Elegant Turkey Stuffing Recipes

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BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING

This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.

Provided by Julesong

Categories     Chicken

Time 15m

Yield 3 quarts

Number Of Ingredients 9



Betty Crocker's Classic Bread Turkey Stuffing image

Steps:

  • In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
  • Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
  • Place the bread cubes into a large, deep bowl.
  • Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
  • Toss the cubes thoroughly to coat.
  • (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
  • We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
  • Adapted from Betty Crocker's Picture Cook Book, circa 1950.
  • Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
  • Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.

12 cups bread, cubes (Mom makes her own sometimes)
1 cup unsalted butter
3/4 cup minced onion
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushroom (optional)
2 teaspoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)

EASY TURKEY STUFFING

Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 18

Number Of Ingredients 10



Easy Turkey Stuffing image

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
  • In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
  • Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g

1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso™ chicken broth (from 32-oz carton)

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 31



Elegant Braised Lamb Shank Dinner Recipe by Tasty image

Steps:

  • Preheat the oven to 400°F (200°C).
  • Season the lamb shanks all over with salt and pepper.
  • Heat the canola oil in a large Dutch oven over medium-high heat.
  • Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  • Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  • Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  • Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  • Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  • Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  • About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  • Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  • Fold in the butter, sour cream, and heavy cream until smooth and light.
  • Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  • To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  • Enjoy!

Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams

6 lb lamb shanks, 1 pound (455 g) each
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons canola oil
2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
1 medium white onion, minced
2 stalks celery, minced
20 cloves garlic, minced, plus 15 whole, divided
2 tablespoons tomato paste
1 cup red wine
4 cups chicken stock
1 orange, juiced
1 lemon, juiced
5 sprigs fresh rosemary
10 sprigs fresh thyme
3 bay leaves
1 lb brussels sprouts, halved
1 lb red pearl onion, peeled
olive oil, for drizzling
3 lb yukon gold potato, peeled, chopped, and boiled
white pepper, to taste
½ cup unsalted butter, 1 stick, cubed and chilled
1 cup sour cream
½ cup heavy cream
¼ cup fresh parsley, chopped
1 lemon, zested
½ tablespoon flaky sea salt
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
1 teaspoon horseradish
orange, zested

ELEGANT TURKEY STUFFING

The orange-flavored liqueur, spicy Italian sausage, apples, and pecans make this dressing distinctive from all others. It is very easy to prepare and goes with any dish. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage. Time is for making the stuffing only, it doesn't include the the time in the bird or oven baking as that varies so much.

Provided by Annacia

Categories     Pork

Time 30m

Yield 16-20 serving(s)

Number Of Ingredients 13



Elegant Turkey Stuffing image

Steps:

  • Place the raisins in a small saucepan, and cover with 1 cup of liqueur.
  • Bring to boil, remove from heat, and set aside.
  • In a large skillet, melt 1/2 cup butter over medium heat.
  • Sauté the celery and onion in the butter for 10 minutes.
  • Transfer to a large mixing bowl.
  • In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown, drain.
  • Combine the sausage and stuffing mix with the celery and onion mixture.
  • Stir in the raisins and liqueur, pecans, and apples.
  • Mix in melted butter and chicken broth, the stuffing should be totally moistened.
  • Season with sage, salt, and pepper.
  • Stuffing is ready to stuff in the bird or to bake as you wish.

1 cup raisins
1 cup orange liqueur
1/2 cup unsalted butter
2 cups chopped celery
1 large onion, chopped
1 lb hot Italian sausage, casing removed (use mild if you prefer)
1 (16 ounce) package herb seasoned stuffing mix
1 cup chopped pecans
4 Granny Smith apples, peeled, cored and chopped
1/2 cup unsalted butter, melted
2 1/2 cups chicken broth
4 teaspoons chopped fresh sage
salt and pepper

STELLA'S TRADITIONAL TURKEY STUFFING

Traditional stuffing for an 8-person family Thanksgiving feast. Mom got up early to prepare and it was well worth it. It seemed that the stuffing always went first, which caused her to make a double batch. One in the bird, one in a glass bowl. However eating the stuffing from the bird cavity was always preferred!

Provided by Jan

Categories     Side Dish     Stuffing and Dressing Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16



Stella's Traditional Turkey Stuffing image

Steps:

  • Combine turkey innards, diced celery, diced carrot, and bay leaf in a pot. Season with salt and pepper and cover with water. Bring to a boil and cook for 1 hour, removing liver after 30 minutes. Remove and discard neck, tail, and bay leaf. Remove remaining innards and put with the liver to cool. Keep broth in the pot.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Combine bread cubes, beef, chopped celery, apple, walnuts, poultry seasoning, oregano, sage, thyme, and rosemary in a large bowl. Season with salt and pepper.
  • Chop cooled innards into small pieces. Add to the bread mixture and mix until everything is evenly distributed, adding in broth mixture (including cooked celery and carrots) and oil to moisten the dressing to desired texture. Stuffing is ready to bake in the oven or stuff in the bird.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 33.7 g, Cholesterol 8.7 mg, Fat 13.5 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 432.2 mg, Sugar 5.3 g

turkey innards (gizzard, liver, heart, tail, and neck)
2 stalks celery with leaves, diced
1 medium carrot, diced
1 bay leaf
salt and ground black pepper to taste
¼ pound ground beef
1 loaf day-old white bread, cubed
2 cups chopped celery with leaves
1 medium apple, cored and chopped with peel
¼ cup chopped walnuts
¼ teaspoon poultry seasoning
¼ teaspoon dried oregano
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ cup vegetable oil

NANA'S TURKEY STUFFING

Make and share this Nana's Turkey Stuffing recipe from Food.com.

Provided by lucy k.

Categories     Pork

Time 1h25m

Yield 12 cups stuffing

Number Of Ingredients 10



Nana's Turkey Stuffing image

Steps:

  • The night before, lay out the bread slices to dry.
  • Cut dried bread into cubes.
  • In a large frying pan, brown loose sausage with onions and celery.
  • Add apricots and seasonings.
  • Pour sausage mixture into large bowl with bread and combine.
  • Stuff turkey or place in casserole and moisten with chicken broth.
  • If using casserole, place in oven with turkey for about the last hour.
  • Moisten further with turkey drippings as necessary.

Nutrition Facts : Calories 208.4, Fat 8.4, SaturatedFat 2.2, Cholesterol 27.6, Sodium 747.9, Carbohydrate 23.5, Fiber 1.9, Sugar 5.7, Protein 9.5

1 lb bulk sausage
2 large onions, chopped
1 cup celery, chopped
1/2 cup dried apricot, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sage (or poultry seasoning)
2 teaspoons savory
1 -1 1/2 loaf bread
2 cups chicken broth or 2 cups turkey drippings (to use if cooking the stuffing outside of the bird)

ELEGANT TURKEY STUFFING

The distinctiveness of this turkey dressing comes from the orange-flavored liqueur, spicy Italian sausage, apples, and pecans. It's also very easy to prepare. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage.

Provided by Joan

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 30m

Yield 28

Number Of Ingredients 13



Elegant Turkey Stuffing image

Steps:

  • Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
  • In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
  • In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
  • Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.1 g, Cholesterol 29.9 mg, Fat 15.2 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 437 mg, Sugar 12.2 g

1 cup raisins
1 ½ cups orange liqueur
½ cup unsalted butter
2 cups chopped celery
1 large onion, chopped
1 pound spicy Italian sausage, casing removed
1 (16 ounce) package herb-seasoned dry bread stuffing mix
1 cup chopped pecans
4 Granny Smith apples - peeled, cored and chopped
½ cup unsalted butter, melted
2 cups chicken broth
4 teaspoons chopped fresh sage
salt and pepper to taste

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From saveur.com


ELEGANT TURKEY STUFFING - THANKSGIVING RECIPES
Elegant Turkey Stuffing might be a good recipe to expand your side dish collection. One portion of this dish contains roughly 10g of protein, 22g of fat, and a total of 473 calories. This recipe serves 14. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for ...
From fooddiez.com


RECIPE DETAIL PAGE | LCBO
1 To make stuffing, heat butter in a large saucepan over medium heat until bubbly. Add onion and mushrooms; cook 5 minutes or until softened. Stir in parsley, sage, ¼ tsp (1 mL) salt and pepper, then thoroughly mix in bread cubes.
From lcbo.com


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