mark's stuffing, my version
Mark's family recipe, that I adapted. His original family recipe started out with 'freshly stolen turkey', and stuffed the turkey with this...It is fantastic, although John didn't like it with the craisins, while I did. Tori requested me make this for Thanksgiving, so happy me gets my favorite stuffing!!
No Image
prep time
cook time
method
Bake
yield
Ingredients
- 6 tablespoons butter, melted
- 1 - loaf white bread, soaked in milk, squeezed
- 9 - eggs, separated
- 1 1/2 cups craisins
- 9 tablespoons finely sliced almonds
- 3/4 teaspoon ground cloves
- 3/4 teaspoon dill
- 3/4 teaspoon ground nutmeg
- 1 1/2 teaspoons brown sugar
- 3 cups bread crumbs
- - whole milk as needed
- 1 bag pepperidge farm sage and onion stuffing
How To Make mark's stuffing, my version
-
Step 1Mix bread, butter, egg yolks, craisins, almonds and spices. Beat egg whites stiff, add to stuffing alternately with bread crumbs. Add milk if needed (you leave the milk in the pan when squeezing out the bread, having let the milk cover the bread slices, in the disposable pan you plan to bake it in). The stuffing should have a creamy consistency. Mark mentioned more is better, this is 3 times his original recipe. Bake in a disposable pan a little bigger than a standard cookie sheet. Bake at 350 degrees for 30-35 minutes until toothpick comes out clean.
-
Step 2I also omitted turkey liver, that he originally put into the recipe. You can stuff the turkey or chicken with the stuffing, however, I never liked it that way so prefer this method.
-
Step 32016, next time use regular bread crumbs, not the seasoned. Add more milk to make it wetter before cooking, and spray pan with pam!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes