THANKSGIVING STUFFED TURKEY
I've tried fancy stuffing recipes for our holiday bird, but none hits the spot like my mother's simple mixture of bread, eggs and caramelized vegetables. Have it on any holiday. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 24 servings (3 cups gravy, 16 cups stuffing).
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.), In a large skillet, heat remaining butter over medium heat; saute vegetables until tender. In a large bowl, combine bread cubes, parsley and onion mixture; stir in broth and egg substitute. Divide mixture between two greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock., Mix flour and remaining water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.
Nutrition Facts : Calories 534 calories, Fat 24g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 408mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 53g protein.
APPLE-RAISIN TURKEY STUFFING
Fruity stuffing that gives poultry a completely different flavor. A family tradition, handed down from our German ancestors. Just stuff your bird and wait to enjoy.
Provided by Linda Falls Merrell
Categories Side Dish Stuffing and Dressing Recipes Apple Stuffing and Dressing Recipes
Time 3h20m
Yield 12
Number Of Ingredients 7
Steps:
- Mix apples, water, raisins, stuffing mix, sugar, eggs, and cinnamon together in a large bowl. Stir more water into the apple mixture to get to your desired level of moistness.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 82.5 g, Cholesterol 62.3 mg, Fat 3.1 g, Fiber 4.7 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 554 mg, Sugar 49.8 g
TURKEY WITH GRANDMA'S STUFFING
Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings (10 cups stuffing).
Number Of Ingredients 12
Steps:
- Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts :
YIA YIA ANGIES THANKSGIVING STUFFING FOR TURKEY
Steps:
- Boil chestnuts for about 30 minutes; remove shells and skin while hot. Brown sausage; when cooked, transfer cooked sausage to large bowl. Add onion to remaining grease and cook to soften. Transfer to bowl with sausage. Cook ground beef/turkey mixture then add to bowl. When cool, add celery, bread crumbs, pine nuts, raisins and all spices; Mix well and add about a cup of water to moisture you desire. Stuff turkey with stuffing and sew it up with COTTON string! Coat turkey with melted butter and spices.
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HOW TO MAKE THE BEST THANKSGIVING STUFFING EVER
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Author Rhoda BoonePublished Oct 11, 2017Estimated Reading Time 7 mins
- Go for a two-bread approach. We tried stuffings made with brioche, Pullman-style white bread, sourdough, whole wheat, Italian bread, and more. As we tasted we found that country-style white bread stood out as the strongest contender thanks to its chewy crumb, mild flavor, and rustic crust.
- Make your own croutons. We also tried stuffings made with seasoned dried bread cubes purchased from the grocery store and urge you not to do the same.
- Don’t skimp on the butter. It’s Thanksgiving dinner after all! We took a cue from this super-popular classic stuffing recipe, (which calls for a whopping one and a half sticks of unsalted butter!)
- Go minimalist on the vegetables. We sampled stuffings that included all kinds of mix-ins: apple, cranberries, fennel, carrot, spinach, nuts, garlic, raisins, and more.
- Add a flavor booster. Sausage stuffing can go in many directions. We sampled a sausage stuffing recipe that called for sweet and spicy Italian sausage, one with andouille, and another with chorizo.
- Keep it fresh. Once you've got a tasty stuffing mix of homemade country and cornbread croutons, breakfast sausage, onion-and-celery sauté, and plenty of butter, there’s only one thing left to add: fresh herbs!
- Cover it up—but not forever. Toss the above ingredients with beaten eggs and chicken stock in a large bowl, then transfer the stuffing mix to a large buttered baking dish and bake at 350°F.
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