I would consider stuffing poached in a napkin as a roullade or torchon (like a foie gras torchon).
It is a European technique where seasoned bread stuffing is formed into logs, wrapped tightly in a damp linen napkin or cheesecloth (or plastic wrap), and then gently poached to create moist, cohesive, flavorful stuffing 'log', perfect for slicing and serving with gravy. I like to slice and gently toast in butter to serve with pork or poultry.
I learned to prepare stuffing, rolled in a cloth napkin and poached in chicken broth at the CIA. I actually prepared this and served this stuffing roll sliced with roasted goose and braised red cabbage on the 10th and final day of the CMC exam.
European style poached Stuffing
Growing up, our Thanksgiving stuffing was always a simple but deeply satisfying Italian tradition: chopped, sweet Italian sausage, onions, celery and day-old, toasted, Italian bread with eggs packed into the cavity of the turkey. The aroma was incredible, and the juices from the roasted turkey gave the stuffing an unmatched richness and moisture. I especially loved the 'cavity' stuffing the following day.
Today, best practices have shifted. To ensure food safety—and to prevent undercooking the turkey—most people prepare stuffing outside the bird.
Cooking the stuffing separately allows the turkey to reach 165°F safely (and quickly) while giving chefs more control over texture, seasoning, and browning. I always add rich, delicious turkey broth to my stuffing. It’s every bit as flavorful, with improved consistency and far fewer risks.
Prep Time: 3o min
Cooking Time: 30 min
Ingredients
Yield: 10 portions
3 Tbsp Butter, melted
2 Cups Bread, small dice, toasted (crusts optional) (bagels are great to use)
Seasoning
3 Tbsp Butter, melted
1/2 Cup. Onions, minced & sweated
1/2 Cup Celery, minced & sweated
1 Cup Apple, granny smith, peeled/cored & diced (optional)
1 sprig Thyme, fresh, picked
1/4 tsp. Poultry seasoning
1 Cup Turkey or chicken stock
2 ea Eggs
1/2 Cup. Bacon, Breakfast Sausage, Sweet Italian Sausage, cooked-chopped (optional)
t.t. Salt
t.t. Black pepper
How to prepare Stuffing
Step 1
Chop the bacon and render in a warm pan-no butter or oil needed. Brown lightly and coat the croutons in the bacon and rendered fat, season and bake until lightly browned.
Step 2
Sweat the onions and celery in the pan you rendered the bacon-(you may need to add a little butter) for 3-4 minutes, add the seasonings and turkey stock and reduce by half.
Mix the egg with the stock with a whisk, add the cooked onion and celery mixture.
Toss the egg and onions blend with seasonings and croutons, together in a bowl.
If adding cooked sausage, nuts, diced apples, etc... add now and cool with the onions/celery mix.
Step 3
Place some of the stuffing onto a clean, damp cloth napkin or plastic wrap;
Roll the napkin tightly around the stuffing, forming a log. Try to avoid gaps or holes in the stuffing. It should resemble a sausage.
Roll each end several times, twisting to create a small 'knot' and tie the ends with string tightly, with the knots as anchors. This will stop the stuffing from coming out of the ends.
Transfer to a pot of simmering water if using plastic wrap, chicken broth if using a napkin, cover with a clean napkin and then place a plate on top to submerge the stuffing rolls; poach gently for 30 minutes to cook. Turn off the heat and let the stuffing cool in the water.
