This bread stuffing can be used for Gil Marks’ Gefullte Kalbbrust (Ashkenazic Stuffed Veal Breast) or stuffing any veal or turkey.
- Cooking and Prep: 40 m
- Serves: 4
Prepare the Stuffing
Soak the bread in water until moist. Drain, squeeze dry, and tear into small pieces. Add the egg and seasonings.
Heat the oil in a large skillet over medium heat. Add the celery, onion, and garlic and sauté until softened (5 to 10 minutes).
Stir into the bread mixture and let cool.
Use the stuffing to prepare Gil Marks's Stuffed Veal Breast.
Is it possible that some of the directions are missing? There are no details regarding: 1) how to cook/bake the stuffing And 2) guidelines for stuffing the meat or poultry or baking the stuffing separately There may be food safety issues with stuffing a turkey if the stuffing doesn't reach a sufficiently high internal temperature (165 degrees Fahrenheit) to destroy foodborne bacteria that can cause illness. For more information, see below: "If you cook stuffing in the turkey, put the stuffing in the turkey just before cooking. With either cooking method, use a food thermometer to make sure the stuffing's center reaches 165°F. Bacteria can survive in stuffing that has not reached 165°F and may then cause food poisoning. www.cdc.gov › communication › h... Food Safety Tips for Your Holiday Turkey | Food Safety | CDC Or www.fsis.usda.gov › PDF › S...PDF Web results Stuffing and Food Safety - USDA Food Safety and Inspection Service