Extra Turkey Broth For Stuffing Recipes

DO-AHEAD STUFFING

Steps:

• Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days.
• To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.
• Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.

EXTRA TURKEY BROTH FOR STUFFING

Steps:

• combine all ingredients in a large dutch oven and bring to a boil.
• reduce heat and simmer for approximately 45 minutes to an 1 hour.
• strain well.

TURKEY WITH STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
• Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
• In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
• Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
• microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
• While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

STELLA'S TRADITIONAL TURKEY STUFFING

Steps:

• Combine turkey innards, diced celery, diced carrot, and bay leaf in a pot. Season with salt and pepper and cover with water. Bring to a boil and cook for 1 hour, removing liver after 30 minutes. Remove and discard neck, tail, and bay leaf. Remove remaining innards and put with the liver to cool. Keep broth in the pot.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine bread cubes, beef, chopped celery, apple, walnuts, poultry seasoning, oregano, sage, thyme, and rosemary in a large bowl. Season with salt and pepper.
• Chop cooled innards into small pieces. Add to the bread mixture and mix until everything is evenly distributed, adding in broth mixture (including cooked celery and carrots) and oil to moisten the dressing to desired texture. Stuffing is ready to bake in the oven or stuff in the bird.

NO-FUSS HERB-ROASTED TURKEY & STUFFING

Steps:

• Preheat oven to 350°. With fingers, carefully loosen skin from turkey breast; rub butter under the skin. In a small bowl, mix salt, sage, rosemary and pepper; rub over outside and inside of turkey. Tuck wings under turkey; tie drumsticks together., Sprinkle flour into oven bag; shake to coat. Place in a shallow roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Meanwhile, for stuffing, in a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl. Stir in stuffing cubes, soup, broth and egg. Transfer to a greased 11x7-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned., Remove turkey from bag to serving platter; tent with foil. Let stand 20 minutes before carving. Serve with stuffing.

EXTRA SPECIAL TURKEY STUFFING

Steps:

• 1. Slightly break up crackers. In large bowl combine crackers, celery, parsley, poultry seasoning and pepper. In large skillet cook sausage and onion until sausage is no longer pink. Drain off fat. Stir into cracker mixture along with eggs and margarine or butter. Drizzle with 1/2 cup of chicken broth. Toss to combine.2. Lightly stuff body cavity of turkey with 2 cups of cracker mixture (do not pack). Pull neck skin to back. Fasten with skewer. Tie legs to tail. Twist wing tips under back. Insert meat thermometer into center of inside thigh muscle (do not touch bone). Place, breast side up, on rack in shallow pan. Brush surface with oil.3. Toss remaining stuffing with 1/4 to 1/2 cup of remaining chicken broth. Place in 1 1/2-quart casserole coated with nonstick cooking spray. Cover and refrigerate until ready to bake.4. Roast turkey at 325°F for 2 1/2 to 3 hours or until thermometer reads 180°F and center of stuffing is at least 165°F. Cover with foil, if necessary, during last 30 minutes of roasting to prevent overbrowning. Place casserole of stuffing in oven beside turkey during the last 45 minutes of baking. 5. Let turkey stand for 15 minutes before carving.

ULTIMATE BREAD TURKEY STUFFING

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.