Do you make the stuffing in a separate dish in the oven at Thanksgiving? I do. And every time, no matter what I do, it comes out dry and boring. I noticed a great recipe for stuffing that uses turkey wings to help flavor the stuffing as well as keep the moisture in, from Cooks Illustrated.
The original recipe calls for stale bread and fresh herbs. I have used the stale bread method several times, and like the consistency of prepared herb stuffing much better. I think the stale bread comes out too mushy for my liking, and seem to always go back to the prepared stuffing mix. Not to mention, I’m always short on time, so it certainly speeds things up. I still add my own seasoning and herbs as well, so it really comes out quite flavorful.
The stuffing made with the turkey wings method was very moist and flavorful. The juices render from the turkey wings while the stuffing is cooking. You can also double the recipe if you choose to. You can vary it by adding cranberry & pecan, sausage & mushroom, or anything you want to put in it.
Don’t be like me, and half read the recipe. When I made this recipe, I did not read the directions fully, and did not cut the wings at the joint. It is very difficult to brown the wings, and to lay on top of the stuffing if you do not separate them. It still tasted very good, though! Yet another lesson learned!
|Herb Bread Stuffing||
- 1 pkgs (14 oz) Herb Seasoned Stuffing Mix (eg. Pepperidge Farm or Arnold)
- 3 lbs. turkey wings , divided at joints
- 2 tsp. vegetable oil
- 6 Tbsp. (3/4 stick) unsalted butter , plus extra for baking dish
- 1 large onions, chopped fine
- 3 celery ribs, chopped fine
- 2 tsp.table salt
- 1 tsp.ground black pepper
- 3 Tbsp. dried celery flakes
- 2-1/2 c. low-sodium chicken broth
- 3 Tbsp. chopped fresh parsley leaves
- Bell Seasoning to taste
- Preheat oven to 375 degrees F.
- Separate wing segments at each joint. Use tip of paring knife to poke 10 to 15 holes in each wing segment. Heat oil in 12-inch skillet over medium-high heat until it begins to shimmer. Add wings in single layer and cook until golden brown, 4 to 6 minutes. Flip wings and continue to cook until golden brown on second side, 4 to 6 minutes longer. Transfer wings to medium bowl and set aside.
- Heat butter in skillet over medium heat. When foaming subsides, add onion, celery, and ½ teaspoon salt. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes. Add pepper; cook until fragrant, about 30 seconds. Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan. Add vegetable mixture to bowl with herb stuffing and toss to combine. Add remainder of broth and parsley.
- Grease 13 by 9-inch baking dish with butter. Add egg/broth mixture and parsley to bread mixture and gently toss to combine; transfer to greased baking dish. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
- Bake on lower-middle rack until thickest part of wings registers 175 degrees on instant-read thermometer, 60 to 75 minutes. Remove foil and transfer wings to dinner plate to reserve for another use. Using fork, gently fluff stuffing. Let rest 5 minutes before serving.