Classic Turkey Stuffing
6 servings
70 minutes
The classic stuffing for turkey is the heart of the festive dinner in American cuisine. This recipe is rooted in family gathering traditions, where the aroma of sage, nutmeg, and crispy bacon fills the home with warmth. Crunchy pieces of rye bread, sweet chestnuts, and tender meat create a rich flavor profile: softness meets spiciness, while the tartness of lemon zest adds freshness. The stuffing absorbs the turkey's juices, becoming juicy inside and crispy outside. This dish is not just an accompaniment to the bird but a standalone delicacy that can be served separately by baking it to a golden crust. Such a recipe embodies home comfort and warm memories to share with loved ones at the festive table.
1
Crush stale bread into crumbs, crumble chestnuts, finely chop 2 large onions, trim fat from pork shoulder and cut into cubes, chop bacon coarsely, grate nutmeg, and finely grate the zest from half a lemon.
- Rye bread: 50 g
- Chestnuts: 200 g
- Onion: 2 heads
- Boneless pork shoulder: 1 kg
- Smoked bacon: 3 pieces
- Nutmeg: 0.3 piece
- Lemon: 0.5 piece
- Orange zest: pinch
2
Preheat the oven to 190°C.
3
Mix bread crumbs and chestnuts in a bowl.
4
Put onion, pork, sage, bacon, nutmeg, zest of all citrus fruits, 1 tsp of white pepper and a pinch of salt into the food processor. Blend into a coarse puree.
- Sage leaves: 1 bunch
- Ground white pepper: to taste
5
Transfer to a bowl with chestnut crumbs and mix.
6
Add another pinch of white pepper and salt, and mix thoroughly by hand.
- Ground white pepper: to taste
7
Fry a small piece of filling and check if the spices are sufficient.
8
For stuffing the bird, you will need just under half of the filling; place the rest in a baking dish that can be served at the table and flatten it with your hands.
9
Bake for 50-60 minutes until a crispy crust forms.
10
Drain excess fat before serving. The dish will be juicy inside and crispy outside.