November 02, 2021

Turkey Stuffing and Brining

Michelin star chef, Matt Lambert presents a timeless classic for your cooking pleasure, the iconic thanksgiving turkey. Your turkey will be dressed to impress with this delectable brine and and stuffing combo. 

Matt Lambert is an internationally acclaimed Michelin star chef, who recently returned to his home country of New Zealand after a successful stay in the United States. Whilst living in the United States, Lambert opened his New Zealand inspired restaurant The Musket Room in New York during 2013. This venue earned Lambert his Michelin star, which was one of his childhood dreams. 

Lambert prides himself on the ability to draw from his Kiwi roots, whilst creating innovative, world class dishes. His recipes celebrate fresh produce and high quality ingredients, they are honest, approachable and indicative of his Kiwi upbringing.

Turkey Brine Ingredients 

18oz of sugar 
3 springs of thyme 
3 bay leaves
120z of salt 
3oz coriander seeds
3oz of peppercorns 
10 juniper berries
10 star anise
1 lemon, zest only (peeled)
2 orange, zest only (peeled)
100oz of water
4 springs of rosemary 
1 bunch of thyme 

Method

Caramelize sugar
Add herbs and peeled zest (with no pith) 
Add half of the water and salt
Add rest of water and chill
Brine for 2 hours then remove
Pro Tip: Put the butter when firm between the skin and the breast. 

 

Matt's Best Turkey Stuffing Ingredients 

Prep Time: 20minutes
Cook Time: 30minutes 
Serves: 6-8 

2 large loaves white bread, 2 to 3 days old, cut into 1-inch cubes
1 cup salted butter
1 cup minced yellow onion
1 cup chopped celery 
4 cloves of garlic, minced
1 Tsp Kosher salt
1 Tsp white pepper
5 Tbsp minced fresh sage 
1 cup Italian sausage (broken up with hands) 
1 cup chicken or vegetable stock (optional) 
1/2 cup cooked chestnuts

Method

Heat oven to 225°F. Spread bread cubes on baking sheet and dry in oven until crisp, about 60 minutes. Transfer toasted bread cubes to a greased baking dish.
Melt butter in a sautee pan over low heat. Add onions, celery and garlic and cook until vegetables are soft and fragrant, about 10 minutes.
Add salt, pepper and chopped sage. Cook an additional 2 minutes.
Add cooked vegetables and sage to the breadcrumbs. Mix all ingredients by hand in a bowl.
Place wet mix into a dish and cover. 
 Cover and bake at 350°F for approximetely 30 minutes until mix is set.

Matt's tip for an even tastier stuffing:
Dicing the liver and gizzards from the turkey etc and putting it through the mix is also delicious, you can also add sausage and chestnut. 

Stuffing mix and method 

• 3 large onions 
• 1/3 lb unsalted butter 
• 2 ribs celery 
• 2 large carrots 
• 30 fresh sage leaves 
• 8 sprigs fresh thyme (leaves. Only)
• 2 tsp rosemary finely minced
• 1 tbsp kosher salt 
• 2 tsp freshly ground black pepper 
• 4 large eggs 
• 5 cups stock
• 1 tbsp unsalted butter 
* 1 cup sausage
* 1/2 cup chestnuts nuts cooked and rough chopped

Method

Preheat your oven to 350° degrees Fahrenheit.
Dice the onions. Melt the butter in a large fry pan over medium-low heat. Sweat the onions while you dice the celery, sausage, rosemary, thyme and carrots and then add to the pan. Chop the fresh sage. Add the spices and let cook until translucent.
Once the vegetables are cooked, add them to the bread and toss to combine. Whisk the eggs and stock together in a separate bowl. Pour the mixture, a bit at a time, over the bread and toss. Butter a large casserole dish, add the stuffing and cover.

 

 

 

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