Turkey With Prune Walnut And Celery Stuffing Recipes

CRANBERRY-WALNUT STUFFING

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

GRANDMA WINNIE'S TURKEY STUFFING

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.

TURKEY WITH PRUNE WALNUT AND CELERY STUFFING

Steps:

• Preheat oven to 375 degrees. Combine the ingredients for the turkey broth and simmer for one hour. Strain and reserve the broth. Wipe the turkey inside and out with paper towels and set aside.
• Saute the sausage meat over medium heat, separating it with a fork. Drain off the fat and put the sausage meat into a mixing bowl. Meanwhile, soak the bread and the milk in a small bowl. Simmer the prunes in the wine for 20 minutes, covered. Set aside.
• With a paper towel, wipe out the frying pan in which you sauteed the sausage. Add the butter and oil and cook the onion, garlic and celery until soft. Sprinkle with thyme, salt and pepper and add to the sausage meat with the parsley and walnuts.
• Drain the bread from the milk, squeeze it and add it to the sausage meat. Add the prunes with their cooking juices and mix thoroughly.
• Season both cavities in the turkey with salt and pepper and fill with the stuffing. Truss with skewers or needle and thread. Tie legs together and tuck in wings. Place turkey breast-side-up in roasting pan. Brush generously with melted butter and place the bacon strips on top. Cover breast with foil.
• Roast turkey two hours, basting every 30 minutes with pan drippings. Uncover and continue roasting for one to two hours longer, depending on size of turkey, until a thermometer inserted into the thickest part of the thigh registers 170 degrees.
• Place turkey on a serving dish and cover loosely with foil. Pour the fat from the roasting pan. Add two cups turkey broth to the pan and bring to boil, scraping up any cooked particles. Add the wine and bring to boil, stirring. Reduce to one-and-a-half cups. Season with salt and pepper and serve separately in a warm sauce boat.

CELERY WALNUT STUFFING

Steps:

• Moisten bread cubes and cornbread crumbs with chicken bouillon or stock.
• Add beaten eggs to bread.
• Melt butter or margarine and simmer chopped onion in it for 1 minute.
• Add to bread mixture with parsley, salt, sage pepper, celery, walnuts and pimiento.
• Makes: enough for a 12 pound turkey.

TURKEY WITH STUFFING

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.

CHESTNUT, PRUNE, AND PANCETTA STUFFING

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Scatter bread in a single layer in 2 large shallow baking pans (17 by 12 inches) and toast, stirring once or twice and switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a very large bowl.
• Cook pancetta in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned, 12 to 15 minutes. Add butter and heat until melted, then add celery and onions and cook, stirring occasionally, until softened, about 12 minutes. Stir in sage, salt, and pepper and cook 1 minute. Add pancetta mixture along with chestnuts and prunes to bowl containing bread. Whisk together stock and eggs, then stir into bread mixture until combined well. Transfer to baking dish (stuffing will mound above dish).
• Bake, loosely covered with a buttered sheet of foil (buttered side down) 30 minutes, then remove foil and bake until top is browned, 10 to 15 minutes more.

NO-FUSS HERB-ROASTED TURKEY & STUFFING

Steps:

• Preheat oven to 350°. With fingers, carefully loosen skin from turkey breast; rub butter under the skin. In a small bowl, mix salt, sage, rosemary and pepper; rub over outside and inside of turkey. Tuck wings under turkey; tie drumsticks together., Sprinkle flour into oven bag; shake to coat. Place in a shallow roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Meanwhile, for stuffing, in a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl. Stir in stuffing cubes, soup, broth and egg. Transfer to a greased 11x7-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned., Remove turkey from bag to serving platter; tent with foil. Let stand 20 minutes before carving. Serve with stuffing.

WALNUT-HERB STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

PRUNE AND SAUSAGE STUFFING

Steps:

• Preheat oven to 250 degrees. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350 degrees.
• Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.
• Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.
• Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.
• Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.
• Divide stuffing between two 9-by-13-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes.

PRUNE AND CHESTNUT STUFFING

Steps:

• Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
• Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
• Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.

ROAST TURKEY BREAST WITH CORNBREAD & WALNUT STUFFING

Steps:

• To prepare stuffing:.
• Heat butter in a large saute pan over high heat until very hot.
• Add onion, scallions(or shallots), garlic, and celery, and saute for 2-3 minutes.
• Add sherry and cook until only about 2 tablespoons of liquid are left, about 3 minutes.
• Remove from the heat and allow to cool.
• Meanwhile, place French bread, cornbread, and rice in a large bowl and toss to mix.
• When onion mixture is room temperature, combine with the bread and rice mix.
• Add enough chicken stock to moisten the bread well.
• Add the eggs and mix well.
• Add the walnuts, thyme, oregano, sage, celery salt, salt and pepper, and mix thoroughly.
• Preheat the oven to 350°F.
• To stuff turkey:.
• Lay out the turkey breast on a cuttin board.
• Spread the stuffing evenly on the turkey to 1/2" from the edge.
• Roll the breast up and tie securely with twine.
• Heat olive oil in a large saute pan until smoking hot.
• Put in a baking dish and roast in the oven about 35-45 minutes, or until the internal temperature reaches 155°F.
• Allow to cool 2-3 minutes before removing the twine and slicing.
• Place on a pretty serving platter and enjoy!

STELLA'S TRADITIONAL TURKEY STUFFING

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.