Grandma B's Stuffing

Turkey Brining & Grandma B’s Stuffing

Chef Jim May shares his turkey brining technique and his Grandma’s “secret” recipe on this classic Thanksgiving dish. A sweet and savory dish that compliments the flavor profiles found on the dinner table and in our 2018 Pommard Clones, Pinot Noir!










Turkey Brining Grandma's Stuffing

Brining Recipe
For One 16-20lb. Turkey


**INGREDIENTS**

  • 6 qts. Water
  • 5 Cloves garlic, peeled and chopped coarse
  • Cup Kosher salt
  • 1 Cup brown sugar
  • 1 Cup soy sauce
  • Tbsp. dried thyme or 2 Tbsp. fresh
  • 2 Tbsp. lemon zest
  • 6-8 Bay leaves

**DIRECTIONS**

Bring all ingredients (except turkey) to a boil in a large, non-aluminum saucepan. Remove from heat and let cool.

Place turkey in a large double-lined plastic trash bag. Pour cooled liquid inside and over, tie a knot in bag, and refrigerate 1-2 days, turning occasionally. Make sure to rinse the turkey off before cooking.

Grandma B’s Stuffing
Serves 8 – 10 people


**INGREDIENTS**

  • 1 Loaf white bread, cut into ½ inch squares and left to dry out a day or 1 box stuffing mix
  • 1/4 lb. butter (1 stick)
  • 1 onion, diced medium
  • 1 Cup celery, sliced
  • 1 lb. Mushrooms, sliced
  • 1 Can water chestnuts, rinsed & sliced
  • 2 Granny Smith apples, cored and diced 1/2”
  • ½ Cup raisins
  • 2 Eggs, beaten
  • 1 Cup milk or chicken stock
  • 1 Tbsp. salt
  • 2 tsp. Fresh ground pepper
  • 1 Tbsp. fresh sage or 2 tsp. dried sage
  • 1 Tbsp. fresh thyme or 2 tsp. dry thyme


**DIRECTIONS**

Melt butter in large pan and sauté onion, celery, mushrooms, water chestnuts and apple until soft, 6-8 minutes. Stir in raisins. Put bread in a large bowl and pour onion mixture over bread and toss well. Mix eggs and milk together with salt, pepper, sage and thyme. Toss with bread stuffing and put in an oven-proof casserole dish. May be made a day ahead at this point. Put in a 375° oven, uncovered for 35-45 minutes until heated through and browned on top and serve with roast turkey, gravy and Pinot Noir.


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