TURKEY WITH STUFFING
Follow Alton Brown's lead for stuffing a turkey with his Turkey with Stuffing recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
- Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
- In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
- Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
- microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
- While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
BROWN RICE STUFFING WITH ROASTED TURKEY
Brown Rice Stuffing with Roasted Turkey
Yield 8
Number Of Ingredients 34
Steps:
- Roast Turkey and Pan Gravy Step 1
- Preheat oven to 400ºF. Stir together oil, cumin, chili powder, garlic powder, salt and pepper; set aside. Add onion, celery, carrot and garlic to roasting pan; set aside. Step 2
- Remove turkey giblets and neck from turkey; add to roasting pan. Pat turkey dry with a paper towel. Rub spice mixture all over the turkey and inside the cavity. Tie legs together with kitchen string and tuck wing tips underneath turkey. Place turkey, breast side up, on rack in roasting pan. (Can be covered and refrigerated for up to 1 day.) Step 3
- Roast in lower third of oven for 30 minutes. Reduce temperature to 350°F; cook for 1 1/2 to 2 hours or until meat thermometer inserted into thickest part of inner thigh registers 165°F. Step 4
- Remove kitchen string; transfer turkey to serving platter. Tent loosely with foil; let stand for 30 minutes. Step 5
- Meanwhile, skim any fat from pan juices in roasting pan and reserve for brown rice stuffing. Step 6
- Heat pan drippings, pan-roasted vegetables, neck and giblets in roasting pan set over medium heat on the stovetop. Stir in wine, scraping up any brown bits from bottom of pan; bring to boil. Boil for 2 minutes; stir in broth and return to boil. In small bowl, whisk together 1/2 cup water and flour until smooth. Gradually whisk into pan; bring to boil. Reduce heat to medium-low; simmer for 10 to 12 minutes or until thickened. Strain before serving. Brown Rice Stuffing Step 7
- Meanwhile, cook rice according to package directions; set aside. In large skillet set over medium-heat, cook bacon, beef, pork, salt and pepper for 8 to 10 minutes or until browned and cooked through. Stir in onion, celery, apple, thyme and garlic; cook for 5 to 8 minutes or until slightly softened. Stir in 1 cup broth and wine; bring to boil. Reduce heat to low; cook for 8 to 10 minutes or until vegetables are tender and very little liquid remains in pan. Step 8
- Remove from heat. Stir in rice, remaining broth, olives, nuts, dried fruit and cilantro. Step 9
- Transfer to greased 13- x 9-inch baking dish. Cover with foil. Bake in 350°F oven for 30 to 40 minutes or until heated through. Slice turkey; serve with rice stuffing and pan gravy. Recipe Tip For make-ahead, assemble the rice stuffing; cover and refrigerate for up to 1 day.
TRADITIONAL RICE STUFFING
My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.
Provided by Sheila Kampman
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g
BROWN RICE STUFFING
Make and share this Brown Rice Stuffing recipe from Food.com.
Provided by Serah B.
Categories Brown Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute celery, onion, bell pepper and carrot in oil over medium heat until onions are translucent and veggies are tender.
- Add white wine, sage, herbs de provence and parsley and cook until wine is absorbed, stirring frequently.
- Add brown rice and continue cooking until heated through, stirring frequently.
- Serve immediately or use as a stuffing.
Nutrition Facts : Calories 148.3, Fat 5.8, SaturatedFat 0.9, Sodium 25.1, Carbohydrate 20.9, Fiber 2.4, Sugar 1.7, Protein 2.2
RICE STUFFING FOR TURKEY
One of the simplest and best of a number of turkey stuffings I've tried. Cooking time is not given, because it depends on size of the turkey. (Time for cooking rice is included in preparation time).
Provided by echo echo
Categories Long Grain Rice
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the rice in 3½ cups water.
- Sauté the onion through garlic in the butter.
- Combine the rice and onion mixture with raisins through thyme, and mix thoroughly.
- Stuff the bird just before cooking.
ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey
Number Of Ingredients 18
Steps:
- For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
- Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
- For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
- Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
WILD RICE STUFFING FOR TURKEY
This is an old family recipe. If you like wild rice, try this with your turkey! You won't be disappointed! (This recipe will stuff a 12 lb. bird. Can be easily doubled for larger bird. You can stuff it and cook it in the bird, or cook it in a dish as stated below.)
Provided by MCBETH24
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
- Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
- Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).
Nutrition Facts : Calories 184.2 calories, Carbohydrate 19.7 g, Cholesterol 21.4 mg, Fat 10.3 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 606.8 mg, Sugar 1.2 g
ROAST TURKEY WITH WILD RICE STUFFING
This recipe is adapted from an old Food&Wine magazine. As I think that cooked celery is nasty, I always omit it. I like the variety of tastes and textures included in it.
Provided by StevenHB
Categories Whole Turkey
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Dilute the chicken stock with the water.
- Rinse the wild rice in several changes of cold water and drain.
- Put the rice in a medium saucepan, add 5 cups of diluted chicken stock and bring to a boil over moderately high heat.
- Cover, reduce the heat to low and cook slowly, stirring occasionally, until the rice is tender and the stock absorbed.
- The cooking time may vary from 35-60 minutes.
- If the rice is not done and the stock has boiled away, add another cup of stock; if the rice is done but stock remains, uncover and boil over high heat until evaporated.
- (The rice can be cooked up to 1 day ahead. Let cool, then cover and refrigerate.) In a large bowl, toss the cooked rice with the water chestnuts, water cress, scallions, almonds, and proscuitto.
- Season with pepper and salt, if needed.
- Let the stuffing cool thoroughly.
- In a medium saucepan, cover the turky neck, heart and gizzard with 4 cups of water.
- Add the onion, celery and a pinch of salt.
- Bring to a boil over high heat.
- Reduce the heat to low and simmer for 90 minutes, skimming occasionally.
- Strain the broth and set aside; you should have about 3 cups.
- Reserve the turkey gizzard and heart.
- Meanwhile, preheat the oven to 325 degrees.
- Spoon the stuffing into the check and neck cavities of the bird.
- Fold the neck skin over the stuffing and secure with skewers.
- Truss the bird with twine.
- Season the turkey liberally with salt and pepper and rub the butter all over.
- Wrap any leftover stuffing in a foil packet.
- Place the turkey, breast side down, on a foil-lined rack, in a roasting pan and roast for 2 hours.
- Turn the turkey breast-side up and roast for about 2 hours longer, basting often with the pan juices.
- Ten minutes before the roasting time is up, add the turkey liver to the pan.
- The bird is done when an instant-read thermometer inserted into the inner thigh registers 170 degrees.
- Transfer the turkey to a warm platter, reserving the liver.
- Let the bird rest for 30 minutes before carving.
- Heat the extra stuffing in the oven for about 25 minutes.
- Meanwhile, make the gravy.
- Pour all the juices into a large measuring cup.
- Spoon about 3 tablespoons of fat from the juices into the pan and set it over two burners.
- Stir the flour into the pan and cook over moderate heat for 1 minute, scraping up any browned bits.
- Whisk in 1 cup of the reserved turkey broth until smooth.
- Whisk in the remaining broth and simmer until thickened.
- Degrease the remaining juices in the measuring cup and stir them into the gravy.
- Chop the gizzard, heart and liver finely and stir into the gravy.
- Season with salt and pepper.
- Pour into a warmed gravy boat and serve alongside the carved turkey.
Nutrition Facts : Calories 1207.5, Fat 55.8, SaturatedFat 15.4, Cholesterol 416.8, Sodium 648.8, Carbohydrate 36.8, Fiber 4.4, Sugar 3.5, Protein 132.6
ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING
I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.
Provided by ChipotleChick
Categories Whole Turkey
Time 5h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
- Stir in sage, pepper, and salt.
- Place dry bread cubes in a large mixing bowl, add onion mixture.
- Drizzle with enough broth or water to moisten, tossing lightly.
- Season body cavity of turkey with salt.
- Spoon some stuffing LOOSELY into the neck cavity.
- Pull the neck skin to the back, fasten with a skewer.
- LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
- Tuck the ends of the drumsticks under the band of skin across the tail.
- If the band of skin is not present, tie the drumsticks securely to the tail.
- Twist wing tips under the back.
- Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
- Brush with oil.
- Cover turkey loosely with foil.
- Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
- After about 1 1/2 hours, turn the turkey over so that it is breast side up.
- Brush breast side with oil.
- After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
- When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
- Uncover the last 30 minutes of roasting.
- To make dry bread cubes: cut bread into 1/2 inch squares.
- (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
- Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
- OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
- Cool.
- I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
- You will be AMAZED at the difference in texture!
BROWN RICE TURKEY STUFFING
No body misses the cranberries or jello salad,because they stuff themselves on my brown rice turkey stuffing.
Provided by Potluck
Categories Poultry
Time 30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice as directed on package.
- brown pork,saute onions,celery and mushrooms.
- Mix all,add spices to taste.
- Use to stuff (20 pound)turkey or bake in casserole.
Nutrition Facts : Calories 238.5, Fat 9.4, SaturatedFat 3.1, Cholesterol 32.2, Sodium 114.6, Carbohydrate 26.4, Fiber 1.5, Sugar 1.4, Protein 11.2
BROWN RICE 'N' APPLE STUFFED TURKEY
Mouthwatering flavors of autumn permeate this lovely stuffing concocted by our Test Kitchen home economists. Apple bits and plump raisins add fruity flavor to the brown rice.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 6 servings with leftovers.
Number Of Ingredients 12
Steps:
- In a saucepan, combine the broth, 1/3 cup apple juice and 1/4 teaspoon salt. Bring to a boil. Stir in the rice and raisins. Return to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is tender., Meanwhile, in a nonstick skillet, cook celery and onion in butter for 2 minutes. Add apple; cook and stir for 3 minutes or until vegetables are tender. Combine the rice mixture, apple mixture, poultry seasoning, pepper and remaining apple juice and salt. , Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes. Remove stuffing and carve turkey, discarding skin. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 286 calories, Fat 8g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
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