GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING
This moist and mellow recipe came from my mother-in-law to my husband from her family.
Provided by juneb
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
- Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
- Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
- Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 51.3 mg, Fat 9 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 166.3 mg, Sugar 1.8 g
TWO-BREAD STUFFED TURKEY
In Bluffton, Indiana, Fancheon Resler reaches for bacon and canned corn to makes this subtly sweet stuffing that combines cornbread and white bread. The moist mixture is terrific with turkey but just as good served solo.
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8-10 servings (10 cups stuffing).
Number Of Ingredients 15
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. In the drippings, saute celery and onions until tender. , Transfer to a large bowl. Stir in the cornbread, bread, corn, broth, egg substitute, butter, seasonings and bacon. Just before baking, loosely stuff turkey. Skewer openings; tie drumsticks together. , Place on a rack in a roasting pan. Brush with oil. Bake at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Nutrition Facts : Calories 911 calories, Fat 42g fat (13g saturated fat), Cholesterol 267mg cholesterol, Sodium 1227mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 81g protein.
PORTUGUESE DRESSING
With beef and smoked sausage, this meaty dressing is different from many other dressing and stuffing recipes. It's delicious alongside roasted chicken or turkey for holidays or any occasion. I like to use chourico, a Portuguese specialty sausage that's popular in our area.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. In the same skillet, saute the sausage, poultry seasoning, garlic powder and allspice for 2 minutes., Add the sausage mixture, stuffing cubes, broth, egg and parsley to the beef mixture; mix well. Transfer to a greased 3-qt. baking dish. Drizzle with butter. , Cover and bake at 325° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°.
Nutrition Facts :
PORTUGUESE TURKEY STUFFING
This is for stuffing the Portuguese Turkey. Recipe found on New York Time Site. Portuguese cornmeal bread can be found at Portuguese bakery shops. It may also be sold at some Super Markets. Turkey recipe "Recipe #393686"
Provided by daisygrl64
Categories Breads
Time 2h
Yield 2 turkey
Number Of Ingredients 15
Steps:
- Bring water and milk to boil in 6-quart pot.
- Remove crusts from cornmeal bread and cut bread into small pieces. Break rolls into small pieces.
- Reduce heat of boiling liquid to simmer and add rolls and cornmeal bread. Mix, remove from heat and let sit for 20 minutes.
- Mash bread with hands, or process it in a food processor.
- Put chouriço in saucepan, cover with water, bring to a boil and boil 3 or 4 minutes. Skin chouriço; grind in meat grinder or food processor and mix into bread mixture.
- Saute onions with paprika in 4 tablespoons of hot oil until soft. Add the parsley, olives, tomato paste, hot sauce and white pepper.
- Combine onion mixture with bread mixture and mix. Add egg yolks. Season with salt, and saute in remaining 4 tablespoons hot oil.
- Cool dressing and stuff turkey.
- Bake remaining dressing in covered casserole at 350 degrees for about 30 minutes; this can be done in oven with turkeys, during last half-hour they are roasting.
- YIELD Enough to stuff two 12-pound turkeys, with plenty left over.
Nutrition Facts : Calories 2390.4, Fat 114, SaturatedFat 27.9, Cholesterol 634.7, Sodium 4388.8, Carbohydrate 282.6, Fiber 21.3, Sugar 23.2, Protein 63.5
PORTUGUESE TURKEY WITH BREAD STUFFING
Provided by Isabel Costa
Categories dinner, roasts, main course
Time 3h20m
Yield 20 servings
Number Of Ingredients 11
Steps:
- Soak turkeys in salted water under refrigeration for 24 hours.
- Combine wine, garlic, paprika, bay leaves, salt, hot pepper sauce and oregano. Marinate turkeys in this mixture for 24 hours under refrigeration. Turn occasionally.
- When ready to cook, preheat oven to 450 degrees. Remove turkeys from marinade, reserving marinade. Pack turkeys loosely with stuffing and cover openings of cavities with bread crusts; sew cavities closed. Bake remaining stuffing separately during the last half-hour turkeys are roasting.
- Wrap turkey wings in foil. Put turkeys into roasting pans and top with pieces of bacon, putting some beneath turkeys as well. Pour reserved marinade over turkeys.
- Roast turkeys for 30 minutes; reduce heat to 350 degrees and roast turkeys about 2 1/2 hours more. If turkeys get too brown before they are cooked, put aluminum foil over the top. If turkeys are roasted in a single oven, they may need 30 minutes or more of extra roasting time.
PORTUGUESE TURKEY & STUFFING
Make and share this Portuguese Turkey & Stuffing recipe from Food.com.
Provided by Chef Gorete
Categories Poultry
Time 7h
Yield 8-10 serving(s)
Number Of Ingredients 32
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.
STELLA'S TRADITIONAL TURKEY STUFFING
Traditional stuffing for an 8-person family Thanksgiving feast. Mom got up early to prepare and it was well worth it. It seemed that the stuffing always went first, which caused her to make a double batch. One in the bird, one in a glass bowl. However eating the stuffing from the bird cavity was always preferred!
Provided by Jan
Categories Side Dish Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 33.7 g, Cholesterol 8.7 mg, Fat 13.5 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 432.2 mg, Sugar 5.3 g
ROAST TURKEY WITH BREAD STUFFING
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 2h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 500 degrees.
- Make the stuffing: chop together (by hand or in a small food processor) the butter, liver and parsley; stir in the shallots and season to taste with salt and pepper. Spread half the mixture on 4 of the bread slices; top each with another slice of bread, then spread the remaining mixture on the outsides of the sandwiches. Cut each sandwich into 6 pieces.
- Rinse the turkey and remove the giblets. Sprinkle the bird with salt and pepper to taste. Loosely pack the turkey cavity with the stuffing, and then tie the legs together to enclose the vent.
- Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard and any other trimmings. Place in the oven, legs first.
- Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. If the bottom dries out, add water to coat the bottom of the pan. Continue to roast, checking every 30 minutes or so; if the top browns too quickly, lay a piece of aluminum foil on it. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking.
- Remove the turkey from the oven. Take it off the rack, and make sherry reduction gravy (see recipe) while the bird rests for about 20 minutes before carving.
Nutrition Facts : @context http, Calories 792, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 3 grams, Protein 95 grams, SaturatedFat 10 grams, Sodium 1513 milligrams, Sugar 4 grams, TransFat 0 grams
More about "portuguese turkey with bread stuffing recipes"
PORTUGUESE TURKEY WITH TWO STUFFINGS | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Category MainsCuisine PortugueseTotal Time 3 hrs
- While the turkey roasts, toss the potatoes in a large pot of cold water. Add 1 tablespoon salt, cover, and bring to a boil over high heat. Cook until tender, 10 to 15 minutes. Drain the potatoes, return half of them to the pot, and mash well with a handheld masher or a fork. Set the rest of the potatoes aside and cover to keep warm.
- While the turkey roasts, warm a Dutch oven over medium-low heat. Add the bacon and cook, stirring often, until the bacon is crisp and the fat has rendered, 12 to 15 minutes.
- Spoon off and discard the fat from the surface of the juices in the roasting pan. Place the pan over 2 burners and add enough homemade chicken stock or store-bought low-sodium broth to the juices in the pan to equal 3 cups. Bring the liquid to a boil over medium-high heat, scraping the bottom to loosen any browned bits.
CHOURIçO STUFFING - EASY PORTUGUESE RECIPES
From easyportugueserecipes.com
PORTUGUESE STUFFING (RECHEIO) - THE PORTUGUESE …
From theportugueseamericanmom.com
BREAD STUFFING/DRESSING RECIPE FOR ROAST …
From myislandbistrokitchen.com
CLASSIC BREAD STUFFING WITH AN OVEN-BAKED OPTION
From seasonsandsuppers.ca
ACADIAN POTATO AND BREAD TURKEY STUFFING WITH SAVORY
From coniferesetfeuillus.com
PORTUGUESE TURKEY STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
ANTONIA'S PORTUGUESE STUFFING | CARRIE'S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
PORTUGUESE TURKEY WITH BREAD STUFFING - DINING AND COOKING
From diningandcooking.com
PORTUGUESE CHOURIçO STUFFING RECIPE | RECIPE | STUFFING RECIPES ...
From pinterest.ca
HAWAIIAN-STYLE PORTUGUESE SAUSAGE STUFFING RECIPE
From hawaiian-culture-stories.com
MY GRAN'S TURKEY WITH BREAD STUFFING AND HOW TO COOK ... - SIMPLY …
From simply-delicious-food.com
TURKEY STUFFING RECIPE - TRADITIONAL BREAD STUFFING WITH HERBS RECIPE
From goodhousekeeping.com
EASY BREAD STUFFING - SIMPLY DELICIOUS
From simply-delicious-food.com
A TALE OF TWO PORTUGUESE STUFFINGS - LEITE'S CULINARIA
From leitesculinaria.com
PORTUGUESE STUFFING RECIPE FOR TURKEY RECIPES
From stevehacks.com
GRANDMOTHER’S BREAD AND SAUSAGE STUFFING RECHEIO
From portuguesecooking.com
PORTUGUESE CORN BREAD STUFFING – RECHEIO - MARIA LAWTON - THE …
From azoreangreenbean.com
PORTUGUESE TURKEY STUFFING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BREAK TRADITION: SERVE YOUR TURKEY PORTUGUESE STYLE
From chicagotribune.com
PORTUGUESE TURKEY WITH TWO STUFFINGS | RECIPE | TURKEY, TURKEY …
From pinterest.com
CLASSIC BREAD STUFFING FOR TURKEY - CLAIRE TANSEY
From clairetansey.com
GRAMMA HILDA’S TRADITIONAL PORTUGUESE STUFFING/DRESSING
From lagassegirls.com
PORTUGUESE CHORIZO STUFFED BREAD - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
RECIPE: PORTUGUESE SAUSAGE STUFFING : NPR
From npr.org
PORTUGUESE SAUSAGE STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
PORTUGUESE TURKEY WITH TWO STUFFINGS RECIPE | YUMMLY | RECIPE ...
From pinterest.ca
PORTUGUESE SAUSAGE STUFFING - EVERYDAY PORTUGUESE
From everydayportuguese.com
HAWAIIAN STUFFING RECIPE - KEEPING IT RELLE
From keepingitrelle.com
PORTUGUESE TURKEY STUFFING - HECTOPRECIPES.COM
From hectoprecipes.com
PORTUGUESE STYLE STUFFING RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MY GRANDMOTHER’S PORTUGUESE STUFFING - COOKING WITH ELISE
From cookingwithelise.com
BREAD STUFFING (TURKEY) - RECIPE - COOKS.COM
From cooks.com
RECIPE: PORTUGUESE ROAST TURKEY - GEORGE MENDES RECIPE
From tastingtable.com
PORTUGUESE SAUSAGE CRANBERRY BRIOCHE STUFFING RECIPE
From saltandwind.com
PORTUGUESE ROAST TURKEY RECIPE - RECIPELAND.COM
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love