Baked turkey stuffing recipe
Baked Turkey Stuffing recipe
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|250 g||rindless streaky bacon|
|250 g||turkey and/or chicken livers|
|2 tbsp||spring onions, chopped|
|2 tbsp||fresh parsley, chopped|
|grated rind of 1 small lemon|
|250 g||lean pork, minced or pork sausage meat|
|125 g||cooked ham, diced|
|125 g||minced veal or beef|
|125 g||mushrooms, finely sliced|
|250 ml||fresh white breadcrumbs|
|freshly ground black pepper|
Line a loaf tin with the bacon.
Sauté the livers in the butter, remove and chop finely. Add the onions to the pan and stir-fry lightly. Add the garlic, herbs and lemon rind and warm just sufficiently to develop the flavour. Do not overcook.
Put all the ingredients in a mixing bowl and mix with a small knife, working lightly until just blended. Over-mixing causes a dry unpalatable terrine.
Spoon into the lined loaf tin, smoothing the top.
Fill an oven pan with boiling water. Place the loaf tin in the oven pan, taking care that the water reaches about halfway up the sides. Bake this in the oven at 180°C for 1 hour.
Turn the loaf pan onto a plate bacon side uppermost. Leave to cool – overnight is best.
Slice neatly with an electric carving knife or a very sharp knife. Serve at room temperature with Christmas turkey.
ca. 45 min
ca. 12 hrs
Grade of difficulty:
Calories per portion:
Reference: Baked turkey stuffing recipe
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