TURKEY WITH STUFFING
Essentially a savory bread pudding flavored with herbs, spices, and dried fruit, classic Thanksgiving stuffing has a host of problems, from its inability to expand inside the bird to the potential for harboring microbial nasties like salmonella. However, if your cards, letters, faxes, cables, emails, and texts have told me anything, it's that I dare not toy with the tradition of stuffing the Thanksgiving turkey. This one goes out to all you poultry lovers who just can't live without your stuffing. This recipe first appeared in Season 8 of Good Eats.
Provided by Level Agency
Categories Mains
Time 3h15m
Number Of Ingredients 15
Steps:
- Heat oven to 400ºF.
- Place the turkey into a deep, high-sided bowl, cavity-side up. Set aside.
- In an electric kettle (or in the microwave in a microwave-safe bowl), heat the chicken broth. Put the dried mushrooms in a glass bowl and pour heated broth over them. Cover and soak for 35 minutes.
- In a large mixing bowl, toss the onion, celery, and green pepper with the oil and salt. Spread the vegetables on a half-sheet pan and roast for 25 minutes. Remove the pan from the oven and sprinkle bread cubes over the vegetables. Return to the oven and cook for 10 more minutes.
- Drain the mushrooms in a sieve set over a bowl, reserving 1 cup of liquid. Chop the mushrooms and place in a large, microwave-safe bowl with the vegetables and bread, reserved mushroom liquid, cherries, pecans, eggs, sage, parsley, and black pepper. Stir well to break up bread cubes, using your hands to combine, if necessary. Fill the produce bag and return to bowl, if using. Heat the stuffing in microwave on high 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 onto a rack set inside a roasting pan and season with salt and pepper. Roast in the middle rack of oven for 45 minutes, then reduce heat to 350ºF and cook for another 60 to 75 minutes, or until the bird and stuffing both reach an internal temperature of 170ºF.
- Let the bird rest 15 to 20 minutes before removing stuffing and carving. Serve immediately
THANKSGIVING STUFFING A LA ALTON
This is my variant of a stuffing recipe posted by Alton Brown ("Good Eats" anyone?) on the Food network website. The four main differences are: 1) I don't actually stuff the turkey with this stuffing as he does; 2) I omit the dried mushrooms; 3) I substitute dried cranberries for dried cherries; and 4) I substitute home-made cornbread (made the night before) for his recommended Challah bread.
Provided by Melaromatic
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 13
Steps:
- NOTE: You must prepare the cornbread prior to starting this recipe. I usually make this the day before Thanksgiving so it's not taking up precious time/space in my oven. Simply follow the instructions on the back of your favorite cornmeal package, or use my Rosemary Cornbread in a skillet recipe, linked below. Preheat oven to 400 degrees. 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 min. During the last 10 min of cooking, spread the cubed cornbread over the vegetables, return to oven, and continue cooking. Transfer vegetables from pan to a large microwave-proof bowl and mix with cranberries, pecans, eggs, sage, parsley and black pepper and chicken broth. Stir well in order to break up pieces of bread. Be careful, it's hot! Heat the stuffing in the microwave on high power for 6 minutes.
Nutrition Facts : Calories 626 calories, Fat 13.5637866910936 g, Carbohydrate 116.156605844371 g, Cholesterol 41.972 mg, Fiber 16.6423563155562 g, Protein 16.2012912612374 g, SaturatedFat 2.8738330860897 g, ServingSize 1 1 Serving (1113g), Sodium 1345.643736704 mg, Sugar 99.514249528815 g, TransFat 1.41456892783987 g
THANKSGIVING STUFFING
"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
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.
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.
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