Stuffing for Boiled Turkey, Goose, or Duck
A rich, savory stuffing with beef suet, breadcrumbs, herbs, oysters, and anchovy, designed for boiled poultry. This traditional stuffing is warmed in butter and moistened with stock before stuffing the bird.
Ingredients
- 4 ounces Beef suet, minced (Quarter pound; can substitute with butter or shortening)
- 1 thick slice Stale bread, grated into fine crumbs (About 1 cup of breadcrumbs)
- 2 tablespoons Fresh parsley, finely chopped (Part of soup herbs)
- 1 tablespoon Fresh thyme, finely chopped (Part of soup herbs)
- 1 tablespoon Fresh sage, finely chopped (Part of soup herbs)
- 2 medium Onions, finely sliced and chopped (White or yellow onions preferred)
- 1 teaspoon Lemon peel, grated (Fresh lemon zest)
- 0.5 teaspoon Nutmeg, grated (Freshly grated preferred)
- 1 teaspoon White pepper, ground
- 1 teaspoon Salt
- 6 whole Oysters, chopped (Fresh or canned; drain if canned)
- 1 whole Anchovy fillet, minced (Or substitute 2 tablespoons minced ham or tongue)
- 2 ounces Butter (One chittack; about 4 tablespoons)
- 0.25 cup Stock or broth (Chicken or turkey stock; adjust for desired consistency)
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Instructions
- 1Mince the beef suet finely. Grate the stale bread into fine crumbs. Finely chop the parsley, thyme, and sage. Finely slice and chop the onions. Grate the lemon peel and nutmeg.
- 2Chop the oysters into small pieces. Mince the anchovy fillet finely (or mince the ham or tongue if using as substitute).
- 3In a large bowl, combine the minced suet, breadcrumbs, chopped herbs, onions, lemon peel, grated nutmeg, white pepper, salt, chopped oysters, and minced anchovy. Mix well to distribute all ingredients evenly.
- 4In a large skillet or saucepan, melt the butter over medium heat until completely liquefied.
- 5Add all the combined stuffing ingredients to the melted butter. Stir continuously over medium heat, warming the mixture thoroughly for about 5 minutes until everything is well coated and heated through.
- 6Add the stock gradually, stirring to combine, until the stuffing reaches a moist but not soggy consistency. The mixture should hold together when pressed but not be dripping wet.
- 7Remove the stuffing from heat and allow to cool slightly until safe to handle. Stuff the cavity of the turkey, goose, or duck loosely, leaving room for expansion during cooking. Do not pack tightly.
