Thanksgiving is tomorrow!!!! Do you know how you’ll be cooking your turkey yet? Here’s an idea from us. And it gives a little twist to your traditional Thanksgiving meals. 🙂
salt & pepper
1 loaf dried or stale bread
1 lb ground pork
1 onion, chopped
1 green bell pepper, chopped
1-2 handfuls mushrooms, chopped
1 cup celery, chopped
4-6 cloves garlic, minced
2 tbs rosemary
1 tbs savory
1 tbs thyme
2 tsp fennel seeds
2 tsp star anise
2 tsp chipotle
Salt & pepper
3/4 cups chicken broth
serves your family
1. Brine turkey for 6-12 hours.
2. Preheat oven to 325ºF
3. Pat dry turkey with paper towels. Using fingers or the back of a spoon, separate turkey skin from meat on breast, legs, thighs, and back; avoid breaking skin.
4. Rub duck fat on the skin and meat. Sprinkle salt & pepper to the outside of the turkey. Using twine, loosely tie turkey legs together.
5. Place turkey breast-side down in V-rack set in roasting pan put it un the oven (20 minutes per lbs).
6. Meanwhile, chop the bread into cubes.
7. Heat oil in a dutch oven or a large pot.
8. Add in bell pepper, mushrooms, and celery. Sauté on medium heat for a few minutes.
9. In a large mixing bowl, combine pork, onion, and all the spices. Add pork mixture to the dutch oven and cook until pork is browned (about 10 minutes).
10. Add in bread cubes and 1/2 cup of chicken broth. Stir until everything is evenly moistened.
11. While turkey is resting, increase the oven temperature to 400ºF.
12. Whisk 2 eggs and 1/4 cup chicken broth. Pour mixture over the stuffings. Combine evenly.
13. Transfer stuffings into a baking dish/pan, bake for 15 minutes or until the top is golden brown
Serve with sides and that tangy cranberry sauce.