CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
SAUSAGE STUFFING (DRESSING) RECIPE - (4/5)
Provided by rhongaut
Number Of Ingredients 10
Steps:
- Cook sausage in large skillet until browned. Remove with slotted spoon and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, sage, marjoram, bread cubes, and parsley in large mixing bowl; blend well. Stir in chicken broth to moisten. Season with salt and pepper. Stuff mixture into turkey and roast according to standard roasting directions. Or spread mixture into greased 9 x 13 x 2" baking dish, dot with butter, cover and bake in 350 F oven for 30 minutes. Uncover and bake 10 minutes more or until golden brown.
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
TENNESSEE PRIDE SAUSAGE
My husband is from Tennessee, and now being in California there are things that he really misses. I was going to see if there was a way to get some Tennessee Pride Sausage shipped to us and keep a supply in the freezer but my father-in-law said its just not like it used to be. I came across this recipe with no intension of coming up with a copy to theirs, but just to explore the world of sausage making in general....
Provided by Christie Howell 2000
Categories Pork
Time 25m
Yield 4-6 patties, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and mix well. Store in an air tight container.
- Add 2 tsp of Spice Mix to 1 pound of fresh ground pork. (This whole spice mix is enough for 10 lbs of fresh ground pork).
- NOTE: We wait until early fall when pork shoulders tend to go on sell for the best price and grind our own, then package up and freeze 1 pound packages for future use of a variety of different sausage recipes. I know our local grocery stores carry fresh ground pork just like hamburger. Ask your butcher if you don't see it :).
- Add a couple tablespoons of oil to pan if your sausage is really lean.
- Pat sausage out into 4-6 patties depending on desired size preference.
- Fry on medium heat for about 4 minutes, flip and fry other side for another 3 minutes. Make sure sausage is fully cooked. Time may very depending on how thick you make your patties.
OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
BARDED TURKEY WITH CORN BREAD STUFFING
As a newlywed, I didn't know much about roasting a turkey. Then our pastor, an excellent cook, told me about barding - placing or tying bacon on the turkey to prevent drying during roasting. The fat bastes the turkey while it cooks, keeping it moist and adding flavor.
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 16 servings (12 cups stuffing).
Number Of Ingredients 11
Steps:
- In a large skillet, cook sausage and onion until meat is no longer pink; drain. Transfer to a large bowl; add the stuffing, apples, raisins, butter, poultry seasoning and pepper flakes. Add broth; toss to combine., Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Place several bacon strips over the turkey. , Bake, uncovered, at 325° for 1 hour; replace bacon with new bacon strips (discard cooked bacon or save for another use). Bake 3-1/2 to 4 hours longer or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, replacing bacon each hour and basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving. Remove bacon strips before serving.
Nutrition Facts :
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