MOM'S TURKEY STUFFING
Make and share this Mom's Turkey Stuffing recipe from Food.com.
Provided by Green Cuisine
Categories Egg Free
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in skillet.
- Add onions and celery and cook until tender.
- Place bread in a large bowl and add onion mixture. Use your hands to mix well. The ingredients should hold together in a ball.
- Add salt and pepper to taste.
- Stuff in turkey and bake as directed.
- Double recipe for a larger bird.
MOM'S THANKSGIVING STUFFING
Most Americans no doubt love their family's traditional Thanksgiving stuffing. Here's my mom's recipe that I have used and adapted for many years. It's always been my favorite part of the holiday meal. I hope you enjoy it! This is a good amount for an 18 pound turkey. The amounts may be easily increased or decreased. I make bread crumbs by slicing and cutting different types of bread, like whole wheat, sourdough, and potato. I usually dry the bread in a large, deep pan in the oven, stirring often for about 15-20 minutes at around 350 degrees. My mom used to prepare the bread cubes on the Monday evening before Thanksgiving, putting them in bowls or pans, covering them with cloths, and stirring occasionally to achieve a dry texture in a few days.
Provided by rochsann
Categories Grains
Time 4h
Yield 12 cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion, celery, and mushrooms in butter.
- Heat broth until hot, but not boiling.
- Combine bread cubes and seasoning; then add sauteed vegetable mixture.
- Sprinkle bread mixture with hot broth and toss until cubes are damp, but still rather dry.
- Add apple and nuts, if using.
- Pack lightly in turkey, baking any extra stuffing in an ovenproof pan for 45 minutes to one hour at 350 degrees.
- You may also cook stuffing in a crock pot on low for 3-4 hours, stirring frequently, lightly adding broth, if stuffing becomes dry.
- Happy Thanksgiving!
MOM'S DELICIOUS TURKEY STUFFING RECIPE
Steps:
- Combine all Ingredients under the first section of Dry Ingredients in a large bowl.
- Boil a cup of water and add the butter and chicken OXO into it.
- Drizzle the water, butter, and chicken stalk mixture over your dry ingredients bowl while stirring it all together. All of the dry ingredients should be moist.
- Stuff Turkey with about half of the stuffing mixture. This stuffing will cook inside the turkey as the turkey cooks. A stuffed turkey may take a bit longer to cook than a turkey that is unstuffed, so take that into consideration when timing your turkey.
- After stuffing the turkey tie the turkeys legs together to hold it all in.
- With the turkey in a roasting pan, cover the turkey in Tin Foil and Cook at 350 degrees for 20 minutes a pound.
- The other half of the stuffing can be cooked separately in a casserole dish. Just cover with tinfoil and cook for 1 hour at 325 degrees.
- Remove tin foil from the turkey about 30 minutes before the turkey should be done to help the turkey brown. And when the turkey is done remove from oven and let sit for a few minutes.
- Remove stuffing from inside of the turkey and mix with other stuffing that was cooked separately. The stuffing cooked inside the turkey will be much more moist than the other, so when mixed together they become the best turkey stuffing ever!
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
- Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
MOM'S AWESOME STUFFING
This is my mom's recipe. I was raised on stuffing (my parents are from up north but now live in the south), not dressing so if I want stuffing when I have a turkey I either have to go to my mom's house or I have to make it myself. My mom is not a recipe kind of person but I helped her make it (so I could learn) and wrote it down as we went. These are all appoximations since I tend to vary the amounts as I cook it just like she does in her cooking. One thing is for sure, it's delicious!!! Oh yeah, it makes enough for an army... I am not sure about the cooking time, it could be more, depending if you cook it in a turkey or less if not, for the most part everything is cooked except the vegetables. ENJOY!
Provided by Chef 495452
Categories For Large Groups
Time 2h10m
Yield 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Brown sausage and drain partially. (Keep some grease for stuffing).
- Cook Pepperidge Farm stuffing according to directions on package.
- Mix sausage, part of grease, cooked stuffing and all other ingredients, cooking on low on stovetop, continue to cook a while and taste, cook and taste.
- When it taste to your liking, you can either put it in the oven for 350 degrees for an hour or hour and a half or the best way is to stuff the turkey loosely with it. Don't forget to sew the turkey. If you do stuff the turkey, you will most likely have extra stuffing so you will have to bake some of it in a oven safe dish like I was talking about before.
- If you cook it in a dish in the stove, make sure you stir it every 20-30 minutes.
Nutrition Facts : Calories 371.3, Fat 20.5, SaturatedFat 7.2, Cholesterol 46.3, Sodium 980.1, Carbohydrate 32.7, Fiber 2.7, Sugar 5.2, Protein 13.9
MOM'S BEST STUFFING
A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.
Provided by crazymom
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute sausage until brown; remove from pan and cut into small bites.
- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
- Toss well and adjust seasoning.
- Stuffing should be moist but not soggy. Add more stock if needed.
- Transfer to a baking dish.
- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
- Or better yet stuff it into a big fat turkey.
Nutrition Facts : Calories 416.8, Fat 31.5, SaturatedFat 10.9, Cholesterol 108, Sodium 773.6, Carbohydrate 22.8, Fiber 3.7, Sugar 5, Protein 13
MOM'S STUFFING
Make and share this Mom's Stuffing recipe from Food.com.
Provided by Lab Lover
Categories Thanksgiving
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Remove crust and cube the Texas Toast.
- Toast cubes in the oven at 350 until golden brown about 10 minutes.
- Melt butter in a large skillet, over moderate heat.
- Saute onion, celery and herbs in butter until celery is softened about 20 minutes.
- Add toasted bread cubes to the vegetable mixture to soak up butter.
- Place bread and vegetable mixture in a large mixing bowl.
- Add chicken broth, eggs, and Pepperidge Farm Stuffing Mix to the mixing bowl.
- Mix thoroughly.
- Add salt and pepper to taste.
- Place in a greased 9x13 baking dish and bake for 30 minutes at 350 degrees.
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