[3 - 7] [Music] a successful stuffing must be flavorful
[7 - 9] a successful stuffing must be flavorful after all if it doesn't taste good
[9 - 10] there's no reason to have it there it
[10 - 13] must be porous enough to absorb the
[13 - 15] juices expressed by the surrounding
[15 - 17] poultry without turning soggy or
[17 - 20] becoming impacted the stuffing must
[20 - 22] manage to reach a state of dness at the
[22 - 24] same time as the bird this is tantamount
[24 - 27] and a challenge lastly the ideal
[27 - 29] stuffing would be easy to insert and
[29 - 32] extract now based on what we know about
[32 - 34] poultry what we know about heat transfer
[34 - 36] quantum physics nuclear science and
[36 - 37] whatnot we should be able to come up
[37 - 40] with a a good working formula for
[40 - 43] stuffer aromatic vegetables usually
[43 - 46] travel in threes okay uh the combination
[46 - 48] of onion celery and carrot that the
[48 - 51] French call Mira is probably the most
[51 - 53] famous but when it comes to uh to
[53 - 56] poultry I prefer the uh cun cousin
[56 - 59] called Trinity wherein the uh carrot is
[59 - 62] replaced by green pepper now in this
[62 - 64] case we're going to need one cup of each
[64 - 66] chopped very very fine now when you get
[66 - 68] that finished we'll toss with one
[68 - 71] tbspoon of vegetable oil and one tbspoon
[80 - 80] ow roast them in a 400° oven for 35
[80 - 83] minutes just like the bread rice
[83 - 85] potatoes pasta or other porous starchy
[85 - 88] Goods that make up most of the stuffings
[88 - 90] volume now in this case we are going to
[90 - 93] go with three cups of Hala or Hala bread
[93 - 96] cut into half in cubes why Hala well
[96 - 98] since it's an egg based bread it's a lot
[98 - 100] less likely than other breads to turn
[100 - 105] into goo when exposed to
[108 - 108] liquid since a bit of Browning would
[108 - 110] definitely up the uh flavor quotient on
[110 - 112] this bread and drying the cubes would
[112 - 114] make them thirsty for what the bird has
[114 - 116] to offer we'll park them in here with
[116 - 118] the uh veggies for the last 10 minutes
[125 - 125] byebye now although there are plenty of
[125 - 127] recipes out there that call for both
[127 - 129] herbs and spices I like to keep my
[129 - 131] stuffing simple and since it cooks for
[131 - 134] so long I actually prefer dried herbs so
[134 - 136] I'm going to go with two tpoon of dried
[136 - 140] rubbed sage and two tpoon of dried
[140 - 142] parsley of course hom dried parsley
[142 - 144] would be better but that's another show
[144 - 146] although I've seen everything from uh
[146 - 148] milk powder to mayonnaise used nothing
[148 - 151] binds like kagi ating protein suspended
[151 - 153] in a liquid base and that
[153 - 157] spells two of them will do the
[159 - 159] trick I love the smell of cooked celery
[159 - 170] in the morning smells like Thanksgiving
[187 - 187] seeing as how this is a wet mass the
[187 - 189] microwave would seem to be the perfect
[189 - 190] place to heat
[190 - 194] it and yet this is also an amorphous
[194 - 196] Mass which leads you to wonder would you
[196 - 199] want a spoon 200° stuffing through that
[199 - 201] hole I mean even if you could get a
[201 - 203] spoon in there you'd expose the stuffing
[203 - 205] to the air that would cool it down and
[205 - 207] that would just defeat the whole purpose
[207 - 209] for heating this in the first place no
[210 - 211] we need some kind of containment unit we
[211 - 215] need a hey wait a minute now what we
[215 - 218] need is a sack of some
[218 - 224] type there no no oh here we go I got
[224 - 226] these cotton bags to uh wean myself off
[226 - 228] of plastic produce bags they're washable
[228 - 231] porous and all natural uh you can get
[231 - 233] them from uh health food stores or from
[233 - 235] the internet I'm sorry just type uh
[235 - 237] reusable cotton bag into the search
[237 - 243] engine of your choice let's load shall
[245 - 245] we obviously getting all of this into
[245 - 247] that little bag could be difficult so we
[247 - 250] will employ our uh flexible cutting mat
[250 - 254] just roll it into a tube and deliver
[254 - 257] thusly here nice and tidy now you'll
[257 - 258] notice that the bag is only about half
[258 - 259] full and that's good because the
[259 - 264] stuffing is going to expand in the
[267 - 267] bird put the bag in a bowl and the bowl
[267 - 270] in your microwave and cook on high for 6
[270 - 273] minutes in the meantime make sure your
[273 - 275] oven is set to 400° so that it's ready
[275 - 278] to receive the entire poultry stuffing
[278 - 279] package because when this comes out
[279 - 281] we're not going to want to waste any
[281 - 285] time the implant is ready the patient
[285 - 289] has been prepped let us begin
[290 - 293] spreader then we carefully remove the
[293 - 297] hot stuffing to the spreader and mold it
[297 - 303] into a two like shape and we insert the
[303 - 307] spreader into the recipient and then
[307 - 311] carefully plunge with
[311 - 314] tongs and we extract the spreading
[314 - 317] device and the stuffing is in place now
[317 - 319] under ordinary home circumstances I
[319 - 321] would monitor the uh thermal progress of
[322 - 323] this situation with occasional visits of
[323 - 325] a of an instar thermometer but in this
[325 - 328] case I'm actually going to implant two
[328 - 330] probe thermometers so that we might
[330 - 331] watch from the outside so here we go
[331 - 335] thermometer probe one goes into the
[335 - 337] stuffing thusly thermometer probe number
[337 - 341] two we will insert into the thigh meat
[341 - 343] there we go thank you thank you that's
[343 - 355] enough there all done now to the
[358 - 358] oven in an attempt to do thermal Justice
[358 - 360] to bird and stuffing alike we are going
[360 - 363] to roast at 400 degrees for 45 minutes
[363 - 366] then drop the temperature to 350 degrees
[366 - 369] and continue cooking until both the
[369 - 371] stuffing and the thy meat reaches an
[371 - 373] internal temperature of 170° that's what
[373 - 375] we're looking to do we want the two
[375 - 377] things to hit that temperature as close
[377 - 378] to the same time as possible now for
[378 - 380] those of you who would say hey he's not
[380 - 381] doing the turkey the way he usually does
[381 - 383] the turkey well all I can say is
[383 - 385] stuffing changes everything now all we
[385 - 391] can do is wait
[393 - 393] well it certainly looks promising let's
[398 - 398] temps by Jo I do think we're on to
[398 - 400] something here almost hit the same
[400 - 402] temperatures at the same time that's
[402 - 405] good definitely time to get this guy out
[405 - 408] and uh we'll let carryover do what
[417 - 417] does remember there could be some steam
[417 - 419] built up behind the bag or inside the
[419 - 427] bag so keep your hands out of the way
[432 - 432] okay wow our first success isn't it
[432 - 434] beautiful okay it's not beautiful but it
[434 - 435] will taste good thing let's get that
[435 - 437] into a service piece okay in the
[437 - 439] meantime we will let our turkey have a
[439 - 442] well-deserved rest under a nice layer of
[442 - 446] aluminum soil