Jackson Family Turkey Stuffing Food

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THANKSGIVING TURKEY AND STUFFING DINNER



Thanksgiving Turkey and Stuffing Dinner image

This is my family recipe for Thanksgiving Dinner. I love my mom's stuffing and would be lost without this recipe. If you try it, I hope you like it as much as we all do.

Provided by Trixyinaz

Categories     Whole Turkey

Time 6h

Yield 10 serving(s)

Number Of Ingredients 14

1 (15 lb) whole turkey
salt, to rub the turkey
Crisco, to rub the turkey
2 cups celery, chopped
2 cups onions, chopped
2 cups mushrooms, chopped
1 cup butter, approximately
2 tablespoons oil
8 ounces red wine
4 eggs
1/2 cup parmesan cheese
1 -2 loaf bread, stuffing bread pulled apart with hands into medium size pieces
1 tablespoon poultry seasoning (use this if you don't have stuffing bread)
24 ounces beer, any kind

Steps:

  • NOTE: If you cannot find stuffing bread in your grocery store, use the cheapest white bread possible and be sure to use the poultry seasoning.
  • Thaw your turkey in the refrigerator (takes about 3-4 days).
  • Unwrap turkey, take out the neck that is in one cavity and take out the bag that is in the other cavity of the turkey. This bag contains the gizzards and such. You will want to save this bag. I don't like the neck and throw it away, but my dad loves it and cooks it also.
  • Rinse your turkey inside and out. Rub both cavities inside with salt. Put back in fridge in refrigerator until ready to stuff.
  • Take the gizzards and such out of the bag. Rinse them out with salt and water.
  • Place the gizzards and such in a small pan filled with water. Bring to a boil for about 25 minutes.
  • Once boiled, strain the gizzards and rinse the scum off. Please in blender or food processor and chop fine. Set aside.
  • In a large frying pan, melt 1/2 stick of butter and 1 tbs oil. Heat and saute celery until soft. Place in bowl.
  • Add more butter or oil as needed and fry the onions until soft and transparent. Place in bowl with celery.
  • Add more butter or oil as needed and fry the mushrooms and chopped gizzards together until cooked.
  • Reduce heat, return the celery and onions to frying pan, add the red wine, cover and simmer for about 30 minutes.
  • Put all fried ingredients, with juice in large bowl.
  • Stir in eggs, the parmasean cheese and poultry seasoning (if using). Mix well.
  • Add your pieces of bread slowly until most of the moisture/juice is absorbed. We like to keep ours a bit on the moist side. You may not use all the bread. Place in fridge.
  • When you are ready to cook the turkey, remove from the fridge, and stuff both cavities of the turkey with the stuffing. You may have extra stuffing left over. Place the extra in a 9x13 pan to cook separately.
  • Preheat the oven to 350. Rub the turkey with crisco or butter, place in a tin foil tray, add 2 bottles of beer, place in a cooking bag, cut slit on top and place in oven. Cook until the turkey reaches the following temperatures (about 4 hours depending on size of turkey):.
  • Breast: 165 degrees.
  • Thigh: 170 to 180 degrees.
  • Stuffing: 165 degrees.

TRADITIONAL THANKSGIVING TURKEY STUFFING / DRESSING



Traditional Thanksgiving Turkey Stuffing / Dressing image

Never enjoyed stuffing/dressing until the day before I got married in November 1978! My in-laws threw a big Thanksgiving Day feast (a day late) for our wedding rehearsal dinner for about 30 of us. MIL made this recipe, and it made a believer out-a me! And...29 years later, I'm still making it, and all seven of my children are stuffing/dressing lovers--in fact, I think they'd eat it for breakfast all year long if I'd make it that often! Cooking time does NOT count how long it is baked--that would depend on if you stuff the turkey or bake separately. But figure a minimum of 30 minutes if baked in a separate pan at 350.

Provided by Debber

Categories     Vegetable

Time 30m

Yield 6-8 cups?, 12 serving(s)

Number Of Ingredients 8

1 lb ground beef (or venison, turkey, pork or Italian sausage)
1 large onion, chopped
4 stalks celery, diced
1 loaf whole wheat bread, 1 # size, cubed (include crust)
1 cup butter, melted
1/2 cup milk (optional) or 1/2 cup water (optional)
poultry seasoning (sage, pepper, thyme, tarragon)
salt & pepper, to taste

Steps:

  • Fry meats (we use a combination of burger and mild Italian sausage).
  • While meat is frying, cube the bread and dump in a very large bowl; drizzle butter over bread cubes; toss cubes, then set aside.
  • When meats are browned, add onions & celery; cook until tender; then pour over bread cubes, tossing again and again until well-mixed.
  • Add water/milk ONLY if you like a wetter dressing--otherwise omit.
  • Add seasonings according to your taste, toss again.
  • Mixture can now be stuffed into the rinsed-out & salted turkey cavities (then placed immediately into oven to be roasted) -- when turkey is roasted, remove stuffing with a long-handled spoon, into a nice serving dish--it will have absorbed all that wonderful turkey pan juices---oh goodness how delicious!
  • OR -- spoon into a greased casserole dish, cover and bake until JUST crispy along the edges -- about 45 minutes.
  • Whatever doesn't fit into the turkey, spoon into a small casserole pan and bake along with the turkey---turns out every time.
  • VARIATION #1: Sliced, fresh mushrooms when browning the meats.
  • VARIATION #2: Sprinkle some cornmeal when tossing the bread with the meat---mmmm!
  • VARIATION #3: Water chestnuts coarsely chopped or sliced--adds a nice crunchiness the kids love!
  • SUGGESTION: Unless you have a very small family -- DOUBLE THE RECIPE -- you won't be sorry, this is EXCELLENT when reheated the next day, too.
  • PICKY EATER OPTION: Saute onions & celery in a separate pan until transparent, then dump in the blender along with the melted butter---pour this over the bread cubes and meat. All the aroma & flavor, just no "yukkies" to pick out for those who "hate" onions or celery.
  • LEFTOVERS (if you're lucky!): reheat in the microwave.

Nutrition Facts : Calories 317, Fat 22.6, SaturatedFat 12.3, Cholesterol 66.4, Sodium 344.2, Carbohydrate 19.1, Fiber 3, Sugar 2.9, Protein 11.1

MY FAMILY'S MEAT STUFFING FOR A TURKEY



My Family's Meat Stuffing for a Turkey image

This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make "tons" of it to freeze or use over the holidays. It's good on toast with gravy as a hot open sandwich. Or with turkey slices and gravy as a leftovers meal. You can make it a day or so ahead, but you must bring it to room temp if you are going to stuff your bird with it. ETA: I have always made the stuffing and put it into the turkey HOT. That way there is no problems with the turkey being overdone to make sure the stuffing is heated through. IN RESPONSE THE THE REVIEW DATED NOV 20 2007 ---- I appreciate your FYI, however, I have been making my turkey just this way for over 40 years, and have yet to lose a family member or friend. I have eaten it this way from "birth" since this recipe and method has been used by my mother and my grandmother before her.

Provided by Nana Lee

Categories     Pork

Time P1m29D

Yield 10-12 serving(s)

Number Of Ingredients 9

2 1/2 lbs ground beef, your choice of cut
1 lb ground pork, I use Jones Sausage Roll*
1 cup large dice celery
1 cup large dice onion
6 -12 ounces pepperidge farm onion and garlic croutons
1 lb butter, you may not need it all
poultry seasoning
salt
pepper

Steps:

  • First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
  • Second, you need a good sized fry pan, preferabley with deep, straight sides.
  • Third, a good pair of tongs and spoonula.
  • Fourth, are the ingredients. These are estimations, I don't really measure.
  • Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
  • *you could use just ground pork but the sausage gives a better taste.
  • Heat fry pan and oil lightly with a pat of butter.
  • Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
  • Do the same to the rest of the beef and sausage. Mix thoroughly.
  • Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
  • Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
  • Add seasonings at this point. Use the amount that is to your liking. Mix very well.
  • If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
  • Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
  • There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
  • Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
  • I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey.
  • If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
  • With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!

EASY, OH SO AMAZING, MRS. CUBBISON'S TURKEY STUFFING, MY WAY



Easy, Oh so Amazing, Mrs. Cubbison's Turkey Stuffing, My Way image

i've been making stuffing like this ever since my mom taught me how. this stuffing is perfect for those who don't like all the "extra stuff" people put in their stuffing (ie. sausage, apples, cranberries, nuts) no thanks!! i use both types of mrs. cubbison's to get the right texture, the cubed stuffing and seasoned dressing (one is cubed and the other is more loose). but the zaar powers that be don't recognize those ingredients so make sure you get both types. this recipe makes alot of stuffing but i like it that way so i'm sure there will be plenty left for all of the yummy leftover recipes i love to make.

Provided by catalinacrawler

Categories     For Large Groups

Time 1h5m

Yield 30 serving(s)

Number Of Ingredients 12

2 (6 ounce) bags mrs. cubbison's prepared stuffing (1 box)
2 (6 ounce) bags mrs. cubbison's herb-seasoned stuffing cubes (1 box)
2 (8 1/2 ounce) boxes Jiffy cornbread mix
1 tablespoon olive oil
6 celery ribs, diced
1 onion, diced
10 hard-boiled eggs, diced
3 tablespoons garlic, minced
1 tablespoon sage
2 teaspoons black pepper
1 cup butter, melted
6 cups turkey broth (from your cooked bird)

Steps:

  • Follow the instructions to make the cornbread in and 8" square pan the night before so it has time to dry out a bit, i usually break the loaf in half to help this process; crumble when ready to use.
  • You can also hard-boil the eggs the night before to save you time.
  • I usually only get about 3-4 cups of broth from my turkey so I boil the turkey neck in 3 cups water to make up the difference.
  • Sauté celery, onion and garlic in olive oil.
  • In a large tray combine both boxes of mrs. cubbison's & crumbled corn bread (i use one of those huge disposable turkey roasting trays from the store).
  • Add veggies, eggs & seasonings.
  • Drizzle with butter & turkey broth until desired moistness, stirring occasionally to disperse liquids.
  • Bake covered for 30 minutes at 350 then uncover and cook for an additional 10 minutes or until the top is browned.

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