Recipe by Michael Allemeier, photo by Ingrid Kuenzel
500 g ground pork
1 Tbs salt
3 Tbs (45 mL) maple syrup
½ tsp black pepper, ground
1 Tbs coriander seed, ground
½ tsp dry mustard powder
2 Tbs fresh sage, chopped
5 Tbs fresh parsley, chopped
1 tsp fresh thyme leaves, no stems
1 clove fresh garlic, chopped
2 russet potatoes, peeled and cut into 2” pieces
1 medium onion, diced
½ cup butter
10 slices white bread, diced
2 Tbs dried poultry seasoning spice
salt and pepper to taste
- Mix all ingredients together. This will taste better if allowed to sit overnight before being stuffed into the turkey.
- Place stuffing in the front cavity in between the two turkey breasts, just before cooking. Lift the front skin flap and using a spoon, place all the pork stuffing in the front cavity.
- Fold the skin over top and secure the stuffing in the front.
- Make sure the stuffing is cooked to an internal temperature of 165˚ F.
- Cook the peeled potatoes in salted water until cooked tender. Drain and save 1 cup of the potato water.
- Melt the butter in a large pan over medium heat. Add the diced onion and cook until onions are soft and tender.
- In a bowl, add the cooked potatoes and onions. With a fork, lightly mash the potatoes.
- Add the diced bread and poultry spice, mix well. Add the potato water to the stuffing and mix well. The stuffing should be moist but not wet.
- Season to taste with salt and pepper.
- Chill until needed.
- Using a spoon, place all the stuffing in the large back cavity.
- Make sure the stuffing is cooked to an internal temperature of 165˚F.