How To Make Turkey Stuffing

Welcome to cooking with Jack. How are you doing? Jack here and I am going to show you how to make Turkey Stuffing today. Few weeks ago, I did how to cook a turkey video and you guys emailed me by the hundreds asking me to show you how I made the stuffing. The stuffing is delicious, so I decided to finally break down and make the stuffing video for you.

Let's go with the ingredients, and then we'll show you how to throw it all together. The first thing that we are going to do is we are going to do our blend of seasonings. These are the seasonings you will need. You will need sage, poultry seasoning, salt and pepper, and marjoram leaves.

Now, the four back ones, back here, you are going to use four teaspoons. The front one you can use two teaspoons. Then, you are going to blend it all together. It's going to look something like this. Once you blend all your dry seasoning, you are going to see that, and you are just going to leaving the dish off to the side and that's the seasoning for the entire stuffing.

The first thing you do is the night before you are going to stuff your turkey, you layout your whole loaf of bread so that it can get stale. You are going to want to turn it at least once throughout the night, so that the bottom side isn't moist either. All rock hard right now, it's absolutely perfect.

Now you are going to see a few of these. There are some weak pieces because I didn't have enough. I had enough last night, but my dog got a little curious and ate two of them. That's a whole another video on how to stuff a dog. But, for right now, let's get on with the Turkey Stuffing.

Now, let's talk about preparing our ingredients. First ingredient, and I prepare everything in the zip-lock bags. First ingredient is going to be three cups of finely chopped celery. Then, we are going to do two large onions. These are the two main ingredients for the stuffing.

We are also going to prepare a little dish of raisins. Now, I don't use the entire recipes worth of raisins because it's little strong. You are going to have to decide how strong you like. How sweet you want it, how many raisins you want, and over the years, you'll kind of get to a measurement I like this, just enough to give a hint of sweetness into the stuffing, but not too much to overpower the other plates.

Lastly, you are going to take a package of small walnuts and you are going to pound them in a zip-lock bag. You can pound them real good to where they are finally crushed and make sure you also pick yourself up one of these bad boys. Good old Jimmy Dean.

You are going to want two pounds of regular pork sausage, and we are going to be grilling that up too, breaking that up in the pan and sautéing everything together. It's going to be delicious. You are also going to want a good package of butter. So that should do it. Let's show you how to put this altogether and we are going to make the stuffing.

To get this thing started, what we are going to do is we are going to get two frying pans, deep fry it for the onions and the celery, in a regular frying pan for the pork sausage.
You can turn these up on high, get these things lit, there you go. You can melt that butter down first. You don't want to burn the butter. So you are going to not do this quite so high of the flame. Now, while that's melting, you are going to slowly work the sausage apart into smaller pieces.

Butter is doing perfect, our pork is getting brown. So while the pork is brownie, we are just going to leave that there. We are going to grab the other two ingredients that are going into the butter. That would be the onions and the celery.

I will put celery back there for right now. The onions in first. Now, you are going to cook these in the butter. You are not going to brown them in the butter, but you are going to soften them in the butter.

You are going to make sure that you watch this carefully, don't put the flame up too high. Give it a nice medium flame, and just let it saute in the butter. Alright, pork is almost done.

Once it's done, just turn it off, our vegetables look like they got little ways to go still. We are just going to go cube our bread right now. This is a great time to just sit back and clean up and get the bread cubed, and get that ready because once these vegetables are done sautéing in the butter, we are going to be pouring it altogether.

Sausage is done. It looks like all of our vegetables are nice and soft, and sautéed in the butter. Delicious! Alright, now it's time to put everything together. Let's make this thing work. There is one more step I almost forgot is, we have to put the seasoning into the sautéed onion celery mix. You mix that, and then we get to throw it altogether. So let's do that right now.

Here is the seasoning we prepared. You're just going to sprinkle that everywhere into the mix. Here we go. It looks like a lot. It's going to smell delicious. All those flavors are just going to start heating up and filling your kitchen, mix it up nice and good into the celery and onions.

Wow! You can really smell all that. The pepper and the salt is just jumping out. Now, we are going to take all this. We are going to pour it over our bread crumbs. Pour all those few bread crumbs in there. There we go.

That's beautiful. Lay it all out. Make sure you get two of these, one to roast the Turkey and one to do all your mixing. Then, you are going to take your mix right on top.

This is the fun part. If you have kids, they are going to want to get messing really on this part. Then here's the other part that I love. Here is my favorite part. I am just going to take all that. They say drain the grease, but with Jimmy Dean, you don't get a lot of grease.

So it depends, if you get too much grease, drain some of the grease. Me personally, I use this flavor. Take the raisins, kind of sprinkle those on top, get those all over. Once again, I always use very little, just for flavoring, and then lastly, take all those walnut pieces, and pour those in.

Now, as always make sure your hands are always washed when you are cooking. This maybe a little warm. So bear with me if I start screaming. Alright, I am going to mix this up. You can toss this together.

Then, what you are going to do is you are going to see it dry out, because the bread is going to absorb everything. So what you are going to do is you are going to run over to your refrigerator, and you are going to grab yourself some milk just to wet it up a little bit.

They'll give you measurement for the recipe, but I just drizzle a little bit on top, just to moisten everything and if I need more, I drizzle more on top and there it is. Look at that. That's what it look like in the Turkey video. Oh! Delicious. It's making my mouth water right now. In fact, everything is cooked right now. So we'd probably give it a little taste.

Sorry, I am eating again, I apologize. Remember the bread bag, where you took the bread out, and let it get stale, don't throw this out because what you can do is take all this, pack it in here, tie it up, stick in refrigerator and then on Thanksgiving morning, pull it out and stuff the Turkey. Enjoy! Write me an email at the email below, and let me know how it comes out. Take care. I'll talk to you later. Bye, bye.

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