Nov 09, 2008
I'll be honest; I didn't make this per the recipe on the first try. There were so many reviews saying it was dry and/or bland ... I tweaked it right out of the gate. I'm glad I did! It was FANTASTIC. Here's what I did:
I used 20 ounces of turkey, and a 6 oz package of turkey stuffing. I mixed two cups of the stuffing (2/3 of the package) with a cup of water (about the proper amount per the package, minus a bit to allow for turkey juices), plus 1/2 tsp chicken bouillon. To this I added the turkey, one egg, one stalk of celery chopped small, about the same amount of diced yellow onion, and the following seasonings: garlic, marjoram, thyme, rosemary, ginger, white pepper, celery salt, and sea salt. These were eyeballed. I was liberal with the salt and garlic - a few decent shakes of the rosemary, thyme, and white pepper, and small dashes of the marjoram, ginger, and celery salt. I plunked it in a loaf pan and kind of settled it down in with a spoon making ridges in the top (so it wasn't domed). The remaining cup of stuffing I mixed with 2/3 cup of water and poured over the loaf. I recommend baking to the internal temperature - mine took longer than an hour. I did make turkey gravy to pour over top, but it didn't need it! It was flavorful and moist! Hubs (picky) went back for seconds! As an added plus, it looked GORGEOUS with the baked stuffing on top. YUMMY!
(I gave it 4 stars because it wasn't the actual recipe. What I did make I would definitely give 5 stars.)
—Annie
