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turkey-flavored stuffing -- but I'm cooking turkey parts, not a whole bird

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Posted: 11/4/2009 2:34 PM

#295322

	PhilStraus

	Member

Total Posts:3
Last Post:11/5/2009
Member Since:11/4/2009

Subject: turkey-flavored stuffing -- but I'm cooking turkey parts, not a whole bird

I've had it with the anxiety and difficulty of managing the white meat, the dark meat, and planning a particular meal time.

I've been cooking CI's roasted brined turkey for several years, and I tried the butterflied turkey over perforated aluminum foil at least one other year. I'll cook the slow-roasted turkey parts this year.

My goal is to get not only perfectly cooked turkey, but to also get excellent-tasting stuffing. What my family loves is stuffing that has cooked inside the turkey, and has gotten the wonderful turkey flavoring.

How can I get that flavor in the stuffing if I am cooking turkey parts, and not a whole turkey?

Posted: 11/4/2009 4:15 PM

#295324

	Easy Bake

	Member

Total Posts:8585
Last Post:11/20/2009
Member Since:9/13/2004

Welcome Phil,
How about making a batch of CI's Make Ahead Turkey Gravy, using turkey parts (thighs and wings), several weeks or days ahead of T-giving. It will reduce your stress on TG day.

Then, you take some of the turkey broth you make for the gravy as per the instructions....and use it to moisten the stuffing. Then cook in a casserole in the oven or do it in the crockpot.

I'll be doing my gravy this week. I'll then freeze any meat from the parts and add that back to the soup made from the bones and carcass from TG day. You could also chop some of the meat up and put it in the freezer, then into the stuffing on TG day.

Lynn

ps. If you are not a website member, google CI Make Ahead Gravy and you come up with copies. It's a really good recipe.

Posted: 11/4/2009 6:20 PM

#295334

	tim

	Member

Total Posts:5327
Last Post:11/20/2009
Member Since:6/27/2003

Hi,

Lynn has the perfect answer to your question. I have two suggestions:

You can purchase really inexpensive turkey parts (backs, wings, thighs) from many local grocery stores. Purchase about 3 pounds of parts about two weeks before T-giving. Use these to make the gravy and broth.

Change the recipe just a little. Roast those turkey parts on an elevated roasting pan rack in your oven. The result is that the turkey parts will turn a beautiful golden brown on both sides and you will have wonderful brown drippings (called fond) in the bottom of your roaster. It's just like Thanksgiving day; those beautiful roasted parts and that fond will make the best broth and best tasting gravy. This will hold very nicely in your refrigerator for up to 10 days.

On Thanksgiving morning, make this broth into gravy. You can add the pan drippings from your destructed turkey to improve the flavor.

Good luck,

Tim
[Edited on 11/4/2009]

Posted: 11/5/2009 8:50 AM

#295390

	PhilStraus

	Member

Total Posts:3
Last Post:11/5/2009
Member Since:11/4/2009

Hi Lynn,

I agree about the make-ahead gravy. I always do that, along with a few gallons of turkey stock, which makes better gravy than the CI recommended chicken broth liquid, IMO.

I'll try adding broth to the stuffing, and some de-fatted drippings. Thanks.

And yes, I am a website member.

Thanks,

Phil

Posted: 11/5/2009 8:55 AM

#295392

	PhilStraus

	Member

Total Posts:3
Last Post:11/5/2009
Member Since:11/4/2009

Hi Tim,

Thanks. As I said to Lynn, I'll try adding stock and drippings to the stuffing. I like your idea for better browning.

I think my solution should be to roast a bunch of turkey parts now to use as the basis for turkey stock, and use those drippings, and some of the stock, to flavor the stuffing on Thanksgiving.

And then roast new turkey parts on Thanksgiving to serve on Thanksgiving.

How's that for a plan?

Thanks,

Phil

Posted: 11/5/2009 11:30 AM

#295401

	tim

	Member

Total Posts:5327
Last Post:11/20/2009
Member Since:6/27/2003

Phil,

This sounds perfect.

In my experience, you can get really inexpensive turkey parts at small local grocery stores. You can also spend $25 on groceries and purchase a small frozen bird at $0.20 per pound.

Have fun,

Tim

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