James Beards Favorite Roast Turkey Stuffing Food

BREAD STUFFING

Bread Stuffing image

Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it's super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you'd like - but once you've tried it cooked on its own, you won't look back.

Provided by Mark Bittman

Categories casseroles, stuffing and dressing, side dish

Time 1h

Yield 6 to 8 cups, enough for a 12-pound bird

Number Of Ingredients 8

Ingredients

1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves

Steps:

Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams

JAMES BEARD'S FAVORITE ROAST TURKEY & STUFFING

JAMES BEARD'S FAVORITE ROAST TURKEY & STUFFING image

Categories turkey Roast Thanksgiving Stuffing/Dressing

Yield serves 8 -10

Number Of Ingredients 22

Ingredients

Ingredients:
18- to 20-pound turkey with the liver, gizzard, and heart reserved
1 onion, stuck with 2 whole cloves
1 sprig parsley
salt
1/2 teaspoon dried thyme
1 quart water
1/2 lemon
8 to 12 Tablespoons butter, softened
freshly ground pepper
strips of fresh or salt pork (or substitute bacon rinds)
1/4 cup flour
1/4 cup Cognac or Madeira (optional)
Stuffing:
1 to 1-1/2 cups butter
1 cup finely chopped shallots (or substitute finely chopped scallions)
1-1/2 teaspoon dried tarragon, or 3 Tablespoons fresh tarragon, finely chopped
salt
1-1/2 teaspoons freshly ground pepper
1/2 cup pine nuts
10 to 12 cups fresh bread crumbs
1 or 2 garlic cloves, finely chopped (optional)

Steps:

Make the stuffing first. Melt 1/2 cup of the butter in a heavy skillet (12 inch if possible). Add the shallots or scallions and the tarragon, and allow to cook until the shallots are just wilted. Add 1 Tablespoon of salt, the pepper and pine nuts, and then additional melted butter as needed: I should say another 1/2 cup to 1 cup, depending on the amount the shallots have absorbed. Finally, add the crumbs and toss well. Taste the mixture and, if required, add more of any of the ingredients. A clove or two of garlic may also be added to the mixture. Remove the neck from the bird, if that has not already been done, and put the neck in a 2-quart saucepan with the liver, gizzard, heart, and the onion, parsley, 2 teaspoons of salt, and the thyme. Add the water, bring to a boil and boil for 5 minutes, skimming. Then reduce the heat and simmer, covered, for 1 hour. Drain and reserve the stock for the sauce. If you like, chop the gizzard, heart, and liver to add to the sauce.

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