THE BEST STUFFING
There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
- Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
- Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
- Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.
THE BEST TURKEY DRESSING (STUFFING)
This dressing is adapted from "The Silver Palate Cookbook. It's rich and is always a big hit. No other bread is needed on the Thanksgiving table. Cook your turkey about 12-15 minutes per lb. at 325 degrees, basting frequently.
Provided by Alan in SW Florida
Categories Thanksgiving
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Melt 6 tablespoons butter in a large frying pan. Add onions. Cook over medium heat until onions are quite soft and tender, about 15 minutes. Transfer onions and butter to a large mixing bowl. Set aside. Melt another 6 tablespoons butter in the same frying pan. Add apple. Cook over medium heat, until lightly colored but not mushy. Transfer apples and butter to mixing bowl with onions.
- Crumble sausage into frying pan. Cook over medium heat, until lightly browned. With a slotted spoon, transfer sausage to mixing bowl. Reserve fat. Add remaining ingredients, except eggs and stock, to mixing bowl. Mix well. Add eggs. Mix. Add enough stock to bowl to make a moist, but not runny, mixture. Add fat to stuffing if desired. Stuff a 20-lb. turkey. If cooking dressing separately from turkey, pour fat over dressing in casserole. Bake at 325 degrees Fahrenheit for 45 minutes, or until nicely browned and cooked through.
Nutrition Facts : Calories 325.4, Fat 29.1, SaturatedFat 11.5, Cholesterol 93, Sodium 336.9, Carbohydrate 9.8, Fiber 2.3, Sugar 5.5, Protein 8.2
ABSOLUTELY THE BEST STUFFING... EVER!
I have numerous friends who now use this recipe for their own Turkey during the holidays. This recipe is for a 10-12 Lb turkey. It also will stuff 2-3 chickens so you don't have to wait till Thanksgiving. This Murray family recipe is hands down the best stuffing... EVER! ...NOTE: this is a stuffing, not a dressing and does not work if cooked along side the bird in the oven. Oh, and no seasonings are needed. ;) Also, for those worried about cross-contamination....... I've had folks say "they won't eat anything that was in a raw bird"..... but . isn't . the . bird . 'raw' . too, until you cook it? Live and let live. Enjoy!
Provided by 2Bleu
Categories European
Time 20m
Yield 1 10-12 lb Turkey, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl place the bread cubes; set aside. In large skillet, melt butter. Add bacon and sauté until bacon is cooked but not crisp.
- Add onion and celery, cook until the onions are almost translucent and bacon starts to crisp. Do not drain. Remove skillet from stove; allow 10 minutes or so to cool.
- Pour over bread cubes (with optional gizzards) and toss. It should be cool enough now to mix with hands (squishing like making a meatloaf). Stuff and tie turkey or chickens.
- Cook as directed for STUFFED turkey or chicken.
Nutrition Facts : Calories 537.2, Fat 39.2, SaturatedFat 16.2, Cholesterol 69.1, Sodium 988.6, Carbohydrate 34.2, Fiber 1.9, Sugar 3.7, Protein 11.7
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
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