Cook your stuffing inside the bird or on the side?
Ok, Turkey Day is right around the corner and if you’re like me you have already started craving those Thanksgiving flavors and aromas we all love – Turkey with fresh sage, cranberries simmered with ginger and orange and maybe some Brussels sprouts roasting in the oven.
If you’re hosting Thanksgiving, I hope you have family and friends coming that like to cook and will help out with the side dishes and desserts so you can focus on the turkey!
One of my customers recently asked me if it was better to buy a traditional “Butterball” in the grocery store or ordering one of the heritage turkeys that you’ve seen popping up on gourmet food websites and maybe at your local Farmer’s Market. I think Butterballs are good, especially since they’ve been bred to have lots of white meat – BUT – I really am a fan of the heritage turkeys. Typically, heritage turkeys will be smaller than what you’ll find in the grocery store and will cost more but I still think the flavor of the meat is worth it. These turkeys have been allowed to roam around, eat grass and peck for bugs, much like their early ancestors. It may be too late to get one for this year as most of these farms take orders and sell out quickly.
According to Wikipedia “More than ten different turkey breeds are classified as heritage turkeys, including the Auburn, Buff, Black, Bourbon Red, Narragansett, Royal Palm, Slate, Standard Bronze, and Midget White. Some prominent chefs, farmers, and food critics have also contended that heritage turkey meat tastes better and is healthier.”
Another question I hear all the time is to stuff the turkey or cook the stuffing on the side. I always do the stuffing on the side and here’s why! Cooked inside the bird, the stuffing needs to get to 165°. When it reaches that temperature, generally the white meat is overcooked and no one likes dried out turkey. You should add a few aromatics like a stalk of celery, some chopped onion and fresh sage to the cavity, but don’t pack it in too tight!
This week on Pazoo.com I’m sharing a recipe to use up some of the leftover turkey and pairing it with an earthy mushroom ragu. You can serve this as a small bite if more company comes in over the weekend or turn it into dinner. I know you’re family and friends will love it!
Fire It Up…and Happy Thanksgiving!
Chef Eric