PEAR STUFFING FOR TURKEY
I find this to be a delicious change from the usual Southern-style dressing served around here. I found the recipe in one of my mother's old cookbooks.
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 10 servings (8 cups stuffing).
Number Of Ingredients 10
Steps:
- In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
Nutrition Facts :
TURKEY APPLE STUFFING
Complementing your golden bird, the well-seasoned bread stuffing is sparked by a festive sweetness from apples and raisins. It's a staple on our holiday menu. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper. , Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 839 calories, Fat 41g fat (16g saturated fat), Cholesterol 317mg cholesterol, Sodium 774mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 4g fiber), Protein 88g protein.
APPLE STUFFING
Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
- Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
- In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
- Bake until golden on top and crisp around edges, 40 to 45 minutes.
Nutrition Facts : Calories 218 g, Fat 7 g, Protein 4 g
APPLE-STUFFED TURKEY
This simple recipe takes the headache out of holiday baking. There are only three ingredients, and no basting or constant checking is required.
Provided by meezermex
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h
Yield 15
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- If necessary, unbind legs of turkey. Rinse and dry turkey with paper towels. Place turkey into a roasting pan with a lid, and rub the oil all over the turkey, inside and out. Stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. Scatter any extra apple quarters into the pan. Cover the roasting pan.
- Roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours. Remove lid in last 20 minutes of roasting if needed to brown skin. Use pan drippings for gravy, if desired.
Nutrition Facts : Calories 671.4 calories, Carbohydrate 27.3 g, Cholesterol 211.6 mg, Fat 29.1 g, Fiber 4.7 g, Protein 73 g, SaturatedFat 8 g, Sodium 177.4 mg, Sugar 20.5 g
BAKED APPLE PEAR STUFFING
Steps:
- Preheat the oven to 325 degrees F.
- In a large skillet set over medium-high heat, brown the sausage, breaking it up with the back of a spoon, crumbling as it cooks. Once browned, add the leeks, apple and pear and saute until fragrant and softened, about 5 minutes. Stir in 1 tablespoon of the parsley, sage, thyme, salt and pepper and continue cooking for an additional minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the pan. Remove from the heat and cool slightly.
- In a large mixing bowl, add the stuffing and cooked sausage mixture. Toss to combine and then add the golden raisins and eggs. Mix until all the ingredients are evenly distributed. Transfer to a baking dish.
- Bake until golden brown on top, 30 to 35 minutes. Once cooked, remove from the oven, let cool 5 to 10 minutes and garnish with the remaining 1 tablespoon parsley.
PEAR-PECAN STUFFING
Steps:
- In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
- Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
- Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
- In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
- Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
- Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
SAUSAGE, APPLE AND PEAR STUFFING WITH CRANBERRIES
Provided by Kelsey Nixon
Time 1h25m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- In a large skillet set over medium-high heat, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
- In a large bowl, combine the stuffing and cooled sausage mixture. Add the cranberries and eggs and mix well. Transfer the mixture to the prepared baking dish.
- Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.
ROASTED FREE-RANGE TURKEY WITH PEAR AND CHESTNUT STUFFING
The Oven-Roasted Chestnuts are key to this stuffing and add a unique nuttiness that practically screams "fall."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. To make the stuffing, in a large skillet, melt 4 tablespoons butter over medium heat. Add celery and onions; cook, stirring, until translucent, about 10 minutes. Stir in 2 tablespoons thyme, and sage, parsley, chestnuts, and bread. Add stock, 1/2 cup at a time, until bread becomes moist. Stir in pears; remove from heat.
- Place remaining 1 stick butter, remaining 2 tablespoons thyme, and 1 teaspoon salt in food processor. Pulse until well combined; set aside.
- Wash turkey, and pat dry. Place, breast side up, on a roasting rack set in a large roasting pan. Season turkey cavity with remaining 2 teaspoons salt. Fill cavity loosely with stuffing. Tie legs together with kitchen string. Fold neck flap over; secure with skewers. Rub thyme-butter mixture all over turkey.
- Roast for 2 1/2 hours, basting often. Continue baking 30 to 45 minutes more, until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees. If turkey becomes too brown, tent it with aluminum foil. Let cool for 20 to 30 minutes before carving.
ROAST TURKEY AND STUFFING-GORDON RAMSAY
Make and share this Roast Turkey and Stuffing-Gordon Ramsay recipe from Food.com.
Provided by Scarlett516
Categories Whole Turkey
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 29
Steps:
- Pre-heat the oven to 180C/350F/Gas 4.
- Make the herb butter, mix herbs and butter together to form a paste, season well and chill.
- Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
- Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
- With a thin, sharp knife, bone both legs and stuff with sausage meat.
- Wrap tightly in tin foil and chill to set the shape.
- Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
- Lift up the breast skin with your fingers and separate it from the flesh.
- Divide the herb butter between the two breast flaps and pull the skin back over.
- Season well, place in a roasting tin and cover loosely with butter paper or foil.
- Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
- Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.
- Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft.
- Stir in the herbs for one minute then add breadcrumbs to absorb butter.
- Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
- Take off the heat, mix in the parsley and serve warm.
- Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.
- Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper.
- Remove from heat, cool for ten minutes and strain.
- Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).
Nutrition Facts : Calories 126.2, Fat 10.7, SaturatedFat 3, Cholesterol 21.6, Sodium 425.5, Carbohydrate 2.7, Fiber 0.6, Sugar 1.1, Protein 4.9
EASY ROAST TURKEY WITH APPLE STUFFING
This is a wonderful recipe I adapted from Julia Aitkin's Easy Entertaining. It gives a nice moist meat with the juices cooking into the upside down breast.
Provided by Kate in Ontario
Categories Whole Turkey
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 325.
- Place onion, apple and half lemon in turkey cavity- reserve other half of lemon-put some of it in neck cavity if desired Place turkey breast side down on oiled rack in roasting pan.
- Sprinkle with salt and pepper.
- Roast uncovered for 2 hours, basting with pan juices occasionally.
- Wearing clean oven mitts or my preference disposable latex gloves, turn turkey breast side up Squeeze remaining lemon half over turkey breast and cover with bacon.
- Roast basting occasionally about another 2 hours or until done with meat thermometer Giblet stock.
- While turkey roasts place all ingredients in medium saucepan.
- Bring to boil over medium heat.
- Reduce heat and simmer for 1 hour partly covered.
- Strain and add liquid to gravy.
- Apple Stuffing.
- Cook bacon in skillet, until crisp and set aside.
- Add onion, celery and garlic to skillet and cook until soft-set aside.
- In large bowl, combine, bacon, onion, celery, garlic and lemon juice.
- Add bread cubes, apple, egg, parsley and spices.
- Spoon into greased baking dish.
- Cover with foil and cook in oven along with turkey for 30 minutes.
- Stir, add some juices from turkey and cook uncovered until golden brown.
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HERB-RUBBED TURKEY WITH PEAR STUFFING - BHG.COM
From bhg.com
Servings 12Calories 520 per servingTotal Time 45 mins
- In a clean, dry blender, combine sage, savory, peppercorns, celery salt, and paprika. Blend until coarsely ground. Set aside.
- Rinse inside of turkey and pat dry with paper towels. Lightly spoon Pear Stuffing into neck and body cavities. Pull neck skin of turkey to back and fasten with a skewer. If a band of skin crosses the tail, tuck the ends of the drumsticks under band. If there is no band, tie drumsticks to the tail using 100-percent-cotton string. Twist wing tips under the back. Place any remaining stuffing in a casserole; cover and chill.
- Brush turkey with cooking oil. Rub ground herb mixture over entire bird. If desired, loosen skin from breast and rub mixture over meat under breast skin to infuse greater flavor from rub into meat.
- Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. (The thermometer should not touch the bone.) Cover turkey loosely with foil. Roast in a 325 degree F oven for 2-1/4 hours.
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