Recipe For Thanksgiving Stuffing

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THANKSGIVING STUFFING



Thanksgiving Stuffing image

"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield about 12 cups.

Number Of Ingredients 11

3 large onions, chopped
6 celery ribs, chopped
1/2 cup butter, cubed
3 garlic cloves, minced
4-1/2 cups chicken or vegetable broth
1/2 cup minced fresh parsley
1 tablespoon rubbed sage
1-1/2 teaspoons poultry seasoning
1-1/2 teaspoons salt
3/4 teaspoon pepper
1-1/2 pounds day-old French bread, cubed (27 cups)

Steps:

  • In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1086mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

SIMPLE TURKEY STUFFING



Simple Turkey Stuffing image

The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The onething you want to have just the right amount of is liquid, to keep the stuffing moist but not soggy.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

4 tablespoons unsalted butter
4 onions, coarsely chopped (about 4 cups)
5 stalks celery, coarsely chopped (about 2 1/2 cups)
1 large bulb fennel, coarsely chopped (about 2 cups), optional
Coarse salt and freshly ground pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
1 pound sweet fennel sausage, removed from casings and cut into 1-inch pieces
6 ounces jarred or vacuum-packed whole peeled chestnuts (about 1 heaping cup)
2 day-old Italian bread loaves (about 8 ounces each), cut into 1/2-inch cubes (about 12 cups)
2 to 3 cups Brown Turkey Stock
3/4 cup chopped flat-leaf parsley

Steps:

  • In a large saute pan, melt butter over medium heat. Add onions, celery, and fennel; season with salt and pepper. Add rosemary and sage. Cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
  • Meanwhile, cook sausage in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, about 8 minutes.
  • Using your fingers, break chestnuts into large pieces. Stir chestnuts and sausage into the vegetables. Transfer mixture to a large bowl. Add bread cubes; toss well to combine.
  • Drizzle 2 cups stock over mixture, tossing to moisten evenly. Use additional stock if necessary. (The mixture should feel quite moist when squeezed.) Season with salt and pepper. Stir in parsley.
  • Place the stuffing in a buttered 2 1/2- to 3-quart shallow baking dish or in an ovenproof gratin dish.
  • Preheat oven to 350 degrees. Bake stuffing until heated through and top is browned and crusty, 35 to 45 minutes. Serve hot.

BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING



Betty Crocker's Classic Bread Turkey Stuffing image

This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.

Provided by Julesong

Categories     Chicken

Time 15m

Yield 3 quarts

Number Of Ingredients 9

12 cups bread, cubes (Mom makes her own sometimes)
1 cup unsalted butter
3/4 cup minced onion
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushroom (optional)
2 teaspoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)

Steps:

  • In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
  • Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
  • Place the bread cubes into a large, deep bowl.
  • Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
  • Toss the cubes thoroughly to coat.
  • (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
  • We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
  • Adapted from Betty Crocker's Picture Cook Book, circa 1950.
  • Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
  • Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.

THANKSGIVING STUFFING



Thanksgiving stuffing image

Get set for a Thanksgiving feast and bake this special stuffing for the celebrations. You can make it with any stale bread, but sourdough works well

Provided by Adam Bush

Categories     Side dish

Time 2h

Number Of Ingredients 8

250g butter, plus extra for the dish
500g stale bread, cut into 4cm cubes (we used sourdough)
2 onions, finely chopped
4 celery sticks, finely chopped
handful of sage leaves, finely chopped
4 rosemary sprigs, needles picked and finely chopped
400ml chicken stock
2 eggs

Steps:

  • Heat the oven to 140C/120C fan/gas 1 and lightly butter a deep 20 x 30cm baking dish. Tip the bread out onto a baking sheet and bake for 40 minutes until crisp and dry.
  • Meanwhile, melt three-quarters of the butter in a large pan over a medium heat and cook the onion and celery with a pinch of salt for 10 minutes until softened. Stir in the herbs, then season with plenty of black pepper. Tip in the bread, toss to combine, then pour in half the chicken stock and toss again. Tip the stuffing mixture into the prepared dish and leave to cool slightly.
  • Turn the oven up to 180C/160C fan/gas 4. Whisk together the remaining stock and the eggs, then pour this evenly over the stuffing in the dish. Dot the remaining butter over the top, then cover with foil and bake for 30 mins before removing the foil and baking for another 30 mins until golden.

Nutrition Facts : Calories 423 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.55 milligram of sodium

EASY TURKEY STUFFING



Easy Turkey Stuffing image

Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 18

Number Of Ingredients 10

1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso™ chicken broth (from 32-oz carton)

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
  • In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
  • Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g

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