Best Challah And Leek Turkey Stuffing Recipes

CLASSIC STUFFING

Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

Ingredients

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

SAUSAGE, LEEK AND CURRANT STUFFING

Sausage, Leek and Currant Stuffing image

Categories Side Bake Christmas Thanksgiving Stuffing/Dressing Currant Poultry Sausage Leek Winter Bon Appétit

Yield Serves 10

Number Of Ingredients 10

Ingredients

1 1/2 pounds unsliced egg bread, cut into 1-inch cubes (about 17 cups)
2 tablespoons olive oil
6 cups sliced leeks (white and pale green parts only, from about 6 leeks)
1 pound Italian turkey sausage, casing removed
2 cups chopped celery
1 tablespoon sugar
1 tablespoon dried thyme, crumbled
3/4 teaspoon dried rubbed sage
1 cup dried currants
2 eggs, beaten to blend

Steps:

Preheat oven to 350°F. Arrange bread cubes on 2 heavy large baking sheets. Bake until slightly dry, about 10 minutes. Cool completely.
Heat oil in heavy large Dutch oven over medium-high heat. Add leeks, sausage, celery, sugar, thyme and sage. Season with salt and pepper and cook until sausage is cooked through and leeks are tender, crumbling sausage with fork and stirring occasionally, about 10 minutes. Transfer mixture to large bowl. Cool slightly. Add bread cubes and currants to sausage mixture and toss to combine. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir beaten eggs into stuffing.

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