"How to Cook a Turkey" by an Xpert: Part 2: The Stuffing
These are the instructions my father sent me for my first time making a Thanksgiving bird. I was away at graduate school, too far away and too poor to get home and decided to hold a pot-luck thanksgiving with my fellow holiday orphans. Thing was, I didn't know the first thing about making the stars of the show: turkey, stuffing, and gravy. So, my father went out a couple weeks before Thanksgiving and bought and cooked a bird so he could write how he did it, step-by-step. He entitled the five handwritten pages "'How to Cook a Turkey' by an Xpert."
The instructions are given as three recipes, one for the turkey, one for the dressing, and one for the gravy. The length of these instructions seems daunting but it you are a newbie, this recipe will allow you to make this iconic meal without fear.
[I've added some information he left out in square brackets.]
How to Make "How to Cook a Turkey" by an Xpert: Part 2: The Stuffing
- "To make stuffing: I do it the easy way. Buy a prepared stuffing mix which has all the seasoning in it. We use Arnold's or Pepperidge Farm. The bag tells you how big a bird it will stuff."
- "Pour enough of the mix into an appropriate container." [A large mixing bowl. Use information on the bag of stuffing mix to determine how much you will need.]
- "Cut up 2-3 stalks of celery. Chop up some onion. Fry the celery & onion in some butter - about 1/2 the butter that they tell you to use on the stuffing package. When brown stir into the dry stuffing mix." [Truth be told, he used margarine.]
- "Add hot water until it sticks together. I like less butter and more water than on package."
- "If you are going to use it immediately put in fowl, otherwise refrigerate. DO NOT stuff turkey the night before."
- [He usually made additional stuffing and put it in a baking dish. This was baked for the last hour or so with the turkey, basting it occasionally with juices from the turkey pan.]