Aunty Gizelle makes our great grandmother’s Christmas Stuffing to accompany Shaun’s spatchcocked Turkey in the kitchen today:
Turkey Ingredients
Whole Turkey with Innards - 16 lbs (thawed)
Brown Sugar - 2 cups
Salt - 1 cup + 2 tbsp
Crushed Garlic - 1 cup + ¼ cup
Fine Thyme - ½ cup + 10 sprigs
Rosemary - ¼ cup
Black Pepper - ¾ tbsp
Salted Butter - 8 oz (room temperature)
Spanish Thyme - 1/8 cup
Oregano - 1/8 cup
Chadon Beni - ½ cup
Mustard - ½ cup
Method
1. Add 4 cups of warm water to your large stock pot or container that can hold your turkey.
2. Add brown sugar, 1 cup salt, 1 cup garlic, ½ fine thyme & rosemary.
3. Stir until sugar and salt is dissolved.
4. Add an additional 4 cups of water to bring down the temperature before adding your turkey.
5. Add more water if needed to fully submerge turkey.
6. Cover, place at the bottom of your chiller and let turkey sit in your brine solution for 10 to 16 hours.
7. Remove from brine solution and allow your turkey to drain off all excess liquid.
8. In a bowl, mix butter, 10 sprigs fine thyme, ¼ cup garlic, Spanish thyme, oregano, chadon beni & mustard.
9. Place in your fridge to cool and harden a bit.
10. Preheat your oven to 350 F.
11. Spatchcock your turkey as illustrated in the video.
12. Place on baking sheet and season with remaining salt and black pepper.
13. Massage butter mixture onto your turkey.
14. Place in your oven and bake for 1 hour + 30 minutes.
15. After 90 minutes, raise the temperature of your oven to 400 F and bake your turkey for an additional 15 minutes.
16. Remove from oven, cover and allow to rest for 30 minutes before slicing.
Stuffing Ingredients
Bread Slices - 8 to 12
Unsalted Butter - 6 oz
Crushed Garlic - 1/3 cup
Celery Leaves - 1/3 cup (finely chopped)
Salt - 1 tsp + 2 tsp
Black Pepper - ½ tsp + ½ tsp
Fresh Green Seasoning - 1 ½ cups
Minced Beef - 2 lbs
Turkey Innards
Chopped Olives - 2 tbsp
Capers - 2 tsp
Raisins - ½ cup
Pepper Sauce - 1 tbsp
Tomato Paste - 1 tbsp OR Ketchup - 3 tbsp + Roucou - 2 tsp
Pimento - ½ cup (finely chopped)
Stuffing Method
1. Preheat your oven to 400 F.
2. Add your butter, garlic, celery, 1 tsp salt & ½ tsp black pepper to a small saucepan.
3. Place over medium heat and cook until butter is simmering.
4. Mix to incorporate all your ingredients.
5. Cover, remove from heat and let steep.
6. Place your bread slices on a baking tray.
7. Brush your butter mixture onto each slice.
8. Place in your oven and bake until bread is golden brown and crispy (about 10 minutes).
9. Remove from oven and cut into ½-inch cubes.
10. Set aside.
11. Heat a medium sized pot over medium heat.
12. Add your green seasoning and cook until all the moisture has evaporated.
13. Add beef and turkey innards.
14. Using your spoon or spatula, break up the meat before adding remaining salt and black pepper.
15. Add all your remaining ingredients, as illustrated in the video, except the pimento.
16. Remove from heat and add your bread & pimento.
17. Once all your ingredients are well incorporated, cover and let sit to allow the bread to absorb any excess moisture.
18. Taste and enjoy!
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#Turkey #Stuffing #SpatchCock #Trinidad #Tobago #Caribbean #Recipe #TriniStyle #Christmas