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.
ABSOLUTELY THE BEST STUFFING... EVER!
I have numerous friends who now use this recipe for their own Turkey during the holidays. This recipe is for a 10-12 Lb turkey. It also will stuff 2-3 chickens so you don't have to wait till Thanksgiving. This Murray family recipe is hands down the best stuffing... EVER! ...NOTE: this is a stuffing, not a dressing and does not work if cooked along side the bird in the oven. Oh, and no seasonings are needed. ;) Also, for those worried about cross-contamination....... I've had folks say "they won't eat anything that was in a raw bird"..... but . isn't . the . bird . 'raw' . too, until you cook it? Live and let live. Enjoy!
Provided by 2Bleu
Categories European
Time 20m
Yield 1 10-12 lb Turkey, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl place the bread cubes; set aside. In large skillet, melt butter. Add bacon and sauté until bacon is cooked but not crisp.
- Add onion and celery, cook until the onions are almost translucent and bacon starts to crisp. Do not drain. Remove skillet from stove; allow 10 minutes or so to cool.
- Pour over bread cubes (with optional gizzards) and toss. It should be cool enough now to mix with hands (squishing like making a meatloaf). Stuff and tie turkey or chickens.
- Cook as directed for STUFFED turkey or chicken.
Nutrition Facts : Calories 537.2, Fat 39.2, SaturatedFat 16.2, Cholesterol 69.1, Sodium 988.6, Carbohydrate 34.2, Fiber 1.9, Sugar 3.7, Protein 11.7
THE BEST TURKEY STUFFING EVER
Cant take credit for this, we got it from a friend in Colorado. I look forward to the holidays every year so I can make this. It makes enough to feed an army but that just means there are lots of leftovers.
Provided by avsfan8657
Categories For Large Groups
Time 2h20m
Yield 20 3 oz servings, 20 serving(s)
Number Of Ingredients 11
Steps:
- Break bread into pieces and allow to dry out a little.
- Melt margarine and saute diced onion
- Mix bread and the balance of the ingredients together and pour margerine and onion over the top.
- Stir well until all bread is coated.
- Spoon mixture into a large roasting pan and bake for 2 - 3 hours at 325°F.
Nutrition Facts : Calories 503.8, Fat 26, SaturatedFat 5.3, Cholesterol 127.9, Sodium 1899.9, Carbohydrate 53.9, Fiber 2.7, Sugar 5.5, Protein 13.2
THE BEST TURKEY DRESSING (STUFFING)
This dressing is adapted from "The Silver Palate Cookbook. It's rich and is always a big hit. No other bread is needed on the Thanksgiving table. Cook your turkey about 12-15 minutes per lb. at 325 degrees, basting frequently.
Provided by Alan in SW Florida
Categories Thanksgiving
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- Melt 6 tablespoons butter in a large frying pan. Add onions. Cook over medium heat until onions are quite soft and tender, about 15 minutes. Transfer onions and butter to a large mixing bowl. Set aside. Melt another 6 tablespoons butter in the same frying pan. Add apple. Cook over medium heat, until lightly colored but not mushy. Transfer apples and butter to mixing bowl with onions.
- Crumble sausage into frying pan. Cook over medium heat, until lightly browned. With a slotted spoon, transfer sausage to mixing bowl. Reserve fat. Add remaining ingredients, except eggs and stock, to mixing bowl. Mix well. Add eggs. Mix. Add enough stock to bowl to make a moist, but not runny, mixture. Add fat to stuffing if desired. Stuff a 20-lb. turkey. If cooking dressing separately from turkey, pour fat over dressing in casserole. Bake at 325 degrees Fahrenheit for 45 minutes, or until nicely browned and cooked through.
Nutrition Facts : Calories 325.4, Fat 29.1, SaturatedFat 11.5, Cholesterol 93, Sodium 336.9, Carbohydrate 9.8, Fiber 2.3, Sugar 5.5, Protein 8.2
BEST TURKEY DRESSING/STUFFING EVER.
This recipe never fails to get rave reviews when I make it for family, friends, or pot-lucks at work. It's easy to make and you won't believe how good it tastes. I use Jimmy Dean brand bulk sausage (hot) but any good pork sausage will work. I use canned broth if I'm not cooking a turkey. If cooking a turkey I substitute turkey drippings ounce for ounce with the canned broth. Enjoy.
Provided by Pokey in San Antonio
Categories < 60 Mins
Time 1h
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- If cooking a turkey, make the dressing after the bird is done, so you can use the drippings. Use a turkey baster to capture as much of the drippings as you can. Separate the fat. Substitute the drippings for the canned broth (ounce for ounce). The total broth mixture should be the same--approximately 60 ounces. You may want to save some of the drippings for gravy. Also, if stuffing the bird, stuff it first, then use the drippings in the remaining dressing or to make gravy.
- Brown hamburger and sausage (I use Jimmy Dean Hot) separately, seasoning the hamburger with salt and pepper. Drain and set aside.
- Saute onions and celery using one stick of the butter (1/4 lb) until onions are translucent and celery is soft.
- Add all remaining butter to the 4 cans of broth (or broth and turkey drippings), the poultry seasoning, and bring to a light simmer, then remove from heat.
- In a large mixing bowl, empty contents of all five boxes of stuffing mix, add celery/onion mixture, hamburger, and sausage. Gently toss.
- Gradually add in the chicken broth/butter mixture, stiring as you go until you get to the desired consistency. You may or may not use all the liquid. Do not add so much as to make the dressing wet and mushy. If you stuffed the bird, you should definitely have some liquid left--so be careful.
- Transfer to a baking dish and bake for 30 minutes, uncovered, at 350 F, and/or stuff your bird as usual. When I'm making this for a pot luck; I do it all the night before and put it all in a large crock pot. The dressing will warm quite nicely on High for about 2 hours (stirring once or twice) then reducing to Warm until the event begins. If I have any left over fluid, I take it along to add during the warming to keep the dressing moist. This is a large recipe designed to serve a crowd, but can be cut in half to make a smaller amount, but left-over dressing never goes to waist.
Nutrition Facts : Calories 510.9, Fat 34.7, SaturatedFat 18.6, Cholesterol 94.7, Sodium 1235.6, Carbohydrate 34.5, Fiber 1.8, Sugar 5.9, Protein 15.6
THE BEST POULTRY STUFFING EVER
I got this recipe years ago from the ladies at St Mary's Catholic Church in Barnesville, MD. We were cooking turkeys for a community Thanksgiving dinner and they wanted a consistent tasting dressing. The only change I have made to it is to add the 3 whole eggs. The recipe is for a 20-25 pound turkey, but if you make one third of the recipe, it makes more than enough for a 12-15 pound bird. You'll never use another recipe after this one. I've also baked it outside the bird in a greased casserole at 350 degrees for about 1-1 1/2 hours. Depending on how moist you like your stuffing, I often add 2- 2 1/2 cups of chicken broth to the bread - but this was not in the original recipe.
Provided by BakerNurse
Categories < 60 Mins
Time 32m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Tear up, or cut the bread into small pieces.
- Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
- Pour over bread.
- If desired, add the beaten eggs and toss until incorporated.
- Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.
Nutrition Facts : Calories 912.1, Fat 60.3, SaturatedFat 36.1, Cholesterol 146.4, Sodium 1673.4, Carbohydrate 81.8, Fiber 4.8, Sugar 9, Protein 12.7
THE BEST ROAST TURKEY YOU COULD EVER EAT
While the cooking method is rather unconventional, this is the absolute best turkey you could ever want to eat. Adapted from a recipe by the late Edna Staebler. This is the same way my mother always cooked her turkey each year. We never ever did have a dry turkey. Word of truth.
Provided by MarieRynr
Categories Whole Turkey
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Rinse the turkey and dry it well. Sprinkle the cavity well with salt. Stuff as desired.
- Rub the softened butter all over the outside of the bird, and sprinkled it lightly with salt.
- Place the turkey on the rack of a large roaster, which has a heavy bottom, pouring about 2 inches of water in the bottom of the pan.
- Lay the neck and giblets alongside, cover the pan tightly and put it on the large burner on top of the stove. Allow it to boil and then steam gently for 4 1/2 to 5 hours, approximately the same length of time that it would take to roast the same bird. Take care to see the pan does not cook dry.
- When the drumsticks are loosened and the meat thermometer indicates the bird is about done, dribble a bot of soft butter over the skin, sprinkled it with a bit of white sugar and flour and bang it into a 350*F oven to brown while theaccompanying vegetables are cooking on top of the stove.
- The drippings in the bottom of the roasting pan will be a rich dark brown. Skim off any fat and then use them to make a rich gravy.
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- The day before: Tear or slice bread into 1/4" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.) When you're ready to make the stuffing: Preheat oven to 350º and butter a large baking dish.
15 BEST TURKEY STUFFING RECIPES FOR THE HOLIDAY SEASON
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- Easy Turkey Stuffing. If you’ve been left in charge of the holiday cooking for the first time this year, consider this easy turkey stuffing recipe from Betty Crocker.
- Classic Sage and Onion Bread Stuffing. For a classic turkey stuffing recipe, check out this dish from The Kitchn. It doesn’t add anything too fancy into the mix but sticks with the classic flavors of onion and herbs.
- Sourdough Bread Stuffing. Sourdough bread is the ideal base for your turkey stuffing, as shown in this recipe from Delish. The secret to this dish is slicing or tearing your bread up in advance and leaving it overnight to dry out.
- Mushroom Stuffing. Mix things up this year by adding fresh mushrooms into your turkey stuffing. This dish from Inspired Taste is deep and flavorful, and you’ll find that the combination of mushrooms, sage, thyme, and onions makes a change from your typical recipe.
- Old Fashioned Bread Stuffing. You can’t go wrong with this old-fashioned bread stuffing from Foxes Love Lemons, which takes inspiration from Grandma’s cooking.
- Italian Sausage Stuffing. Take things up a notch this year by adding this Italian sausage stuffing to your turkey. Food & Wine shows us how to create this delicious recipe which includes the instructions for cooking your turkey as well.
- Bread Stuffing with Sage. Martha Stewart offers us this bread stuffing with sage recipe that will go down a treat with kids and adults alike. It’s a simple yet delicious stuffing with all of the traditional flavors that you know and love.
- Stove Top Stuffing. For anyone who is reluctant to spend hours in the kitchen over Thanksgiving, you’ll appreciate this stovetop stuffing recipe from Food.
- Old Fashioned Celery and Sage Turkey Stuffing. Celery and sage are two of the top ingredients to use in turkey stuffing, and we love following this classic recipe from Entertaining Diva.
- Homemade Turkey Stuffing. A classic homemade turkey stuffing is essential for your Thanksgiving dinner, and this recipe from Mirlandra’s Kitchen is easy to follow.
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