Turkey Stuffing Bread Recipes

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GRANDMA WINNIE'S TURKEY STUFFING



Grandma Winnie's Turkey Stuffing image

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

¼ pound butter
1 cup chopped onion
1 ½ cups chopped celery
9 cups soft bread cubes
½ teaspoon poultry seasoning
1 (4.5 ounce) can sliced mushrooms
1 egg, beaten
1 cup chicken stock

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

ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING



Roast Turkey with Old Fashioned Bread Stuffing image

I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.

Provided by ChipotleChick

Categories     Whole Turkey

Time 5h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup chopped celery
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/3 cup butter
1 teaspoon ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread, cubes (I will tell you how to make these at the end of the cooking directions)
1/2-3/4 cup chicken broth or 1/2-3/4 cup water
10 -12 lbs turkey
cooking oil

Steps:

  • For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
  • Stir in sage, pepper, and salt.
  • Place dry bread cubes in a large mixing bowl, add onion mixture.
  • Drizzle with enough broth or water to moisten, tossing lightly.
  • Season body cavity of turkey with salt.
  • Spoon some stuffing LOOSELY into the neck cavity.
  • Pull the neck skin to the back, fasten with a skewer.
  • LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
  • Tuck the ends of the drumsticks under the band of skin across the tail.
  • If the band of skin is not present, tie the drumsticks securely to the tail.
  • Twist wing tips under the back.
  • Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
  • Brush with oil.
  • Cover turkey loosely with foil.
  • Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
  • After about 1 1/2 hours, turn the turkey over so that it is breast side up.
  • Brush breast side with oil.
  • After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
  • When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
  • Uncover the last 30 minutes of roasting.
  • To make dry bread cubes: cut bread into 1/2 inch squares.
  • (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
  • Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
  • OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
  • Cool.
  • I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
  • You will be AMAZED at the difference in texture!

BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING



Betty Crocker's Classic Bread Turkey Stuffing image

This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.

Provided by Julesong

Categories     Chicken

Time 15m

Yield 3 quarts

Number Of Ingredients 9

12 cups bread, cubes (Mom makes her own sometimes)
1 cup unsalted butter
3/4 cup minced onion
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushroom (optional)
2 teaspoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)

Steps:

  • In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
  • Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
  • Place the bread cubes into a large, deep bowl.
  • Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
  • Toss the cubes thoroughly to coat.
  • (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
  • We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
  • Adapted from Betty Crocker's Picture Cook Book, circa 1950.
  • Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
  • Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.

TURKEY STUFFING BREAD



Turkey Stuffing Bread image

My father-in-law had a ball experimenting with his bread machine to come up with this unique bread that tastes just like real turkey stuffing. It's fabulous with a chicken or turkey dinner...and works well with all those Thanksgiving leftovers, too. -Gayl Koster, Nunica, Michigan

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 13

1 cup plus 1 tablespoon warm milk (70° to 80°)
1 egg
1 tablespoon butter, softened
2 tablespoons brown sugar
1-1/2 teaspoons salt
1/3 cup cornmeal
3 cups bread flour
4-1/2 teaspoons dried minced onion
1-1/2 teaspoons celery seed
3/4 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

ROAST TURKEY WITH APPLE-SOURDOUGH BREAD STUFFING



Roast Turkey with Apple-Sourdough Bread Stuffing image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 teaspoon dried sage
1 teaspoon dried oregano
1 (8 to 10-pound) turkey, cut into 5 parts (breast, legs, wings), giblets removed and discarded, back bone removed from the turkey breast (this will help it stand upright)*
2 tablespoons olive oil, plus 2 tablespoons olive oil
Salt and freshly ground black pepper1 medium chopped onion
2 apples, peeled, cored and diced (preferably McIntosh)
2 celery stalks, chopped
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
4 cups sourdough bread cubes, preferable day-old
1 cup reduced-sodium chicken broth, warm
1 teaspoon dried thyme

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small bowl combine all the dried herbs together. Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs. Season with salt and pepper, to taste. Arrange the turkey in 1 layer in a large roasting pan.
  • Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours. Remove from the oven and let stand, covered with aluminum foil. It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed. Transfer to a serving platter.
  • Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, apples, and celery and saute until soft, about 5 minutes. Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs. Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth. Toss to combine and season, to taste, with salt and black pepper. Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes.

TURKEY WITH STUFFING



Turkey with Stuffing image

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

1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken

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.

ROAST TURKEY WITH BREAD STUFFING



Roast Turkey With Bread Stuffing image

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 2h45m

Yield 12 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
1/4 pound turkey liver or chicken liver (about 3)
1 cup parsley leaves
1/2 cup chopped shallots
Salt and freshly ground black pepper
8 slices good day-old white bread, crusts trimmed
1 15-pound turkey
1 recipe bread stuffing, below
Salt and freshly ground black pepper to taste

Steps:

  • Heat the oven to 500 degrees.
  • Make the stuffing: chop together (by hand or in a small food processor) the butter, liver and parsley; stir in the shallots and season to taste with salt and pepper. Spread half the mixture on 4 of the bread slices; top each with another slice of bread, then spread the remaining mixture on the outsides of the sandwiches. Cut each sandwich into 6 pieces.
  • Rinse the turkey and remove the giblets. Sprinkle the bird with salt and pepper to taste. Loosely pack the turkey cavity with the stuffing, and then tie the legs together to enclose the vent.
  • Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard and any other trimmings. Place in the oven, legs first.
  • Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. If the bottom dries out, add water to coat the bottom of the pan. Continue to roast, checking every 30 minutes or so; if the top browns too quickly, lay a piece of aluminum foil on it. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking.
  • Remove the turkey from the oven. Take it off the rack, and make sherry reduction gravy (see recipe) while the bird rests for about 20 minutes before carving.

Nutrition Facts : @context http, Calories 792, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 3 grams, Protein 95 grams, SaturatedFat 10 grams, Sodium 1513 milligrams, Sugar 4 grams, TransFat 0 grams

TURKEY WITH CORNBREAD STUFFING



Turkey with Cornbread Stuffing image

Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.

Provided by ltjohnson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h10m

Yield 12

Number Of Ingredients 19

¾ cup cornmeal
1 ¼ cups water
1 cup whole wheat flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
¼ cup vegetable oil
¼ pound bacon, or more to taste
1 large onion, chopped
2 cloves garlic, minced
6 celery stalk, chopped
1 red bell pepper, diced
4 teaspoons poultry seasoning
4 teaspoons dried rubbed sage
4 teaspoons dried oregano
1 (1 pound) loaf rye bread, cubed
2 cups low-sodium chicken broth
1 whole turkey, neck and giblets removed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
  • In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
  • Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
  • Reduce oven heat to 325 degrees F (165 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
  • Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
  • Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
  • Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

Nutrition Facts : Calories 1323.6 calories, Carbohydrate 27.3 g, Cholesterol 466.3 mg, Fat 60.1 g, Fiber 4.4 g, Protein 158.7 g, SaturatedFat 17 g, Sodium 808.7 mg, Sugar 9.2 g

BREAD STUFFING



Bread Stuffing image

Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 8

3/4 cup butter
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

Steps:

  • Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
  • Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
  • Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg

EASY TURKEY STUFFING



Easy Turkey Stuffing image

Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 18

Number Of Ingredients 10

1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso™ chicken broth (from 32-oz carton)

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.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g

SAVORY STUFFING BREAD



Savory Stuffing Bread image

Poultry seasoning and celery salt make this hearty loaf taste like just like stuffing. It's the perfect bread to serve with turkey during the holidays, and it's nice for making sandwiches with the leftovers. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 11

2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
5-1/2 to 6 cups all-purpose flour
1/4 cup butter, cubed
1 small onion, finely chopped
1 can (14-1/2 ounces) chicken broth
2 large eggs, room temperature

Steps:

  • In a large bowl, mix sugar, yeast, seasonings and 2 cups flour. In a small saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in broth; heat to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

ROAST TURKEY WITH CORNBREAD STUFFING



Roast Turkey with Cornbread Stuffing image

Reserve the turkey's giblets and neck, if desired, for making Turkey Stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 6

3/4 cup (1 1/2 sticks) tablespoons unsalted butter, melted, plus 4 tablespoons, softened
2 cups dry white wine, such as Sauvignon Blanc
1 fresh whole turkey (about 26 pounds), rinsed and patted dry, giblets and neck removed
Coarse salt and freshly ground pepper
Cornbread Stuffing
Fresh sage or other herbs, for garnish (optional)

Steps:

  • Preheat oven to 425 degrees, with only one rack in the lowest position. Stir together melted butter and wine in a bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
  • Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with the 4 tablespoons softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into thickest part of thigh (and the stuffing) registers 165 degrees, 1 1/2 to 2 hours more, basting turkey every 30 minutes. Transfer to a platter. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with herbs if desired.

TURKEY AND STUFFING BAKE



Turkey and Stuffing Bake image

Enjoy this two-in-one turkey and stuffing recipe for Thanksgiving. Autumnal ingredients such as sage and dried cranberries add lively flavor to this hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 pounds ground turkey (85 percent lean) or ground chicken
1 teaspoon rubbed sage
3 tablespoons all-purpose flour
3 1/2 cups low-sodium chicken broth
Coarse salt and ground pepper
1 yellow onion, diced medium
3 celery stalks, diced medium
1 loaf crusty white bread, cut into large cubes (8 cups)
2/3 cup dried cranberries
2 large eggs, lightly beaten
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 425 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Add turkey and cook, breaking up meat with a wooden spoon, until browned, 8 to 10 minutes. Add sage and flour and stir to coat. Add 1 1/2 cups broth and cook, stirring and scraping up any browned bits, until liquid is thickened, 2 minutes. Season with salt and pepper and transfer mixture to an 8-inch square baking dish.
  • Rinse out skillet; wipe dry. Return to heat and add 1 tablespoon oil. Add onion and celery and cook until softened, 8 minutes. Remove from heat and add bread, cranberries, and 2 cups broth; toss until combined. Stir in eggs. Spoon bread mixture over turkey mixture; dot with butter. Bake until juices are bubbling and bread is golden brown, 20 to 25 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 479 g, Fat 20 g, Fiber 4 g, Protein 31 g, SaturatedFat 6 g

BASIC BREAD STUFFING



Basic Bread Stuffing image

Provided by Molly O'Neill

Categories     side dish

Time 25m

Yield about 10 cups

Number Of Ingredients 11

1/4 pound butter
1 medium-size onion, minced
1 cup minced Italian parsley
1 cup minced celery, including leaves
1 tablespoon salt, or to taste
1 1/2 teaspoons pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
8 cups stale bread, cut into 1/2-inch cubes, toasted lightly
1/2 cup chicken broth, plus another 1/2 cup if stuffing is not cooked in turkey

Steps:

  • In a skillet over medium heat, melt the butter. Add the onion, and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper, thyme, rosemary and sage, and cook for 5 minutes. Place the mixture in a large mixing bowl, add the cubed bread and chicken broth, and toss to combine.
  • When cool, stuff the turkey and bake. If you prefer, preheat the oven to 350 degrees, add 1/2 cup chicken broth to the stuffing and bake in a casserole for 40 minutes.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 259 milligrams, Sugar 4 grams, TransFat 0 grams

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From recipemagik.com


MOM'S TRADITIONAL BREAD STUFFING - GATHER FOR BREAD
2017-11-09 Sprinkle with sage, rosemary, thyme, salt and pepper. Pour butter mixture over the bread cubes. Drizzle with chicken broth. Toss to combine and moisten. Preheat oven to 325°. Bake in a covered casserole dish for 30-45 minutes or …
From gatherforbread.com


EASY BREAD STUFFING - SIMPLY DELICIOUS
2018-11-07 Instructions. Pre-heat the oven to 220°c. Fry the onions and garlic in the butter until soft and translucent. Combine the breadcrumbs, herbs, lemon zest and Parmesan cheese in a large bowl and add the onions and garlic with all the butter. Stir in the milk until the stuffing is well moistened but not too wet.
From simply-delicious-food.com


WHICH BREAD SHOULD I USE FOR STUFFING? | THE BREAD GUIDE
Challah. The similarity between challah and white bread makes Chella an excellent candidate to use for stuffing. The added eggs in the dough give it a tight stringy crumb and built-in airiness, however, the egginess adds to the final texture gives is a more pudding-like feeling. The flavor makes the stuffing feels richer, so you should take ...
From thebreadguide.com


CLASSIC TURKEY WITH ONION & SAGE STUFFING - SOBEYS INC.
Preheat oven to 180ºC (350ºF). Position rack in lower third of oven. To make stuffing, melt butter in skillet over medium heat. Cook celery, onion, and sage 3 to 5 min. until softened. Cool completely. In large bowl, combine bread, onion mixture, salt and pepper. Stir in just enough broth to thoroughly moisten bread without sogginess.
From sobeys.com


THE BEST TURKEY STUFFING RECIPE - EASY TO MAKE! - FARMHOUSE …
2021-11-11 In a large bowl combine cooked onions & celery and liquid from that pan with dry stuffing bread. Add 3-6 cups of chopped cooked brown turkey meat, and toss bowl ingredients together with seasonings. Drizzle turkey broth (or pan drippings) and melted 1/4 cup butter over the bowl mixture. Empty bowl into prepared baking dish.
From farmhouseharvest.net


ROAST TURKEY WITH OLD-FASHIONED BREAD STUFFING
Step 1. For stuffing, in a medium saucepan cook celery; fresh mushrooms, if using; and onion in margarine or butter until tender but not brown; remove from heat. Stir in poultry seasoning or sage, pepper, and salt. Place dry bread cubes in a large mixing bowl; add onion mixture and, if using, canned mushrooms. Drizzle with enough broth or water ...
From bhg.com


10 BEST TURKEY STUFFING WITHOUT BREAD RECIPES | YUMMLY
2022-05-17 chicken gravy, stuffing, stuffing, turkey, chicken gravy, deli turkey and 2 more Turkey Stuffing Pizza with Caramelised Onions & Brie Inside the Rustic Kitchen olive oil, olive oil, red onion, pepper, sugar, passata, warm water and 13 more
From yummly.com


OVEN BAKED TURKEY STUFFING - THE KITCHEN MAGPIE
2020-08-25 Instructions. Preheat your oven to 350 °F. Butter a 9 x 13 pan. In a medium sized frying pan, melt the butter over medium-high heat. Cook the onion, celery, carrots and mushrooms until soft. Beat the two eggs and then add into the broth. Stir in the poultry seasoning as well.
From thekitchenmagpie.com


10 BEST TURKEY STUFFING LEFTOVERS RECIPES | YUMMLY
2022-06-03 Instant Pot Turkey, Stuffing & Gravy Pressure Luck Cooking. pepper, turkey, yellow onion, celery salt, dried thyme, gravy master and 15 more.
From yummly.com


EASY AMERICAN STUFFING (SMALL BATCH) • ZONA COOKS
2022-05-31 How to make stuffing from scratch: Preheat your oven to 375 degrees F. Spray an 18.6 oz. oven safe baking dish with non-stick spray. Click for an 18.6 oz. oven safe baking dish. Dice the onion and celery into small bite sized pieces. Heat a saucepan over medium heat, add the onion, celery, and broth. Cover and cook for 5 minutes.
From zonacooks.com


GRANDMA'S TURKEY STUFFING RECIPE - SAVOR THE FLAVOUR
2019-11-27 Preheat the oven to 400 F. Tear up the French bread into small bite sized pieces and spread out on two large baking trays. Place the trays on two separate racks in the oven and bake for 10 minutes or until golden brown. Melt 5 tablespoons of butter in a large skillet over medium high heat.
From savortheflavour.com


THANKSGIVING STUFFING LOAF - KING ARTHUR BAKING
Place all of the ingredients in a bowl, and mix and knead to make a supple dough. Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise until it's doubled in size, about 1 1/2 to 2 hours. Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.
From kingarthurbaking.com


TURKEY STUFFING RECIPES | CANADIAN LIVING
2009-10-05 It's often one of the best parts of a turkey dinner. Flavourful stuffing completes the meal so don't waste any that doesn't fit into the bird and just bake it separately. • Spoon into greased 13- x 9-inch (3L) glass baking dish or 12-cup (3 L) casserole dish; cover with foil. • Bake in 400 F (200 C) oven for 20 minutes.
From canadianliving.com


EASY TURKEY RECIPE WITHOUT STUFFING - THERESCIPES.INFO
10 Best Roast Turkey without Stuffing Recipes | Yummly best www.yummly.com. May 29, 2022roast turkey, chard, soup, ground turkey, olive oil, turkey, fresh rosemary and 16 more Perfect Roast Turkey Domesticated Wild Child water, butter, onion powder, salt, turkey, pepper, onions, carrots and 1 more
From therecipes.info


TURKEY STUFFING RECIPE - TRADITIONAL BREAD STUFFING WITH HERBS RECIPE
2021-11-22 Heat oven to 375°F. Grease 3-quart casserole dish. Place bread on rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to large bowl. Meanwhile, heat butter in 12-inch ...
From goodhousekeeping.com


HOW TO MAKE THANKSGIVING STUFFING: THE BEST CLASSIC RECIPE - KITCHN
2021-09-28 Whisk the eggs and broth, and mix in. Place the broth, eggs, and salt in a medium bowl, season with a generous amount of pepper, and whisk to combine. Pour over the bread mixture and stir until evenly combined. Put into a baking dish and top with more butter. Lightly grease a 9x13-inch or 3-quart baking dish.
From thekitchn.com


MUM'S SIMPLE CLASSIC TURKEY STUFFING - RECIPE WINNERS
melt butter in a large frypan and add onion and celery. saute till soft but not browned (about 8 minutes) add garlic and herbs and saute for a minute or 2. season with salt and pepper. lightly whisk eggs and add to stock with the orange zest and give it a good whisk. pour half the stock mix over the bread mix and toss.
From recipewinners.com


TURKEY SANDWICH WITH CRISPY STUFFING BREAD RECIPE | US FOODS
Preheat a waffle iron to medium-high, and spray well with pan spray. Divide stuffing in half and spread each onto waffle iron to the dimensions of a slice of bread. Cook until golden brown and crispy. Assemble sandwich by layering turkey slices with cranberry sauce, cheese and gravy between 2 warm stuffing waffles. Serves: 1.
From usfoods.com


CLASSIC TURKEY SAUSAGE STUFFING | CANADIAN TURKEY
Place egg bread cubes or crumbs in a large mixing bowl. Pour vegetable and sausage mixture over, add the rest of the sage and salt. Mix until combined and set aside to cool before stuffing turkey. To bake separately from the turkey, place in a lightly greased 9 x 12” (23 x 30 cm) casserole dish, cover and bake in a 350ºF (175ºC) for 25 minutes.
From canadianturkey.ca


HOMEMADE TURKEY STUFFING (OTHERWISE KNOWN AS DRESSING)
2020-11-04 Cook over medium-high heat stirring occasionally until the veggies are soft and have a slight golden tinge to them, about 15-18 minutes. Meanwhile in a large mixing bowl add parsley, water, poultry seasoning, chicken bouillon, black pepper, garlic powder, white pepper and eggs. Whisk to combine.
From mirlandraskitchen.com


CLASSIC BREAD STUFFING RECIPE - FINECOOKING
In a large skillet over medium heat, melt half of the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat. In a large bowl, toss the sautéed vegetables with the bread cubes. Season with pepper. Melt the remaining butter.
From finecooking.com


ROAST TURKEY WITH STUFFING RECIPE - PILLSBURY.COM
2021-08-17 Move oven rack to lowest position. Heat oven to 325°F. Make Bread Stuffing; set aside. (Stuff turkey just before roasting.) 2. Discard giblets and neck from turkey or reserve for another use. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt. 3.
From pillsbury.com


OLD FASHIONED BREAD, CELERY AND SAGE TURKEY STUFFING (OR DRESSING)
2022-04-06 Melt the butter in the saute pan over low heat. Add 2 cups chopped onions, 2½ cups chopped celery, and all of the spices and seasonings (parsley, sage, savory, marjoram, thyme, salt and pepper) to the butter and stir. Cook until the onions and celery are soft, stirring occasionally, 10 to 15 minutes.
From entertainingdiva.com


ROAST TURKEY WITH RAISIN STUFFING RECIPE | MYRECIPES
Ingredient Checklist. 1 (17- to 17 1/2-pound) turkey ; 2 teaspoons salt ; 2 teaspoons pepper ; Raisin Stuffing; ½ cup butter or margarine, melted and divided
From myrecipes.com


SIMPLE BREAD STUFFING, EASY TURKEY DRESSING | JENNY CAN COOK
Up to a week in advance: Set oven for two racks and preheat to 300° F. Cut a loaf of white bread into 1/2-inch cubes. Spread onto two baking sheets and bake for 15 minutes. Rotate sheets, turn oven off, and leave sheets inside for 15 minutes. When cooled, store dried cubes in an airtight bag until needed.
From jennycancook.com


BEST TURKEY AND STUFFING RECIPES | THANKSGIVING | FOOD NETWORK …
2015-09-28 Step 1. Preheat the oven to 375ºF. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Season the bird with salt and pepper. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked.
From foodnetwork.ca


CLASSIC BREAD STUFFING - YOUTUBE
Classic Bread StuffingIf there is one thing you need to master for Thanksgiving dinner it is a classic bread stuffing.My top tips for a Terrific Thanksgiving...
From youtube.com


BEST TURKEY WITH STUFFING RECIPES - FOOD NETWORK CANADA
2015-09-29 Preheat the oven to 400ºF. Step 3. Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside. Step 4. 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.
From foodnetwork.ca


CLASSIC BREAD STUFFING WITH AN OVEN-BAKED OPTION
2019-10-08 Drizzle with 1 cup of the chicken stock. Cover with aluminum foil and bake for about 30 minutes. Remove from oven. Drizzle remaining 1 cup of chicken stock over-top and top with butter pieces. Return to the oven, uncovered, for an additional 25-30 minutes, or until golden.
From seasonsandsuppers.ca


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