Sageandoysterturkeystuffing Recipes

SAGE AND OYSTER TURKEY STUFFING

Steps:

• Crush the bread with hands in bowl.
• Drain and cut up the oysters, adding to bread.
• Add milk.
• Cover the extra turkey parts; tail and neck with water in a small pot and make stock while frying the cut up onion and celery with butter; salt and pepper [until translucent].
• Cut up the zucchini; yellow squash and add it to a big pot with the fried-up onions and celery.
• Cut up the fresh sage and add it to big pot.
• Take out the boiled turkey parts and cut them up adding them to the vegetable mixture (except the tail and neck I get rid of).
• Add the water they were cooking in to the vegetable mixture.
• Combine contents of big pot to bread and oysters and mix it thoroughly.
• Stuff that big Fat Tom Turkey at both ends even cut a hole at top of skin that is tucked under so as to add some stuffing in this way.
• Cover turkey with foil until last hour.
• Bake at 350°F for 4 hours.

CLASSIC EASY TURKEY STUFFING

Steps:

• In a large frypan fry the bacon until crisp; (do not drain the drippings) remove and crumble; set aside.
• Add 3/4 cup butter (no less than 3/4 cup!) to the bacon drippings and melt.
• Add in chopped celery, onions and garlic; sauté until tender.
• Add HALF of the bread cubes to the butter; stir to coat, and keep stirring with a wooden spoon until the bread cubes are lightly browned and the butter is absorbed.
• Transfer to a large bowl (or finish in the frypan, if you have a large enough frypan to hold all ingredients) and add in remaining bread cubes, salt, pepper and poultry seasoning or sage (if using).
• Add in crumbled bacon and the cranberries or other ingredients that you choose to use; mix to combine.
• Drizzle with the chicken broth (mixing with a wooden spoon) until you have reached the desired moistness, you might have to add in more than 1 cup, but do not add in too much or your bread will become too "soggy".
• Immediately stuff the turkey, and cook.
• **NOTE** the flavor of the stuffing will vary depending on ingredients and type of bread used.

SIMPLE TURKEY STUFFING

Steps:

• Soak the bread in some water for a few minutes then squeeze it dry (as possible). Set aside.
• Melt the butter over medium heat in a saucepan, then add the onion, celery, parsley, salt, poultry seasoning, and pepper.
• When the onions are translucent add in the bread, allowing it to heat up for a minute or so. Remove from heat.
• In a mixing bowl, blend the warm ingredients with the eggs and stuff your turkey with the final mix.

TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING

Steps:

• Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
• In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
• In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
• Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!