Can-Am Thanksgiving Part 5: Stuffing

We come at last to the real reason for the meal: Stuffing! Whatever you do don't call is dressing- after all you stuff it IN the bird, you don't dress it on the outside. My chronic problem with stuffing is that the inside of a turkey only holds enough for, well me. You can bake it separately but it's never quite as good. This is another Cooks Illustrated recipe and it is quite a bit better than normal out-of-the turkey stuffing, but I think there is still room for improvement, I would add a bit more liquid- or possibly take it out a bit sooner rather than chatting away with friends and almost forgetting.

2lb bread - I use cheap 'Kleenex' bread
2 large onions, chopped fine
6 stalks celery, chopped fine
1 box Bell seasoning*
3lbs turkey wings
1 qt chicken stock
4 tbs butter
3 eggs

1. Shred the bread into little bits and either toast it in the oven or (if you live in Utah where everything dries out) just leave it out on cookie sheets overnight.

2. Cut the turkey wings apart at the joints if they didn't come that way. Heat 2 Tbs of oil in a skillet. Brown the wings, in batches if necessary. It will take about 6 min per side. (Note, you don't need them cooked, just nicely browned) Set the wings aside.



3. Add the butter to the pan you fried the wings in. When the foaming subsides, add the celery and onion and saute until soft. Add 1 Tbs of the bell seasoning and mix well. Add 1 cup chicken broth and scrap the yummy bits off the bottom of the pan.

4. Pour the celery mixture over the bread and toss well. Add the remaining Bell seasoning and mix more.

5. Beat the eggs in a small bowl with the rest of the chicken stock and pour over the bread - mix well!

6. Butter a 9x13" pan. (or 10"x15" if you have it). Squish all the bread mixture into the pan and then top with the wings.


7. Cover with foil and bake at 350 for 60-75 minutes until wings are 170 degrees (Note, if you prep this dish while the turkey is in the oven you can bake it while the turkey rests for the 30-90 min)

* Bell seasoning - you can't get this in Utah, I've looked. You can substitute poultry seasoning or fresh thyme and sage in it's place.