Turkey Stuffing Recipes

EASY TURKEY STUFFING

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
• In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
• Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING

Steps:

• In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
• Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
• Place the bread cubes into a large, deep bowl.
• Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
• Toss the cubes thoroughly to coat.
• (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
• We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
• Adapted from Betty Crocker's Picture Cook Book, circa 1950.
• Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
• Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.

CLASSIC STUFFED TURKEY

Steps:

• In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

THE BEST TURKEY STUFFING RECIPE

Steps:

• In a large frying pan, melt butter over a medium heat. Fry onions and celery together with the dried herbs, salt and pepper, stirring often, until vegetables are tender, about 10-15 minutes.
• Transfer the mixture to a very large bowl. Add the bread cubes and mix well.
• If you are making the stuffing ahead: Transfer the cooked vegetable mixture to a large bowl. Let cool and refrigerate in an airtight container for 24 hours. Mix with bread cubes before stuffing the bird.
• Stuff the turkey at both ends with this mixture. (see our Roast Turkey Recipe for directions on stuffing the bird).
• IMPORTANT: Stuff the turkey just before baking it. Do NOT stuff the bird ahead and let it sit, even in the refrigerator. It can become infected with bacteria and make you quite ill.

SIMPLE TURKEY STUFFING

Steps:

• In a large saute pan, melt butter over medium heat. Add onions, celery, and fennel; season with salt and pepper. Add rosemary and sage. Cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
• Meanwhile, cook sausage in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, about 8 minutes.
• Using your fingers, break chestnuts into large pieces. Stir chestnuts and sausage into the vegetables. Transfer mixture to a large bowl. Add bread cubes; toss well to combine.
• Drizzle 2 cups stock over mixture, tossing to moisten evenly. Use additional stock if necessary. (The mixture should feel quite moist when squeezed.) Season with salt and pepper. Stir in parsley.
• Place the stuffing in a buttered 2 1/2- to 3-quart shallow baking dish or in an ovenproof gratin dish.
• Preheat oven to 350 degrees. Bake stuffing until heated through and top is browned and crusty, 35 to 45 minutes. Serve hot.

ROAST TURKEY AND STUFFING

Steps:

• For the stock, put the giblets, onion, carrot, celery and herbs in a saucepan and season. Cover with about 2 litres/3½ pints cold water and bring to the boil, then reduce the heat and simmer for 2 hours, or until you have a flavoursome stock. Strain and set aside for making the gravy. (The stock can be made a day or two in advance; cover and store in the fridge, then skim any fat from the top.)
• Preheat the oven to 200C/180C Fan/Gas 6. For the stuffing, melt the butter in a saucepan over a medium heat. When it is foaming, add the chopped onions and season. Cover with greaseproof paper and a lid, turn the heat to low and cook for 8-10 minutes, or until completely softened. Set aside to cool.
• Put the cooled onions in a mixing bowl. Mix in the breadcrumbs and mixed herbs and season to taste. Weigh the stuffing to assist with calculating the cooking time.
• Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end, again leaving a little space. Put the turkey into a large roasting tray. Melt the 175g/6oz butter, then soak the muslin in the butter and wrap it over the turkey.
• To calculate the cooking time, add the weight of the turkey and stuffing together. Roast for 15 minutes, then turn the oven down to 180C/160C Fan/Gas 4 and roast for 15 minutes per 450g/1lb of the total weight. Baste with the juices every 30 minutes; it is important to do this quickly so as to not let the turkey cool down, as this could alter the cooking time. Remove the muslin 15 minutes before the end of roasting and baste again.
• To test if the turkey is cooked, insert a small fruit or vegetable knife into the thicktest part of the meat, between the leg and breast; the juices that run should be clear, with no sign of pink; if there is any pink, return the turkey to the oven for another 15-20 minutes, or until cooked through. Tranfer the turkey to a carving dish. Cover it with parchment paper, then place a clean tea-towel over it to keep it nice and snug. Leave it to rest for at least 30 minutes, or up to 1½ hours.
• Meanwhile, for the gravy, skim off the fat from the roasting tray with a spoon. Place the tray on a medium heat and deglaze it by pouring in the stock. Using a whisk, scrape free all the caramelised bits on the bottom of the tray. Bring the mixture to the boil, then carefully pour it into a saucepan through a sieve and season.
• To thicken the gravy, mix together the butter and flour, then whisk it into the gravy. Bring the mixture to a simmer, then remove from the heat.
• Carve the turkey and serve on warm plates with the stuffing and hot gravy.

MOM'S DELICIOUS TURKEY STUFFING RECIPE

Steps:

• Combine all Ingredients under the first section of Dry Ingredients in a large bowl.
• Boil a cup of water and add the butter and chicken OXO into it.
• Drizzle the water, butter, and chicken stalk mixture over your dry ingredients bowl while stirring it all together. All of the dry ingredients should be moist.
• Stuff Turkey with about half of the stuffing mixture. This stuffing will cook inside the turkey as the turkey cooks. A stuffed turkey may take a bit longer to cook than a turkey that is unstuffed, so take that into consideration when timing your turkey.
• After stuffing the turkey tie the turkeys legs together to hold it all in.
• With the turkey in a roasting pan, cover the turkey in Tin Foil and Cook at 350 degrees for 20 minutes a pound.
• The other half of the stuffing can be cooked separately in a casserole dish. Just cover with tinfoil and cook for 1 hour at 325 degrees.
• Remove tin foil from the turkey about 30 minutes before the turkey should be done to help the turkey brown. And when the turkey is done remove from oven and let sit for a few minutes.
• Remove stuffing from inside of the turkey and mix with other stuffing that was cooked separately. The stuffing cooked inside the turkey will be much more moist than the other, so when mixed together they become the best turkey stuffing ever!