Page 270 - Turkey Book from Meathead

We know people who prefer stung to the turkey. We’re not ready to go that far, but we confess, we often eat equal quantities of both.
So here’s a simple but excellent recipe, and with it our favorite variation: Mungs! Stung muns are not only perfectly portioned for your Thanksgiving guests, they also oer plenty of those wonderful crispy edges!
Mungs have some egg as a binder and are baked in mun pans so they get nice and crispy on all sides. Everyone at your holiday meal gets a Mung! If you are using this to bake in a large pan on the side, stu a pork loin, onion, tomato, zucchini or something else, just leave out the eggs. Eggs need to be cooked to 160°F to be safe, but if you leave out the eggs, you don’t have to cook it any higher than 135°F.
Secrets for great stung
Start with good bread. The better the bread, the better the stung. Go for a rustic Italian loaf or even an eggy challah. Skip the baguette. It has too much crust. But don’t eschew crust.
Amp up the veggies by sautéing, roasting, or smoking them first.
Use reduced stock. Moisten the bread with low sodium chicken stock rather than water and reduce it to really boost flavor.
Use the gravy from my Ultimate Turkey recipe, above. Just remove 4 cups from the drip pan while the bird is cooking for the stung. No need to reduce that stu.