MOM'S TURKEY STUFFING
Make and share this Mom's Turkey Stuffing recipe from Food.com.
Provided by Green Cuisine
Categories Egg Free
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in skillet.
- Add onions and celery and cook until tender.
- Place bread in a large bowl and add onion mixture. Use your hands to mix well. The ingredients should hold together in a ball.
- Add salt and pepper to taste.
- Stuff in turkey and bake as directed.
- Double recipe for a larger bird.
MOM'S SIMPLE STUFFING FOR TURKEY
Super moist and delicious! Fill your Thanksgiving turkey with this traditional stuffing recipe for the best holiday side dish.
Provided by Stacie
Categories Side Dishes
Time 3h15m
Number Of Ingredients 5
Steps:
- Melt 1/4 cup butter in a frying pan, Add onions and cook for 5 minutes to soften.
- In a large bowl, add bread, savoury, salt and pepper, cooked onions and 2 tbsp melted butter. Toss to combine.
- Add the stuffing into the turkey cavity. Make sure to not pack it in too tight. The stuffing cooks inside the turkey. It's ready when it reaches an internal temperature of 165F. Remove stuffing promptly and place in a serving dish.
Nutrition Facts : Calories 386 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 9 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 700 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
MOM'S DELICIOUS TURKEY STUFFING RECIPE
Steps:
- Combine all Ingredients under the first section of Dry Ingredients in a large bowl.
- Boil a cup of water and add the butter and chicken OXO into it.
- Drizzle the water, butter, and chicken stalk mixture over your dry ingredients bowl while stirring it all together. All of the dry ingredients should be moist.
- Stuff Turkey with about half of the stuffing mixture. This stuffing will cook inside the turkey as the turkey cooks. A stuffed turkey may take a bit longer to cook than a turkey that is unstuffed, so take that into consideration when timing your turkey.
- After stuffing the turkey tie the turkeys legs together to hold it all in.
- With the turkey in a roasting pan, cover the turkey in Tin Foil and Cook at 350 degrees for 20 minutes a pound.
- The other half of the stuffing can be cooked separately in a casserole dish. Just cover with tinfoil and cook for 1 hour at 325 degrees.
- Remove tin foil from the turkey about 30 minutes before the turkey should be done to help the turkey brown. And when the turkey is done remove from oven and let sit for a few minutes.
- Remove stuffing from inside of the turkey and mix with other stuffing that was cooked separately. The stuffing cooked inside the turkey will be much more moist than the other, so when mixed together they become the best turkey stuffing ever!
TURKEY WITH STUFFING
Follow Alton Brown's lead for stuffing a turkey with his Turkey with Stuffing recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
EASY, OH SO AMAZING, MRS. CUBBISON'S TURKEY STUFFING, MY WAY
i've been making stuffing like this ever since my mom taught me how. this stuffing is perfect for those who don't like all the "extra stuff" people put in their stuffing (ie. sausage, apples, cranberries, nuts) no thanks!! i use both types of mrs. cubbison's to get the right texture, the cubed stuffing and seasoned dressing (one is cubed and the other is more loose). but the zaar powers that be don't recognize those ingredients so make sure you get both types. this recipe makes alot of stuffing but i like it that way so i'm sure there will be plenty left for all of the yummy leftover recipes i love to make.
Provided by catalinacrawler
Categories For Large Groups
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Follow the instructions to make the cornbread in and 8" square pan the night before so it has time to dry out a bit, i usually break the loaf in half to help this process; crumble when ready to use.
- You can also hard-boil the eggs the night before to save you time.
- I usually only get about 3-4 cups of broth from my turkey so I boil the turkey neck in 3 cups water to make up the difference.
- Sauté celery, onion and garlic in olive oil.
- In a large tray combine both boxes of mrs. cubbison's & crumbled corn bread (i use one of those huge disposable turkey roasting trays from the store).
- Add veggies, eggs & seasonings.
- Drizzle with butter & turkey broth until desired moistness, stirring occasionally to disperse liquids.
- Bake covered for 30 minutes at 350 then uncover and cook for an additional 10 minutes or until the top is browned.
SIMPLE TURKEY STUFFING
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
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.
GRANDMA WINNIE'S TURKEY STUFFING
A classic stuffing recipe to serve with any turkey dinner. If you have turkey broth on hand, it can be substituted for chicken broth.
Provided by Lipo
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
- In a saute pan, cook onion and celery in butter until soft.
- In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 15.6 g, Cholesterol 35.8 mg, Fat 9 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 296.2 mg, Sugar 2.2 g
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