Royal Turkey Stuffing Recipes

MILK CRACKER STUFFING

Milk Cracker Stuffing image

This is the most wonderful stuffing in the world! My husband was brought up on bread stuffing, but this is now his favorite. Milk crackers and sausage are a wonderful twist to a traditional recipe. Try it and I know you won't be disappointed.

Provided by KRKing911

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 30m

Yield 10

Number Of Ingredients 8

Ingredients

1 (16 ounce) package milk crackers
1 pound ground pork sausage
1 large onion, finely chopped
5 stalks celery, finely chopped
1 teaspoon poultry seasoning
salt and pepper to taste
3 eggs, beaten
3 cups hot milk

Steps:

In a food processor, grind the milk crackers into crumbs. Place in a large bowl.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving liquid, and mix into the bowl with cracker crumbs.
In a medium saucepan over medium heat, slowly cook and stir the onion and celery in 3 tablespoons of the reserved sausage liquid until soft.
Mix the onion and celery into the cracker crumb and sausage mixture. Mix in the poultry seasoning, salt, pepper, eggs and milk. Chill in the refrigerator approximately 1 hour before stuffing the turkey.

Nutrition Facts : Calories 257.4 calories, Carbohydrate 6.1 g, Cholesterol 92.5 mg, Fat 21.3 g, Fiber 0.5 g, Protein 9.9 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 4.5 g

"ROYAL" TURKEY STUFFING.

Family legend has it that this originated with the Danish royal family. Apparently my mother's friend knew the cook. It is by far my favorite stuffing and of course we stuff chickens etc. with it and even make it as a vegan casserole by leaving out the poultry all together. I have modified it somewhat over the years but it is still basically the same recipe.

Provided by Deerwoman

Categories Low Protein

Time 1h15m

Yield 1 stuffed turkey plus a casserole, 10 serving(s)

Number Of Ingredients 9

Ingredients

10 lbs potatoes, baked
2 cups chopped onions
2 cups chopped celery
2 cups breadcrumbs
1/4 lb butter
2 tablespoons ground sage or 2 tablespoons poultry seasoning
salt
fresh ground pepper
poultry drippings or vegetable broth, for basting

Steps:

Yes, 10 lbs. I stuff the bird and use the rest as a separate casserole. It all gets eaten.
Bake potatoes. When done and cool enough grate them and put into large bowl. I use skin and all.
Add butter and mix. DO NOT use margerine.
Add other ingredients and mix well.
Add salt to taste.
Stuff turkey or chicken and roast according to your instructions.
For the rest of it.
Butter a casserole dish and put in remaining stuffing.
Bake in oven at 350 degrees for about 45 minutes. Baste periodically with turkey/chicken drippings and cook until it has a nice crust on top.
If you want a vegetarian dish use a rich vegetable broth to baste it with.

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