STUFFING & SAUSAGE STRATA
Steps:
- In a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following; stuffing, cheese and sausage mixture. Repeat layers. In a large bowl, whisk eggs, milk and salt until blended. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 1-1-1/4 hours or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 389 calories, Fat 23g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 1167mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
TURKEY LEEK STRATA
You've got a great new strata to try! You know the routine--make it ahead and just pop it in the oven for a great brunch, lunch or even dinner dish.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 5h20m
Yield 6
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, melt butter over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
- Mix bread cubes, leeks, turkey and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches. Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 325°F. Uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 190 mg, Fiber 1 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg
TURKEY AND STUFFING CASSEROLE
Two recipe classics are combined into an easy and delicious meal.
Provided by KRISTI EVANS
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h5m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
- Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
- Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.
Nutrition Facts : Calories 807.4 calories, Carbohydrate 66.7 g, Cholesterol 239.2 mg, Fat 19.7 g, Fiber 4.4 g, Protein 86.3 g, SaturatedFat 8.6 g, Sodium 2523.3 mg, Sugar 3.9 g
GOBBLE-UP STRATA
Steps:
- Preheat oven to 350°. In a greased 8-in. square baking dish, layer stuffing, turkey, green onions and pepper. In a large bowl, whisk eggs, milk and mayonnaise until blended. Pour over layers., Bake, uncovered, 65-75 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 433 calories, Fat 24g fat (6g saturated fat), Cholesterol 255mg cholesterol, Sodium 728mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 26g protein.
BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING
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
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.
STUFFING BREAKFAST STRATA
Make and share this Stuffing Breakfast Strata recipe from Food.com.
Provided by KathyP53
Categories Breakfast
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 13x9" glass baking dish.
- Melt butter in medium skillet over medium-high heat.
- Add mushrooms and saute until tender and juices evaporate, about 6 minutes.
- Remove from heat and set aside.
- Combine egg and milk in large bowl and whisk to blend well.
- Stir in mushrooms and leftover stuffing until well combined.
- Transfer to prepared baking dish and sprinkle with cheese.
- Bake until heated through and browned, about 50 minutes.
Nutrition Facts : Calories 291.5, Fat 17.3, SaturatedFat 7.1, Cholesterol 95.9, Sodium 833.5, Carbohydrate 23.5, Fiber 2.9, Sugar 2.6, Protein 10.8
TURKEY AND STUFFING
Turkey and stuffing like Grandma used to make. Sage adds a special pungent flavor to this simple recipe. Adjust the ingredients and cooking time as appropriate for different sized turkeys.
Provided by VICKI C
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 18
Number Of Ingredients 6
Steps:
- Prepare stuffing according to package directions, and set aside in a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
- Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
- Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 533 calories, Carbohydrate 15.8 g, Cholesterol 178.9 mg, Fat 21.9 g, Fiber 1.2 g, Protein 63.5 g, SaturatedFat 6.4 g, Sodium 460.3 mg, Sugar 2.2 g
TURKEY STUFFING STRATA
Steps:
- 1. Mix the bread and cheeses in a bowl. 2. Add the cooked sausage and vegtables (if you are using them). Spread this mixture in a lightly greased shallow glass 2-3 qt. baking dish. 3. Beat the eggs, add milk and the seasonings then pour over the bread mixture. 4. Refrigerate 1/2-24 hours. 5. Bake 350 degrees for 45-50 minutes. 6. Serve with sides of salsa, sour cream, yogurt, fresh fruit or a green salad.
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