Best Janets Thanksgiving Meat Stuffing Recipes
BEST SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!
Provided by MOMMY5
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 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.
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
MY FAMILY'S MEAT STUFFING FOR A TURKEY
This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make "tons" of it to freeze or use over the holidays. It's good on toast with gravy as a hot open sandwich. Or with turkey slices and gravy as a leftovers meal. You can make it a day or so ahead, but you must bring it to room temp if you are going to stuff your bird with it. ETA: I have always made the stuffing and put it into the turkey HOT. That way there is no problems with the turkey being overdone to make sure the stuffing is heated through. IN RESPONSE THE THE REVIEW DATED NOV 20 2007 ---- I appreciate your FYI, however, I have been making my turkey just this way for over 40 years, and have yet to lose a family member or friend. I have eaten it this way from "birth" since this recipe and method has been used by my mother and my grandmother before her.
Provided by Nana Lee
Categories Pork
Time P1m29D
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
- Second, you need a good sized fry pan, preferabley with deep, straight sides.
- Third, a good pair of tongs and spoonula.
- Fourth, are the ingredients. These are estimations, I don't really measure.
- Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
- *you could use just ground pork but the sausage gives a better taste.
- Heat fry pan and oil lightly with a pat of butter.
- Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
- Do the same to the rest of the beef and sausage. Mix thoroughly.
- Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
- Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
- Add seasonings at this point. Use the amount that is to your liking. Mix very well.
- If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
- Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
- There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
- Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
- I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey.
- If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
- With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!
CLASSIC STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.
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