Soda Cracker Turkey Stuffing Recipes

CRACKER STUFFING

Steps:

• Combine crackers and eggs in a large bowl.
• Add butter and mix well.
• Add bullion slowly.
• Add the rest of the ingredients and mix well.
• You may want to add more of a certain ingredient listed above according to your taste.
• Take stuffing mixture and put it in a casserole dish.
• Bake @ 350 degrees for 20 to 25 minutes until it is golden brown.

TELBAN'S FAMILY CRACKER STUFFING

Steps:

• With crackers still in their sleeves, crush up with your hands (easier to crush this way, and it keeps your hands cleaner). Place crushed crackers in large bowl.
• In a frying pan, saute the butter and onion until the onion are tender, about 5 minutes. Chop celery into small pieces and add to the crackers. Add cooked onions and butter to the crackers; mix well.
• Add eggs, one at a time, mixing well. Add milk a little at a time (you might not use all of the milk), until the cracker mix is moistened.
• Cracker mix should form a ball which you can hold in your hand. Use to stuff a 12-pound turkey. When stuffing a turkey this does not expand, so you want to pack it in tight. When the turkey is ready, you pull out the stuffing in one big chunk and slice it. Great on a turkey sandwich the next day!

SODA CRACKER TURKEY STUFFING

Steps:

• See above

SUNNY'S CROWD-SOURCED STUFFING

Steps:

• Preheat a countertop oven to 300 degrees F.
• Place the bread cubes in a single layer on two quarter sheet trays (9-by-13-inch baking sheets) or countertop oven baking sheets and bake until dried out and crisp, about 15 minutes. Remove the bread cubes to a very large bowl.
• Increase the oven temperature to 400 degrees F.
• Meanwhile, heat the oil in a large saute pan over medium-high heat. Add the celery, onions and a pinch of salt and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the sage, thyme, garlic and scallion whites and continue to cook until the vegetables and herbs meld together, 3 to 4 minutes. Transfer the vegetable mixture to the bowl with the bread cubes. Add the chestnuts and saltines and mix to combine well.
• Whisk together the cream of mushroom soup and turkey stock in a medium bowl or large measuring cup. Pour over the bread cubes and vegetables. Season with salt and pepper and mix to combine well.
• Transfer the bread mixture to a 9-by-9-by-2 1/2-inch broiler-safe baking dish. Using a wooden spoon, press down to compact the stuffing. Cover tightly with foil and bake for 30 minutes.
• Remove the foil and switch the countertop oven to broil. Broil the stuffing until the top is golden brown and crispy, 2 minutes on high. Garnish with the scallion greens and Fried Sage, if using.
• Heat the vegetable oil in a small saucepan over medium-high heat to 375 degrees F. To test if the oil is ready for frying, drop in a small sage leaf. If it begins to sizzle, the oil is ready. Add the sage leaves to the oil and fry until crisp, 20 to 25 seconds. Using a slotted spoon, remove the leaves to a paper towel-lined plate and sprinkle with salt.

SHIRLEY'S SAUSAGE STUFFING

Steps:

• In a saucepan over med. heat, boil the fresh pork sausage and gizzards, along with the margarine, onions, and celery, in 1 quart of water, for 30 minutes Strain, saving water.
• Put the onions, celery, and sausage in a lg. bowl, and set aside.
• Put the gizzards, and meat picked from the neck, in a blender, and press chop. (Do it quickly, and stop to mix meats, then pulse for 1-2 seconds again. You do not want it to be mushy). When all is chopped fine, put in the lg. bowl, along with onions, celery, and sausage.
• You may also grind the gizzards, and other meat parts in a meat grinder instead of the blender if you have one.
• Add to the sausage, onion and celery.
• When ready to stuff the bird and bake:.
• In a lg. bowl crumble your bread, crust and all, (I roll the bread between my hands to crumble it).
• Crush the crackers right in the closed sleeves, (but be careful not to push too fast or you may open the pkg). When crushed, open the sleeve and put in the bowl, along with the bread. Mix up well.
• Mix the meat mixture with the dry mixture.
• Add enough liquid from the sausage, gizzards, heart and neck stock (a little at a time), to make the stuffing to the desired consistency, of if not using these parts, use some chicken or turkey broth.
• Toss with a fork, until well mixed. Gently knead the mixture to distribute the ingredients.
• (The stuffing should have enough liquid so it holds together in a ball if you squeeze it in your hands, but not mushy, especially if you are stuffing your turkey, as the juices from the turkey make it moist as it is cooking.
• Add poultry seasoning, tasting as you go, to get it the way you like it.
• Salt and pepper, to taste.
• Stuff the bird right before putting it in the oven. DO NOT stuff the bird and let it sit overnight in the refrigerator.
• The stuffing should be warm or room temperature when you are ready to put it in the bird.
• Plan to use 3/4 cup stuffing for each pound of turkey.
• To stuff the neck, first pack it loosely with stuffing.
• Pin the neck skin over the exposed stuffing with a skewer, or flip the wing tips up to hold it in place.
• Spoon stuffing loosely in the main body cavity.
• Cover exposed stuffing with a swatch of aluminum foil or a piece of bread.
• Roast turkey using desired method. I bake mine at 350, and go by the pounds on the turkey label for the hours needed to roast.
• Baste turkey with pan drippings at least 3 times during cooking time to get nice crispy skin, and help to keep turkey moist.
• Use a meat thermometer to make sure the center of the stuffing reaches 165 degrees F before removing from the oven.
• Keep in mind that a "pop-up" thermometer that comes with a turkey won't tell you the temperature of the stuffing.
• Place any extra stuffing in a baking dish coated with cooking spray. Cover, and refrigerate until ready to bake, NO MORE THAN 8 hours before cooking the bird.
• Pour 1/2 cup turkey or chicken stock over the extra stuffing, and bake at 350, for 30-60 minutes covered with aluminum foil.
• After the turkey is done roasting, remove stuffing immediately from the bird, and place in a bowl. (I use an aluminum bowl and cover with aluminum foil to keep it nice and hot, until serving time.
• Refrigerate leftovers within 2 hours of taking out of the oven.
• Store leftover turkey and stuffing in shallow containers with covers, and use within 2-3 days.
• You may freeze but use within 3 months.
• Tips & Warnings:.
• Avoid pre-stuffed fresh turkeys, and DO NOT stuff birds to cook on a grill or smoker, or if you plan to deep fry.
• Always stuff a bird just BEFORE roasting.
• The stuffing should be warm, NOT hot or cold, when you pack it in the bird, otherwise the roasting time will be off, and the temperature will not reach 165 degrees F before the rest of the bird is done.
• Don't overstuff the turkey, because the stuffing will expand as the bird roasts.
• Following these simple steps is the safest way to stop airborne bacteria from invading your turkey and stuffing and making you sick.

OLD-FASHIONED CRACKER DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly coat a baking dish with cooking spray.
• Melt butter in a large skillet over medium heat. Cook and stir onion, celery, and 1 teaspoon salt in melted butter until onion begins to turn translucent, about 5 minutes. season with black pepper, sage, thyme, rosemary, and cayenne pepper; cook and stir about 1 minute.
• Remove skillet from heat and stir in chicken broth.
• Combine crushed crackers and onion mixture in a large bowl. Add egg and cream; mix until combined. Season with salt and black pepper.
• Spread cracker mixture evenly in a large baking dish and smooth the top.
• Bake in the preheated oven until top is golden brown, 40 to 45 minutes.

HERBED CRACKER STUFFING

Steps:

• Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.
• Meanwhile, melt butter in a large saute pan over medium-high heat. Add garlic, onions, and celery, and saute until just starting to brown, about 8 minutes. Add wine, and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs, and 1 teaspoon salt; season with pepper. Stir in broth, milk, and eggs until just incorporated.
• If not stuffing turkey, preheat oven to 350 degrees. Spoon stuffing into a 9-by-13-inch baking dish. Cover with parchment, then foil, and bake 45 minutes. Raise oven temperature to 425 degrees. Uncover stuffing, and bake until top is crisp and browned, about 5 minutes.

CRACKER STUFFING

Steps:

• Preheat oven to 325°F. Melt margarine in large skillet on medium-high heat. Add onion and celery; cook and stir until crisp-tender. Remove from heat. Stir in remaining ingredients.
• Spoon into greased 1-1/2-quart casserole dish; cover.
• Bake 40 minutes or until heated through.

TURKEY WITH HERB STUFFING

Steps:

• In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate., Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. Bake additional stuffing, covered, for 45-60 minutes or until heated through., When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

CLASSIC SIMPLE STUFFING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place bread cubes in a single layer on a rimmed baking sheet.
• Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
• Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
• Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
• Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
• Garnish with remaining parsley.