Nanas Turkey Stuffing Recipes

Steps:

• Cook turkey giblets while preparing vegetables - Save broth - strip meat off turkey neck and save for dressing.
• In deep pan fry sausage and ground beef, use 12 cube butter with meat. Fry until no longer pink.
• Add a few of the diced vegetables, about a cup at a time. Stir and cook, add more butter and vegetables gradually. Also, add spices as you add vegetables. Don't use table salt as the pork has salt in it.
• As vegetables cook down (test carrots for doneness) pour broth and croutons alternately into mixture, keep stirring all the while. The croutons will make the mixture thick, be sure and don't get it soupy. (if you do, add more croutons) add meat from stripped turkey neck.
• May be served like this or put in baking dish and bake about 1 hour at 350*.

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.

Steps:

• Yes, 10 lbs. I stuff the bird and use the rest as a separate casserole. It all gets eaten.
• Bake potatoes. When done and cool enough grate them and put into large bowl. I use skin and all.
• Add butter and mix. DO NOT use margerine.
• Add other ingredients and mix well.
• Add salt to taste.
• Stuff turkey or chicken and roast according to your instructions.
• For the rest of it.
• Butter a casserole dish and put in remaining stuffing.
• Bake in oven at 350 degrees for about 45 minutes. Baste periodically with turkey/chicken drippings and cook until it has a nice crust on top.
• If you want a vegetarian dish use a rich vegetable broth to baste it with.

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).

Steps:

• Melt the butter in a large, heavy skillet. Add the onion and cook until yellow. Stir in as many breadcrumbs as fit and heat.
• Transfer to a large, deep bowl and add celery, seasoning and the rest of the bread. Mix well. If too dry, add enough broth or water to moisten (don't make it soggy!).

Steps:

• Tear loaves of bread into chunks in a large roasting pan, chop onions thin, cut celery into thin slices, drain oysters and just tear apart by hand.
• Mix together then add turkey juice or chicken broth and sage, salt, and pepper to taste. Use 3 to 4 cups of juice; if stuffing seems dry you can add as much juice as needed while cooking. Better to have overly moist stuffing than too dry, most important when it comes to leftovers.
• Bake covered for 2 hours at 350.

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.