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Chris Kimball and test cook Julia Collin suggest that you truss the turkey when using stuffing. They've chosen bamboo skewers to do the job. To secure the skewers, tie them in a crisscross pattern (seen here).
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Ingredients: 1-1/2 cups onion
1-1/2 cups celery
6 Tbs. butter (slightly under a stick)
12 cups dried French bread
1 tsp. salt
1/2 tsp.ground black pepper
1/2 cup minced fresh parsley
1/2 tsp. dried sage
1/2 cup thyme
1/2 cup marjoram
3 large eggs
2 cups chicken stock
Preparation: - Combine onion, celery and butter in a skillet and sautC) for approximately 7 or 8 minutes at a medium to high temperature.
- Place French bread in a bowl and add onion and celery mixture. Add salt, pepper, parsley, sage, thyme, marjoram, eggs and stock, then stir until bread is saturated.
- Pour half of mixture into a baking dish and use the rest to stuff the turkey.
Note: Before stuffing the turkey, be sure to microwave the stuffing for 6 to 8 minutes on high. If you don't have a microwave, bake the stuffing until the bread reaches a temperature of 120 degrees. - Once the bread is hot, stuff the turkey.
- For the remainder of the stuffing, place some foil over the baking dish and bake in a 400-degree oven for 25 minutes. Take it out after 25 minutes have elapsed, remove foil and place in oven for another 15 to 20 minutes.
Guests: Chris Kimball
Editor, Cook's Illustrated Magazine
Web site: www.cooksillustrated.com Julia Collin
Test cook
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