Stuffing a Turkey

 

How to Stuff a Tegel Turkey

Wash turkey inside and out under running water and wipe dry thoroughly with kitchen paper.
Season the main cavity lightly with salt and freshly ground black pepper.
Loosely spoon stuffing into the body and neck cavities rather than packing it in tight, this allows for the distribution of heat and room for the stuffing to expand.
If desired, stitch the skin together using a trussing needle and heat resistant string in order to completely close the cavity.

Alternatively, you may prefer to make individual stuffing balls: roll the stuffing into medium-sized balls and keep refrigerated until the turkey is nearly cooked. Place the balls in to a lightly oiled roasting tin and cook for approximately 15 minutes at 180 C, turning once during cooking.

If you are feeling creative, try thinking beyond simply using bread as the base of your stuffing. Rice, barley, bulgur, quinoa, pasta and couscous will each add flavour and textural alternatives when pre-cooked and mixed with your favourite ingredient combinations.

As a guide you'll need about 3-4 cups of stuffing for a bird up to size 4.5 and 5-6 cups of stuffing for a bird size 5 and up.

 
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