Best Thanksgiving Stuffing Recipes

THE BEST STUFFING

The Best Stuffing image

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

Ingredients

1 stick (8 tablespoons) unsalted butter, plus more for greasing
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1/2 cup dry white wine
1 pound assorted wild mushrooms, trimmed and sliced
Kosher salt and freshly ground black pepper
3 stalks celery, diced, plus leaves for garnish (optional)
1 large yellow onion, diced
5 sage leaves, minced (about 2 tablespoons)
5 sprigs thyme leaves, minced (about 2 tablespoons)
4 cups turkey or chicken broth
2 large eggs
1/4 cup flat-leaf parsley leaves, chopped
16 cups cubed stale white bread (see Cook's Note)

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!

Absolutely the Best Stuffing... Ever! image

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

Ingredients

1/2 cup butter (1 stick)
1 lb bacon, thick sliced cut into 1-inch cubes semi frozen and use scissors for easy cutting
1 large onion, chopped
2 -4 celery ribs, chopped
1 loaf white bread, more if needed (use fresh or stale but still soft cut into 1-inch cubes. Use a serrated knife so as not to squish it)
1/2 cup turkey gizzard, boiled and chopped fine (optional)

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

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Published 2017-10-11
Estimated 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 Thanksgiving recipes that called for sweet and spicy Italian sausage, andouille, and even chorizo, but one recipe showcased our favorite meaty mix-in: breakfast sausage.
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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