Moms Turkey Stuffing Recipes

Steps:

• 1. The day before you make the stuffing, toast the entire loaf of white bread and let it dry out.
• 2. To start making the stuffing, boil the livers and heart in water for 15-20 minutes until done, then chop into fine pieces.
• 3. Fry bacon slowly until medium done. Add chopped livers and cook about 5 minutes, then add the celery and onions. Cover pan and steam about 15 minutes or until vegetables are tender.
• 4. While the veggies are cooking, pour cold water on the toasted bread until it swells and then pressed until very fluffy.
• 5. Pour the vegetable mixture over the bread. Season with salt, pepper, poultry seasoning and parsley.
• 6. Last, add the eggs, and mix lightly with two forks. If the mixture appears dry, melted butter may be added. Taste and season further if necessary.
• 7. Put the stuffing into the turkey cavity and the small neck cavity.

Steps:

• 1. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
• 2. In a frying pan, melt butter over medium-high heat. Sautée onions, green pepper, and celery (or celery seed) until all is softened and translucent.
• 3. Pour melted butter and vegetables over all bread cubes and crumbs.
• 4. Mix in the two beaten eggs. Toss.
• 5. Add: 1 tsp Garlic Powder 1 tsp Poultry Seasoning 2 Tbsp Dried Parsley 1 Tsp Oregano Toss again.
• 6. Now pour chicken broth over all of the mixture making sure that stuffing is ALMOST wet. You want it to be more than damp, but not downright wet so that stuffing doesn't dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed. Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.)
• 7. Toss once again, making sure all bread is well coated with all ingredients.
• 8. Stuff the turkey, packing tightly, but not too tightly (as in "don't really jam it in there") at both ends. (If you have any leftover, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in the oven with turkey for extra stuffing.)
• 9. Use softened butter and, using fingers, rub butter all over turkey until coated. Then shake a little paprika over the top of the entire turkey.
• 10. Put about 2 tablespoons flour inside the baking bag before putting the turkey inside. Push turkey into the bag. Close bag tightly. Make three slits across the top of the bag for ventilation and put it into a roaster pan.
• 11. Put the lid on the roaster. Then bake following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr to 1 hour, but really holds in the juices and turkey stays very moist and juicy.) No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
• 12. **Note** Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out. (What broth I don't need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)

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.

Steps:

• Melt butter in skillet.
• Add onions and celery and cook until tender.
• Place bread in a large bowl and add onion mixture. Use your hands to mix well. The ingredients should hold together in a ball.
• Add salt and pepper to taste.
• Stuff in turkey and bake as directed.
• Double recipe for a larger bird.

Steps:

• Cook potaoes until fork tender.
• Dip each slice of bread in water, squeeze and break up into a large bowl.
• Add onions, potatoes and spices together.
• Drizzle oil on top and mix.
• Refrigerate overnight to blend flavors together.

Steps:

• Prepare stuffing according to package directions, and set aside in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
• Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
• Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).