Stuffing The Bird 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

CLASSIC STUFFING



Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

STUFFING THE BIRD



Stuffing the Bird image

This started from my Mom, a superb "scratch" cook, who could make something from nothing, and carried on through better than 25 years of "tweaking" with her starting recipe. Based on a 16 lb turkey Note to use very fresh spice! Not the old stuff opened more than three months ago! Note I use "12 Grain Bread", quantity "1 loaf", that I can't quite get through the Ingredient List here!

Provided by John DOH

Categories     Canadian

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14

1 turkey neck
1 turkey gizzard
1 turkey heart
1 turkey liver
16 ounces multigrain bread, staled
4 ounces olive oil
1 medium onion
1 tablespoon sage or 1 tablespoon poultry seasoning
1 cup all-bran cereal
2 cups chicken stock
1 celery rib, finely diced
2 tablespoons soya sauce
4 tablespoons chopped garlic
1/3 cup grated walnuts

Steps:

  • The night before, carefully cube the bread, cutting away all the crusts (and feeding the crusts to your neighbourhood songbirds and squirrels-its Christmas for them, too!).
  • Place the chicken stock in a pot, and carefully simmer half the garlic and the heart, gizzard and neck meat for 20 minutes. Add the liver, and simmer 20 minutes more.
  • Remove from heat, preserve the liquid, strip the meat from the neck, and cut away the meat from the viscera of the gizzard, discarding the viscera. Mince the meat to a fine paste, using reserved stock if or as necessary.
  • Dice onion and celery finely. Heat olive oil in a pan and saute them and balance of garlic until tender, and remove from heat.
  • Add seaoning, nut meal, minced neck, giblets,and soya sauce, stirring together well.
  • Place bread bits and Bran in a bowl, and evacuate sauteed bits into the breading, mixing well.
  • Moistenm with reserved stock until the mix is "damp" but not "soggy".
  • Stuff into the bird's gut and neck cavity. Do notbe afraid to compress the mix "slightly", contrary to urban legend, the bird will not "explode", you'llsimply have some stuffing leak forward from the gut, where it will brown quite nicely!
  • Cook your turkey until the breast meat and stuffing are about 155 degrees, and the dark meat is about 170 degrees, and remove from the oven. Evacuate the stuffing immediately and cover with foil.

Nutrition Facts : Calories 292.6, Fat 22.6, SaturatedFat 3.9, Cholesterol 89.2, Sodium 399.7, Carbohydrate 11.8, Fiber 3, Sugar 3, Protein 13.7

TOM SZALLER'S GREAT PAN OR BIRD STUFFING



Tom Szaller's Great Pan or Bird Stuffing image

This great sausage and bacon stuffing contains so many ingredients, some say it could be a meal in itself. Bake it as a side dish, or use it to stuff the bird.

Provided by Tom Szaller

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

Time 1h45m

Yield 25

Number Of Ingredients 15

6 ounces sliced bacon
1 pound ground pork sausage
1 ½ pounds sweet onions, peeled and chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1 cup fresh mushrooms, sliced
½ cup butter
1 tablespoon ground black pepper
2 tablespoons celery salt
1 tablespoon seasoning salt
2 ½ tablespoons poultry seasoning
1 tablespoon dried basil
2 tablespoons garlic powder
4 cups water
3 (1 pound) loaves white bread, torn into pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place sausage in a large Dutch oven. Cook over medium high heat, stirring to crumble, until evenly brown. Drain.
  • Add the bacon to the sausage along with the onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Bring to a boil; cook and stir 10 to 20 minutes, until the vegetables are soft.
  • Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes.
  • Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 32.6 g, Cholesterol 22.6 mg, Fat 10.5 g, Fiber 2.4 g, Protein 8.3 g, SaturatedFat 4.4 g, Sodium 1079.8 mg, Sugar 4.4 g

STUFFING WITHOUT THE BIRD



Stuffing Without the Bird image

I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This makes them happy. It is a very modified version of Rachel Ray's recipe.

Provided by Gail2293

Categories     Grains

Time 40m

Yield 1/4 cup, 12 serving(s)

Number Of Ingredients 11

12 pieces bread, any assortment (ex. Rye, 12 grain, marble)
1/2 cup softend butter
2 -3 tablespoons olive oil
2 -3 garlic cloves
8 ounces mushrooms
4 stalks celery, with green leafy tops
2 medium onions
1 1/2 cups chicken stock
1/4 cup toasted almond (any nut you enjoy will work)
2 tablespoons fresh curly-leaf parsley
1 1/2 teaspoons poultry seasoning

Steps:

  • In toaster, toast all of the bread and immediately spread generous amounts of butter on toast.
  • Use entire stick of butter to do this.
  • Set toast aside.
  • Finely chop garlic, onion, celery, and mushrooms.
  • Heat olive oil in large skillet.
  • Add chopped vegetables, cook until tender, about 6-8 minutes.
  • While vegetables are cooking.
  • Chop parsley and almonds.
  • When vegetables are tender add, parsley, almonds, and poultry seasoning.
  • Stir well and cook one more minute.
  • Cut toasted bread into cubes.
  • Add bread and chicken stock.
  • Stir until bread is softened, about one minute.
  • Remove from heat and transfer to serving dish.
  • Let sit covered 5 minutes.
  • **Please note that I occasionally add chopped cooked apples&/or browned breakfast sausage to this stuffing when adding the bread.

OUT OF THIS WORLD, OUT OF THE BIRD STUFFING



Out of this World, Out of the Bird Stuffing image

The friend that gave me this recipe calls it Stuffed Mushrooms. I call it delicious. I can get soft breadcubes from the local bakery, which makes this a little easier to prepare. This goes well with any meat, makes a nice side for ham or pork also. I think it comes out just perfect, sooooo moist, just as stuffing should be. I'm not sure of the servings, it makes a very large pan. Good for company.

Provided by Barbasol

Categories     Weeknight

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 large onion, diced
2 -3 stalks celery, chopped
1 cup margarine or 1 cup butter
2 loaves of fresh bread, cubed
8 -12 ounces fresh mushrooms, sliced
2 cans cream of mushroom soup
1 3/4 cups milk
1/4 cup cooking sherry

Steps:

  • Sautee onion and celery in margarine or butter till soft.
  • add 1 1/2 Cups water.
  • Mix into soft bread cubes.
  • Spray large baking pan with cooking spray, line pan with sliced fresh mushrooms.
  • add stuffing.
  • Heat 2 cans soup, milk, 1/4 Cup cooking sherry.
  • Pour over stuffing.
  • "Slash"through with knife to blend slightly.
  • Bake 350 degrees, for 1 hour.

Nutrition Facts : Calories 614.7, Fat 32.6, SaturatedFat 7, Cholesterol 7.5, Sodium 1476.8, Carbohydrate 62.7, Fiber 3.1, Sugar 7.2, Protein 12.1

FARMHOUSE HERBED STUFFING



Farmhouse Herbed Stuffing image

This farmhouse-style recipe relies on store-bought stuffing cubes enhanced with a flurry of dried and fresh herbs. Bake it in a casserole dish, or stuff it into the bird.

Provided by Rick Rodgers

Categories     Thanksgiving     Stuffing/Dressing     Side     Herb     Peanut Free     Tree Nut Free     Soy Free     Sage     Rosemary     Quick & Easy

Yield 8 servings (about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside)

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter
2 medium onions, cut into ¼-inch dice (about 3 cups)
6 stalks celery with leaves, cut into ¼-inch dice (about 2½ cups)
1 (14-ounce) package seasoned bread stuffing cubes
⅓ cup fresh parsley, chopped
1 teaspoon celery salt
1 teaspoon dried sage, crumbled
1 teaspoon dried rosemary, crushed
½ teaspoon dried thyme, crumbled
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey

Steps:

  • In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
  • Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
  • If using to stuff turkey:
  • Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
  • If baking in a casserole pan:
  • Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
  • Variations:
  • Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
  • Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
  • Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.

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