STOVE TOP IN-THE-BIRD DIRECTIONS
Preparing Thanksgiving dinner might sound intimidating, but it won't be hard if you use this easy turkey recipe.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 3 cups stuffing or 6 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Bring water and margarine to boil in medium saucepan. Add stuffing mix; stir just until moistened.
- Stuff turkey lightly with prepared stuffing.
- Bake as directed on turkey wrapper. Meanwhile, place any remaining stuffing in baking dish; refrigerate until ready to add to oven for the last 30 min. of the turkey baking time.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 2 g, Protein 3 g
OUT OF THIS WORLD, OUT OF THE BIRD STUFFING
The friend that gave me this recipe calls it Stuffed Mushrooms. I call it delicious. I can get soft breadcubes from the local bakery, which makes this a little easier to prepare. This goes well with any meat, makes a nice side for ham or pork also. I think it comes out just perfect, sooooo moist, just as stuffing should be. I'm not sure of the servings, it makes a very large pan. Good for company.
Provided by Barbasol
Categories Weeknight
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Sautee onion and celery in margarine or butter till soft.
- add 1 1/2 Cups water.
- Mix into soft bread cubes.
- Spray large baking pan with cooking spray, line pan with sliced fresh mushrooms.
- add stuffing.
- Heat 2 cans soup, milk, 1/4 Cup cooking sherry.
- Pour over stuffing.
- "Slash"through with knife to blend slightly.
- Bake 350 degrees, for 1 hour.
Nutrition Facts : Calories 614.7, Fat 32.6, SaturatedFat 7, Cholesterol 7.5, Sodium 1476.8, Carbohydrate 62.7, Fiber 3.1, Sugar 7.2, Protein 12.1
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
SHIRLEY'S SAUSAGE STUFFING
My mom made the BEST stuffing, which always made our holiday dinners complete. Here is her recipe, and mine as well. There is enough stuffing in this recipe to stuff up to a 25 pound bird, and still have some left over to bake in a casserole dish or aluminum foil, the last hour of cooking, so that you have plenty for everyone. Great to use for leftovers along with some sliced turkey and cranberry sauce, for a DELICIOUS sandwich... Enjoy!
Provided by Lindas Busy Kitchen
Categories Pork
Time 3h25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan over med. heat, boil the fresh pork sausage and gizzards, along with the margarine, onions, and celery, in 1 quart of water, for 30 minutes Strain, saving water.
- Put the onions, celery, and sausage in a lg. bowl, and set aside.
- Put the gizzards, and meat picked from the neck, in a blender, and press chop. (Do it quickly, and stop to mix meats, then pulse for 1-2 seconds again. You do not want it to be mushy). When all is chopped fine, put in the lg. bowl, along with onions, celery, and sausage.
- You may also grind the gizzards, and other meat parts in a meat grinder instead of the blender if you have one.
- Add to the sausage, onion and celery.
- When ready to stuff the bird and bake:.
- In a lg. bowl crumble your bread, crust and all, (I roll the bread between my hands to crumble it).
- Crush the crackers right in the closed sleeves, (but be careful not to push too fast or you may open the pkg). When crushed, open the sleeve and put in the bowl, along with the bread. Mix up well.
- Mix the meat mixture with the dry mixture.
- Add enough liquid from the sausage, gizzards, heart and neck stock (a little at a time), to make the stuffing to the desired consistency, of if not using these parts, use some chicken or turkey broth.
- Toss with a fork, until well mixed. Gently knead the mixture to distribute the ingredients.
- (The stuffing should have enough liquid so it holds together in a ball if you squeeze it in your hands, but not mushy, especially if you are stuffing your turkey, as the juices from the turkey make it moist as it is cooking.
- Add poultry seasoning, tasting as you go, to get it the way you like it.
- Salt and pepper, to taste.
- Stuff the bird right before putting it in the oven. DO NOT stuff the bird and let it sit overnight in the refrigerator.
- The stuffing should be warm or room temperature when you are ready to put it in the bird.
- Plan to use 3/4 cup stuffing for each pound of turkey.
- To stuff the neck, first pack it loosely with stuffing.
- Pin the neck skin over the exposed stuffing with a skewer, or flip the wing tips up to hold it in place.
- Spoon stuffing loosely in the main body cavity.
- Cover exposed stuffing with a swatch of aluminum foil or a piece of bread.
- Roast turkey using desired method. I bake mine at 350, and go by the pounds on the turkey label for the hours needed to roast.
- Baste turkey with pan drippings at least 3 times during cooking time to get nice crispy skin, and help to keep turkey moist.
- Use a meat thermometer to make sure the center of the stuffing reaches 165 degrees F before removing from the oven.
- Keep in mind that a "pop-up" thermometer that comes with a turkey won't tell you the temperature of the stuffing.
- Place any extra stuffing in a baking dish coated with cooking spray. Cover, and refrigerate until ready to bake, NO MORE THAN 8 hours before cooking the bird.
- Pour 1/2 cup turkey or chicken stock over the extra stuffing, and bake at 350, for 30-60 minutes covered with aluminum foil.
- After the turkey is done roasting, remove stuffing immediately from the bird, and place in a bowl. (I use an aluminum bowl and cover with aluminum foil to keep it nice and hot, until serving time.
- Refrigerate leftovers within 2 hours of taking out of the oven.
- Store leftover turkey and stuffing in shallow containers with covers, and use within 2-3 days.
- You may freeze but use within 3 months.
- Tips & Warnings:.
- Avoid pre-stuffed fresh turkeys, and DO NOT stuff birds to cook on a grill or smoker, or if you plan to deep fry.
- Always stuff a bird just BEFORE roasting.
- The stuffing should be warm, NOT hot or cold, when you pack it in the bird, otherwise the roasting time will be off, and the temperature will not reach 165 degrees F before the rest of the bird is done.
- Don't overstuff the turkey, because the stuffing will expand as the bird roasts.
- Following these simple steps is the safest way to stop airborne bacteria from invading your turkey and stuffing and making you sick.
Nutrition Facts : Calories 952.9, Fat 66.1, SaturatedFat 18.8, Cholesterol 64.5, Sodium 2085.9, Carbohydrate 67.2, Fiber 3.5, Sugar 4.8, Protein 21.8
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.
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
GRANDMA RUTH'S STUFFING
This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.
Provided by Ilene F.
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
- Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
- In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
- Loosely pack stuffing inside turkey cavity before roasting.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 44.8 g, Cholesterol 48 mg, Fat 4.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1005.8 mg, Sugar 5 g
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.
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