For The Glutton’s
Dad’s Award Winning Stuffing
I’ve just been surprised my Dad: He’s coming for Christmas!! Coincidentally (or not 😉 ), he makes the best stuffing in the world. Not just my biased opinion, a friend of mine used it in a stuffing cooking contest, and won! In honour of this great man, here’s his recipe below.
This recipe, unlike most of mine, is for a large gathering, instead of a small household. You won’t fit it all into the turkey, you’ll need to use a muffin tin to house the rest, and cover it in tin foil to avoid drying before popping it into the oven.
- 2 pkg Chicken hearts & gizzards
- 3 cups water
- 2 bay leaves
- 2 sticks celery, diced
- 1 carrots, diced
- 1 onion, diced
- 10 peppercorns
- 1 tsp salt
- 8-10 cloves
- 1/3 cup fresh parsley chopped
Over a medium-low heat in a large saucepan, simmer above ingredients for 45 minutes
- 1 cup oil (I use olive)
- 4 cups diced onion
- 2 cups celery, chopped
- 2 tsp thyme
- 3 tbsp Montreal Fried Chicken Seasoning
- 1/2 tsp pepper
- 1 tbsp salt
- 1 tsp chilli peppers
- 2 2lb loaves rye bread, cubed
In a large pot, saute onions in olive oil until soft and fragrant. Add celery. Cook 10 mins. Combine thyme, chicken seasoning, pepper, salt, chilli peppers, and bread dry.
Remove cloves from “gizzard soup” as my Dad so eloquently put it. Add to onion mixture. Stir in bread. Cook until well absorbed.
If stuffing doesn’t all fit into turkey, place into greased muffin tin, cover with tinfoil. Place in oven for final hour of turkey cooking.