In Cajun territory, stuffing can be a blast of flavor, even overpowering the bird it is intended to celebrate.
Traditional American stuffing is on the bland side, mostly onion, bread and celery plus the flavor of the cooked bird. In England, stuffings remain sensational, competing with the turkey for top billing in restaurants.
Chef Hugh Fearnley-Whittingstall is sure to roll out his 10-bird stuffing (goose, wild duck, mallard, guinea, chicken, pheasant, partridge, pigeon and woodcock, plus the turkey). It feeds 30, heartily.
In Cajun territory, stuffing can be a blast of flavor, even overpowering the bird it is intended to celebrate. If you haven’t tasted New Orleans stuffed, well, try it at home:
CAJUN STUFFED TURKEY
2 tablespoons butter
1 large shallot, minced
1 medium onion, sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 bell pepper, seeded and chopped
1⁄4 cup fresh parsley, chopped
2 eggs, whisked
1⁄2 pound andouille or other pork sausage, bulk
1⁄4 teaspoon dry sage
1⁄4 teaspoon dry red pepper flakes
1⁄4 teaspoon dry thyme
4 to 8 slices bread, day old, torn
1⁄4 cup white wine, dry
Salt, pepper to taste
The night before, thoroughly mix above. Refrigerate in a plastic bag. Just before roasting, wash out cavity with cold water and drain. Lightly stuff, trying not to compact it too much. Tie the end and roast away.
This will stuff a medium-size turkey (up to 12 pounds). If you need more, add torn bread. If you have too much stuffing, bake excess with the turkey neck sealed in oiled aluminum foil beside the bird.