MOM'S STOVETOP TURKEY STUFFING
Here's an easy Thanksgiving turkey stuffing recipe made with French bread cubes toasted in butter and tons of tasty add-ins, plus savory turkey giblets. No stuffing is better than Mom's!
Provided by Elise Bauer
Categories Side Dish Make-ahead Dressing Stuffing Thanksgiving Turkey
Time 3h
Yield 10
Number Of Ingredients 12
Steps:
- Cook on low heat: Cover and turn heat to low. Cook for an hour or until the apples are cooked through. Check every 15 or 20 minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan. You'll likely need to add at least one more cup of stock or water, if not two. The stuffing should not be crispy or crunchy, but softened, as it would be if it had been cooked entirely inside the turkey.
Nutrition Facts : Calories 313 kcal, Carbohydrate 42 g, Cholesterol 117 mg, Fiber 3 g, Protein 12 g, SaturatedFat 5 g, Sodium 414 mg, Sugar 13 g, Fat 12 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING
This moist and mellow recipe came from my mother-in-law to my husband from her family.
Provided by juneb
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
- Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
- Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
- Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 51.3 mg, Fat 9 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 166.3 mg, Sugar 1.8 g
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.
MOTHER'S TURKEY STUFFING
This is the only dressing I know. I have never changed it or added anything. It is the dressing my sisters all use. My mother made it for every turkey she ever baked. As simple and as plain as it sounds, it has become a tradition for everyone in our family. As my mother use to say "if it is not broke don't fix it." I always say to my sisters if we would change this recipe she would probably look down from heaven and say "What do you think your doing?"
Provided by SK H @Soos
Categories Other Side Dishes
Number Of Ingredients 8
Steps:
- Cube the bread that you set out the night before. On a cutting board, I stack up 4 or 5 slices and cube it into 1/2 inch cubes.
- Dice onion, apple, and celery. In a small skillet melt the butter and add the diced fruit and veggies. Cook until the onion is translucent.
- Add the cooked onion mixture to the bread and the additional stick of butter melted. Add seasonings and toss till all the bread is coated.
- Stuff your turkey and if you have any additional filling I use another cooking bag and stuff the additional filling with chicken stock inside the bag and slide it in the roaster with the turkey.
GRANDMA WINNIE'S TURKEY STUFFING
A classic stuffing recipe to serve with any turkey dinner. If you have turkey broth on hand, it can be substituted for chicken broth.
Provided by Lipo
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
- In a saute pan, cook onion and celery in butter until soft.
- In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 15.6 g, Cholesterol 35.8 mg, Fat 9 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 296.2 mg, Sugar 2.2 g
MOM'S TURKEY STUFFING
Make and share this Mom's Turkey Stuffing recipe from Food.com.
Provided by experiment cooking
Categories Low Cholesterol
Time 1h30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potaoes until fork tender.
- Dip each slice of bread in water, squeeze and break up into a large bowl.
- Add onions, potatoes and spices together.
- Drizzle oil on top and mix.
- Refrigerate overnight to blend flavors together.
Nutrition Facts : Calories 243.7, Fat 3.5, SaturatedFat 0.6, Sodium 554, Carbohydrate 47.1, Fiber 4.2, Sugar 4.2, Protein 6.4
MY MOM'S MOIST TURKEY STUFFING
My only claim to this recipe is that it was the way my mom made stuffing for our Thanksgiving Turkey and I was lucky enough to find it after she passed away. This recipe is one of many my mom was taught to make at the Pope School of Cooking. None of this prepared stuffing mix, this is from scratch, tastes wonderful and is so...
Provided by Chris Matuszczak
Categories Turkey
Time 1h
Number Of Ingredients 10
Steps:
- 1. The day before you make the stuffing, toast the entire loaf of white bread and let it dry out.
- 2. To start making the stuffing, boil the livers and heart in water for 15-20 minutes until done, then chop into fine pieces.
- 3. Fry bacon slowly until medium done. Add chopped livers and cook about 5 minutes, then add the celery and onions. Cover pan and steam about 15 minutes or until vegetables are tender.
- 4. While the veggies are cooking, pour cold water on the toasted bread until it swells and then pressed until very fluffy.
- 5. Pour the vegetable mixture over the bread. Season with salt, pepper, poultry seasoning and parsley.
- 6. Last, add the eggs, and mix lightly with two forks. If the mixture appears dry, melted butter may be added. Taste and season further if necessary.
- 7. Put the stuffing into the turkey cavity and the small neck cavity.
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.
MOM'S BEST BREAD STUFFING
Traditional turkey/chicken stuffing recipe my mom, Agnes, has been making since before I was born. Can also be cooked outside the bird in an oven baking dish. Excellent cold, sliced on turkey sandwiches!
Provided by Kachup
Categories Grains
Time 2h50m
Yield 1 stuffing
Number Of Ingredients 9
Steps:
- Moisten bread cubes with milk or hot water.
- Add salt, pepper, poultry seasoning, and egg.
- Combine mixture.
- Melt butter in frying pan and add onions until slightly browned, then add celery.
- Stir, then add to bread cube mixture.
- Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
- Rub turkey or chicken well with oil, salt, and pepper.
- Put in 300 degree oven for 2 1/2 hours.
- After 1 1/2 hour turn oven down to 250 degrees.
"ROYAL" TURKEY STUFFING.
Family legend has it that this originated with the Danish royal family. Apparently my mother's friend knew the cook. It is by far my favorite stuffing and of course we stuff chickens etc. with it and even make it as a vegan casserole by leaving out the poultry all together. I have modified it somewhat over the years but it is still basically the same recipe.
Provided by Deerwoman
Categories Low Protein
Time 1h15m
Yield 1 stuffed turkey plus a casserole, 10 serving(s)
Number Of Ingredients 9
Steps:
- Yes, 10 lbs. I stuff the bird and use the rest as a separate casserole. It all gets eaten.
- Bake potatoes. When done and cool enough grate them and put into large bowl. I use skin and all.
- Add butter and mix. DO NOT use margerine.
- Add other ingredients and mix well.
- Add salt to taste.
- Stuff turkey or chicken and roast according to your instructions.
- For the rest of it.
- Butter a casserole dish and put in remaining stuffing.
- Bake in oven at 350 degrees for about 45 minutes. Baste periodically with turkey/chicken drippings and cook until it has a nice crust on top.
- If you want a vegetarian dish use a rich vegetable broth to baste it with.
EASY BEGINNER'S TURKEY WITH STUFFING
This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.
Provided by DD123
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
- Prepare stuffing according to package directions. Mix in water.
- Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
- Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
- Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.
Nutrition Facts : Calories 834.7 calories, Carbohydrate 15.6 g, Cholesterol 311.4 mg, Fat 40.4 g, Fiber 0.8 g, Protein 95 g, SaturatedFat 11.4 g, Sodium 592.6 mg, Sugar 1.8 g
More about "mothers turkey stuffing food"
MY MOTHER’S TURKEY STUFFING - DIANE KOCHILAS
From dianekochilas.com
- In a large frying pan over medium heat, heat 3 tablespoons butter and sauté the onion for 2-3 minutes until wilted. Add the celery and continue sautéing until the celery and onions are soft, another 3-4 minutes. Stir in the garlic. Add the giblets (optional) and the ground meat and cook, stirring until lightly browned.
- Add the raisins, almonds, pine nuts and chestnuts and mix well. Continue simmering uncovered for 4-6 minutes until all liquids are absorbed. Remove the dish from the heat and let the stuffing cool a little. Remove the cinnamon. Add the croutons, mix well and set aside.
GRANDMA'S THANKSGIVING TURKEY STUFFING | TASTES OF LIZZY T
From tastesoflizzyt.com
THE BEST THANKSGIVING STUFFINGS & DRESSINGS - FOOD …
From foodnetwork.com
ROASTED TURKEY BREASTS WITH MY MOTHER’S STUFFING
From dianekochilas.com
HOW TO STUFF A TURKEY | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
BEST TURKEY AND STUFFING RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
MY MOM'S PERFECT THANKSGIVING STUFFING - YOUTUBE
From youtube.com
MOM’S ROAST TURKEY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRANDMA'S TURKEY STUFFING RECIPE - DELISHABLY
From delishably.com
TURKEY STUFFING RECIPES | CANADIAN LIVING
From canadianliving.com
KATHIE LEE'S TURKEY AND STUFFING RECIPE BY FOOD.AND.FILM | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love