Lil Red Posted October 25, 2012 Share Posted October 25, 2012 I have never liked stuffing, but I loved this recipe.[url="http://www.americastestkitchen.com/recipes/detail.php?docid=26255"] From America's Test Kitchen[/url]: Serves 10 to 12 Two pounds of chicken wings can be substituted for the turkey wings. If using chicken wings, separate them into 2 sections (it’s not necessary to separate the tips) and poke each segment 4 or 5 times. Also, increase the amount of broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 60 minutes (the wings should register over 175 degrees at the end of cooking). Use the meat from the cooked wings to make salad or soup. [b] Ingredients[/b] [list] [*]2pounds hearty white sandwich bread (20 to 22 slices), cut into 1/2-inch cubes (about 16 cups) [*]3pounds turkey wings, divided at joints (see photo) (see note) [*]2teaspoons vegetable oil [*]1pound bulk pork sausage [*]4tablespoons (1/2 stick) unsalted butter, plus extra for baking dish [*]1 large onion, chopped fine (about 1 1/2 cups) [*]3 celery ribs, chopped fine (about 1 1/2 cups) [*]2teaspoons table salt [*]2tablespoons minced fresh thyme leaves [*]2tablespoons minced fresh sage leaves [*]1teaspoon ground black pepper [*]2 1/2cups low-sodium chicken broth [*]3 large eggs [*]1cup dried cherries [*]1cup pecan halves, toasted and chopped fine [/list] [b] Instructions[/b] [list] [*] 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets. Bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45 to 60 minutes, stirring several times during baking. (Bread can be toasted up to 1 day in advance.) Transfer to large bowl and increase oven temperature to 375 degrees. [*] 2. Use tip of paring knife to poke 10 to 15 holes in each wing segment. Heat oil in 12-inch skillet over medium-high heat until it begins to shimmer. Add wings in single layer and cook until golden brown, 4 to 6 minutes. Flip wings and continue to cook until golden brown on second side, 4 to 6 minutes longer. Transfer wings to medium bowl and set aside. [*] 3. Return skillet to medium-high heat and add sausage; cook, breaking sausage into ½-inch pieces with wooden spoon, until browned, 5 to 7 minutes. Transfer sausage to paper towel-lined plate, leaving rendered fat in skillet. [*] 4. Heat butter with rendered fat in skillet over medium heat. When foaming subsides, add onion, celery, and ½ teaspoon salt. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes. Add thyme, sage, and pepper; cook until fragrant, about 30 seconds. Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan. Add vegetable mixture to bowl with dried bread and toss to combine. [*] 5. Grease 13 by 9-inch baking dish with butter. In medium bowl, whisk eggs, remaining 1½ cups broth, remaining 1½ teaspoons salt, and any accumulated juices from wings until combined. Add egg/broth mixture, cherries, pecans, and sausage to bread mixture and gently toss to combine; transfer to greased baking dish. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet. [*] 6. Bake on lower-middle rack until thickest part of wings registers 175 degrees on instant-read thermometer, 60 to 75 minutes. Remove foil and transfer wings to dinner plate to reserve for another use. Using fork, gently fluff stuffing. Let rest 5 minutes before serving. [/list] Link to comment Share on other sites More sharing options...
Lil Red Posted November 17, 2012 Author Share Posted November 17, 2012 bump, since Turkey day is next week. Link to comment Share on other sites More sharing options...
Lil Red Posted November 26, 2012 Author Share Posted November 26, 2012 we found that you can make it with turkey thighs cut up if you don't have turkey wings available in your local stores. Link to comment Share on other sites More sharing options...
dUSt Posted November 26, 2012 Share Posted November 26, 2012 This thread has generated tons of interest. Link to comment Share on other sites More sharing options...
Lil Red Posted November 26, 2012 Author Share Posted November 26, 2012 [quote name='dUSt' timestamp='1353972621' post='2517263'] This thread has generated tons of interest. [/quote] with teh interwebz? Link to comment Share on other sites More sharing options...
Winchester Posted November 28, 2012 Share Posted November 28, 2012 Best thing to stuff bread with is a hamburger and bacon. Link to comment Share on other sites More sharing options...
PhuturePriest Posted November 28, 2012 Share Posted November 28, 2012 [quote name='Winchester' timestamp='1354064401' post='2517973'] Best thing to stuff bread with is a hamburger and bacon. [/quote] Since when has bread had other uses than aiding meat in becoming a sandwich? These people always weird me out when they mention crazy uses for bread that it simply wasn't made to do. Link to comment Share on other sites More sharing options...
Ed Normile Posted November 28, 2012 Share Posted November 28, 2012 For turkey stuffing we use the turkey neck and gizzards with a couple sticks of butter and some seasoning and boil that, let it cool and peel the meat off the neck bone and chop the gizzards up fine and mix all that in with the bread stuffing for turkey flavored stuffing, This is the way my mother cooked stuffing, and there was never a complaint. By the way do not ever use croutons or the pre cooked stuffing cubes, there is a big difference in the taste. ed Link to comment Share on other sites More sharing options...
Ed Normile Posted November 28, 2012 Share Posted November 28, 2012 [quote name='FuturePriest387' timestamp='1354064574' post='2517976'] Since when has bread had other uses than aiding meat in becoming a sandwich? These people always weird me out when they mention crazy uses for bread that it simply wasn't made to do. [/quote] Someday you will meet bread pudding, or french toast and be mortally ashamed you ever wrote this dribble. ed Link to comment Share on other sites More sharing options...
PhuturePriest Posted November 28, 2012 Share Posted November 28, 2012 [quote name='Ed Normile' timestamp='1354066705' post='2517987'] Someday you will meet bread pudding, or french toast and be mortally ashamed you ever wrote this dribble. ed [/quote] Bread pudding is disgusting. Signed, Society. Link to comment Share on other sites More sharing options...
dUSt Posted November 28, 2012 Share Posted November 28, 2012 Bread pudding is disgusting. Signed, Society. You will never, ever, have any status on phatmass. Ever. Link to comment Share on other sites More sharing options...
PhuturePriest Posted November 28, 2012 Share Posted November 28, 2012 You will never, ever, have any status on phatmass. Ever. Really? Because one of your beloved moderators liked my post. Link to comment Share on other sites More sharing options...
dUSt Posted November 28, 2012 Share Posted November 28, 2012 Really? Because one of your beloved moderators liked my post. Ex-beloved. Link to comment Share on other sites More sharing options...
MissScripture Posted November 28, 2012 Share Posted November 28, 2012 Ouch. Link to comment Share on other sites More sharing options...
PhuturePriest Posted November 28, 2012 Share Posted November 28, 2012 (edited) Ouch. Forget the jerk. You're still one of my beloved moderators. I don't know how many times I have counted how you and others have neglected to lock my threads and change my posts, unlike a certain other... Edited November 28, 2012 by FuturePriest387 Link to comment Share on other sites More sharing options...
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