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
COUNTRY TURKEY STUFFING
With Thanksgiving around the corner this stuffing recipe is a great combination to stuff a turkey. Also use it with Pol Martins "Recipe #392336" recipe that I have posted.
Provided by daisygrl64
Categories Whole Turkey
Time 50m
Yield 1 turkey
Number Of Ingredients 13
Steps:
- spread rice in bottom of frying pan. brown the rice over low heat.
- pout wter into saucepan and add pinch of salt. bring to boil. add browned rice to water, cover and cook 15 minutes over low heat.
- melt butter in another saucepan over low heat. add onion, celery, parsley, sage and thyme. mix and cook 4 minutes over low heat.
- remove saucepan from heat. add eggs, drained bread, chestnuts, pepper, salt and rice.
- mix well, stuff turkey with mixture.
Nutrition Facts : Calories 1763.4, Fat 83.9, SaturatedFat 48, Cholesterol 606.2, Sodium 1388.6, Carbohydrate 214.4, Fiber 8.3, Sugar 11.3, Protein 36.1
TURKEY AND STUFFING
I generally follow the rule of 12 to 15 minutes per pound if the bird has stuffing in the cavity. A little less if no stuffing is involved. My recipe below makes enough stuffing for a 16 to 20-pound bird.
Provided by Alex Guarnaschelli
Time 3h50m
Yield serves 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the turkey: Preheat the oven to 350 degrees F. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Season the bird with salt and pepper. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked. Place the celery, onions, garlic, sage, bay, and rosemary in and around the turkey in the roasting pan - these will be used to make the stuffing when everything is roasted.
- Place the roasting pan in the center of the oven. Cook for about 12 minutes per pound. After about 2 hours of cooking, remove the cheesecloth from the top of the breasts and return the turkey to the oven to cook for 1 more hour. If the tips of the wings start to get too dark, cover with foil to prevent them from burning.
- For the gravy: Place the neck and the chicken stock in a pot and simmer gently on top of the stove as the turkey finishes cooking. The stock should reduce by about half. Season with salt and pepper.
- How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with a thermometer. When done, remove the bird from the oven, transfer it to a flat surface (or serving platter), and allow it to rest for 20 to 30 minutes before removing the vegetables for stuffing and carving the meat.
- For the stuffing: Heat a large skillet and add half a stick of butter. Add the sausage and cook until brown and crispy. Reserve any grease and set the sausage in a large bowl with the roasted vegetables from the turkey tray. Add the remaining butter to the pan. Add the cubed sourdough bread and cook, stirring, until they toast golden brown, 6 to 8 minutes. Toss and season with salt and pepper before adding to the bowl with the vegetables. Stir everything together and taste for seasoning, adjusting if necessary.
- For the gravy: Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan over the burners of the stove, add the mustard and marsala to the pan, and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off of the pan as the marsala reduces. Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Reduce the marsala until there is almost no liquid. Add the remaining chicken stock and the flour mixture to the roasting pan. Whisk to blend. Taste for seasoning. Reduce until the mixture thickens. Transfer to a gravy boat.
- Allow the turkey to rest for 15 to 20 minutes before carving. Serve sliced turkey with stuffing (dressing) on the side.
ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY
Categories turkey Bake Roast Sauté Thanksgiving Stuffing/Dressing Ham Chill Gourmet
Number Of Ingredients 18
Steps:
- Make the stuffing:
- In a shallow baking pan arrange the bread cubes in one layer, bake them in a preheated 325°F. oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet sauté the ham in the butter over moderately high heat, stirring occasionally, for 5 to 10 minutes, or until it is deep red and the edges are crisp, and transfer it with a slotted spoon to the bowl. To the fat remaining in the skillet add the onions, the celery, the sage, and the thyme, cook the mixture over moderate heat, stirring, until the onions are softened, and transfer it to a bowl. Toss the stuffing well, season it with salt and pepper and let it cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.)
- Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 2-quart baking dish and reserve it, covered and chilled.
- Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F. oven for 30 minutes. Reduce the oven temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Add the water to the pan and roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F. oven for 1 hour, and bake it, uncovered, for 1/2 hour more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and keep it warm, covered loosely with foil.
- Make the gravy:
- Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, add the wine to the pan, and deglaze the pan over moderately high heat, scraping up brown bits. Boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
- Garnish the turkey with the sage leaves and serve it with the gravy and the stuffing.
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
BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING
This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.
Provided by Julesong
Categories Chicken
Time 15m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
- Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
- Place the bread cubes into a large, deep bowl.
- Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
- Toss the cubes thoroughly to coat.
- (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
- We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
- Adapted from Betty Crocker's Picture Cook Book, circa 1950.
- Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
- Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.
PAULA DEEN'S COUNTRY STUFFING
Great Paula Deen recipe that I am wanting to try very soon. The recipe comes from the foodtv.com website. Cook time is based on the pre-cooked rice and bread that has already been dried.
Provided by shimmerchk
Categories Thanksgiving
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Crumble oven-dried bread into a large bowl. Add rice and saltines.
- Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
- Pour stuffing into a greased pan and bake until cooked through and golden brown,.
Nutrition Facts : Calories 727.2, Fat 23.7, SaturatedFat 7.1, Cholesterol 134.7, Sodium 1660, Carbohydrate 97.3, Fiber 4.3, Sugar 10.2, Protein 28.6
SIMPLE TURKEY STUFFING
The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The onething you want to have just the right amount of is liquid, to keep the stuffing moist but not soggy.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 12
Steps:
- In a large saute pan, melt butter over medium heat. Add onions, celery, and fennel; season with salt and pepper. Add rosemary and sage. Cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
- Meanwhile, cook sausage in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, about 8 minutes.
- Using your fingers, break chestnuts into large pieces. Stir chestnuts and sausage into the vegetables. Transfer mixture to a large bowl. Add bread cubes; toss well to combine.
- Drizzle 2 cups stock over mixture, tossing to moisten evenly. Use additional stock if necessary. (The mixture should feel quite moist when squeezed.) Season with salt and pepper. Stir in parsley.
- Place the stuffing in a buttered 2 1/2- to 3-quart shallow baking dish or in an ovenproof gratin dish.
- Preheat oven to 350 degrees. Bake stuffing until heated through and top is browned and crusty, 35 to 45 minutes. Serve hot.
More about "country turkey stuffing food"
GOOD OLD COUNTRY STUFFING | PAULA DEEN
From pauladeen.com
BASIC STUFFING RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
HOW TO STUFF A TURKEY | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
OLD FASHIONED BREAD, CELERY AND SAGE TURKEY STUFFING (OR …
From entertainingdiva.com
4.8/5 (47)Total Time 1 hr 15 minsCategory Side DishCalories 198 per serving
ROAST TURKEY WITH HERB STUFFING AND GRAVY | CANADIAN LIVING
From canadianliving.com
ROAST TURKEY AND STUFFING RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE THE BEST THANKSGIVING STUFFING EVER | EPICURIOUS
From epicurious.com
TURKEY STUFFING RECIPE - TRADITIONAL BREAD STUFFING WITH HERBS RECIPE
From goodhousekeeping.com
TURKEY STUFFING RECIPES | CANADIAN LIVING
From canadianliving.com
BEST TURKEY AND STUFFING RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
STUFFING RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
33 BEST TRADITIONAL TURKEY STUFFING RECIPES TO TRY - WOMAN'S DAY
From womansday.com
18 BEST STUFFING RECIPES FOR THANKSGIVING | COUNTRY LIVING
From countryliving.com
ROAST TURKEY WITH HERBED STUFFING | CANADIAN LIVING
From canadianliving.com
MIRANDA LAMBERT MAKES THESE CORNBREAD MUFFINS AFTER TOUR
From people.com
COUNTRY TURKEY STUFFING - EVERYTHING COUNTRY CA
From everythingcountry.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love