Loosen Yer Belt Thanksgiving Turkey Stuffing Recipes

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LOOSEN-YER-BELT THANKSGIVING TURKEY STUFFING



Loosen-Yer-Belt Thanksgiving Turkey Stuffing image

Stymied at being able to replicate my mom's cornbread stuffing, we have developed this recipe - enough to stuff a big bird & have an additional dish to bake outside the bird. We make such a big batch because the dressing is DECIMATED fast& we get so many requests for the recipe from guys & gals!! This is sagey - if you are not a sage lover, reduce it to 1 tsp. The currants do not make it sweet but add a lovely nuance as do the pecans, water chestnuts & cranberries. Can be made vegan with omission of eggs, butter & vegetable broth used instead of chicken broth - turns out almost as well. Mix in a BIG mixing container to keep the stuffing light & fluffy with addition of liquids. I hope you enjoy it as much as we do! Note - I do all the chopping a night or two BEFORE Thanksgiving & store in Ziploc in the fridge to speed this up on Thanksgiving am. Then I can wake up more before I start welding a knife! LOL! *****program inserts "prepared" before stuffing but I mean 16 ounces dry weight, eg. 1 package, dry.

Provided by Busters friend

Categories     Thanksgiving

Time 1h

Yield 16 serving(s)

Number Of Ingredients 16

16 ounces Pepperidge Farm Herb Stuffing
16 ounces Pepperidge Farm cornbread stuffing
4 cups celery, fine chop
3 cups onions, fine chop
1 cup water chestnut, canned sliced
3 cups pecans, coarsely chopped
1 1/2 cups dried currants or 1 1/2 cups raisins
1 cup fresh cranberries, chopped
1 bunch fresh parsley, chopped include stems
1 tablespoon dried sage, crumbled but not rubbed
1 tablespoon dried rosemary
2 teaspoons dried thyme
1 teaspoon fresh coarse ground black pepper
3 eggs
5 cups chicken broth
4 ounces butter, divided

Steps:

  • In a BIG bowl, add both bags of stuffing mix.
  • Chop the onions, celery, water chestnuts (coarse chop), pecans, cranberries & parsley and combine with the stuffing mixes in the BIG bowl.
  • Toss with your hands to mix well.
  • Add sage, rosemary, thyme, pepper & toss again.
  • Break eggs into a smaller bowl. Whisk to mix until uniformly yellow.
  • Add 2 cups of chicken broth to eggs & mix.
  • Melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it'll cook eggs).
  • Pour eggs & butter broth into BIG bowl of stuffing mix & gently mix with your hands (No Smushing, just lightly, lightly fluffing).
  • Add enough additional broth to get an evenly moistened (not drippy or gloppy) mix.
  • If using as stuffing, use this mix to loosely stuff your bird (don't forget to stuff the front where the neck used to be - makes for a nice presentation as he/she cooks).
  • Place remainder in lasagne pan (goal - no more than 2 inches thick in pan).
  • Melt remaining 2 ounces of butter & mix with an additional cup of broth. Drizzle over pan of stuffing. Cover pan with tight-fitting aluminum foil & bake @ 325 degrees for 25 nminutes covered & 15 minutes uncovered for a nice crust - adding more broth along the way to prevent drying out (but do not want mush either).

Nutrition Facts : Calories 396, Fat 23, SaturatedFat 5.6, Cholesterol 55.2, Sodium 770.4, Carbohydrate 42, Fiber 5.6, Sugar 14.9, Protein 9.1

TO-DIE-FOR THANKSGIVING STUFFING



To-Die-For Thanksgiving Stuffing image

This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)
1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
2 large onions, chopped
8 cloves garlic (or more to taste), crushed
2 tbsp. rosemary
1 tbsp. thyme leaves
1 lb. toasted pecans
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)
1 cup bourbon

Steps:

  • Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
  • In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
  • Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
  • When combined, stuff bird or place in separate large baking dish(es).
  • Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
  • Serves 12 or more as part of a Thanksgiving feast.

THANKSGIVING TURKEY STUFFING



Thanksgiving Turkey Stuffing image

Make and share this Thanksgiving Turkey Stuffing recipe from Food.com.

Provided by Kevin McGinley

Categories     Thanksgiving

Time 3h45m

Yield 15-20 serving(s)

Number Of Ingredients 11

2 -2 1/2 loaves bread, torn up in small pieces
2 cups celery, chopped with celery leaves
2 cups onions or 1 onion, diced
1 cup fresh parsley, diced
1 tablespoon seasoning salt
2 teaspoons poultry seasoning
1 teaspoon pepper
1/2-1 cup butter
1 bouillon cube
1/2 cup water
8 -10 eggs, beaten with some milk added (start with 8 and add if needed)

Steps:

  • Saute celery, onion& parsley in butter& chicken broth in a frying pan until soft.
  • Add seasonings to torn up bread.
  • Add celery, onion& parsley mixture to bread.
  • Add beaten eggs& milk mixture to bread.
  • Mix well.
  • Bread should be moist enough to hold together well.
  • Adjust with more eggs or milk.
  • Put stuffing in turkey and pack fairly tight- do not stuff turkey until you are ready to put in the oven.
  • Stuffing can be made the day before& stored in the fridge.

Nutrition Facts : Calories 247.9, Fat 10.6, SaturatedFat 5.1, Cholesterol 115.5, Sodium 419.4, Carbohydrate 30.1, Fiber 2, Sugar 3.6, Protein 8

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