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Stuffing

Use this stuffing to make Black Lacquered Turkey.

  • yield: Makes 18 to 20 cups (enough for an 18 to 22 pound turkey)

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Ingredients

  • 1/4 pound unsalted butter
  • 3/4 pound ground veal
  • 1/2 pound ground pork
  • 1/4 pound ground beef
  • 2 16-ounce packages breadcrumbs or stuffing mix
  • 1 large apple, peeled and diced
  • 1 large orange, peeled and diced
  • 1 20 ounce can crushed pineapple, drained
  • Zest of 1/2 lemon, about 1 teaspoon
  • 1 5-ounce can water chestnuts, drained and coarsely chopped
  • 3 tablespoons preserved ginger, chopped
  • 3 teaspoons Colman's mustard powder
  • 2 teaspoons caraway seeds
  • 3 teaspoons celery seeds
  • 2 1/2 teaspoons oregano
  • 1 bay leaf, crushed
  • 1/2 teaspoon mace
  • 4 tablespoons parsley, chopped
  • 1/2 teaspoon turmeric
  • 3 medium onions, chopped
  • 6 large celery stalks, chopped
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon summer savory
  • 1 tablespoon poultry seasoning

Directions

  1. Step 1

    Melt the butter in a large saute pan over medium heat. Saute veal, pork, and beef until brown and thoroughly cooked, about 5 minutes. Remove from the heat and mix with the breadcrumbs in a large mixing bowl.

  2. Step 2

    In another large bowl, combine apple, orange, pineapple, lemon zest, water chestnuts, and ginger. Add to the meat and breadcrumbs.

  3. Step 3

    Combine mustard, caraway seed, celery seed, oregano, bay leaf, mace, parsley, turmeric, onions, celery, marjoram, summer savory, and poultry seasoning in a small bowl. Add to the large bowl containing the fruit-meat-breadcrumb mixture.

  4. Step 4

    Using your hands, combine all the ingredients until achieving a consistent soft, moist texture. Use immediately to stuff the turkey; the stuffing can be made a day in advance if covered and refrigerated.

Source
Martha Stewart Living Television

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