TOM SZALLER'S GREAT PAN OR BIRD STUFFING
This great sausage and bacon stuffing contains so many ingredients, some say it could be a meal in itself. Bake it as a side dish, or use it to stuff the bird.
Provided by Tom Szaller
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h45m
Yield 25
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
- Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
- Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes.
- Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.6 g, Cholesterol 22.6 mg, Fat 10.5 g, Fiber 2.4 g, Protein 8.3 g, SaturatedFat 4.4 g, Sodium 1079.8 mg, Sugar 4.4 g
STUFFING FOR THE BIRD!
My family's favorite!
Provided by Nancyphilpot
Categories Side Dish
Time 4h
Yield 20
Number Of Ingredients 8
Steps:
- Melt butter in saucepan and add onions, celery, and peppers. Cook until flavor infuses. Add turkey stock and bring to a boil. Add poultry seasoning and sage to bread cubes. Pour mixture over bread cubes, stirring in a cup at a time. Caution! Do not over moisten (or stir) your bread cubes or your stuffing will completely fuse together! Salt and pepper to taste. Allow to cool then place inside turkey. When done cooking, the stuffing should be 165 degrees F and the turkey should be 180 degrees inside the thighs.
Nutrition Facts : Calories 367 calories, Fat 21.3902210654387 g, Carbohydrate 36.2942482716582 g, Cholesterol 50.201179775 mg, Fiber 2.16835503667272 g, Protein 7.48269725733907 g, SaturatedFat 12.407997931125 g, ServingSize 1 1 Serving (153g), Sodium 596.89495256017 mg, Sugar 34.1258932349854 g, TransFat 1.63691323844392 g
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
THANKSGIVING STUFFING
"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield about 12 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.
Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1086mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
STUFFING THE BIRD
This started from my Mom, a superb "scratch" cook, who could make something from nothing, and carried on through better than 25 years of "tweaking" with her starting recipe. Based on a 16 lb turkey Note to use very fresh spice! Not the old stuff opened more than three months ago! Note I use "12 Grain Bread", quantity "1 loaf", that I can't quite get through the Ingredient List here!
Provided by John DOH
Categories Canadian
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- The night before, carefully cube the bread, cutting away all the crusts (and feeding the crusts to your neighbourhood songbirds and squirrels-its Christmas for them, too!).
- Place the chicken stock in a pot, and carefully simmer half the garlic and the heart, gizzard and neck meat for 20 minutes. Add the liver, and simmer 20 minutes more.
- Remove from heat, preserve the liquid, strip the meat from the neck, and cut away the meat from the viscera of the gizzard, discarding the viscera. Mince the meat to a fine paste, using reserved stock if or as necessary.
- Dice onion and celery finely. Heat olive oil in a pan and saute them and balance of garlic until tender, and remove from heat.
- Add seaoning, nut meal, minced neck, giblets,and soya sauce, stirring together well.
- Place bread bits and Bran in a bowl, and evacuate sauteed bits into the breading, mixing well.
- Moistenm with reserved stock until the mix is "damp" but not "soggy".
- Stuff into the bird's gut and neck cavity. Do notbe afraid to compress the mix "slightly", contrary to urban legend, the bird will not "explode", you'llsimply have some stuffing leak forward from the gut, where it will brown quite nicely!
- Cook your turkey until the breast meat and stuffing are about 155 degrees, and the dark meat is about 170 degrees, and remove from the oven. Evacuate the stuffing immediately and cover with foil.
Nutrition Facts : Calories 292.6, Fat 22.6, SaturatedFat 3.9, Cholesterol 89.2, Sodium 399.7, Carbohydrate 11.8, Fiber 3, Sugar 3, Protein 13.7
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.
STUFFING WITHOUT THE BIRD
I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This makes them happy. It is a very modified version of Rachel Ray's recipe.
Provided by Gail2293
Categories Grains
Time 40m
Yield 1/4 cup, 12 serving(s)
Number Of Ingredients 11
Steps:
- In toaster, toast all of the bread and immediately spread generous amounts of butter on toast.
- Use entire stick of butter to do this.
- Set toast aside.
- Finely chop garlic, onion, celery, and mushrooms.
- Heat olive oil in large skillet.
- Add chopped vegetables, cook until tender, about 6-8 minutes.
- While vegetables are cooking.
- Chop parsley and almonds.
- When vegetables are tender add, parsley, almonds, and poultry seasoning.
- Stir well and cook one more minute.
- Cut toasted bread into cubes.
- Add bread and chicken stock.
- Stir until bread is softened, about one minute.
- Remove from heat and transfer to serving dish.
- Let sit covered 5 minutes.
- **Please note that I occasionally add chopped cooked apples&/or browned breakfast sausage to this stuffing when adding the bread.
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