Contributed by: News Canada
(NC) - This stuffing is cooked outside of the bird in a separate pan, reducing the cooking time of the Butterball turkey. Cook the stuffing in the oven during the last 60 minutes of roasting time.
In a small glass measuring cup combine the chicken stock and white wine. Add the saffron and let sit for 15 minutes.
Heat a large non-stick pan over medium heat.
Add the olive oil. Squeeze the sausage meat out of the casing.
Cook until browned and cooked through. Remove from pan using a slotted spoon. Set aside.
Add onions to the pan and cook over medium low heat stirring occasionally until golden brown, approx. 5 minutes.
Add the garlic, raisins, olives, nuts, and paprika. Crumble in the cooked sausage meat. Mix well.
Add the bread crumbs and parsley and stir until well combined.
Pour the saffron-wine-stock mixture over top and stir until the bread is well moistened. If it looks dry add another 50 ml (1/4 cup) of turkey or chicken stock. Dressing can be made 1 day ahead. Store dressing in fridge.
When ready to cook, 1 hour before the turkey is done, cut a piece of parchment paper to fit into a 9x13 inch metal baking dish. Run water over the parchment paper and squeeze out excess. Line pan with the damp paper. Or line pan with foil.
Pour the dressing into the pan. Cover with another piece of damp parchment paper or foil.
Bake at 163 C (325 F) for 30 minutes. Remove cover and bake 30 minutes more.
Serving Size: Makes 6 Cups
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