Monday, November 23, 2009

Stuffing to die for...

... well, it might kill you if you dare!

No photo post today... been busy with work and family things.

So, it's Thanksgiving... time to eat!

My father made the most incredible stuffing. Not your typical bread and onions, Stove-top kind of thing. This stuffing sticks to the side of your ribs. In my humble opinion, it actually makes the turkey taste boring. It has three different kinds of meat (well, if you count Taylor Ham, or Trenton Pork Roll as it is also known, as a meat), apples, onion, and seasonings. This is a real "Jersey" strength stuffing. The recipe is old and assumes you stuff the bird, which is not politically correct these days. It can be made in an oven baking dish instead.

Note: It is difficult to find Taylor Ham here in Arizona. The Basha's in Carefree occasionally gets a few rolls in for the snowbirds and I heard there is a place in the southeast valley somewhere that actually carries it.

So, if you're brave enough, here it is. Make sure you make extra... I make enough to last a week after Thanksgiving, and extra giblet pan gravy, too.

WARNING: Please consult with your physician before eating this stuffing if you suffer from high blood pressure, clogged arteries, or other cardio-pulmonary ailments. I cannot be held responsible for health issues aggravated by this stuffing.

Coda Family Traditional Turkey Stuffing

This stuffing is not for the faint of heart. Recipe for ±15-lb. turkey.


  • 6 thick slices Taylor Ham
  • ½ lb. Ground Beef, 85%
  • ½ lb. Sausage Roll
  • 1 Medium Onion
  • 1 Medium Apple
  • 1 lb. Bag stuffing bread
  • 1 large egg
  • 1/4 teaspoon Sage
  • 1/4 teaspoon Poultry Seasoning
  • 3/4-1 cup tap water, room temp.


Cut stuffing bread into approx. 1" pieces, place in large bowl

Cut and dice onion and apple, keeping them separate.

Pan fry Pork Roll or Taylor Ham till medium well done, drain.

Pan fry Hamburger until medium well done, drain.

Pan fry Sausage, drain.

When dry, dice Pork Roll into 1/4" pieces.

Crumble chop meat and sausage.

In a large mixing bowl place the cut stuffing bread pieces, moisten with ½ of the water, mix with hands, rubber gloves optional. Add: Pork Roll, chop meat, sausage, onion and apple; knead mixture as if making dough, add remaining water slowly as needed. Add egg for binder, being sure it is well mixed throughout. Sprinkle Sage and Poultry Seasoning to taste (quantities are approximate, but sage can overpower the flavor of the stuffing. When thoroughly mixed, stuffing should be moist, but not overly moist. Form into snowball size balls and stuff cavity of bird, close cavity with pins or string. Any extra stuffing, can be placed in aluminum pan, covered with foil, and baked along with bird.

Note: Be sure cavity of bird is washed thoroughly and salted before stuffing.

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