MY DAD'S ITALIAN-AMERICAN TURKEY STUFFING
This is the stuffing I grew up on. My dad insisted the pilgrims were eating mozzarella and pepperoni on the Mayflower! I think he cracked that joke so many times that he started to believe it...I love what the cheese does when baked inside the bird. The pepperoni becomes almost like bacon or Pancetta here when mixed with the otherwise traditional stuffing ingredients. If you don't want to use or don't have the turkey gizzard and heart, simply omit. Take a chance on this stuffing and you will never go back...
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h20m
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees.
- Cook the vegetables: In a large skillet, melt 2 tablespoons (1/4 stick) of the butter. Add the onions and celery. Season with salt and pepper. Cook the vegetables, over medium heat, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
- Toast and season the bread: Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece with 1 tablespoon of the butter. Cut into 1-inch squares and transfer them to a large bowl. Toss with salt, pepper, the thyme, sage and rosemary. Mix to blend. Set aside.
- Cook the turkey innards and pepperoni: Heat a tablespoon of the butter and, in a large skillet, quickly saute the heart and gizzard pieces, 30 seconds. Season with salt and pepper. Remove from the heat and add it to the bowl of celery and onions. Stir to blend. In the same large skillet, add the remaining 1 tablespoon of the butter and saute the pepperoni pieces over high heat until crispy, 2 to 3 minutes. Drain on a paper towel.
- Make the mix: Combine the celery and onion mixture, the cooked breakfast sausage, the mozzarella and the pepperoni in the bowl containing the toasted bread. Mix to blend and add the cup of chicken stock to moisten all of the ingredients.
- Pour the mixture into a large baking dish and cover with foil. Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes.
THE BEST STUFFING RECIPE
An Old Fashioned Bread Stuffing is a classic recipe for stuffing made with bread cubes, sauteed onions, celery, and butter.
Provided by Kristen Chidsey
Categories Side Dish
Time 1h20m
Number Of Ingredients 8
Steps:
- Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours.
- Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
- Melt 1/4 cup (or 1/2 stick) butter in a large heavy-bottomed skillet, over medium-low heat.
- Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
- Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
- Add in the chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
- Pour the prepared stuffing into the prepared baking dish and cover with foil.
- Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.
Nutrition Facts : Calories 235 kcal, Carbohydrate 32 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 588 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
DAD'S WONDERFUL SAUSAGE TURKEY STUFFING
Everyone loved to come to our house for Thanksgiving because my Dad made the best stuffing! There was never any left over.This will stuff a 16 - 20 lb. turkey, plus some!
Provided by Terri F.
Categories Thanksgiving
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In large pan (dutch oven) brown sausage, scrambling while browning until sausage is in small pieces.
- Do not drain!
- Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
- Bring to a boil, then cover and simmer for 90 minutes.
- Remove livers, giblets, and neck bone.
- Discard neck bone, chop livers and giblets into small pieces and return to stock.
- Put Croutettes into large bowl.
- Add stock with meat and vegetables until all croutons are well moistened.
- You will use most if not all of the stock, as you want the croutettes to be very moist.
- Stuff turkey, and put remainder of stuffing into 2 quart casserole dish.
- Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees.
DAD'S FAMOUS THANKSGIVING STUFFING
Dad was in charge of making the Turkey stuffing each Thanksgiving. It was the highlight of our meal. Hope you enjoy it as much as we have!
Provided by jrobertfl
Categories Thanksgiving
Time 1h10m
Yield 8 cups, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot brown sausage then remove from pot.
- Add butter to the pot and melt, add onion, celery and sauté for about 5 minute All remaining ingredients including sausage and mix together adding enough liquids to moisten.
- Stuff turkey neck cavity and body loosely. and use skewers and string to close.
- Put remaining stuffing into a buttered casserole and bake at 350 degrees for 40 minutes.
Nutrition Facts : Calories 428.2, Fat 26.5, SaturatedFat 10.6, Cholesterol 65, Sodium 1266.9, Carbohydrate 35.5, Fiber 2.4, Sugar 8.3, Protein 11.1
CLASSIC THANKSGIVING STUFFING
This Classic Thanksgiving Stuffing recipe is the best! So much better than the stuff from a box and so easy to make from scratch. The secret is melted butter and celery leaves.
Provided by Anna
Categories Side Dish
Time 55m
Number Of Ingredients 11
Steps:
- If you are using fresh French bread: slice it into ½″ slices, then each slice into ½″ cubes. Place bread cubes on a baking sheet (most likely you will need at least two sheets), in a single layer, then let it air-dry in room temperature overnight OR preheat oven to 250° F and bake bread for 30 to 35 minutes, shaking the pans every 15 minutes. If using already dried bread, place 10 cups in a large bowl.
- Preheat oven to 350° F. Butter a 13"x9" baking dish or 3 quart baking dish. Set aside.
- In a skillet, melt 1 stick (½ cup) of butter. Add chopped onion and celery. Saute until veggies are soft.
- Add veggies to bread.
- Add herbs, celery leaves, salt and pepper. Stir in.
- Add broth and stir in gently. Place in buttered dish.
- Melt remaining butter and pour over the stuffing.
- Cover the dish with aluminum foil.
- Bake in preheated oven for 30 to 35 minutes. You can uncover it for the last 5 minutes to toast up the top pieces, if desired.
- Let cool for 10 minutes, then serve.
Nutrition Facts : Calories 215 kcal, Carbohydrate 42 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1002 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
DAD'S STUFFING
Categories Poultry
Number Of Ingredients 8
Steps:
- I like to start out with the bread on the day before. Toast all the bread (4 at a time in a toaster oven, if you can) to medium brown, no black edges. I use all the ends, too. Put all the toast in a big bowl or container and let it dry out in the air for a day or so. This way it's not so soft and mushy for the stuffing. Break up the sausage and fry about one and a half of the logs. Fry thoroughly, crumbled into little pieces as you cook it. Drain all fat. I like to rinse the sausage to reduce the fat, but Daddy doesn't. Fill large pot with water and boil everything that comes in the little paper bag inside the turkey. Add about a half of the bunch of celery, cut into large chunks. Add two large onions, chopped small. Boil everything together for an hour or so. Add some celery salt, onion powder and all-purpose seasoning. Don't worry you will add more later. Add two cans of broth for last 15 minutes of cooking. Take out the turkey parts, and chop heart and liver into very small pieces. Break up bread by hand or chop into pieces about size of eight pieces per slice. Place in a big bowl. Add the cooked broth with all the stuff in it about one cup at a time, mushing together with your hands. Try to use most of the celery and onion. You may not need all the watery broth. It should not be too wet and runny, just so it's all wet. Then add the sausage and turkey pieces (heart and liver) and mix well into the stuffing. Taste as you go along (no worms in turkey) and add a little more of the three seasonings, just a shake at a time. The consistency at this point should be sticky, not runny. You'll get a feel for it.
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