NANCY'S TURKEY STUFFING
I got this from my sister-in-law and it is simple but nicely seasoned. Makes 3 quarts (enough for a 12lb turkey).
Provided by alvinakatz
Categories Egg Free
Time 20m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- Melt the butter in a large, heavy skillet. Add the onion and cook until yellow. Stir in as many breadcrumbs as fit and heat.
- Transfer to a large, deep bowl and add celery, seasoning and the rest of the bread. Mix well. If too dry, add enough broth or water to moisten (don't make it soggy!).
SUNNY'S SIMPLE STUFFING
This stuffing is great on its own, or choose the add-in combination that best suits your meal.
Provided by Sunny Anderson
Categories side-dish
Time 1h20m
Yield 8 to 10 minutes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the stuffing mix with the parsley and set aside.
- In a large pan on medium heat, add the butter, celery, onions, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). If using one of the add-in combinations, mix in the ingredients carefully.
- Pour the mixture into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more.
THE BEST STUFFING
There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
- Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
- Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
- Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.
NANNY'S STUFFED FLOUNDER 5 STAR FAMILY FAVORITE
This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary. Blessings from FOURMRANCHWIFE in Texas. (THIS IS ONE OF MY PERSONAL FAVORITES!!)
Provided by staceyelee
Categories < 4 Hours
Time 1h5m
Yield 1 fish, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chop all the veggies.
- Saute veggies in the bacon fat drippings unti soft, but not brown.
- Mix the sauted veggies with the crab meat, bread crumbs and spices.
- With a sharp knife make a slit just under the skin of the flounder. Fill the pocket you create with the mixture.
- Brush the flouder with melted butter.
- Bake 30 minutes covered with foil at 375*.
- Uncover and brown for 10 minutes.
- This will stuff 1 big or a couple small flounder.
Nutrition Facts : Calories 97.1, Fat 1.1, SaturatedFat 0.3, Sodium 735.3, Carbohydrate 18.5, Fiber 1.8, Sugar 2.7, Protein 3.3
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