TURKEY WITH STUFFING
Follow Alton Brown's lead for stuffing a turkey with his Turkey with Stuffing recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
- Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
- In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
- Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
- microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
- While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.
EASY TURKEY STUFFING ROLL-UPS
Quick and easy turkey dinner.
Provided by MYGIRLSMOMMY
Categories Meat and Poultry Recipes Turkey Breasts
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork.
- Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
- Heat in a microwave on high until gravy is bubbly, about 5 minutes.
Nutrition Facts : Calories 377.8 calories, Carbohydrate 39 g, Cholesterol 23.4 mg, Fat 16.6 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 2.8 g, Sodium 1866.1 mg, Sugar 3.7 g
GRANDMA'S THANKSGIVING STUFFING
This recipe was passed down from my grandmother. Better than the turkey, this stuffing is what reminds me of Thanksgivings around the family table. Rather than stuff the Turkey with it, I use it as a side dish.
Provided by hudgins
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop onion, celery, carrots and garlic in food processor.
- Combine vegetables with butter and saute for 10 minutes.
- Mix cooked veggies with eggs, stuffing, salt, pepper and chicken broth in baking dish.
- Bake at 325° for 25-30 minutes or until top is golden brown.
Nutrition Facts : Calories 322.9, Fat 9.4, SaturatedFat 4.7, Cholesterol 62.3, Sodium 1282.9, Carbohydrate 48.8, Fiber 3.3, Sugar 7.4, Protein 10.1
LOOSEN-YER-BELT THANKSGIVING TURKEY STUFFING
Stymied at being able to replicate my mom's cornbread stuffing, we have developed this recipe - enough to stuff a big bird & have an additional dish to bake outside the bird. We make such a big batch because the dressing is DECIMATED fast& we get so many requests for the recipe from guys & gals!! This is sagey - if you are not a sage lover, reduce it to 1 tsp. The currants do not make it sweet but add a lovely nuance as do the pecans, water chestnuts & cranberries. Can be made vegan with omission of eggs, butter & vegetable broth used instead of chicken broth - turns out almost as well. Mix in a BIG mixing container to keep the stuffing light & fluffy with addition of liquids. I hope you enjoy it as much as we do! Note - I do all the chopping a night or two BEFORE Thanksgiving & store in Ziploc in the fridge to speed this up on Thanksgiving am. Then I can wake up more before I start welding a knife! LOL! *****program inserts "prepared" before stuffing but I mean 16 ounces dry weight, eg. 1 package, dry.
Provided by Busters friend
Categories Thanksgiving
Time 1h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- In a BIG bowl, add both bags of stuffing mix.
- Chop the onions, celery, water chestnuts (coarse chop), pecans, cranberries & parsley and combine with the stuffing mixes in the BIG bowl.
- Toss with your hands to mix well.
- Add sage, rosemary, thyme, pepper & toss again.
- Break eggs into a smaller bowl. Whisk to mix until uniformly yellow.
- Add 2 cups of chicken broth to eggs & mix.
- Melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it'll cook eggs).
- Pour eggs & butter broth into BIG bowl of stuffing mix & gently mix with your hands (No Smushing, just lightly, lightly fluffing).
- Add enough additional broth to get an evenly moistened (not drippy or gloppy) mix.
- If using as stuffing, use this mix to loosely stuff your bird (don't forget to stuff the front where the neck used to be - makes for a nice presentation as he/she cooks).
- Place remainder in lasagne pan (goal - no more than 2 inches thick in pan).
- Melt remaining 2 ounces of butter & mix with an additional cup of broth. Drizzle over pan of stuffing. Cover pan with tight-fitting aluminum foil & bake @ 325 degrees for 25 nminutes covered & 15 minutes uncovered for a nice crust - adding more broth along the way to prevent drying out (but do not want mush either).
Nutrition Facts : Calories 396, Fat 23, SaturatedFat 5.6, Cholesterol 55.2, Sodium 770.4, Carbohydrate 42, Fiber 5.6, Sugar 14.9, Protein 9.1
MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING
When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.
Provided by Tornado Ali
Categories Grains
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
- Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
- Beat eggs and add to bread mixture. Mix well.
- Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
- Doubles well, extremely good cold.
- Can be made in well greased crockpot on low in about 3 hours.
THANKSGIVING TURKEY STUFFING
Make and share this Thanksgiving Turkey Stuffing recipe from Food.com.
Provided by Kevin McGinley
Categories Thanksgiving
Time 3h45m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Saute celery, onion& parsley in butter& chicken broth in a frying pan until soft.
- Add seasonings to torn up bread.
- Add celery, onion& parsley mixture to bread.
- Add beaten eggs& milk mixture to bread.
- Mix well.
- Bread should be moist enough to hold together well.
- Adjust with more eggs or milk.
- Put stuffing in turkey and pack fairly tight- do not stuff turkey until you are ready to put in the oven.
- Stuffing can be made the day before& stored in the fridge.
Nutrition Facts : Calories 247.9, Fat 10.6, SaturatedFat 5.1, Cholesterol 115.5, Sodium 419.4, Carbohydrate 30.1, Fiber 2, Sugar 3.6, Protein 8
THANKSGIVING STUFFED TURKEY
I've tried fancy stuffing recipes for our holiday bird, but none hits the spot like my mother's simple mixture of bread, eggs and caramelized vegetables. Have it on any holiday. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 24 servings (3 cups gravy, 16 cups stuffing).
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.), In a large skillet, heat remaining butter over medium heat; saute vegetables until tender. In a large bowl, combine bread cubes, parsley and onion mixture; stir in broth and egg substitute. Divide mixture between two greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock., Mix flour and remaining water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.
Nutrition Facts : Calories 534 calories, Fat 24g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 408mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 53g protein.
NO-FUSS HERB-ROASTED TURKEY & STUFFING
I learned to bake turkey in a brown paper bag, but now I use an oven roasting bag for perfect results that keep white meat moist. -Marla Hyatt, St. Paul, Minnesota
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings (8 cups stuffing).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. With fingers, carefully loosen skin from turkey breast; rub butter under the skin. In a small bowl, mix salt, sage, rosemary and pepper; rub over outside and inside of turkey. Tuck wings under turkey; tie drumsticks together., Sprinkle flour into oven bag; shake to coat. Place in a shallow roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Meanwhile, for stuffing, in a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl. Stir in stuffing cubes, soup, broth and egg. Transfer to a greased 11x7-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned., Remove turkey from bag to serving platter; tent with foil. Let stand 20 minutes before carving. Serve with stuffing.
Nutrition Facts :
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