This is a slow recipe that is easier to do over a few days rather than all at once.You could do it all in one day but it might take 5-7 hours. My technique for cooking for Thanksgiving this year was creating a lot of the foods almost a week before and refrigerating them until they were ready to serve. I did not prepare the turkey for this recipe, my mother did. So any turkey recipe really will work since its more about getting the juices from the turkey to coat the stuffing. Also you could substitute out the turkey for chicken stock or turkey stock if you have it. To easily mix the almond bread you can simply add all of the ingredients starting with cracked eggs into a Vitamix and simply blend.
- Cutting board
- Electric Knife (if your using a turkey).
- Wood chopping board (if using turkey).
- Baking plastic bag (if using turkey).
- Metal handles (for holding turkey)
- Metal pins for stitching up turkey
- Two metal loaf pans (8“x 3 7/8″ x 2 15/32″)
- 14″ frying pan
- frying flipper
- 2x 1 quart mixing bowls
- 2 quart mixing bowl
- a metal container to hold the turkey when baking
- 17 lb turkey or chicken/turkey stock
- 8 oz celery
- 1 big onion
- 2 cup almond butter
- 2 tablespoon maple (optional)
- 10 eggs (trader joe large size)
- 3 tbsp lemon juice
- 2 tsp baking soda
- 2 tsp Bell’s poultry seasoning
- 4 tbsp coconut oil
- 4 tbsp palm oil (Spectrum palm shortening is what I like sort of tastes like butter).
- black pepper
- salt to taste
Steps : Part 1
- Preheat oven to 350 *F.
- Scramble the eggs in two mixing bowls. 5 eggs per bowl
- Add 1 tablespoon maple syrup to eggs per bowl.
- Add lemon juice to mixture. 1 1/2 tbsp per bowl
- Add almond butter and mix everything evenly. 1 cup per bowl
- Spray loaf pans.
- Mix in baking soda. 1 tsp per bowl
- Add batter to pan. One bowl would equal one pan.
- Bake for 60 minutes, with a drip pan underneath to catch excess rising bread.
- Let cool for 2 hours before next step.
Steps: Part 2
- Crumble 1 1/2 loafs of the bread into large mixing bowl.
- Peel onion and mince into small pieces.
- Cut up celery width wise into small pieces.
- Add 2 tbsp of coconut oil and 2 tbsp of palm oil into frying pan.
- Melt oil.
- Add onions and stir until starting to turn clear.
- Add celery and stir into onions. Cook for 5-7 minutes on high heat.
- Lower temperature and add 2 tsp of bell’s seasoning and 1/4 tsp or more to season the vegetables.
- Stir in seasoning and pour vegetables over Crumbled bread.
- Mix evenly with bread. If it tastes bland add more seasoning to taste.
Steps: Part 3
- Clean turkey and remove anything inside of the bird.
- Grease turkey up lightly with palm oil.
- Evenly coat turkey with thyme, rosemary, and bells seasoning.
- Black pepper to taste for a bit of spice.
- Stuff stuffing in to the neck of the turkey.
- Add some pin and than tie it shut.
- Stuff the rest of the stuffing in the back of the turkey.
- Add some more pins and than tie shut the back.
- Place the handles under the turkey to help with lifting it out later.
- Place turkey in cooking bag (make the turkey cook faster and seals in all of the juices. )
- Add a slit near the shoulder and place a thermometer in there. Add 3 cuts in the bag to allow air to escape
- Place enclosed turkey in large metal container
- Bake for about 3 hours at 350*F or when turkey is brown. I think temperature has to be 165*F internally.
- Remove turkey, and cut it up with a electric knife. Serve
- Remove stuffing and serve.
Finished bread on a drip pan. Try to keep family from eating the bread at this point, it can be tricky.
8 oz of celery ready to be cut.
How I cut the celery. You may need to do additional longways cuts if your cuts aren’t small enough.
Large peeled onion. It was a yellow onion and bigger than my palm. You could get away with another onion too if you like the flavor.
Cut up onion. You can always cut it smaller but at that point it would probably be faster to just use a food processor.
Crumbled bread. I hand crumbled it in a 2 quart bowl and its almost filled up.
Fried vegetables placed on top of the crumbled bread. You can melt more oil here and add it to mix everything better.
What the stuffing looks like mixed up and before its stuffed.
Stuffing the turkey back.
Pinning the turkey
Tied up turkey. Snip the excess twine too.
Turkey is bagged and tagged, and ready to be cooked.
Ready to eat!