My Familys Meat Stuffing For A Turkey Recipes

EASY BEGINNER'S TURKEY WITH STUFFING

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.

THANKSGIVING TURKEY WITH ITALIAN MEAT STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. Drain grease. Place the ground beef into a large mixing bowl.
• Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper.
• Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
• Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. Reduce heat to 350 degrees C (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally. If the bottom of the roasting pan looks dry, pour in water.

HOMEMADE THREE MEAT STUFFING

Steps:

• To prepare the stuffing: Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover, and turn off the heat. Let the eggs sit for 10 minutes. Set aside to cool completely before peeling and chopping.
• Melt 1/2 cup (1 stick) of the butter in a large pot over medium heat. Add the beef and pork; cook until the meat is starting to brown, about 15 minutes. Add 1/2 cup of the chopped onions and half of the chopped garlic, along with the steak sauce, vinegar, lemon zest, cumin, and oregano; season with salt and pepper. Cook, stirring often, until the onions are completely tender and the meat is cooked through, 30 minutes. Turn off the heat and transfer the meat mixture to a large bowl to cool. The meat base can be made up to 1 day in advance. You may cover with plastic wrap and refrigerate until you're ready to make the rest of the stuffing.
• To the same large pot, melt the remaining 1/2 cup (1 stick) of butter over medium heat. Stir in the remaining onions and garlic, along with the bell peppers, celery, and scallions. Add the tomato paste and cook until the vegetables have softened, about 15 minutes. Soak the bread in the milk for 3 minutes. Squeeze as much liquid from the bread as you can and then crumble it into the pot. Add the meat mixture back into the pot, along with the chopped eggs, sausage, raisins, parsley, and olives and mix to combine.
• Preheat the oven to 350 degrees F.
• Transfer the stuffing to a buttered casserole dish and bake for 20 to 30 minutes until the top is nicely browned. Serve with roast turkey.

MY FAMILY'S MEAT STUFFING FOR A TURKEY

Steps:

• 1. First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
• 2. Second, you need a good sized fry pan, preferabley with deep, straight sides.
• 3. Third, a good pair of tongs and spoonula
• 4. Fourth, are the ingredients. These are estimations, I don't really measure
• 5. Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
• 6. ***you could use just ground pork but the sausage gives a better taste.
• 7. Heat fry pan and oil lightly with a pat of butter.
• 8. Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
• 9. Do the same to the rest of the beef and sausage. Mix thoroughly
• 10. Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
• 11. Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
• 12. Add seasonings at this point. Use the amount that is to your liking. Mix very well.
• 13. Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes
• 14. I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey
• 15. If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
• 16. With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!

TURKEY WITH SAUSAGE STUFFING

Steps:

• Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.

FRENCH CANADIAN MEAT TURKEY STUFFING

Steps:

• Put all ingredients in large pan except crackers. Cook on medium heat until meat is well cooked, approximately one hour stirring occasionally, so it will not stick to bottom of pan. Add 1 ladle of turkey drippings.
• Simmer for 20 minutes and drain 3/4 of liquid from pan. Add rice (or crushed crackers or bread cubes instead of the rice) until the rest of liquid is absorbed. Add salt and pepper to taste.
• Store the stuffing in refrigerator overnight to get more flavor and then stuff the turkey.
• NOTE: Dreamer in Ontario wrote:.
• "I think that pinkie kookie's recipe sounds close if I use rice in place of the bread and/or crackers.".
• I wrote: "Your idea of adding rice instead of the crackers and bread is excellent, Dreamer in Ontario. That is what the recipes are for, to add our own ingredients and ideas. Enjoy it.".