This recipe calls for Betty Crocker Cranberry-Orange bread mix. If you can’t find this try Pillsbury Cranberry Quick Bread Mix and add 1/2-1 teaspoon grated orange rind.

I have tried several versions of a pumpkin roll…this one outshines the rest!

2012: 15 lbs too red; more time
2013: 13 lbs, cook as directed too long
Brine in blue bucket 12 -24 hrs.
Double stuffing at least (4x is best)
- 1 box total of chestnuts at TJ
1/2 the pine nuts
Double Lop Cheung

so yummy

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Serves 10 to 12

Two pounds of chicken wings can be substituted for the turkey wings. If using chicken wings, separate them into 2 sections (it’s not necessary to separate the tips) and poke each segment 4 or 5 times. Also, increase the amount of broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 60 minutes (the wings should register over 175 degrees at the end of cooking). Use the meat from the cooked wings to make salad or soup.

WHY THIS RECIPE WORKS:
Stuffing baked in a dish definitely has appeal—you can make as much as you want and you don’t have to time its doneness to coincide with the doneness of the meat—but it lacks the rich flavor from the bird’s flavorful juices. As the base for our stuffing we chose ordinary sandwich bread, which we “staled” in a low oven; this allowed it to soak up plenty of liquid. To infuse the stuffing with meaty turkey flavor, we browned turkey wings on the stovetop, then used the same pan to sauté the aromatics. When we placed the stuffing in a baking dish, we arranged the seared wings on top—as they cooked, their rendered fat infused the stuffing with rich flavor. Covering the baking dish with foil prevented the top of the stuffing from drying out, while placing a baking sheet underneath the dish protected the bottom layer from the oven’s heat.