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!
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.
SAVORY STUFFING BREAD
Poultry seasoning and celery salt make this hearty loaf taste like just like stuffing. It's the perfect bread to serve with turkey during the holidays, and it's nice for making sandwiches with the leftovers. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, mix sugar, yeast, seasonings and 2 cups flour. In a small saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in broth; heat to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
STUFFING BREAD (BREAD MACHINE)
This recipe is for a bread machine but I make this on my Kitchen Aid with some amount adjustments. I use this for my stuffing recipes, it's a wonderful change from white bread, and makes a great turkey sandwich bread also!
Provided by Kittencalrecipezazz
Categories Breads
Time 3h6m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- In bread machine pan, place all ingredients in order given.
- Select the BASIC BREAD setting, and the crust colour setting.
- Bake according to bread machine directions.
- Check dough after 5 minutes of mixing; add 1-2 Tbsp water or flour if needed.
TURKEY STUFFING BREAD
My father-in-law had a ball experimenting with his bread machine to come up with this unique bread that tastes just like real turkey stuffing. It's fabulous with a chicken or turkey dinner...and works well with all those Thanksgiving leftovers, too. -Gayl Koster, Nunica, Michigan
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 13
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
TURKEY STUFFING BREAD (BREAD MACHINE)
Try this bread for those leftover turkey sandwiches (YUMMY) or use it in place of your bread when making your stuffing for your Turkey I got this recipe from allrecipes.com
Provided by Karenm3
Categories Yeast Breads
Time 3h10m
Yield 1 1/2-2 lb loaf
Number Of Ingredients 13
Steps:
- Place all ingredients in the order given into your bread machine, use your basic setting on the machine.
Nutrition Facts : Calories 1340.8, Fat 21.3, SaturatedFat 10.3, Cholesterol 184.1, Sodium 2535.5, Carbohydrate 244.4, Fiber 10.9, Sugar 20.1, Protein 40.8
ULTIMATE BREAD TURKEY STUFFING
Bread stuffing loaded with delicious goodies. Although you can use this to stuff a turkey, I make it in a casserole dish. The original recipe came from an Internet website, but I modified it. I made it ahead of time and heated it in the oven just before serving.
Provided by Barb Witherspoon
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Plump raisins by placing them in a small saucepan with 1 cup orange liqueur.
- Bring to boil, remove from heat, and set aside.
- In a skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter till tender, about 10 minutes.
- Transfer onion and celery mix to a very large mixing bowl.
- Cook sausage till crumbled and evenly browned. Drain.
- Combine the sausage and stuffing mix with the onion and celery mixture.
- Stir in the raisins and liqueur, pecans, apples, dried cranberries, chicken broth, remaining 1/2 cup of orange liqueur, sage, salt, and pepper.
- Mixture should be totally moist. If it is not, add some melter butter.
- Place in casserole dish.
- Bake, covered, for 20 minutes or until heated through. Add baking time if prepared ahead of time.
Nutrition Facts : Calories 482.7, Fat 26.2, SaturatedFat 9.4, Cholesterol 42.3, Sodium 1247.2, Carbohydrate 50.1, Fiber 4.4, Sugar 16.9, Protein 13.8
TURKEY DRESSING BREAD
Tired of plain turkey sandwiches in your lunch? Try packing one on this bread! Spread a little cranberry sauce also and it tastes just like Thanksgiving!
Provided by SUE202
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic bread setting; press Start. Check dough after 5 minutes of mixing. Add 1 to 2 tablespoons of water or flour if needed.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 32 g, Cholesterol 19.7 mg, Fat 2.5 g, Fiber 1.2 g, Protein 6 g, SaturatedFat 1.1 g, Sodium 314.2 mg, Sugar 3.5 g
ROAST TURKEY WITH BREAD STUFFING
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 2h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 500 degrees.
- Make the stuffing: chop together (by hand or in a small food processor) the butter, liver and parsley; stir in the shallots and season to taste with salt and pepper. Spread half the mixture on 4 of the bread slices; top each with another slice of bread, then spread the remaining mixture on the outsides of the sandwiches. Cut each sandwich into 6 pieces.
- Rinse the turkey and remove the giblets. Sprinkle the bird with salt and pepper to taste. Loosely pack the turkey cavity with the stuffing, and then tie the legs together to enclose the vent.
- Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard and any other trimmings. Place in the oven, legs first.
- Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. If the bottom dries out, add water to coat the bottom of the pan. Continue to roast, checking every 30 minutes or so; if the top browns too quickly, lay a piece of aluminum foil on it. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking.
- Remove the turkey from the oven. Take it off the rack, and make sherry reduction gravy (see recipe) while the bird rests for about 20 minutes before carving.
Nutrition Facts : @context http, Calories 792, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 3 grams, Protein 95 grams, SaturatedFat 10 grams, Sodium 1513 milligrams, Sugar 4 grams, TransFat 0 grams
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