↞ recipe box start page
Category: Side dish
Prep Time: Cook Time: Total Time:
2 pounds hearty white sandwich bread (20 to 22 slices), cut into 1/2-inch cubes (about 16 cups)
3 pounds turkey wings, divided at joints or chicken wings
2 teaspoons vegetable oil
1 pound bulk pork sausage
4 tablespoons (1/2 stick) unsalted butter, plus extra for baking dish
1 large onion, chopped fine (about 1 1/2 cups)
3 celery ribs, chopped fine (about 1 1/2 cups)
2 teaspoons table salt
2 tablespoons minced fresh thyme leaves, if using dried use 1 tbls
2 tablespoons minced fresh sage leaves,if using dried use 1 tbls
1 teaspoon ground black pepper
2 1/2 cups low-sodium chicken broth
3 large eggs
1 cup raisins or dried cherries or cranraisins
1 cup pecan halves, toasted and chopped fine
Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets. Bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45 to 60 minutes, stirring several times during baking. (Bread can be toasted up to 1 day in advance.) Transfer to large bowl and increase oven temperature to 375 degrees.
2. Use tip of paring knife to poke 10 to 15 holes in each wing segment. Heat oil in 12-inch skillet over medium-high heat until it begins to shimmer. Add wings in single layer and cook until golden brown, 4 to 6 minutes. Flip wings and continue to cook until golden brown on second side, 4 to 6 minutes longer. Transfer wings to medium bowl and set aside.
3. Return skillet to medium-high heat and add sausage; cook, breaking sausage with wooden spoon, until browned, 5 to 7 minutes. Transfer sausage to paper towel-lined plate, leaving rendered fat in skillet.
4. Heat butter with rendered fat in skillet over medium heat. When foaming subsides, add onion, celery, and ½ teaspoon salt. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes. Add thyme, sage, and pepper; cook until fragrant, about 30 seconds. Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan. Add vegetable mixture to bowl with dried bread and toss to combine.
5. Grease 13 by 9-inch baking dish with butter. In medium bowl, whisk eggs, remaining 1½ cups broth, remaining 1½ teaspoons salt, and any accumulated juices from wings until combined. Add egg/broth mixture, cherries, pecans, and sausage to bread mixture and gently toss to combine; transfer to greased baking dish. Arrange browned wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
6. Bake on lower-middle rack until thickest part of wings registers 175 degrees on instant-read thermometer, 60 to 75 minutes. Remove foil and transfer wings to dinner plate to reserve for another use. Using fork, gently fluff stuffing. Let rest 5 minutes before serving.
Technique
Turkey Wings to the Rescue
Baking stuffing with browned turkey wings on top creates the same rich savoriness of stuffing cooked inside the bird. Here is the basic formula; see the recipes above for instructions on adding meat and fruit.
1. Prep wings
Cut through the joint with a sharp chef’s knife. If the turkey wing comes with a tip, cut through this joint as well.
2. Brown Wings
Sear the turkey wings to trigger the flavor. Remove them from the skillet.
3. Sauté Aromatics
Cook the chopped onions and celery in rendered fat and butter to develop a savory flavor base.
4. Deglaze with Broth
Deglaze the pan with broth to release the fond and capture every last bit of flavor. Add mixture to dried bread cubes.
5. Top, Cover, Bake
Top the stuffing with the browned wings, cover with aluminum foil to trap moisture, and bake.
view more member recipes
Dressing with Raisins & Wings
view my recipes
print
save
Category: Side dish
Prep Time: Cook Time: Total Time:
2 pounds hearty white sandwich bread (20 to 22 slices), cut into 1/2-inch cubes (about 16 cups)
3 pounds turkey wings, divided at joints or chicken wings
2 teaspoons vegetable oil
1 pound bulk pork sausage
4 tablespoons (1/2 stick) unsalted butter, plus extra for baking dish
1 large onion, chopped fine (about 1 1/2 cups)
3 celery ribs, chopped fine (about 1 1/2 cups)
2 teaspoons table salt
2 tablespoons minced fresh thyme leaves, if using dried use 1 tbls
2 tablespoons minced fresh sage leaves,if using dried use 1 tbls
1 teaspoon ground black pepper
2 1/2 cups low-sodium chicken broth
3 large eggs
1 cup raisins or dried cherries or cranraisins
1 cup pecan halves, toasted and chopped fine
Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250 degrees. Spread bread cubes in even layer on 2 rimmed baking sheets. Bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45 to 60 minutes, stirring several times during baking. (Bread can be toasted up to 1 day in advance.) Transfer to large bowl and increase oven temperature to 375 degrees.
2. Use tip of paring knife to poke 10 to 15 holes in each wing segment. Heat oil in 12-inch skillet over medium-high heat until it begins to shimmer. Add wings in single layer and cook until golden brown, 4 to 6 minutes. Flip wings and continue to cook until golden brown on second side, 4 to 6 minutes longer. Transfer wings to medium bowl and set aside.
3. Return skillet to medium-high heat and add sausage; cook, breaking sausage with wooden spoon, until browned, 5 to 7 minutes. Transfer sausage to paper towel-lined plate, leaving rendered fat in skillet.
4. Heat butter with rendered fat in skillet over medium heat. When foaming subsides, add onion, celery, and ½ teaspoon salt. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes. Add thyme, sage, and pepper; cook until fragrant, about 30 seconds. Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan. Add vegetable mixture to bowl with dried bread and toss to combine.
5. Grease 13 by 9-inch baking dish with butter. In medium bowl, whisk eggs, remaining 1½ cups broth, remaining 1½ teaspoons salt, and any accumulated juices from wings until combined. Add egg/broth mixture, cherries, pecans, and sausage to bread mixture and gently toss to combine; transfer to greased baking dish. Arrange browned wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
6. Bake on lower-middle rack until thickest part of wings registers 175 degrees on instant-read thermometer, 60 to 75 minutes. Remove foil and transfer wings to dinner plate to reserve for another use. Using fork, gently fluff stuffing. Let rest 5 minutes before serving.
Technique
Turkey Wings to the Rescue
Baking stuffing with browned turkey wings on top creates the same rich savoriness of stuffing cooked inside the bird. Here is the basic formula; see the recipes above for instructions on adding meat and fruit.
1. Prep wings
Cut through the joint with a sharp chef’s knife. If the turkey wing comes with a tip, cut through this joint as well.
2. Brown Wings
Sear the turkey wings to trigger the flavor. Remove them from the skillet.
3. Sauté Aromatics
Cook the chopped onions and celery in rendered fat and butter to develop a savory flavor base.
4. Deglaze with Broth
Deglaze the pan with broth to release the fond and capture every last bit of flavor. Add mixture to dried bread cubes.
5. Top, Cover, Bake
Top the stuffing with the browned wings, cover with aluminum foil to trap moisture, and bake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pilaf With Raisins And Pineapple
by Roger212
Serves 4 1 onion, chopped fine 2 tbsp (30 ml) olive oil 1 cup (250 ml) long grain rice 2 cup (500 ml) chicken stock 1/4 cup (125 ml) raisins 3 slices pineapple, chopped coarsely salt and pepp
by Roger212
Serves 4 1 onion, chopped fine 2 tbsp (30 ml) olive oil 1 cup (250 ml) long grain rice 2 cup (500 ml) chicken stock 1/4 cup (125 ml) raisins 3 slices pineapple, chopped coarsely salt and pepp
* Oatmeal Cookies With Raisins And Walnuts *
by sgre52160
*OATMEAL COOKIES WITH RAISINS AND WALNUTS * 10 tbsp butter, room temperature 2/3 cup sugar 1/2 cup packed brown sugar 1 egg 1 tsp vanilla extract 1 1/2 cups flour 1 1/4 cups quick cooking oatme
by sgre52160
*OATMEAL COOKIES WITH RAISINS AND WALNUTS * 10 tbsp butter, room temperature 2/3 cup sugar 1/2 cup packed brown sugar 1 egg 1 tsp vanilla extract 1 1/2 cups flour 1 1/4 cups quick cooking oatme
Salad Of Roquefort, Walnuts And Raisins
by HappyCook80
Salad of Roquefort, Walnuts and Raisins 2 tablespoons raspberry or sherry vinegar 1/2 teaspoon sugar 1/4 cup olive oil 1 small clove garlic, minced sea salt and freshly ground black pepper to t
by HappyCook80
Salad of Roquefort, Walnuts and Raisins 2 tablespoons raspberry or sherry vinegar 1/2 teaspoon sugar 1/4 cup olive oil 1 small clove garlic, minced sea salt and freshly ground black pepper to t
*oatmeal Cookies With Raisins And Walnuts*
by sgre52160
10 tbsp butter, room temperature 2/3 cup sugar 1/2 cup packed brown sugar 1 egg 1 tsp vanilla extract 1 1/2 cups flour 1 1/4 cups quick cooking oatmeal 1 cup raisins and coarsely chopped waln
by sgre52160
10 tbsp butter, room temperature 2/3 cup sugar 1/2 cup packed brown sugar 1 egg 1 tsp vanilla extract 1 1/2 cups flour 1 1/4 cups quick cooking oatmeal 1 cup raisins and coarsely chopped waln
view more member recipes
related CDKitchen recipes
Ranch Wings
Apricot Onion Chicken Wings
Spicy Hot Ranch Chicken Wings
Chicken Wings With Creamy Gorgonzola Sauce
Cajun Hot Wings
Zesty Italian Barbecue Wings
Oven-Baked Asian Chicken Wings
Diablo Chicken Wings
Real Anchor Bar Buffalo Wings
Italian Chicken Wings