Wednesday, November 21, 2007

For the locals...

Here is the recipe for all the locals. You can't find it online. I got it a few years back.

Goetta Stuffing(Courtesy of Colonial Cottage 859-341-4498)

20 oz. Glier's Original Goetta
2 cups white onion(chopped)
2 cups celery(chopped)
1/2 tsp. white pepper
1/2 tsp. Italian Seasoning
1 tsp. garlic(granulated)
1/4 lb butter or margarine
1/2 tsp sage
1/2 tsp poultry seasoning
2-3 cups water
2 tsp turkey base(optional)
7.5 oz. breadcrumbs

In a large skillet over medium heat, crumble and brown goetta. Remove from skillet to cool(do not drain). Chop onions and celery. Combine ingredients in a large mixing bowl adding water last. (Use turkey base if you are not going to stuff a turkey.) Stuff mixture into a prepared fresh turkey and bake at 325 degrees for about 15 minutes per lb. of turkey.

(I don't stuff the bird and made this on the stove top and then kept it warm in the oven)



Ma Beck said...

I don't know what goetta is, but the rest of the recipe sounds yummy!

Ma Beck said...

[Reads the Wiki entry.]

Hmmmmmm. Maybe I could just skip that one ingredient.

Anonymous said...

i meant to ask this on the last post, is goetta the same as scrapple?

a thorn in the pew said...

It is sort of the same as scrapple. Goetta has found it's way into many eateries and recipes in the last 5 years around here. My dh who is a transplant from the north likes it. It's not really an aquired taste. It's mild and savory, the texture is just different.