Makes about 10 cups, enough for a 16- to 18-pound turkey
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Ingredients
Directions
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Reviews(4)
30 Ratings
5 star values:
12
4 star values:
10
3 star values:
6
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
11/22/2012
It sounds wonderful. I'm trying something similar. I'm adding eggs to try to get it to hold together, though.
Martha Stewart Member
Rating: Unrated
12/05/2011
Have made this every year at Thanksgiving for 10 years. Always turns out delicious!
Martha Stewart Member
Rating: 5 stars
07/29/2011
the flavors in this recipe are fantastic but I'm still working on getting it to hold together since I'm not using it to stuff a bird.
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Martha Stewart Member
Rating: Unrated
12/05/2008
Yummy. I used fresh chorizo that I browned instead of cured. I doubled the recipe and cooked it outside the turkey for 45 minutes to an hour. You might need to add some more stock.