RECIPE – Stuffing for Turducken (Cornbread & Sausage)

So here we have 2 recipes for 2 stuffings for turducken.

If you want an easy life, then you can just make 1 stuffing for your entire turducken. I already cheated by buying a partially deboned turkey with stuffing, I was originally going to make 3 different stuffings – the cornbread, the prawn & the sausage.

Now, I’ve decided to make just the cornbread stuffing & the sausage meat stuffing.

Anyway, after you’ve deboned your birds & made your stock:

Cornbread Stuffing Ingredients:

• Olive oil for frying
• 3x celery stalks – finely diced
• 1x large onion – diced
• 1x green capsicum – de-seeded & finely diced (you don’t want the middle section with the seeds & white bits)
• Approx 2 cups corn bread (recipe here) – crumbled
• Approx 1 cup poultry stock (because I forgot the sugar in my cornbread, I also added about 3 tbsp of sugar)
• Salt & pepper to taste

Cornbread Stuffing Method:

1. Put some oil in the pan & throw in your celery, onion & capsicum – cook until softened, stirring every now & then
2. Add your crumbled corn bread
3. Laddle in the stock, 1 laddle at a time, mixing it in – you don’t want your stuffing too soggy
4. The cornbread will crumble even smaller & the whole thing will turn into a dry mash-like consistency. Let it cool, then fridge until needed.

Sausage Stuffing Ingredients:

• Olive oil for frying
• 3x celery stalks – finely diced
• 1x large onion – diced
• 1x green capsicum – de-seeded & finely diced (you don’t want the middle section with the seeds & white bits)
• 2x sausages (Recipe said Andouille but I couldn’t find them) – skin removed
• 1x chorizo – skin removed & finely chopped
• 1x tbsp butter
• 1x tbsp paprika
• 3x cloves of garlic – crushed
• 1x cup poultry stock
• 2/3 cup bread crumbs

Sausage Stuffing Method:

1. Heat oil in pan until hot, then add half of the chopped celery, onions & capsicum & saute until softened stirring occasionally.
2. Add the sausage mince & chopped chorizos & cook til brown – break up any large bits of mince (The chorizo pieces will remain red in colour so don’t worry about it)My comment: No need to lump your mince & chorizo into one block (like I did) – makes the breaking up harder
3. Pre-heat oven to 180
4. Add the rest of the chopped celery, onions & capsicum as well as the butter, paprika & crushed garlic & stir until everything is mixed evenly
5. Add stock & simmer on medium heat
6. When nearly all stock is evaporated, add the bread crumbs & mix through
7. Pour mixture into baking tray
8. Bake for approx 45 mins until crusty on top & stir 2 or 3 times
9. Let cool, then refrigerate until needed

So both stuffings are now done – onto the turducken assemblage.

To be continued…