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I see you've not received any answers and that may be due to, at least in my case, not being sure exactly what you're asking.
Here in the U.S., I woud take your request to be the same as our dressing which is used to fill the interior of a turkey or even large Capon when baking. If so, our recipe here may be adaptable to your needs.
For a 15 to 18 pound turkey with some left to bake in a dish seperate from the turkey, consider this:
2 larger loafs of day old bread. You can use fresher bread... just leave it out of its package for a day or so before using to dry.
2 cups chicken broth
1 stick (1/4 pound) butter
2 medium to large onions
1 full stalk celery
Salt and fresh ground pepper to taste
1 tabelspoon (about a cupped palm full) ground sage
1 medium can Cream of Celery or Cream of Chicken soup
Simply tear slices of bread into smaller pieces and place in a fairly large pan or bowl (needs no cooking)
Pour enough of the chicken broth that has been warmed and mixed with butter plus the canned soup into the bread a little at a time to make it the consistency of very, very thick pudding, maybe bread pudding, if you're familiar..
Contd.
Here in the U.S., I woud take your request to be the same as our dressing which is used to fill the interior of a turkey or even large Capon when baking. If so, our recipe here may be adaptable to your needs.
For a 15 to 18 pound turkey with some left to bake in a dish seperate from the turkey, consider this:
2 larger loafs of day old bread. You can use fresher bread... just leave it out of its package for a day or so before using to dry.
2 cups chicken broth
1 stick (1/4 pound) butter
2 medium to large onions
1 full stalk celery
Salt and fresh ground pepper to taste
1 tabelspoon (about a cupped palm full) ground sage
1 medium can Cream of Celery or Cream of Chicken soup
Simply tear slices of bread into smaller pieces and place in a fairly large pan or bowl (needs no cooking)
Pour enough of the chicken broth that has been warmed and mixed with butter plus the canned soup into the bread a little at a time to make it the consistency of very, very thick pudding, maybe bread pudding, if you're familiar..
Contd.
Contd.
Coarsely dice the onions and celery and add. Mix thoroughly adding salt and pepper to taste as you go along.
For poultry, be sure the package of giblets has been removed from the interior and dry with a paper towel. I like to rub a little sage in the interior and then "stuff" full up to the neck opening. One can lace the rear opening shut or just fold the flap of skin inwards.
Bake the bird according to your directions at 350 degrees F... about 1 hour per three pounds but we use a meat thermometer as well. It should read about 165 degrees when placed deep into the thigh or breast (be sure not hit a bone or you'll get an errror in temp).
We place the remaining "stuffing" in a baking dish and put it in the oven for the last hour. We like a good crust around the edges...
Best of luck!
Coarsely dice the onions and celery and add. Mix thoroughly adding salt and pepper to taste as you go along.
For poultry, be sure the package of giblets has been removed from the interior and dry with a paper towel. I like to rub a little sage in the interior and then "stuff" full up to the neck opening. One can lace the rear opening shut or just fold the flap of skin inwards.
Bake the bird according to your directions at 350 degrees F... about 1 hour per three pounds but we use a meat thermometer as well. It should read about 165 degrees when placed deep into the thigh or breast (be sure not hit a bone or you'll get an errror in temp).
We place the remaining "stuffing" in a baking dish and put it in the oven for the last hour. We like a good crust around the edges...
Best of luck!
breadcrumbs
onion finely sliced - may want to lightly fry first if small bird
genrouse amount of mixed herbs
salt and pepper
add to a bowl and mix in with melted butter and stuff the bird ( i find it easier to mould into small balls to get it into the bird then i push as much in as possible)
sometimes i splash out and mix in some sausage meat
nice and simple and always had comments on it
onion finely sliced - may want to lightly fry first if small bird
genrouse amount of mixed herbs
salt and pepper
add to a bowl and mix in with melted butter and stuff the bird ( i find it easier to mould into small balls to get it into the bird then i push as much in as possible)
sometimes i splash out and mix in some sausage meat
nice and simple and always had comments on it
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