Marylous Thanksgiving Stuffing Recipes

Steps:

• In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.

Steps:

• Cut bread into 3/4" cubes. Soak bread in cream in extra large bowl and set aside. Brown Sausage in large fry pan in manageable portions (depends on pan size) Drain off excess grease from sausage. Sauté onions and celery with butter (use enough only as much butter as needed) Add onions, celery, browned sausage and deconstructed herbs to cream soaked bread and mix well with your hands or a large wooden spatula. If the mixture is too dry add chicken stock to bring it to a nice moist but not sopping consistency. If your not to chicken, stuff the turkey with the mix until the cavity is full. Bake the remaining stuffing in covered pyrex baking dish along side the turkey or in an oven at the same temperature as your turkey. Ok this is hella bad for you but tastes oh so good

Steps:

• Heat the oven to 140C/120C fan/gas 1 and lightly butter a deep 20 x 30cm baking dish. Tip the bread out onto a baking sheet and bake for 40 minutes until crisp and dry.
• Meanwhile, melt three-quarters of the butter in a large pan over a medium heat and cook the onion and celery with a pinch of salt for 10 minutes until softened. Stir in the herbs, then season with plenty of black pepper. Tip in the bread, toss to combine, then pour in half the chicken stock and toss again. Tip the stuffing mixture into the prepared dish and leave to cool slightly.
• Turn the oven up to 180C/160C fan/gas 4. Whisk together the remaining stock and the eggs, then pour this evenly over the stuffing in the dish. Dot the remaining butter over the top, then cover with foil and bake for 30 mins before removing the foil and baking for another 30 mins until golden.

Steps:

• Chop Carrots and Turnips and Sauté with 2 Tablespoons of butter in large sauce pan pour chicken stock into sauce pan and set aside add Celery salt. In a large fry pan brown giblets and neck and then add to sauce pan with chicken stock, etc. Lightly deconstruct herbs and toss into sauce pan pushing them down into the liquid with a spoon being careful not break up bay leaf. Mix the flour in 3 portions with 1 cup of water in small jar with lid suitable for shaking. Once all flour is in the jar put lid on and shake vigorously until there are no lumps and set aside. Simmer gravy stock over low heat for several hours while turkey finishes cooking. When the turkey is done drain juices from the turkey pan and add gravy stock. Pour stock through a large medium mesh strainer into a second pot and discard solids. Bring gravy to a boil and slowly flour/water mixture until gravy has the desired consistency-no need to use all the flour/water mixture.