Best Farce A La Tapenade Turkey Stuffing Recipes
CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
LADENE'S TURKEY STUFFING (15-18 LB. TURKEY)
My mother made this stuffing every Thanksgiving. It is by far the best stuffing recipe I have ever tasted and the only one I use. Adjust the liquid to make stuffing consistency to your own preference. Enjoy!
Provided by Jellybean
Categories Thanksgiving
Time 2h30m
Yield 18-20 serving(s)
Number Of Ingredients 13
Steps:
- Place neck, gizzard, liver and heart in pan and submerse in 4 cups water. (Approximate, but cover completely). Bring to a boil, cover and reduce to a simmer. Continue simmering for 1 1/2 - 2 hrs to create a nice broth. Remove heart and liver from broth and chop finely. Cool broth, neck and gizzard, and set aside. Melt butter in pan. Add onions and celery to melted butter and cook over low heat until vegetables are soft. (Cooked consistency of vegetables to your preference). Place bread crumbs in very large bowl, (or very clean sink). Add salt, poultry seasoning, pepper and sage to bread crumbs and toss. Add finely chopped liver and heart to onion and celery mixture. Combine with bread crumbs and mix thoroughly. Beat eggs and combine with cooled broth and parsley. Pour 1/4 of liquid over bread mixture and toss until blended. Continue adding liquid in 1/4 portions until the stuffing is well blended. (This is when you may adjust stuffing consistency to your preference. More liquid for moister stuffing, less liquid for drier stuffing). Place stuffing in bird cavity and cook until turkey is cooked completely. If you don't want to place in the turkey you may use covered baking dishes and cook in 350 degree oven for about an hour. Place neck and gizzard on top of stuffing in baking dishes. (Whether you stuff the bird or not, you will have extra stuffing for baking dishes).
Nutrition Facts : Calories 278.4, Fat 9.7, SaturatedFat 4.5, Cholesterol 64.7, Sodium 857.3, Carbohydrate 38.1, Fiber 2.7, Sugar 3.8, Protein 9.3
OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
CLASSIC STUFFING
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
