Sage, Prosciutto, (Giblet) and Celery Stuffing
Ingredients:
- 12 slices white bread, dried lay it out the night before to let it dry. It, doesn't have to be perfectly, evenly dried, 360gr, 12.7oz
- 1 - 2 cups turkey or chicken stock, 340gr, 12oz
- 1 large onion, 175gr, 6.2oz
- 4 ribs celery, 200gr, 7oz
- 3 - 4 slices Prosciutto, 100gr, 3.5oz
- 4oz (125gr) mushrooms optional, instead of giblets
- chopped giblets if you have them
- 1 tbs sage
- 1 tsp thyme
- 2 tbs butter, 28.4gr, 1oz
- 1 egg, 65gr, 2.3oz
Instructions:
- Chop the onion and celery.
- Trim and chop the mushrooms, if using.
- Heat the butter in a large, nonstick skillet over medium heat. Add onions, celery, (mushrooms) and sauté until tender, about 10 minutes.
- Chop the Prosciutto and add to the onions. Sauté another 5 minutes. Set aside.
- Tear bread into small chunks and put into a large bowl.
- Add sage and thyme and mix well.
- Add celery/onions and chopped giblets and mix well.
- Now comes the hard part: I can't tell you how much stock to use. It depends on how dry your bread is, how moist the celery and onions are, etc. Start with 1/2 cup and drizzle over the top of the bread chunks. Mix well. Continue adding 1/4 cup at a time and mixing well. Mixture should just start to cling together, not all of it but most of it, and none of the bread cubes should be totally dry nor should they be mushy. Got it? At this stage stop adding stock.
- In small bowl lightly whisk egg. Fold into stuffing mixture and combine thoroughly.
- Stuff turkey.
- Refrigerate the remaining stuffing until ready to bake.
- An hour before dinner, (turkey should be almost done) put the stuffing into a roasting pan, cover and put into the oven.
- Bake the stuffing for 30 minutes, remove cover and bake 15 minutes longer. Oven temp is whatever works for the rest of the dinner.
- The stuffing in the turkey will be very moist and in the pan rather dry - mix the 2 before serving.
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| Nutrition Information Recipe serves 8 Entire Recipe / per serving Calories: 1639 / 205 Total Carbohydrates: 210 / 26 Dietary Fiber: 17 / 2.5 Total Fat: 59 / 7.5 Saturated Fat: 26 / 13 Cholesterol: 414 / 51.5 Protein: 70 / 8.5 Calcium: 728 / 91 Sodium: 5509 / 688 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
