Easy Garlic And Herb Stuffing Food

CLASSIC HERB STUFFING

Steps:

• 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• 3. Bake 35 minutes or until heated through and lightly browned.

EASY SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350. Grease a 9x13 inch baking dish with butter.
• Place the stuffing cubes in a large mixing bowl.
• In a large saute pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft.
• Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.
• In the same pan, cook the sausage over medium heat for 8 to 10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4 inch). Add the browned sausage and fat to the bread cubes and vegetables.
• Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65 to 75 minutes, uncovered, until deeply golden and crisp on top.

GARLIC AND HERB STUFFED TENDER TURKEY CROWN

Steps:

• Heat the oven to 190C/170C fan/gas 6. Lift the skin on the crown, and carefully push your hand underneath until you can reach all the way down. Push half the soft cheese under the skin of each breast, then massage the skin so the cheese is spread out under the skin and covers the whole crown.
• Put the turkey in a roasting tin, skin-side up. Brush the skin with some of the butter and season with salt. Roast for 30 mins, then brush with a bit more butter. Roast for another 1 hr, brushing with the remaining butter once more, until the crown is cooked through. If you have a meat thermometer, it should read 65C when inserted into the thickest part of the breast. Alternatively, insert a skewer and ensure the juices run clear.
• Transfer the turkey to a board or warm dish to catch any juices, and leave to rest for at least 20 mins. Meanwhile, pour the wine into the roasting tin and scrape and browned bits from the bottom. If the tin is flameproof, bring to the boil directly over a high heat, or pour everything into a saucepan first. Cook until reduced to a syrup, then add the stock and any resting juices. Continue to cook until reduced by half, about 10 mins. Carve the turkey in long slices and serve with the sauce.