Latin Turkey Stuffing Recipes

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OLD FASHIONED STUFFING



Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Allow the toasted bread to sit approximately 24 hours, until hard.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  • Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  • Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

LATIN TURKEY STUFFING



Latin Turkey Stuffing image

I had the wonderful experience of spending Christmas in Lima, Peru, with dear friends The family cook who had been with them for many years prepared this, this is close to how I think she did it. it was very good hope you enjoy

Provided by Chef susan from San

Categories     Poultry

Time 20m

Yield 6-8 cups, 8-10 serving(s)

Number Of Ingredients 14

1 lb mild sausage
1 cup butter
5 ounces shelled pine nuts
2 cups sliced mushrooms
1/2 cup sliced green olives
1 large onion, chopped
1/4 cup finely chopped cilantro
2 cups chopped celery
2 aji chilies chopped can use serranos
6 cups dry bread cubes
1 teaspoon sage
1 teaspoon poultry seasoning
1/4 cup dry vermouth
1 -2 cup giblet broth

Steps:

  • In a large skillet, cook sausage until it crumbles, drain. Saute pine nuts in butter until lightly browned. Add chiles, mushrooms, olives, onions, celery and cilantro. Heat and slowly add vermouth and broth until moist. makes enough to stuff one 12 to 14 pound bird.

Nutrition Facts : Calories 742.1, Fat 63.9, SaturatedFat 24.6, Cholesterol 143, Sodium 1264.7, Carbohydrate 19.4, Fiber 2.2, Sugar 3.6, Protein 24.7

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