The Best Turkey Dressing Stuffing Recipes

THE BEST TURKEY STUFFING RECIPE

Steps:

• In a large frying pan, melt butter over a medium heat. Fry onions and celery together with the dried herbs, salt and pepper, stirring often, until vegetables are tender, about 10-15 minutes.
• Transfer the mixture to a very large bowl. Add the bread cubes and mix well.
• If you are making the stuffing ahead: Transfer the cooked vegetable mixture to a large bowl. Let cool and refrigerate in an airtight container for 24 hours. Mix with bread cubes before stuffing the bird.
• Stuff the turkey at both ends with this mixture. (see our Roast Turkey Recipe for directions on stuffing the bird).
• IMPORTANT: Stuff the turkey just before baking it. Do NOT stuff the bird ahead and let it sit, even in the refrigerator. It can become infected with bacteria and make you quite ill.

BEST TURKEY DRESSING/STUFFING EVER.

Steps:

• If cooking a turkey, make the dressing after the bird is done, so you can use the drippings. Use a turkey baster to capture as much of the drippings as you can. Separate the fat. Substitute the drippings for the canned broth (ounce for ounce). The total broth mixture should be the same--approximately 60 ounces. You may want to save some of the drippings for gravy. Also, if stuffing the bird, stuff it first, then use the drippings in the remaining dressing or to make gravy.
• Brown hamburger and sausage (I use Jimmy Dean Hot) separately, seasoning the hamburger with salt and pepper. Drain and set aside.
• Saute onions and celery using one stick of the butter (1/4 lb) until onions are translucent and celery is soft.
• Add all remaining butter to the 4 cans of broth (or broth and turkey drippings), the poultry seasoning, and bring to a light simmer, then remove from heat.
• In a large mixing bowl, empty contents of all five boxes of stuffing mix, add celery/onion mixture, hamburger, and sausage. Gently toss.
• Gradually add in the chicken broth/butter mixture, stiring as you go until you get to the desired consistency. You may or may not use all the liquid. Do not add so much as to make the dressing wet and mushy. If you stuffed the bird, you should definitely have some liquid left--so be careful.
• Transfer to a baking dish and bake for 30 minutes, uncovered, at 350 F, and/or stuff your bird as usual. When I'm making this for a pot luck; I do it all the night before and put it all in a large crock pot. The dressing will warm quite nicely on High for about 2 hours (stirring once or twice) then reducing to Warm until the event begins. If I have any left over fluid, I take it along to add during the warming to keep the dressing moist. This is a large recipe designed to serve a crowd, but can be cut in half to make a smaller amount, but left-over dressing never goes to waist.

THE BEST TURKEY DRESSING (STUFFING)

Steps:

• Melt 6 tablespoons butter in a large frying pan. Add onions. Cook over medium heat until onions are quite soft and tender, about 15 minutes. Transfer onions and butter to a large mixing bowl. Set aside. Melt another 6 tablespoons butter in the same frying pan. Add apple. Cook over medium heat, until lightly colored but not mushy. Transfer apples and butter to mixing bowl with onions.
• Crumble sausage into frying pan. Cook over medium heat, until lightly browned. With a slotted spoon, transfer sausage to mixing bowl. Reserve fat. Add remaining ingredients, except eggs and stock, to mixing bowl. Mix well. Add eggs. Mix. Add enough stock to bowl to make a moist, but not runny, mixture. Add fat to stuffing if desired. Stuff a 20-lb. turkey. If cooking dressing separately from turkey, pour fat over dressing in casserole. Bake at 325 degrees Fahrenheit for 45 minutes, or until nicely browned and cooked through.

"SIMPLE IS BEST" DRESSING

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

EASY TURKEY STUFFING

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.