Best Meaty Holiday Stuffing Recipes

TRADITIONAL HOLIDAY STUFFING

Traditional Holiday Stuffing image

Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. -Lorraine Brauckhoff, Zolfo Springs, Florida

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 24 servings.

Number Of Ingredients 12

Ingredients

1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
3 celery ribs, chopped
1 large onion, chopped
2 tablespoons reduced-fat mayonnaise
2 tablespoons prepared mustard
4 teaspoons rubbed sage
1 tablespoon poultry seasoning
2 loaves (16 ounces each) day-old white bread, cubed
1 loaf (16 ounces) day-old whole wheat bread, cubed
3 large eggs, lightly beaten
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
Chopped fresh parsley, optional

Steps:

Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

MY FAMILY'S MEAT STUFFING FOR A TURKEY

My Family's Meat Stuffing for a Turkey image

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

Ingredients

2 1/2 lbs ground beef, your choice of cut
1 lb ground pork, I use Jones Sausage Roll*
1 cup large dice celery
1 cup large dice onion
6 -12 ounces pepperidge farm onion and garlic croutons
1 lb butter, you may not need it all
poultry seasoning
salt
pepper

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!