TURKEY WITH STUFFING
Follow Alton Brown's lead for stuffing a turkey with his Turkey with Stuffing recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
- Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
- In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
- Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
- microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
- While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
THANKSGIVING STUFFED TURKEY
I've tried fancy stuffing recipes for our holiday bird, but none hits the spot like my mother's simple mixture of bread, eggs and caramelized vegetables. Have it on any holiday. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 24 servings (3 cups gravy, 16 cups stuffing).
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.), In a large skillet, heat remaining butter over medium heat; saute vegetables until tender. In a large bowl, combine bread cubes, parsley and onion mixture; stir in broth and egg substitute. Divide mixture between two greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock., Mix flour and remaining water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.
Nutrition Facts : Calories 534 calories, Fat 24g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 408mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 53g protein.
EASY BEGINNER'S TURKEY WITH STUFFING
This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.
Provided by DD123
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
- Prepare stuffing according to package directions. Mix in water.
- Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
- Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
- Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.
Nutrition Facts : Calories 834.7 calories, Carbohydrate 15.6 g, Cholesterol 311.4 mg, Fat 40.4 g, Fiber 0.8 g, Protein 95 g, SaturatedFat 11.4 g, Sodium 592.6 mg, Sugar 1.8 g
STUFFED ROAST TURKEY
For our Thanksgiving dinner, this moist golden-brown stuffed turkey is a treasured tradition. My grandmother used this recipe...and now my children, grandchildren and great-grandchildren enjoy turkey with us in the same savory way! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Remove giblets from turkey. In a saucepan, bring water, giblets and neck to a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove giblets with a slotted spoon; dice. Set aside 3 cups cooking liquid. In a bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry seasoning, salt, sage and pepper. Add reserved cooking liquid; mix well. Just before baking, loosely stuff turkey with about 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer turkey openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with butter; sprinkle with paprika., Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes. , For gravy, dissolve bouillon in water. In a saucepan, whisk flour and 1/4 cup pan drippings until smooth. Gradually add bouillon mixture. Bring to a boil; cook and stir for 2 minutes. Serve with turkey and stuffing.
Nutrition Facts : Calories 677 calories, Fat 28g fat (9g saturated fat), Cholesterol 227mg cholesterol, Sodium 781mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 70g protein.
STUFFED TURKEY BREAST
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Add the butter to a large skillet over medium-high heat. Once melted and foaming, add the onion, celery, and garlic and saute until tender, about 3 minutes. Season the mixture with salt and pepper. Add the sausage to the pan and immediately begin breaking it up with the back of a wooden spoon so it will cook down and crumble. Cook the sausage until it's browned, about 6 minutes, then add the cranberries, sage, rosemary and thyme and cook for 1 to 2 more minutes. Stir in the white wine and use your wooden spoon to scrape up the bottom of the pan for any stuck bits. Let cook for 1 minute. Remove from the heat.
- Add the bread cubes to a large bowl and add the chicken broth, beaten egg, sausage mixture, and chopped parsley and stir all together so all the bread is soft and moistened. Let cool as you prep the turkey.
- Lay the turkey breast skin-side-down on your work surface and season the meat with salt and pepper. Add a layer of the stuffing about 1/2-inch thick across the turkey breast, leaving a 1/2-inch border. The extra stuffing can be placed in an 8-inch-by-8-inch-buttered casserole dish and baked the last 40 minutes of cooking.
- Carefully roll the turkey up into a cylinder. Tie the roll with butcher's twine with about 1-inch between each knot. Trim the strings after tying. Place the turkey seam-side-down on a baking sheet covered with foil and fitted with a baking rack. Drizzle the turkey with olive oil, rub into the skin, then season well with salt and pepper.
- Place in the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the thickest part of the roll reads 155 degrees F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165 degrees F. Snip the butcher's twine and slice the roll into 1-inch thick slices, place on a platter, and garnish with fresh rosemary and sage.
STUFFED TURKEY BREAST
Provided by Giada De Laurentiis Bio & Top Recipes
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.
- Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.
- Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.
- Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.
- Special equipment: kitchen twine .
BEST STUFFED TURKEY
Categories turkey Roast Christmas Easter Thanksgiving Mother's Day Father's Day Stuffing/Dressing
Yield 12 people
Number Of Ingredients 18
Steps:
- - Mix the brine together, use warm water to incorporate - Clean the Bird - Using a food safe large trash bag, put bird in meat crisper box of the refrigerator, breast side down - Pore brine mix into bag with bird and seal. - Let bird brine for 1 to 2 days Preparing the Stuffing: 1. Either dry the bread in the oven (300F for 10 min) or set out on counter over night. Cube with electric knife. 2. Saute' Onion and Celery in the butter for 10 min or until soft and onions are translucent. 3. Remove from heat and stir in dry ingredients 4. Put bread cubes in large stock pot or mixing bowl 5. Pore onion saute' over bread cubes and mix together. 6. If needed, add small amounts of Broth or water to moisten. Preparing the Bird: 1. Rinse the bird completely 2. Pat dry 3. Add small amount of stuffing in neck cavity the secure shut with stitching or skewers 4. Add stuffing to main body cavity and tuck drumsticks into skin flap at tail. 5. Remaining stuffing gets placed in casserole dish to cook separately 6. Coat bird with oil and lightly season with salt and pepper. 7. Preheat oven to 500 degrees. Place oiled, stuffed and seasoned bird in oven for 30 minutes. Reduce heat to finish the roast at 325 degrees F oven for 3-1/4 to 3-3/4 hours or until thermometer registers 180 degrees F (instant-read thermometer inserted into stuffing should register 165 degrees ). Uncover bird and cut band of skin or string between drumsticks after 2 hours. Uncover stuffing in casserole and add to oven the last 30 minutes of roasting. Remove bird from oven; cover. Let stand 15 minutes before carving. 8. If cooking stuffing separately, place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through.
UNSTUFFED TURKEY
This is a simple recipe for an unstuffed turkey. Apparently this is how the USDA wants it, so as to make sure the bird gets cooked all the way through. Most people are going to stuff it, including myself.
Provided by Miss Erin C.
Categories Whole Turkey
Time 6h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the Turkey inside and out and place on a rack in a heavy roasting pan. Let the bird sit for several hours, covered with a kitchen towel to come to room temperature. Preheat oven to 450°F.
- Place the bacon slices over the turkey.
- Roast for 30 minutes.
- Turn the heat down to 375°F.
- Remove the bacon.
- Don't baste the Turkey, just cook it until it is done (until the inner fold of the thigh reads at 165°F on a meat thermometer).
- If it begins to look too browned, too soon, cover it with foil, loosely.
- When done, remove to a serving platter for 10 minutes, tented with foil.
- For gravy, pour off all but 1/4 cup of the drippings.
- Add 4 cups of turkey broth and scrape up the little bits.
- Put the roasting pan over medium heat and boil to reduce the juices by half, stirring frequently.
- Add salt and pepper to taste.
Nutrition Facts : Calories 1236.3, Fat 70.3, SaturatedFat 20.9, Cholesterol 457.4, Sodium 1687.4, Carbohydrate 0.8, Protein 139.6
TURKEY-STUFFED BELL PEPPERS
These well-seasoned ground-turkey-stuffed peppers are so tasty, you won't even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. -Judy Hand-Truitt, Birmingham, Alabama
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.
Nutrition Facts : Calories 323 calories, Fat 10g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges
TRADITIONAL ROAST STUFFED TURKEY
When I eat roast turkey, I want a basic recipe, no special herbs or brines. Slow roasted straight up, browned to perfection. Just the way Grandma used to do it when I was a little girl. I begin the stuffing preparation the night before. Don't let the long instructions scare you off, I explained each step for beginner cooks.
Provided by Chef Dee
Categories Whole Turkey
Time 4h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Tear the bread into pieces, and place back into the bags overnight.
- Dice the onion, and leave covered on the counter.
- The next day, saute the diced onion in margarine, stir in sage and chicken broth.
- Place the bread pieces in a large mixing bowl, pour most of the onion mixture onto the bread and stir.
- The stuffing has enough moisture when you can squeeze a handful, and when opening your hand, the stuffing stays in a loose ball. If it falls apart, add a little more onion mixture.
- If it is soggy and squeezes together tightly, add a little more bread pieces.
- If the bird has skin which is binding it's legs together, cut this.
- Rinse the bird, remove and discard heart, neck etc. and pat the insides to remove some of the moisture.
- Push the stuffing into the carcass,until you cant' get anymore in, overstuffing the bird as seen in the picture. The tighter you push it in, the moister the stuffing will be.
- Stuff the neck cavity.
- If you have leftover stuffing, that is a good thing. Place it in a sprayed crock pot and cook on low for 4-5 hours.
- Wrap the legs and wings with foil, they will cook quickly.
- Put a piece of loose foil over the entire bird.
- Roast at 325°F for about 3 hours.
- Remove all of the foil, setting it aside and roast for another hour.
- If the turkey does not have a pop up timer, use a meat thermometer.
- When done, set the turkey out on the counter and cover loosely with the foil, let it stand 20 minutes for a moist bird.
- Remove the stuffing from the bird and mix it in with the crock pot stuffing.
- Carve the turkey and serve on a platter.
- Enjoy this time honored tradition with your loved ones.
- You may use more or less sage, according to your tastes.
Nutrition Facts : Calories 829.6, Fat 37.1, SaturatedFat 9.5, Cholesterol 225.8, Sodium 935.9, Carbohydrate 43.7, Fiber 2.4, Sugar 4, Protein 74.8
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