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This Tiny New York Kitchen recipe has been perfected over the course of many years, and it makes enough for plenty of leftovers. It fills a 17-pound turkey and about three quarters of a 16-cup slow cooker, but you can adjust the amounts depending on the size of the bird.
- 22 Cups Stale Bread
- 4 1/2 Cups Chicken Stock
- 2 Tablespoons Butter
- 1 Large Onion (Diced)
- 3 Celery Stalks (Sliced)
- 2 Green Onions (Sliced)
- Turkey Giblets (Diced)
- Turkey Neck & Tail
- 2 Teaspoons Ground Sage
- 2 Teaspoons Poultry Seasoning
- 2 Teaspoons Thyme
- 2 Teaspoons Ground Savory
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- Shred bread into very large-size bowl. Break up any large pieces
- In large-size frying pan melt butter over a medium-high heat. Add giblets. Cook 3 minutes, stir until browned. Add neck and tail. Cook 3 minutes until lightly browned.
- Add onions and celery. Cook 3 minutes until softened. Add spices and stir well. Reduce heat to low and cook 10 minutes.
- Remove neck and tail. Set aside.
- Pour cooked mixture over bread. Mix well.
- Pour chicken stock over bread and mix by hand. The mixture will be somewhat sticky.
- Stuff main cavity of prepared turkey until stuffing is sticking outside of the bird. Stuff neck cavity, tucking the skin around the stuffing.
- If using a slow cooker, lightly grease it and place turkey tail at the bottom. Add whatever stuffing doesn’t fit in the turkey, then place the neck on top. Cook on low heat, 2 plus hours, while turkey cooks in the oven. Stir occasionally.
- Serves 10 to 12 (With Ample Leftovers)
- Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
- "Work With What You Got!"
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