Hard, real NY Bagels, dark turkey meat with sage and roasted chestnuts mixed to stuff or bake.
Course Side Dishes
Cuisine American Fusion
Keyword Homemade Turkey Stuffing
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 6servings
Equipment
Large saute pan with lid
Large slotted spoon
Ingredients
1-2lbsGround Dark Turkey Meat
4Celery stalkschopped fine
1Medium onionchopped fine
2Hard Bagels
Salt and pepper to taste
4tbspButter
1tbspOlive oil
1Fresh Sage bundlefinely chopped
1Fresh Parsley bundlefinely chopped
1/4cupRoasted chestnuts (optional)finely chopped
Instructions
In a large bowl, mix the celery, onions, chopped sage and parsley leaves, and set aside.
On a cutting board with a sharp serrated knife, carefully cut the hard bagel into half-inch cubes, and set aside. A real bakery bagel has been boiled and then baked, creating a gloss hard exterior and dense bread interior, so cutting them must be done with caution.
In a large skillet, cast iron pan or Dutch oven, place the butter and olive oil in the pan. Add the onion mixture and sauté to caramelize the onions and celery.
Pushing the onion mixture to the sides of the pan, add the ground meat in the center with salt and pepper. While breaking apart, sauté until the pink is removed from the meat. Add the cubed bagel pieces and chestnuts and mix until all the mixture has blended well together.
Turn off the heat, transfer this mixture to a bowl and set this mixture aside.This mixture is now ready to stuff inside the bird to become your roast turkey, bake inside of a baking dish, or roll inside of a turkey breast that has been deboned and butterflied, rolled and tied, which is what I did for this television program.