Recipe

Stuffing The Bird Recipe

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Ingredients

Directions

Step #1 The night before, carefully cube the bread, cutting away all the crusts (and feeding the crusts to your neighbourhood songbirds & squirrels-its Christmas for them, too!).
Step #2 Place the chicken stock in a pot, & carefully simmer half the garlic & the heart, gizzard & neck meat for 20 mins.
Step #3 Add the liver, & let simmer 20 mins more.
Step #4 Remove from heat, preserve the liquid, strip the meat from the neck, & cut away the meat from the viscera of the gizzard, discarding the viscera.
Step #5 Mince the meat to a fine paste, using reserved stock if or as necessary.
Step #6 Dice onion & celery finely.
Step #7 Heat olive oil in a pan & saute them & balance of garlic until tender, & remove this from heat.
Step #8 Add seaoning, giblets,and soya sauce, nut meal, minced neck, stirring together well.
Step #9 Place bread bits & Bran in a bowl, & evacuate sauteed bits into the breading, mixing well.
Step #10 Moistenm with reserved stock until the mix is "damp" but not "soggy".
Step #11 Stuff into the bird's gut & neck cavity.
Step #12 Do notbe afraid to compress the mix "slightly", the bird will not "explode", you'llsimply have some stuffing leak forward from the gut, where it will brown quite nicely! Cook your turkey until the breast meat & stuffing are about 155 degrees, contrary to urban legend, & the dark meat is about 170 degrees, & remove this from the oven.
Step #13 Evacuate the stuffing as soon as possible & cover with foil wrap.
Enjoy the Stuffing the Bird recipe

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