Two Bread Stuffed Turkey Recipes

TWO-BREAD STUFFED TURKEY

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. In the drippings, saute celery and onions until tender. , Transfer to a large bowl. Stir in the cornbread, bread, corn, broth, egg substitute, butter, seasonings and bacon. Just before baking, loosely stuff turkey. Skewer openings; tie drumsticks together. , Place on a rack in a roasting pan. Brush with oil. Bake at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for turkey and 165° for stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)

STUFFED HASSELBACK TURKEY BREAST

Steps:

• Melt 2 tablespoons butter in a skillet over medium heat. Add onions and celery; cook and stir until golden brown, about 6 minutes. Remove from heat.
• Place bread cubes, poultry seasoning, cooked onions and celery, salt, and pepper in a mixing bowl. Pour in chicken broth. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow broth to absorb into the stuffing. Add egg yolk; stir until evenly incorporated.
• Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Slice turkey breast crosswise in 3/4-inch slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking sheet. Brush with melted butter.
• Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.

ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING

Steps:

• For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
• Stir in sage, pepper, and salt.
• Place dry bread cubes in a large mixing bowl, add onion mixture.
• Drizzle with enough broth or water to moisten, tossing lightly.
• Season body cavity of turkey with salt.
• Spoon some stuffing LOOSELY into the neck cavity.
• Pull the neck skin to the back, fasten with a skewer.
• LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
• Tuck the ends of the drumsticks under the band of skin across the tail.
• If the band of skin is not present, tie the drumsticks securely to the tail.
• Twist wing tips under the back.
• Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
• Brush with oil.
• Cover turkey loosely with foil.
• Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
• After about 1 1/2 hours, turn the turkey over so that it is breast side up.
• Brush breast side with oil.
• After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
• When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
• Uncover the last 30 minutes of roasting.
• To make dry bread cubes: cut bread into 1/2 inch squares.
• (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
• Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
• OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
• Cool.
• I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
• You will be AMAZED at the difference in texture!

TRADITIONAL ROAST STUFFED TURKEY

Steps:

• Tear the bread into pieces, and place back into the bags overnight.
• Dice the onion, and leave covered on the counter.
• The next day, saute the diced onion in margarine, stir in sage and chicken broth.
• Place the bread pieces in a large mixing bowl, pour most of the onion mixture onto the bread and stir.
• The stuffing has enough moisture when you can squeeze a handful, and when opening your hand, the stuffing stays in a loose ball. If it falls apart, add a little more onion mixture.
• If it is soggy and squeezes together tightly, add a little more bread pieces.
• If the bird has skin which is binding it's legs together, cut this.
• Rinse the bird, remove and discard heart, neck etc. and pat the insides to remove some of the moisture.
• Push the stuffing into the carcass,until you cant' get anymore in, overstuffing the bird as seen in the picture. The tighter you push it in, the moister the stuffing will be.
• Stuff the neck cavity.
• If you have leftover stuffing, that is a good thing. Place it in a sprayed crock pot and cook on low for 4-5 hours.
• Wrap the legs and wings with foil, they will cook quickly.
• Put a piece of loose foil over the entire bird.
• Roast at 325°F for about 3 hours.
• Remove all of the foil, setting it aside and roast for another hour.
• If the turkey does not have a pop up timer, use a meat thermometer.
• When done, set the turkey out on the counter and cover loosely with the foil, let it stand 20 minutes for a moist bird.
• Remove the stuffing from the bird and mix it in with the crock pot stuffing.
• Carve the turkey and serve on a platter.
• Enjoy this time honored tradition with your loved ones.
• You may use more or less sage, according to your tastes.

THANKSGIVING STUFFED TURKEY

Steps:

• Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.), In a large skillet, heat remaining butter over medium heat; saute vegetables until tender. In a large bowl, combine bread cubes, parsley and onion mixture; stir in broth and egg substitute. Divide mixture between two greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes., For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock., Mix flour and remaining water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.

STUFFED TURKEY BREAST ROLL

Steps:

• Preheat your oven to 375 degrees.