Stuffing, Klatzkin style
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Ingredients
1 lb chestnuts
Giblets (from turkey)
3 stalks celery, chopped
1 onion, sweet
1 stick butter, melted
1 egg
1 14oz pkg seasoned bread crumbs
1/2 box raisins (optional craisions)
Giblets (from turkey)
3 stalks celery, chopped
1 onion, sweet
1 stick butter, melted
1 egg
1 14oz pkg seasoned bread crumbs
1/2 box raisins (optional craisions)
Cooking Instructions
Roast chestnuts. See Roasted Chestnuts.
Peel and chop chestnuts.
Bring giblets and neck to a boil in pan that covers giblets. Add salt, pepper, 1 chopped celery stalk, and 1/2 onion. Cover and simmer for about 2 hours or until soft.
Remove meat from neck. Chop giblets and neck meat.
In extra large bowl, combine bread crumbs, chopped meat, 2 chopped celery stalks, 1/2 chopped onion, 1 egg, melted butter, salt, pepper, chestnuts, and raisins. Mix. Add enough water from the giblets (2 - 3 cups) to make stuffing as moist as desired.
Reserve any left over giblet water and refrigerate.
Stuffing is best when made the night before and refrigerated the night before in a large zip-lock bag.
Before stuffing turkey, check if stuffing needs more giblet water.
Stuffing not in turkey, place in 325 degree oven for about 1 hour.
Place stuffing in neck and body of turkey. Do not over stuff. Cook leftover stuffing in foil or oven proof dish.
Peel and chop chestnuts.
Bring giblets and neck to a boil in pan that covers giblets. Add salt, pepper, 1 chopped celery stalk, and 1/2 onion. Cover and simmer for about 2 hours or until soft.
Remove meat from neck. Chop giblets and neck meat.
In extra large bowl, combine bread crumbs, chopped meat, 2 chopped celery stalks, 1/2 chopped onion, 1 egg, melted butter, salt, pepper, chestnuts, and raisins. Mix. Add enough water from the giblets (2 - 3 cups) to make stuffing as moist as desired.
Reserve any left over giblet water and refrigerate.
Stuffing is best when made the night before and refrigerated the night before in a large zip-lock bag.
Before stuffing turkey, check if stuffing needs more giblet water.
Stuffing not in turkey, place in 325 degree oven for about 1 hour.
Place stuffing in neck and body of turkey. Do not over stuff. Cook leftover stuffing in foil or oven proof dish.
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