Turkey Stuffing Recipes

Turkey Stuffing Recipes questions and answers

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Q: does anyone have some good turkey stuffing recipes?


A: Mix some cranberries in the stuffing with finely sliced red onion ....mmm very nice ! Anything fruity to take the dry taste out of your mouth. Add water to the bottom of the cooking tray and that will steam the turkey aswell as roasting. And it makes a lovely xmas gravy ...Good luck

Q: Any great italian turkey stuffing recipes? cheap?
I need a cheap recipe for my familia this year. And it needs to be a italian one, or sicilian. same thing. anyway recipes anyone?

A: Southern Italian Thanksgiving Stuffing -- "This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!" INGREDIENTS 1 1/2 pounds bulk Italian sausage 2 tablespoons olive oil 6 ounces pancetta bacon, diced 2 onions, chopped 7 large stalks celery, chopped 4 cloves garlic, minced 6 cups day-old French bread, cut into 1/2 inch cubes 3 cups crumbled cornbread 1 1/2 tablespoons rubbed dried sage 1 1/2 tablespoons poultry seasoning 1 teaspoon salt 1 cup toasted pine nuts 4 cups chicken broth 2 cups shredded mozzarella cheese 1/2 cup butter 2 tablespoons chopped fresh sage 1 ounce shaved Parmesan cheese DIRECTIONS Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan. Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl. Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows. Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil. Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.

Q: Best Turkey stuffing recipe? Something different?
Hi Guys - Please give me some Turkey stuffing recipes? Anything will do..

A: Pork & Herbed Apple Stuffing.....yummy! Here is the recipe: http://www.gourmet-food-revolution.com/sausage-stuffing-recipe.html

Q: any one have a good turkey/chicken stuffing Recipes?


A: Italian Turkey Stuffing INGREDIENTS 2 tablespoons olive oil 1 large onion, roughly chopped 3 stalks celery, roughly chopped 1 pound lean ground beef 1 pound lean ground pork 1 hot Italian sausage, casing removed and broken into pieces (optional) 14 ounces seasoned bread stuffing mix 2 cups chicken broth, defatted 2 eggs, lightly beaten 1 teaspoon poultry seasoning 1/2 teaspoon rubbed sage Salt and pepper to taste 1/2 cup butter, melted METHOD Heat olive oil in medium sauté pan. Stir in onion and celery and cook over medium heat until transparent.. Transfer to a large bowl and set aside. Sauté beef, pork and optional sausage, breaking up until no longer pink. Remove with slotted spoon to a separate bowl and set aside. Let cool slightly. Using a large soup pot to combine ingredients, pour in stuffing mix, cooled meat and onion mixture. Add chicken broth and mix well Stir in eggs, poultry seasoning and sage. Season with salt and pepper to taste. Pour over butter and mix well. If not moist enough, add more broth. Stuff into turkey and put remainder into a casserole. Casserole must be at least 160°F when done. Serves: 8 - 10 with turkey

Q: Anybody got any good recipes for turkey stuffing?


A: I like to use "STOVE TOP STUFFING." But instead of using water I love to use the fresh hot turkey juice from my baked turkey. I like to a small pieces of fresh hot turkey to the stuffing. mmmmmmmm good. (I like this so much better than my mother in laws homemade stuffing.)

Q: I'd love to hear everyones "stuffing recipes"...What do you stuff your turkey with?
I'd love to hear some really different ideas!

A: I stuff mine with fruits & veggies spices & keep the dressing to the side, but I make the dressing with home made turkey stock, so it isn't as soggy & fatty as in the bird stuffing. The fruits are usually oranges & lemons & limes, & sage & time & oregano, salt & pepper. Celery & celery root, carrots, onions. All good & help make the gravy better!

Q: What is the best turkey stuffing recipe? I'm not putting in the bird. But to cook in a casserole dish?


A: German's Turkey Stuffing 1/2 c Celery, sliced 1/4 c Onion, sliced 3 tb Margarine or Butter 3 1/2 c Cubed or crumbed bread 3/4 c Chicken or turkey broth Salt, to taste Pepper, to taste Saute celery and onion in the butter/margarine until soft; toss wiht bread in a bowl. Add warmed broth and season and mix until well belnded. Stuff bird or bake in a covered casserole at 350 F. for 20 minutes

Q: What is your favorite turkey stuffing recipe? I like to start with cornbread but am open to suggestions.?
I LOVE OYSTERS!!!!!!!!!!!!!!! But with cornbread?

A: "GET OFF THE LAME CRAP, SEPTEMBER, AND MAKE IT WITH, "OYSTERS" ! "NOW YOU'RE TALKIN"

Q: SO can i have your turkey recipe? and your stuffing recipe too?
I never made a turkey so im gonna need step by step instructions. I want a simple stuffing too. broken veteran: i lmao at ur recipe thanks alot i never laughed so much at a recipe!

A: Turkey washed and dry. Poultry seasoning. Olive oil. Make sure turkey is thawed. Make sure no crap remains inside. Put dry turkey in a throw away aluminum pan. Pour olive oil on your hand and rub turkey in and out. Shake on poultry seasoning. I take tree stalks of celery and three carrots and put under turkey in pan. Oven for three hours on 325. Now. The marriage we call it. Chop a few carrots and a few stalks of celery and an onion. Put in a pan with olive oil and sweat it good. Fry it soft but do not crisp it. just wet and soggy. Make two boxes of stove top stuffing as per directions. But stir in the marriage while boiling the water. I don't make my stuffing in the bird. The crap that came out of the bird can be used for giblet gravy. Many recipes on the web for that. I take a stainless spoon and wrap a towel around my hand because I hit the top of the oven every time and scream and cuss and yell at everybody in sight while looking at the charred top of my hand. It worked as a child to get eggs from the chickens. The towel wrap keeps me from embarrassing myself fighting with the oven that just burned my hand. Spoon juices on the bird and keep it wet on top. put a piece of foil on top towards the end. I poke the thickest part with my probe and look for 170f. My last turkey was 16 pounds and took four hours to cook. Take it out and let the joker set for about 15 minutes before stripping the carcass. I slice half the breast real thin and sneak it into a plastic ziplock for sandwiches later. I then let everyone attack it. Works for me.

Q: I've been searching for a turkey stuffing recipe that's both fairly easy AND tasty. Got any ideas?
I'd like one with less than 100 ingredients in it :o)

A: Here is our family recipe and we call it dressing not stuffing here in the south. I will give you the ingredients for 4 servings and you can double or triple it depending on how many people you are feeding. This is the best ever: One pan of cooked cornbread 2-3 slices stale bread 4-5 stalks celery chopped small onion chopped bunch green onions chopped with green tops Strong chicken broth (you can used canned, but it will not be as good as making your own stock by boiling a whole chicken) Put all ingredients in a large bowl and add chicken broth one cup at a time. Mash with a potato masher until the dressing is the consistency you want. We like it juicy, some people like it dry like cornbread. Add salt and pepper to taste. If you use canned broth be careful with the salt. Some tips for making it the best: Use the drippings from the turkey (use a baster to suck out the juices in the pan while the turkey is cooking) as some of your liquid to make a very rich broth. Boil the celery and onions for a few minutes in a cup of broth to made them less crunchy and add all to the bowl. My mother likes to add boiled eggs to the dressing at the end, but I take some out before she puts them in because I hate boiled eggs, so it is a matter of choice. If you want to use boiled eggs, use about 3 chopped. Remember the richer and tastier the broth, the better the dressing. We do not stuff the dressing into the turkey, but put in a big pan and bake it for about 30 minutes until it is bubbly. You get more that way. By the way, we use 4 pans of cornbread cooked in a big iron skillet from scratch by my mother, but you can use cornbread mix and use 2 packages for this recipe. Happy Thanksgiving !!!!

Q: whats a good turkey stuffing recipe for monday?
i need a good stuffing recipe for turkey on monday.

A: NGREDIENTS (Nutrition) * 12 pounds whole turkey * 1 (6 ounce) package dry bread stuffing mix * 1 cup water * 1 tablespoon butter * 1 cup chopped celery * 1/4 cup chopped onion * 4 slices toasted white bread, torn into small pieces * salt and pepper to taste * 2 tablespoons vegetable oil DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan. 2. Prepare stuffing according to package directions. Mix in water. 3. Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender. 4. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil. 5. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Q: Can anyone share a yummy and easy turkey stuffing recipe w/ me?
This is going to be my first Thanksgiving cooking for my family and parents! I'm obviously not much of a cook, but I'd like to do it on my own and not ask my mom for her recipe. Can anyone share one w/ me? I started looking on line and didn't find any that sounded good. FYI... we don't like any weird stuff like raisins and stuff in our stuffing. Thank you anyone that can help!

A: Easy Beginner's Turkey with Stuffing "This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds." INGREDIENTS 12 pounds whole turkey 1 (6 ounce) package dry bread stuffing mix 1 cup water 1 tablespoon butter 1 cup chopped celery 1/4 cup chopped onion 4 slices toasted white bread, torn into small pieces salt and pepper to taste 2 tablespoons vegetable oil Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan. Prepare stuffing according to package directions. Mix in water. Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender. Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

Q: If you brine a turkey, does that mean you should not put rubs/stuffing in it anymore?
Is brining a turkey supposed to stand alone or can it be used as an added step before doing other turkey flavoring/stuffing recipes?

A: You can add a rub under or over the turkey, but don't add any salt to the rub mix. The meat will still have plenty of salt left in it from the brine solution. I usually put the spices I want to use in the brine when I am making it up. I heat up part of the water and all of the salt, along with whatever herbs, etc, I want to use. I find this way the brine pulls in more of the seasoning flavor along with the salt. Before roasting I will put on a rub mixture under the skin and some on the skin, but I make up my own rub mixture leaving out additional salt. Otherwise the turkey will end up way too salty in taste. I have tried stuffing a brined turkey, but my experiences with it haven't been good. The brined turkey all shed a good amount of liquid in the roasting process and it oversoaks the stuffing. You also have to guesstimate the amount of salt that will come along with the fluid, so the stuffing ends up either too salty or not salty enough. I tried not using much liquid to moisten the stuffing, but after three tries and three times getting a mushy mess, I decided not to do it again. Now I just bake the stuffing on the side.

Q: What are three "surprise" ingredients in your best turkey stuffing recipe?


A: cranberries, cinnamon, rosemary

Q: I am looking for a recipe, it is for a three stuffing turkey recipe it is an international one, I can't findit
I had it in an international cookbook that got stolen from me , there are three distinct flavors sauage and bread, chicken and mushroom? and a regular bread stuffing . HELP me please if anyone knows of which I speak I would be greatful

A: There are too many variations for stuffing to answer your question. Almost anything works.