer for 2 hours and avoid a boil to reduce emulsifying the fats and proteins and tends to lead to a cloudy, greasy and less flavorful stock.
2. Slice and lightly toast the bread slices. Our preference has been to not cut the bread into too small of pieces (but this is personal preference).
3. When adding liquid to the mixture if the mixture is too dry (though note it should not be wet) add warmed turkey or chicken stock. You don't want it too wet as you want the bread to brown further but at the same time we do not put the stuffing into the bird so it does not to be a little moister.
4.