ROASTED BRINED TURKEY WITH PORCINI, CHESTNUT, AND SAUSAGE STUFFING
A simple brine and a generous brushing of butter before roasting yields moist turkey with perfectly crisp skin every time. Follow our step-by-step guide for roasting the perfect turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast-side up, on a rack set in a roasting pan. Let stand at room temperature up to 1 hour.
- Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.
- Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.
- Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand 30 minutes before carving.
TURKEY WITH SAUSAGE-CORNBREAD STUFFING
Complement your bird with this savory stuffing from June Kathrein of Delta, Colorado. "I've made this recipe for many potlucks and church suppers, and everyone raves about it...even those who usually don't like stuffing," says June.
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 12 servings (16 cups stuffing).
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first 5 ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. , In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture. , Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking., 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, 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 45-50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving.
Nutrition Facts :
TURKEY WITH SAUSAGE STUFFING
Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender. -Aura Lee Johnson, Vermilion, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10-14 servings.
Number Of Ingredients 13
Steps:
- Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.
Nutrition Facts :
BRINED TURKEY AND SAUSAGE STUFFING
Since I gave a lecture or a class on brining, and since it is close to Thanksgiving, I thought I'd give a real Recipe for Brining a Turkey/Chicken along with a very good unusual Dressing. Easy, Fast Delicious. And Gormet all the way!!!
Provided by Angela Marie
Categories Whole Chicken
Time P1DT3h
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first ten ingredients in a large pot and stir well until sugar and salt are dissolved. Set aside.
- Double-line a very large (about 16-qt)bowl with two 13 gallon plastic bags. Opening one inside the other and draping excess plastic down around the sides of the bowl. May also use an ice chest with Ice in it.
- Rinse your Turkey inside and out, then place Turkey in the prepared plastic-liined bowl.
- Pour brine mixture over and around turkey.
- Carefully draw up and gather tops of bags together, eliminationg air spaces above brining liquid. make sure to seal bags with twist-ties or clips.
- Refrigerate turkey in brine for 18/24 hours.
- ( You can cut the amount of brine and container and do the very same thing for a Chicken making sure the Brine covers the Bird fully. Yummy.).
- Take the Brined Turkey/Chicken out of the Brine and throw away the Brine.
- Take next ingredients and mix well and after, Washing and Patting the Bird Dry. iT IS BEST TO WASH AND PAT DRY TWO TIMES. Rub with the mix.
- In a preheated 350 degree oven and setting rack at lowest position.
- Tuck the wings of the Turkey.
- I stuff mine with onions, Garlic, Oranges sometimes even sliced Lemons. etc. You can even put Fresh Rosemary or Fresh Sage into the cavity. Use your imagination.
- Tie legs loosely with Butchers String to keep the Stuffing Items from falling out.
- Put Turkey/Chicken on a shallow rack in a hotel pan or a roasting pan deep enough to hold drippings.
- Begin Roasting.
- Then: BASTE BASTE BASTE WITH THE SAUCE. Stop Basting the final 20 minutes of cooking.
- If the Turkey/Chicken browns too quickly, cover loosely with aluminum foil.
- Cook for only 2-2 and 1/2 hours.
- PUT A MEAT THERMOMETER INTO THE THICK PART OF THE THIGH. NOT TOUCHING A BONE.
- REMOVE TURKEY AT 160 DEGREES. DO NOT USE THE POP UP IN THE TURKEY.
- Pull Turkey out of oven and tent with foil for 20, (twenty mihnutes) minutes before serving or even cutting.
- Turkey will continue to cook and will achieve the level of 180 degrees in the next 20 minutes.
- Pulling the Bird out of the oven when the Pop-Up that is supplied with the bird, it will be 180 degreees, and when finished cooking during the resting stage, the bird will go as high as 200 or 210 in temperature.
- Bingo, DRY MEAT.
- After Turkey has been removed from pan, pour off accumulated fat from the roasting pan, Deglaze with white wine and add those fortified drippings to the gravy for more flavor.
- The Sausage Dressing for this meal is located under my "recipe #192126" Turkey/Chicken Sausage Dressing.
Nutrition Facts : Calories 299, Fat 21.2, SaturatedFat 3.2, Sodium 14158.1, Carbohydrate 29.9, Fiber 5, Sugar 18.9, Protein 1.9
PORCINI, CHESTNUT, AND SAUSAGE STUFFING
Sauteing the ingredients the night before Thanksgiving saves time and allows the flavors to meld. This recipe, which calls for bacon, porcini, and chestnuts, introduces new flavors to a familiar repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 9 cups
Number Of Ingredients 15
Steps:
- Combine porcini with boiling water, and let soak for about 30 minutes.
- Meanwhile, cook bacon in a large skillet over medium-low heat, stirring frequently, until crisp, about 15 minutes. Transfer to a plate, reserving drippings in skillet. Add onion, leek, celery, and garlic to skillet, and cook until translucent and tender, about 10 minutes.
- Drain porcini, reserving 1 cup soaking liquid. Coarsely chop porcini, and add to skillet. Cook for 2 minutes. Transfer mixture to plate with bacon.
- Heat oil in same skillet. Add sausage, and cook, crumbling with a spoon, until browned, about 7 minutes. Add liver, and cook until browned, about 2 minutes. Add to bacon mixture. Let cool. (Mixture can be refrigerated overnight; bring to room temperature before using.)
- Preheat oven to 375 degrees. Combine bacon mixture, bread, chestnuts, and thyme. Pour stock and reserved porcini soaking liquid over the top. Season with salt and pepper, and toss. Let stand for 10 minutes, allowing bread to soak up liquid.
- Transfer stuffing to turkey cavity, and follow directions in Roasted Brined Turkey, being sure to cook stuffing until its temperature registers 165 degrees; place remaining stuffing in an 8-inch square baking dish, cover if desired, and bake until heated through, 35 to 40 minutes. Let cool 10 minutes before serving.
SAUSAGE AND SOURDOUGH STUFFING
Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.
Provided by CookieMonkey
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
- Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
- Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g
More about "brined turkey and sausage stuffing recipes"
ROLLED TURKEY BREAST WITH SAUSAGE & HERB STUFFING
From onceuponachef.com
Cuisine AmericanTotal Time 2 hrsCategory DinnerCalories 1063 per serving
- Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 to 4 minutes. Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes. Add the wine, rosemary and thyme and cook for 2 minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.
- In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and sausage mixture. Stir until all the bread is moistened.
- Place the butterflied turkey breast skin-side down on a countertop or work surface and cover with plastic wrap. Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch thickness. Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (Place the extra stuffing in a buttered 8-inch baking dish, and bake during the last 40 minutes of the turkey's cooking time.)
HERB & BROWN SUGAR DRY-BRINED TURKEY - ONCE UPON A …
From onceuponachef.com
JULIA CHILD'S DECONSTRUCTED THANKSGIVING TURKEY
From houseofyumm.com
BRINED TURKEY WITH SAUSAGE STUFFING - ISERNIO'S PREMIUM
From isernio.com
10 TURKEY BRINE RECIPES THAT FLAVOR YOUR BIRD FROM THE …
From allrecipes.com
TURKEY ROULADE WITH SAUSAGE STUFFING - COOKING FOR MY …
From cookingformysoul.com
AMAZING TURKEY STUFFING RECIPE WITH SAUSAGE
From cookswithcocktails.com
BEST TURKEY ITALIAN SAUSAGE STUFFING RECIPE - MY EVERYDAY …
From myeverydaytable.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory SideCalories 270 per serving
BRINED TURKEY AND SAUSAGE STUFFING RECIPE - FOODGURUUSA.COM
From foodguruusa.com
TURKEY ROULADE RECIPE WITH SAUSAGE-APPLE STUFFING - SALT PEPPER …
From saltpepperskillet.com
ROAST TURKEY WITH SAGE STUFFING AND GRAVY - TFRECIPES
From tfrecipes.net
HOW TO BRINE A TURKEY - COOKS WITH COCKTAILS
From cookswithcocktails.com
DRESSED UP STUFFING — IN THE CURIOUS KITCHEN
From inthecuriouskitchen.com
SAUSAGE AND HERB STUFFED SMOKED TURKEY RECIPE
From howtobbqright.com
BRINED TURKEY BREAST WITH SAUSAGE STUFFING & CIDER GLAZE
From
TURKEY TENDERLOIN WITH HOLIDAY STUFFING AND ASPARAGUS
From ninjatestkitchen.com
TOP 50 SMOKED TURKEY WITH STUFFING RECIPE RECIPES
From daikawa.bluejeanblues.net
STILL THE BEST STUFFING EVER! | RECIPETIN EATS
From recipetineats.com
You'll also love