A traditional stuffing mix commonly found in many US southern households for Thanksgiving and Christmas. This stuffing is ideal to make alongside a roast turkey so that you will have the neck and giblets to hand.
1 1/2 litres water
2 sticks celery, roughly diced
1 onion, diced
2 turkey necks
turkey giblets (e,g, gizzard, heart)
olive oil, as needed for cooking
2 yellow onions, diced
2 cloves elephant garlic, diced
1 red capsicum, seeded and diced
2 green capsicum, seeded and diced
2 sticks celery, diced
salt, to taste
ground black pepper, to taste
2 tablespoons ground cumin
2 tablespoons ground cloves
1 batch cornbread
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Stock: In a saucepan over a high heat, combine all of the ingredients for the stock. Simmer covered for 30 to 40 minutes, or until the turkey necks are no longer pink in the centre. Remove from the heat and allow to cool, preferably overnight. Strain and reserve both the liquid and the giblets separately.
Preheat oven to 170 degrees C.
Stuffing: In a large mixing bowl lightly whisk the eggs.
In a large frying pan over a medium heat, warm a little olive oil then add the onion, garlic, capsicum and celery. Cook and stir for 4 to 6 minutes until the onions are soft. Season well then stir in the cumin and cloves.
Remove the meat from the turkey necks and set aside. Finely chop the giblets and set aside.
Break the cornbread up into chunky breadcrumbs and place in a large mixing bowl. Add the eggs, onion mixture, turkey neck meat and chopped giblets. Mix together thoroughly. Add 500ml of the turkey stock and mix in.
Transfer the stuffing mixture to a large lidded casserole dish.
Baked uncovered in the preheated oven for 25 to 30 minutes or until golden brown on top. Remove from the oven and serve.