Turkey In A Bag With Mollys Passover Vegetable Stuffing Recipes

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ROAST TURKEY WITH VEGETABLE STUFFING

This beautiful bird will satisfy both the meat lovers and vegetable lovers at your table.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h40m

Yield 24

Number Of Ingredients 13



Roast Turkey with Vegetable Stuffing image

Steps:

  • Heat oven to 325°F. Melt butter in 10-inch nonstick skillet over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in parsley, sage, marjoram, tarragon and salt. Mix bread cubes, carrots, zucchini and mushrooms in large bowl. Add celery mixture; toss.
  • Fill wishbone area of turkey with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Place any remaining stuffing in small ungreased baking dish; cover and refrigerate. Place in oven with turkey the last 30 minutes of roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  • Place turkey, breast side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 3 1/2 to 4 1/2 hours or until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165°F.When two-thirds done, cut band of skin or string holding legs. Place a tent of aluminum foil loosely over turkey when it begins to turn golden brown. Let turkey stand 20 minutes before carving. Cover and refrigerate any remaining turkey and stuffing separately.

Nutrition Facts : Calories 320, Carbohydrate 7 g, Cholesterol 105 mg, Fiber 1 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 220 mg

2 tablespoons butter or margarine
2 medium celery stalks, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
3/4 teaspoon chopped fresh tarragon leaves or 1/4 teaspoon dried tarragon leaves
1/2 teaspoon salt
7 cups soft bread cubes
2 medium carrots, shredded (1 1/2 cups)
1 medium zucchini, shredded (1 cup)
1 cup chopped fresh mushroom (4 ounces)
1 whole turkey, 12 pounds, thawed if frozen

TURKEY AND STUFFING

I generally follow the rule of 12 to 15 minutes per pound if the bird has stuffing in the cavity. A little less if no stuffing is involved. My recipe below makes enough stuffing for a 16 to 20-pound bird.

Provided by Alex Guarnaschelli

Time 3h50m

Yield serves 10 to 12 servings

Number Of Ingredients 17



Turkey and Stuffing image

Steps:

  • For the turkey: Preheat the oven to 350 degrees F. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Season the bird with salt and pepper. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked. Place the celery, onions, garlic, sage, bay, and rosemary in and around the turkey in the roasting pan - these will be used to make the stuffing when everything is roasted.
  • Place the roasting pan in the center of the oven. Cook for about 12 minutes per pound. After about 2 hours of cooking, remove the cheesecloth from the top of the breasts and return the turkey to the oven to cook for 1 more hour. If the tips of the wings start to get too dark, cover with foil to prevent them from burning.
  • For the gravy: Place the neck and the chicken stock in a pot and simmer gently on top of the stove as the turkey finishes cooking. The stock should reduce by about half. Season with salt and pepper.
  • How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with a thermometer. When done, remove the bird from the oven, transfer it to a flat surface (or serving platter), and allow it to rest for 20 to 30 minutes before removing the vegetables for stuffing and carving the meat.
  • For the stuffing: Heat a large skillet and add half a stick of butter. Add the sausage and cook until brown and crispy. Reserve any grease and set the sausage in a large bowl with the roasted vegetables from the turkey tray. Add the remaining butter to the pan. Add the cubed sourdough bread and cook, stirring, until they toast golden brown, 6 to 8 minutes. Toss and season with salt and pepper before adding to the bowl with the vegetables. Stir everything together and taste for seasoning, adjusting if necessary.
  • For the gravy: Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan over the burners of the stove, add the mustard and marsala to the pan, and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off of the pan as the marsala reduces. Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Reduce the marsala until there is almost no liquid. Add the remaining chicken stock and the flour mixture to the roasting pan. Whisk to blend. Taste for seasoning. Reduce until the mixture thickens. Transfer to a gravy boat.
  • Allow the turkey to rest for 15 to 20 minutes before carving. Serve sliced turkey with stuffing (dressing) on the side.

One 14- to 16-pound turkey, innards removed and reserved , neck reserved for gravy
1/2 stick unsalted butter, melted
Kosher salt and freshly ground black pepper
6 stalks celery, washed and sliced into 1-inch pieces
2 large onions, peeled, halved, and sliced
1 head garlic
2 sprigs fresh sage, stemmed and coarsely chopped
4 bay leaves
2 teaspoons dried rosemary
7 cups low-sodium chicken stock
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/2 cup dry marsala, or sherry
2 tablespoons all-purpose flour
1 stick unsalted butter, divided
1 pound loose pork sausage, broken into small pieces
6 cups 1-inch cubed sourdough bread, crusts and all

TURKEY AND STUFFING

Turkey and stuffing like Grandma used to make. Sage adds a special pungent flavor to this simple recipe. Adjust the ingredients and cooking time as appropriate for different sized turkeys.

Provided by VICKI C

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h

Yield 18

Number Of Ingredients 6



Turkey and Stuffing image

Steps:

  • Prepare stuffing according to package directions, and set aside in a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
  • Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
  • Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 533 calories, Carbohydrate 15.8 g, Cholesterol 178.9 mg, Fat 21.9 g, Fiber 1.2 g, Protein 63.5 g, SaturatedFat 6.4 g, Sodium 460.3 mg, Sugar 2.2 g

1 (12 ounce) package dry bread stuffing mix
5 cups water
1 large onion, chopped
4 celery, chopped
4 tablespoons dried sage
12 pounds whole turkey, neck and giblets removed

TURKEY IN A BAG

This is a very easy way to make a Thanksgiving turkey using an oven bag. The bird will be perfectly moist when done, and you can make gravy out of the juice that forms in the bottom of the bag. Plus, cleanup is a snap! The cooking time will vary for different sized turkeys.

Provided by DYCLARK

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h20m

Yield 12

Number Of Ingredients 5



Turkey in a Bag image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse turkey and remove giblets. Salt and pepper to taste.
  • Sprinkle the bottom of a turkey size oven bag with flour. Place turkey, celery and onions in the bag. Seal bag and poke several holes in it with a fork.
  • Bake 3 to 3 1/2 hours, or until internal temperature of the thigh meat reaches 180 degrees F (85 degrees C).

Nutrition Facts : Calories 743.8 calories, Carbohydrate 3.8 g, Cholesterol 308.7 mg, Fat 36.5 g, Fiber 0.7 g, Protein 93.2 g, SaturatedFat 10.3 g, Sodium 309.5 mg, Sugar 1.3 g

12 pounds whole turkey
salt and pepper to taste
2 tablespoons all-purpose flour
5 stalks celery
2 large onions, quartered

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)

TURKEY IN A BAG WITH MOLLY'S PASSOVER VEGETABLE STUFFING RECIPE

Provided by á-174942

Number Of Ingredients 22



Turkey In A Bag With Molly's Passover Vegetable Stuffing Recipe image

Steps:

  • For the Vegetable Stuffing: In a large, heavy skillet, heat the oil over medium heat and cook the onions and garlic until soft, about 3 minutes. Add the celery, carrots, parsnip and zucchini, and toss well. Cook over medium-low heat for 5 minutes until the vegetables begin to soften. Drain the raisins and add them to the vegetables with the parsley. Stir in 1 tablespoon each of the matzo meal, matzo cake meal and Passover cereal (if using). Add the red wine and mix well. Stir in the remaining dry ingredients, a little at a time, until the stuffing is moist and soft but firm in texture. Season with salt and pepper. Cool. Heat the oven to 325 degrees. Clean the turkey and pat it dry with paper towels. Spoon the cooled stuffing into the cavity and close with a needle and thread or skewers. Rub the outside of the turkey with the oil and preserves and sprinkle with salt and pepper. Grease the inside (seamless unprinted side) of a large brown paper bag, or use a large plastic baking bag. Grease the paper bag very carefully; if any part is not greased, it might catch fire. Place the turkey inside the bag, neck first and breast down. If you're using a paper bag, fold the open ends and seal it with paper clips or staples; if using a plastic baking bag, tie it with the plastic ties supplied. Place the turkey on a large rack over a roasting pan lined with heavy foil. Bake for 3 hours or more, depending on the size of the turkey (15 minutes to the pound is a perfect guide). About 30 minutes before the turkey is done, slit the bag under the bird and let the liquid drain into a saucepan. When all the juices are poured off, use a scissors to cut the bag open and remove the turkey. Turn it so the breast is on top. Return the turkey to the oven to brown for the remaining cooking time, or until a meat thermometer inserted in the thigh reaches 165 degrees. Skim the fat from the juices, discard it and heat the juices. Remove the stuffing and transfer to a heated bowl. Carve the turkey and arrange the slices, legs, and wings on a large platter. Serve the juices in a gravy boat. This recipe yields 16 servings. Each serving: 533 calories; 215 mg sodium; 163 mg cholesterol; 24 grams fat; 6 grams saturated fat; 20 grams carbohydrates; 57 grams protein; 1.65 grams fiber.

VEGETABLE STUFFING:
1 turkey - (15 to 20 lbs)
1/4 cup oil
1 cup apricot preserves
Salt to taste
Freshly-ground black pepper to taste
1/4 cup extra-virgin olive oil
3 onions finely chopped
3 garlic cloves minced
4 celery stalks finely diced
6 carrots peeled, grated
1 parsnip grated
2 zucchini unpeeled, grated
1/2 cup raisins plumped in
1 cup Concord grape wine
1/2 cup minced parsley
2 tablespoons matzo meal - (to 3)
2 tablespoons matzo cake meal - (to 3)
2 tablespoons uncooked Passover cereal - (to 3) (optional)
1/4 cup dry red wine
Salt to taste
Freshly-ground black pepper to taste

PASSOVER STUFFING FOR TURKEY

This stuffing is great for passover, but I use it during other times of the year. It is very tasty, but not terribly low fat or low carb.

Provided by Lynn Joanne

Categories     Kosher

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9



Passover Stuffing for Turkey image

Steps:

  • Crumble matzoh and soak in colander. Make sure that the matzoh is soft. Don't be afraid to use your hands to mix the matzoh.
  • In the mean time saute onions,carrotts,& celery. I usually use olive oil to cover pan. Saute everything until onions,celery and carrotts show signs of carmelization. Remove from pan. Don't forget to salt and pepper to taste.
  • Put chicken livers in and cover the pan with enough olive oil to saute livers. While livers are sauting cut them up in small pieces. Use salt and pepper to taste. When livers are sufficienty cooked add the onions, carrotts and celery. Add poulty seasoning to taste. I am somewhat heavy handed on the poultry seasoning. After all your going to add the matzoh next.
  • Next add the drained matzoh. Mix everything togeter. Taste to see if it needs more salt or pepper. If you like your stuffing somewhat wet you can add some chicken stock to it.
  • This really is delicious. Cook is separately. Serve with poultry.

Nutrition Facts : Calories 117.5, Fat 8, SaturatedFat 1.5, Cholesterol 148.4, Sodium 52.1, Carbohydrate 4.1, Fiber 0.9, Sugar 1.7, Protein 7.4

matzoh boards
3 celery ribs, sliced thinly
2 medium onions, chopped
3 -5 carrots, chopped
2 -4 tablespoons poultry seasoning, approximately (really according to your taste)
5 tablespoons olive oil (or enough to cover your pan generously)
1 lb chicken liver (Kosher)
1 egg, can be omitted. i wait to see the consistency of the stuffi it
chicken stock, -kosher (if you like your stuffing somewhat wet. This is strictly up to your taste, so therefore no measured)

EASY BEGINNER'S TURKEY WITH STUFFING

This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.

Provided by DD123

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 12

Number Of Ingredients 9



Easy Beginner's Turkey with Stuffing image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
  • Prepare stuffing according to package directions. Mix in water.
  • Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
  • Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
  • Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Nutrition Facts : Calories 834.7 calories, Carbohydrate 15.6 g, Cholesterol 311.4 mg, Fat 40.4 g, Fiber 0.8 g, Protein 95 g, SaturatedFat 11.4 g, Sodium 592.6 mg, Sugar 1.8 g

12 pounds whole turkey
1 (6 ounce) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
¼ cup chopped onion
4 slices toasted white bread, torn into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

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