Wine Stuffing For Turkey Recipe
Ingredients
| 3 qts. bread cubes | ||
| Blanched almonds | 2 Cup (16 tbs) | |
| Celery | 4 Cup (16 tbs), diced | |
| 2 cups chopped celery leaves | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Green onion | 1/2 Cup (16 tbs), finley chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 3 eggs, slightly beaten | ||
| Salt | 1 Tablespoon | |
| Cracked black pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground mace | 1/2 Teaspoon | |
| Dry red wine | 1/2 Cup (16 tbs) | |
Directions
Combine the bread cubes, almonds, celery, and celery leaves; toss lightly until well mixed.
Heat the butter in a skillet.
Add the green onion and garlic and cook, stirring occasionally, until lightly browned.
Add contents of skillet to bread mixture.
Combine the eggs, salt, pepper, nutmeg, and mace.
Pour egg mixture and wine over bread cubes; toss lightly to mix thoroughly.
Lightly spoon into body and neck cavities of turkey (do not pack).
Heat the butter in a skillet.
Add the green onion and garlic and cook, stirring occasionally, until lightly browned.
Add contents of skillet to bread mixture.
Combine the eggs, salt, pepper, nutmeg, and mace.
Pour egg mixture and wine over bread cubes; toss lightly to mix thoroughly.
Lightly spoon into body and neck cavities of turkey (do not pack).
Chef
