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Perry’s Garlic Mushroom Stuffing - Holiday Guide Part 2

Posted by Chef Perry P. Perkins on

Perry’s Garlic Mushroom Stuffing - Holiday Guide Part 2

~Chef Perry Perkins~

2 pkg Unseasoned Stuffing Mix, 13 oz each
2 large onion, coarsely chopped
4 cups mushrooms, thick-sliced
2 cups cooked turkey and giblets, shredded
2 tablespoons fresh garlic, minced

2 cubes sweet cream butter
4 stalks celery, coarsely chopped
4 cups turkey stock
2 teaspoons rubbed sage
pepper to taste

Generously butter a disposable turkey roasting pan.

Melt 1 cube of the butter in a medium frying pan over medium heat. Stir in the onion and celery and sauté 5 minutes, add mushrooms and garlic, and cook another 5 minutes, until soft. Remove from heat and drain. Mix in the pepper, sage, and shredded meat* Don’t add salt – the brined stock will make it salty enough.

Place the crumbs in a large bowl, add meat and veggie mixture and mix well. Stir in turkey stock* 1/4 cup at a time. The mixture should be moist, but not mushy.

Press the mixture into the roasting, reserving 1/4 cup for gravy. Dot the top with remaining butter, and cover with foil.

*Stock and meat: I usually buy a half-dozen extra turkey thighs, and brine them with the turkey. Rinse and place in a stock pot with the giblets and neck from the turkeys. Cover with cold water (about 6 cups) and bring to a simmer, covered. Simmer 2-3 hours, adding water as necessary to maintain 8 cups of liquid.

Remove meat, cool, and shred, disposing of any bones. Don’t add salt – brining will make it salty enough. Allow liquid to cool then separate the fat from the broth. Use half of each for the stuffing, and the remainder for the Giblet Gravy.

I’ll leave you with my number one tip for having putting on a great Thanksgiving feast, regardless of your experience on the grill, or in the kitchen. It’s one I try to practice every year...

BE THANKFUL!

This is what it’s about peeps...not the turkey, not the pies, and (believe it or not) not about being the perfect grill-master. Find a quiet spot to sit for 20-30 minutes, before you start cooking Thursday morning, and reflect on what you have to be thankful for and why you’re thankful for them.

Keep those thoughts firmly in place as you ride into battle, and remember that, in addition to all of our other many blessings, each of us here at Latin Touch are thankful for you!

Have a great holiday!

~Chef Perry


As a third-generation chef, Perry P. Perkins focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine.

Perry runs the non-profit organization, MY KITCHEN Outreach Program, which teaches nutrition, shopping, and hands on cooking classes for at risk youth.

His cookbooks include La Caja China Cooking, La Caja China World, La Caja China Party, and the NEW “La Caja China Grill.”

You can follow the rest of Chef Perry’s cooking adventures at ChefPerryPerkins.com


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