LOOSEN-YER-BELT THANKSGIVING TURKEY STUFFING
Stymied at being able to replicate my mom's cornbread stuffing, we have developed this recipe - enough to stuff a big bird & have an additional dish to bake outside the bird. We make such a big batch because the dressing is DECIMATED fast& we get so many requests for the recipe from guys & gals!! This is sagey - if you are not a sage lover, reduce it to 1 tsp. The currants do not make it sweet but add a lovely nuance as do the pecans, water chestnuts & cranberries. Can be made vegan with omission of eggs, butter & vegetable broth used instead of chicken broth - turns out almost as well. Mix in a BIG mixing container to keep the stuffing light & fluffy with addition of liquids. I hope you enjoy it as much as we do! Note - I do all the chopping a night or two BEFORE Thanksgiving & store in Ziploc in the fridge to speed this up on Thanksgiving am. Then I can wake up more before I start welding a knife! LOL! *****program inserts "prepared" before stuffing but I mean 16 ounces dry weight, eg. 1 package, dry.
Provided by Busters friend
Categories Thanksgiving
Time 1h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- In a BIG bowl, add both bags of stuffing mix.
- Chop the onions, celery, water chestnuts (coarse chop), pecans, cranberries & parsley and combine with the stuffing mixes in the BIG bowl.
- Toss with your hands to mix well.
- Add sage, rosemary, thyme, pepper & toss again.
- Break eggs into a smaller bowl. Whisk to mix until uniformly yellow.
- Add 2 cups of chicken broth to eggs & mix.
- Melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it'll cook eggs).
- Pour eggs & butter broth into BIG bowl of stuffing mix & gently mix with your hands (No Smushing, just lightly, lightly fluffing).
- Add enough additional broth to get an evenly moistened (not drippy or gloppy) mix.
- If using as stuffing, use this mix to loosely stuff your bird (don't forget to stuff the front where the neck used to be - makes for a nice presentation as he/she cooks).
- Place remainder in lasagne pan (goal - no more than 2 inches thick in pan).
- Melt remaining 2 ounces of butter & mix with an additional cup of broth. Drizzle over pan of stuffing. Cover pan with tight-fitting aluminum foil & bake @ 325 degrees for 25 nminutes covered & 15 minutes uncovered for a nice crust - adding more broth along the way to prevent drying out (but do not want mush either).
Nutrition Facts : Calories 396, Fat 23, SaturatedFat 5.6, Cholesterol 55.2, Sodium 770.4, Carbohydrate 42, Fiber 5.6, Sugar 14.9, Protein 9.1
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.
TRADITIONAL THANKSGIVING TURKEY STUFFING / DRESSING
Never enjoyed stuffing/dressing until the day before I got married in November 1978! My in-laws threw a big Thanksgiving Day feast (a day late) for our wedding rehearsal dinner for about 30 of us. MIL made this recipe, and it made a believer out-a me! And...29 years later, I'm still making it, and all seven of my children are stuffing/dressing lovers--in fact, I think they'd eat it for breakfast all year long if I'd make it that often! Cooking time does NOT count how long it is baked--that would depend on if you stuff the turkey or bake separately. But figure a minimum of 30 minutes if baked in a separate pan at 350.
Provided by Debber
Categories Vegetable
Time 30m
Yield 6-8 cups?, 12 serving(s)
Number Of Ingredients 8
Steps:
- Fry meats (we use a combination of burger and mild Italian sausage).
- While meat is frying, cube the bread and dump in a very large bowl; drizzle butter over bread cubes; toss cubes, then set aside.
- When meats are browned, add onions & celery; cook until tender; then pour over bread cubes, tossing again and again until well-mixed.
- Add water/milk ONLY if you like a wetter dressing--otherwise omit.
- Add seasonings according to your taste, toss again.
- Mixture can now be stuffed into the rinsed-out & salted turkey cavities (then placed immediately into oven to be roasted) -- when turkey is roasted, remove stuffing with a long-handled spoon, into a nice serving dish--it will have absorbed all that wonderful turkey pan juices---oh goodness how delicious!
- OR -- spoon into a greased casserole dish, cover and bake until JUST crispy along the edges -- about 45 minutes.
- Whatever doesn't fit into the turkey, spoon into a small casserole pan and bake along with the turkey---turns out every time.
- VARIATION #1: Sliced, fresh mushrooms when browning the meats.
- VARIATION #2: Sprinkle some cornmeal when tossing the bread with the meat---mmmm!
- VARIATION #3: Water chestnuts coarsely chopped or sliced--adds a nice crunchiness the kids love!
- SUGGESTION: Unless you have a very small family -- DOUBLE THE RECIPE -- you won't be sorry, this is EXCELLENT when reheated the next day, too.
- PICKY EATER OPTION: Saute onions & celery in a separate pan until transparent, then dump in the blender along with the melted butter---pour this over the bread cubes and meat. All the aroma & flavor, just no "yukkies" to pick out for those who "hate" onions or celery.
- LEFTOVERS (if you're lucky!): reheat in the microwave.
Nutrition Facts : Calories 317, Fat 22.6, SaturatedFat 12.3, Cholesterol 66.4, Sodium 344.2, Carbohydrate 19.1, Fiber 3, Sugar 2.9, Protein 11.1
EASY TURKEY STUFFING
Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
- In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
- Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g
THANKSGIVING TURKEY STUFFING
Make and share this Thanksgiving Turkey Stuffing recipe from Food.com.
Provided by Kevin McGinley
Categories Thanksgiving
Time 3h45m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Saute celery, onion& parsley in butter& chicken broth in a frying pan until soft.
- Add seasonings to torn up bread.
- Add celery, onion& parsley mixture to bread.
- Add beaten eggs& milk mixture to bread.
- Mix well.
- Bread should be moist enough to hold together well.
- Adjust with more eggs or milk.
- Put stuffing in turkey and pack fairly tight- do not stuff turkey until you are ready to put in the oven.
- Stuffing can be made the day before& stored in the fridge.
Nutrition Facts : Calories 247.9, Fat 10.6, SaturatedFat 5.1, Cholesterol 115.5, Sodium 419.4, Carbohydrate 30.1, Fiber 2, Sugar 3.6, Protein 8
CLASSIC EASY TURKEY STUFFING
This is an easy basic stuffing recipe, that will easily stuff a 12-14 pound turkey, I have stuffed a large roasting chicken also with this recipe. If you have any remaining stuffing just bake in a small buttered baking dish, or you may wish to bake the complete stuffing recipe in a casserole dish in a 325 degree oven, covered for about 25-30 minutes then uncover and bake for about 10-15 minutes more, or until lightly browned on top. For this recipe two (1 pound) loaves of bread is enough, I just use two 400-gram loaves, make certain that the bread is a couple days old but not mouldy, or you can place it in the refrigerator overnight to help firm up for slicing. Now to this basic stuffing you can add in raisins, water chestnuts, pecans etc. If you are serving this to a crowd and baking it in the oven, I suggest to double the ingredients and bake in two separate casseroles. Please use only butter for this stuffing. This is very good, and a recipe that you will use time and again! Just a suggestion, make up an extra unbaked stuffing mixture, it will freeze well in containers or freezer bags to serve later. To reheat, thaw and bake in a greased dish, rather than in the bird at 325°F until golden brown on top.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 16 cups stuffing
Number Of Ingredients 11
Steps:
- In a large frypan fry the bacon until crisp; (do not drain the drippings) remove and crumble; set aside.
- Add 3/4 cup butter (no less than 3/4 cup!) to the bacon drippings and melt.
- Add in chopped celery, onions and garlic; sauté until tender.
- Add HALF of the bread cubes to the butter; stir to coat, and keep stirring with a wooden spoon until the bread cubes are lightly browned and the butter is absorbed.
- Transfer to a large bowl (or finish in the frypan, if you have a large enough frypan to hold all ingredients) and add in remaining bread cubes, salt, pepper and poultry seasoning or sage (if using).
- Add in crumbled bacon and the cranberries or other ingredients that you choose to use; mix to combine.
- Drizzle with the chicken broth (mixing with a wooden spoon) until you have reached the desired moistness, you might have to add in more than 1 cup, but do not add in too much or your bread will become too "soggy".
- Immediately stuff the turkey, and cook.
- **NOTE** the flavor of the stuffing will vary depending on ingredients and type of bread used.
Nutrition Facts : Calories 205, Fat 13, SaturatedFat 6.8, Cholesterol 27.7, Sodium 302.9, Carbohydrate 18.7, Fiber 1.5, Sugar 2.4, Protein 3.9
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HOW TO MAKE THE BEST THANKSGIVING STUFFING EVER | EPICURIOUS
From epicurious.com
- Go for a two-bread approach. We tried stuffings made with brioche, Pullman-style white bread, sourdough, whole wheat, Italian bread, and more. As we tasted we found that country-style white bread stood out as the strongest contender thanks to its chewy crumb, mild flavor, and rustic crust.
- Make your own croutons. We also tried stuffings made with seasoned dried bread cubes purchased from the grocery store and urge you not to do the same.
- Don’t skimp on the butter. It’s Thanksgiving dinner after all! We took a cue from this super-popular classic stuffing recipe, (which calls for a whopping one and a half sticks of unsalted butter!)
- Go minimalist on the vegetables. We sampled stuffings that included all kinds of mix-ins: apple, cranberries, fennel, carrot, spinach, nuts, garlic, raisins, and more.
- Add a flavor booster. Sausage stuffing can go in many directions. We sampled a sausage stuffing recipe that called for sweet and spicy Italian sausage, one with andouille, and another with chorizo.
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