Thanksgiving Turkey Stuffing Recipe?

Question

I've been searching online for a great bread based turkey stuffing recipe but no idea what to make. There are SO many out there. I would like to have cranberries in it as well. Any of you have great sucess with a certain recipe?

Answer 1

TURKEY STUFFING



1 pkg sausage meat (16 oz)

2 celery stalks (chopped)

1 box milk crackers (crushed)

2 tbs Bell seasoning

3 eggs

1 medium onion, chopped



Crush crackers in large mixing bowl. Add all ingredients into bowl and mix thoroughly. Stuff Turkey



OR



APRICOT CRANBERRY STUFFING



1 loaf whole-meal bread

1 large onion finely chopped

½ cup chopped celery

1 cup chopped peeled apple

¾ cup dried apricots (chopped)

½ cup dried cranberries

1 large grated zucchini

2 eggs

½ cup olive oil

6 sprigs fresh thyme

salt and pepper to taste (good when peppery)



Crumble or cube bread. Add all ingredients and mix well. It should be moist and sticking together. Can be baked in pan or stuffed in bird

Stuffing directions: Stuff bird, place ½ orange at opening to prevent stuffing from falling out. Keep together with skewers.



Pan directions: put it into a foil loaf pan, cover with silver foil (may refrigerate for up to 8 hours). Bake covered in 325 degree oven for 1hr. If drier stuffing is desired: uncover and bake another 10-15 min.



OR



APPLE-SAUSAGE TURKEY STUFFING



1 sm. bag stuffing mix

1 lb. roll pork breakfast sausage (spicy)

2 onions

1 tbsp. poultry seasoning

15 oz. jar applesauce

1/4 tsp. pepper

1 tsp. salt



Fry sausage, remove. Fry 2 onions in drippings. Remove. Save drippings.

Toss together stuffing mix, fried sausage and onions, salt, pepper, poultry seasoning and applesauce. Mix well, squeeze and fry in drippings and butter until brown.



Stuff turkey just before roasting.



JM

Answer 2

I always fix the stuffing in a casserole dish. It's much safer than stuffing the turkey.



You may have to adjust the microwave power level and times a bit as this is an old recipe.



I've made this for several Thanksgiving meals. It tastes great and is easy to fix.





Top Notch Turkey

14 lbs. turkey

salt

3 tablespoons butter

1 small onion, chopped

2 stalks celery, chopped

10 slices bread, cubed

3 medium apples, peeled and chopped

1 cup cranberries, see directions

⅓ cup orange juice

½ teaspoon cinnamon

½ teaspoon poultry seasoning

¼ teaspoon salt

Remove giblets and neck form turkey and set aside to use as you like.

rinse turkey and pat dry. Sprinkle cavity with salt. Stuff turkey with

about half of stuffing. Put remainder in casserole dish and heat

separately. Use toothpicks and string to sew turkey openings. tie legs

together and wings to body. Place turkey breast side down on large glass

baking dish. Cover loosely with wax paper. Microwave on High 20 to 35

minutes ( 2 1/2 minutes per lb. of turkey). Turn turkey breast side up.

Cover with wax paper. Microwave on Medium-High (70%) for 20 to 35 minutes

( 2 1/2 minutes per pound of turkey). Preheat oven to 350 degrees F.

Remove wax paper and transfer turkey to clean roasting pan. Insert

thermometor and bake at 375 degrees F (this is correct) for 60 minutes or

until turkey is golden and thermometor registers 165 degrees F. Remove and

cover with foil. Let stand about 15 minutes before carving. Makes 14

servings.



To make stuffing:



Combine butter, onion and celery in 2-quart glass Mix-N-Pour bowl.

Microwave on High, uncovered, 4 to 5 minutes or until vegetables are

tender. Stir in bread cubes, apples, cranberries, orange juice, cinnamon

and poultry seasoning. You can use 1/2 cup dried cranberries, if

available. Mix ingredients well. Stuff turkey as directions dictate.

Transfer remainder to casserole dish and add up to 1/3 turkey juices to

stuffing. Cover with lid. Microwave on Medium (50%) 10 to 12 minutes or

until steaming hot. Remove stuffing from bird and mix with casserole

stuffing.



Categories:

Poultry





Source



The Cooking Connection

Servings/Yield



14 servings

Answer 3

here is a homemade stuffing recipe depending on how big the turkey is or how many people you are having



1 loaf bread torn into pieces. you want to leave this out until hard. usually overnight



1 can turkey broth or 1 cup chicken stock



1 stick butter



dash of salt and pepper



1/2 tsp marjoram, sage, and basil



fluff with fork



add as much cranberries to taste

Answer 4

OYSTER STUFFING FOR THANKSGIVING

TURKEY



4 qts. toasted bread crumbs (about 32 slices)

1/2 c. butter

1 c. chopped celery

1 1/2 c. onion

1/2 c. milk

2 tsp. salt

1/8 tsp. pepper

1 tsp. powdered sage

1/2 c. butter

1 qt. oysters with liquid or 4 cans frozen oysters, thawed



Put bread crumbs in a large bowl. Melt 1/2 cup butter in a skillet, add celery and onions and cook until soft. Pour over crumbs. Heat 1/2 cup butter and add oysters and liquid. Heat until edges of oysters curl. Chop oysters if you want. Pour over bread mixture. Add milk, sage, salt and pepper. Mix well. I add about 1/2 teaspoon baking powder to this sometimes to keep it from being soggy. This will stuff a 16 to 18 pound turkey.



THANKSGIVING MEAT STUFFING



1 lb. hamburger

1/4 lb. pepperoni

1/4 lb. hard salami

2 handfuls of Romano cheese

1 1/2 - 2 bags croutons

3 onions

Celery

2 eggs

Salt & pepper

2 cans chicken broth

2 slices bacon



Fry onions and celery in butter. Cut up in small pieces: pepperoni, salami and bacon. Add all ingredients together in large mixing bowl. Stuff into turkey (enough for 20 pound turkey).

Answer 5

CRANBERRY STUFFING



1 c. chopped celery

1 c. chopped onion

1/2 c. butter

1 (16oz.) can whole berry cranberry sauce

2 tbsp. chicken flavored instant bouillon or 6 bouillon cubes (I use less - 2 or 3)

12 c. dry bread cubes (about 16 slices)

1 c. chopped pecans

2 tsp. poultry seasoning

1 tsp. rubbed sage

3 c. hot water



In large skillet cook celery and onion in butter until tender. In small pan over low heat, cook and stir cranberry sauce and bouillon until bouillon dissolves. In large bowl combine remaining ingredients. Add celery/onion and cranberry mixtures; mix well.

Loosely stuff turkey just before roasting if desired. Place remaining stuffing in greased baking dish. Bake at 350 degrees for 30 minutes or until hot..

Answer 6

Turkey Vegetable Soup with Stuffing Dumplings Ingredients Carcass from one 12-14 pound roasted turkey, picked clean 2 large onions, one quartered and one chopped 4 peeled carrots, 2 coarsely chopped and 2 sliced 4 stalks celery, 2coarsely chopped and 2 sliced 6 garlic cloves, 4 smashed and 2 chopped 1 bay leaf 10 whole black peppercorns 1 tablespoon extra-virgin olive oil 2 large eggs 6 tablespoons all-purpose flour, plus more as needed 1/2 teaspoon salt, plus more as needed Freshly ground black pepper, to taste 2 cups leftover stuffing 2 sprigs fresh thyme 2 cups shredded leftover turkey meat 1 cup leftover corn kernels Directions Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf, and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10-12 cups broth. Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve. Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs, and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes. Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately. Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.