Greg's turkey stuffing
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This stuffing for a Christmas turkey is a combination of inputs from many sources and also some of our own ideas.


For a turkey of about 4 kg.

quantity       ingredient       step
100 g       Lean pork       1
30 ml       Cognac       1
60 g       Pistachios       2
70 g       Almonds       2
40 g       Parsley       2
15 g       Chervil       2
Either 2 g       Tarragon, dried       2
Or 10 g       Tarragon, fresh       2
60 g       Lard or saindoux       3
300 g       Soggy white bread       3
100 ml       Water       3
2       Eggs       3
160 g       Apples, diced       4
300 g       Onions, chopped       4
120 g (4)       Chicken livers       5
10 g       butter       5
40 g       Raisins       6
20 g       Garlic       7
10 g       Salt       7
1 g       Pepper       7


  1. Chop the meat and fat finely if it isn't already chopped. Mix together with the cognac and let stand. Don't clean the mincer if you've used one; it'll be needed again with the same ingredients in step 3.
  2. Chop the nuts and herbs finely.
  3. Mix 50 ml water with the bread. Pass the meat mixture (1) through a mincer with the lard and follow with the bread and eggs.
  4. Chop the onions and apples into rough cubes between 3 mm and 6 mm on a side. Don't do this any earlier, since they should be mixed in with the rest as soon as possible after chopping.
  5. Fry the chicken livers in butter until firm but not cooked through. Allow to cool and chop into small cubes.
  6. If the raisins are particularly big, chop them into smaller sizes to match the onions and apples.
  7. Mix all together with salt and pepper. Crush the garlic directly into the mixture. If necessary, add water to make a homogenous paste. This works best in a mixer with a kneading implement.

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