Turkey With Prune Walnut And Celery Stuffing Recipes

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Steps:

• Let bread slices air dry for 1 to 2 hours, then cut into cubes.
• In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
• Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Steps:

• Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.
• Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme, and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.

Steps:

• Soften the onions and the apples with the garlic, celery and thyme in four tablespoons butter.
• In a separate pan, brown the giblets in the remaining tablespoon butter. Remove the liver and add the stock. Simmer over low heat for 45 minutes, or until the heart and gizzard are tender. Reserve the cooking liquid. Dice the heart, gizzard and liver and set aside.
• Place the bread crumbs in a large bowl. Add the onion-celery mixture and the giblets. Add the walnuts, parsley and sage and add enough stock to moisten the stuffing. Season to taste with salt and pepper.

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.

Steps:

• Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
• In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
• In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
• Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.

Steps:

• Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Cut 1 onion into quarters and the other into 6 wedges. Finely grate 1⁄2 tsp orange zest from the orange and set aside for the stuffing. Quarter the orange and tuck it with the onion quarters into the turkey cavity. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges and carrot chunks in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
• Make the stuffing. Butter a 28 x 18 x 3cm deep baking tray and crush the juniper berries using a pestle and mortar. Melt the butter in a large frying pan, tip in the onions, garlic and celery, and fry for about 12-15 mins until softened and just starting to turn golden. Stir in the crushed juniper berries, then remove the pan from the heat. Stir in the breadcrumbs, apples, prunes, most of the parsley (reserve a small handful, to garnish), the reserved orange zest and the beaten eggs. Season with salt and pepper. Spoon the stuffing loosely into the baking tray, pat it down gently (don't pack it down) then lay a piece of buttered baking parchment on top. Set aside. Can be made 1 day ahead and chilled.
• Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, baste the turkey, then return to the oven for a further 30 mins until golden. If you are roasting potatoes put them in now. To test if turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
• Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for up to 1 hr before carving. Meanwhile, cook the stuffing, and make apple wedges and gravy. Increase oven to 220C/200C fan/gas 7. Bake the stuffing for 30 mins, then remove paper and bake for a further 10 mins to brown the top.
• Make the gravy, pour off any excess fat from the roasting tin, leave the juices and onions, and discard the carrot. Stir the wine and lingonberry jam or redcurrant jelly into the tin, scraping up any sticky bits from the bottom. Set the tin over a high heat and bring to the boil, then boil rapidly for 8-10 mins until reduced by half. Pour in the stock along with any resting juices from the turkey, and simmer for 10-15 mins or until reduced to your liking (this makes a slightly thinner gravy). Season, if needed.
• Make the apple wedges. Melt the butter in a large non-stick frying pan. Tip in the almonds and apples, and fry over a medium heat for about 5-8 mins, moving them around often, until the almonds are toasted and the apples golden and softened, but still holding their shape. Don't worry if the butter starts to turn a nutty brown, it just adds to the flavour.
• To serve, strain the gravy into a pan, warm through, then pour into a jug. Scatter the stuffing with the reserved parsley and cut into squares or wedges. Garnish the turkey with the apples, nuts and flat-leaf parsley sprigs, and serve everything together.

Steps:

• Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
• Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
• Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.

Steps:

• Preheat oven to 250 degrees. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350 degrees.
• Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.
• Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.
• Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.
• Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.
• Divide stuffing between two 9-by-13-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes.

Steps:

• Moisten bread cubes and cornbread crumbs with chicken bouillon or stock.
• Add beaten eggs to bread.
• Melt butter or margarine and simmer chopped onion in it for 1 minute.
• Add to bread mixture with parsley, salt, sage pepper, celery, walnuts and pimiento.
• Makes: enough for a 12 pound turkey.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
• In a saute pan, cook onion and celery in butter until soft.
• In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

Steps:

• In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.