Turkey With Sausage Pecan Stuffing Recipes

CLASSIC STUFFED TURKEY

Steps:

• In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

ELEGANT TURKEY STUFFING

Steps:

• Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
• In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
• In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
• Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.

CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt half the butter in a large skillet.
• Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
• Remove onion and butter from pan and put in a very large bowl to be mixed later.
• In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
• Remove apples and butter from pan and put in the bowl with the onions.
• With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
• When done, remove with a slotted spoon and add it to the mixing bowl.
• Reserve drippings for basting later.
• Add remaining ingredients to the mixing bowl and combine gently.
• If you're going to stuff a turkey, cool completely in the refrigerator first.
• To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
• Uncover the pan for the last 10 minutes of cooking to brown.
• Serve hot or warm.
• Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
• Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.

BEST SAUSAGE STUFFING

Steps:

• Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
• Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

DAD'S WONDERFUL SAUSAGE TURKEY STUFFING

Steps:

• In large pan (dutch oven) brown sausage, scrambling while browning until sausage is in small pieces.
• Do not drain!
• Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
• Bring to a boil, then cover and simmer for 90 minutes.
• Remove livers, giblets, and neck bone.
• Discard neck bone, chop livers and giblets into small pieces and return to stock.
• Put Croutettes into large bowl.
• Add stock with meat and vegetables until all croutons are well moistened.
• You will use most if not all of the stock, as you want the croutettes to be very moist.
• Stuff turkey, and put remainder of stuffing into 2 quart casserole dish.
• Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees.

ELEGANT TURKEY STUFFING

Steps:

• Place the raisins in a small saucepan, and cover with 1 cup of liqueur.
• Bring to boil, remove from heat, and set aside.
• In a large skillet, melt 1/2 cup butter over medium heat.
• Sauté the celery and onion in the butter for 10 minutes.
• Transfer to a large mixing bowl.
• In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown, drain.
• Combine the sausage and stuffing mix with the celery and onion mixture.
• Stir in the raisins and liqueur, pecans, and apples.
• Mix in melted butter and chicken broth, the stuffing should be totally moistened.
• Season with sage, salt, and pepper.
• Stuffing is ready to stuff in the bird or to bake as you wish.