Debb S Turkey Stuffing Recipes

NANCY'S TURKEY STUFFING

Steps:

• Melt the butter in a large, heavy skillet. Add the onion and cook until yellow. Stir in as many breadcrumbs as fit and heat.
• Transfer to a large, deep bowl and add celery, seasoning and the rest of the bread. Mix well. If too dry, add enough broth or water to moisten (don't make it soggy!).

PORTUGUESE TURKEY & STUFFING

Steps:

• Combine the first 8 ingredients of the marindate then place the thawed turkey in the marinade. Rub the turkey with the marinade, then put some of it inside the turkey. Marinade for 24 hours in the roasting pan in the fridge, turning it over every couple of hours.
• Remove the turkey from the fridge 2 hours prior to cooking. Preheat the oven to 400°F.
• Stuff the turkey with the stuffing. If there is too much, place the balance of the stuffing in a pouch made of a double layer of foil, seal then place in the roasting plan.
• Pour the lemon juice over the turkey, sprinkle with paprika, dot with butter and a drizzle of oil. To the marinade, add the onion and ketchup.
• Roast approximately 1/2 hour uncovered, then reduce to 325F and cook for 1 hour uncovered. Baste then cover with lid. After 3 hours in the oven, add the potatoes and carrots to the pan, basting with the sauce . Cover the turkey and continue basting throughout the roasting process. (15 min cooking time per lb of turkey to165 F). Allow turkey to rest 20 minutes prior to carving.
• Stuffing: Combine all off the ingredients together then add the boiling water to attain a thick consistency. Once cool enough to handle, mix well using your hands. Add more bread crumbs if too soft and water if too hard then taste and adjust for seasoning. *Stuffing can be made a day ahead and stored in the refrigerator in an air tight container.

NANA'S TURKEY STUFFING

Steps:

• The night before, lay out the bread slices to dry.
• Cut dried bread into cubes.
• In a large frying pan, brown loose sausage with onions and celery.
• Add apricots and seasonings.
• Pour sausage mixture into large bowl with bread and combine.
• Stuff turkey or place in casserole and moisten with chicken broth.
• If using casserole, place in oven with turkey for about the last hour.
• Moisten further with turkey drippings as necessary.

DEBB'S TURKEY STUFFING

Steps:

• In large bowl, combine bread, pepper and sage.
• Set aside.
• Fry celery and onion in margarine until transparent, about 10 minutes.
• Pour over bread.
• Mix well.
• Slowly stir Oxo into boiling water.
• Add prepared bouillon gradually to bread until moist through.
• Put stuffing in greased 13 X 9 glass pan.
• Bake at 350° F for about one hour.
• Stir often to pull the crusty stuffing off the bottom and create more crustiness.
• If you prefer soft stuffing, don't stir at all.

TURKEY STUFFING

Steps:

• The night before, break up the raw sausage, put it in a bowl and pour the Grand Marnier over it. Refrigerate.
• When ready to make the dressing, saute the sausage and onion until cooked through. Cool.
• In a large roasting pan, mix together sausage, celery, apples, peaches, Mrs. Cubbison's dressing.
• In separate bowl, mix together eggs, salt, pepper, poultry seasoning, broth and canned peach syrup. If the dressing looks too dry, add a little more broth.
• This is enough to stuff a 24 lb turkey, or it will fill two 9x13 casseroles.
• If using a casserole, use at least 1/2 cup more broth. Also, use a non-stick spray and cover with foil to bake. Bake for 35-45 minutes at 350 degrees.