ELEGANT TURKEY STUFFING
The distinctiveness of this turkey dressing comes from the orange-flavored liqueur, spicy Italian sausage, apples, and pecans. It's also very easy to prepare. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage.
Provided by Joan
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 30m
Yield 28
Number Of Ingredients 13
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.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.1 g, Cholesterol 29.9 mg, Fat 15.2 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 437 mg, Sugar 12.2 g
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.
ELEGANT TURKEY STUFFING
The orange-flavored liqueur, spicy Italian sausage, apples, and pecans make this dressing distinctive from all others. It is very easy to prepare and goes with any dish. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage. Time is for making the stuffing only, it doesn't include the the time in the bird or oven baking as that varies so much.
Provided by Annacia
Categories Pork
Time 30m
Yield 16-20 serving(s)
Number Of Ingredients 13
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.
- Sauté 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 and chicken broth, the stuffing should be totally moistened.
- Season with sage, salt, and pepper.
- Stuffing is ready to stuff in the bird or to bake as you wish.
BAKINBABY'S ELEGANT STOVE TOP STUFFING
Easy and elegant made from a box, but who would have thought? I like to use the Savory herb stove top stuffing mix, but you can use any flavor you have on hand. DH and I are watching our cholesterol intake and are amazed at how low this dish is and so satisfying.
Provided by BakinBaby
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet saute onion,celery,and apple in olive oil, cook about 4 minutes.
- In the mean time, boil broth,butter and water.
- Add sauted vegetables and dry stuffing mix along with cran-raisins and cook over medium heat for 1-2 minutes.
- Remove from heat, let stand 5 min, fluff with a fork.
- You can serve immediately or bake in a 350 degree oven for 10 minutes.
Nutrition Facts : Calories 298.7, Fat 11.6, SaturatedFat 3.2, Cholesterol 8.1, Sodium 833.7, Carbohydrate 42.3, Fiber 3.3, Sugar 9.7, Protein 6.7
STELLA'S TRADITIONAL TURKEY STUFFING
Traditional stuffing for an 8-person family Thanksgiving feast. Mom got up early to prepare and it was well worth it. It seemed that the stuffing always went first, which caused her to make a double batch. One in the bird, one in a glass bowl. However eating the stuffing from the bird cavity was always preferred!
Provided by Jan
Categories Side Dish Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine turkey innards, diced celery, diced carrot, and bay leaf in a pot. Season with salt and pepper and cover with water. Bring to a boil and cook for 1 hour, removing liver after 30 minutes. Remove and discard neck, tail, and bay leaf. Remove remaining innards and put with the liver to cool. Keep broth in the pot.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine bread cubes, beef, chopped celery, apple, walnuts, poultry seasoning, oregano, sage, thyme, and rosemary in a large bowl. Season with salt and pepper.
- Chop cooled innards into small pieces. Add to the bread mixture and mix until everything is evenly distributed, adding in broth mixture (including cooked celery and carrots) and oil to moisten the dressing to desired texture. Stuffing is ready to bake in the oven or stuff in the bird.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 33.7 g, Cholesterol 8.7 mg, Fat 13.5 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 432.2 mg, Sugar 5.3 g
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