MOM'S TURKEY STUFFING
Turkey stuffing recipe made with ground beef, onion, celery and stuffing mix. The perfect stuffing for holiday dinners like christmas and thanksgiving. This is enough stuffing for a 14 pound turkey.
Provided by Steve Cylka
Categories Side
Number Of Ingredients 5
Steps:
- Brown the ground beef in a pot of dutch oven over medium heat. Use a wooden spoon to break the beef into little chunks. Drain the grease.
- Stir in the diced onion and celery and cook until tender and soft. Turn off the heat and let cool slightly.
- Stir in the stuffing mix. Slowly pour in the water, stirring so that all the dry bread pieces soak up the water evenly.
- Let the stuffing sit for about 10-15 minutes to allow the bread to soften from the water.
- Spoon the stuffing into the cavity of a turkey that is ready to be roasted. As you are stuffing the turkey, you can gently press the stuffing into the cavity with the back of the spoon. This can allow you to get more stuffing into the cavity.
- Roast the turkey according to the temperature and time for the size and weight of your turkey.
Nutrition Facts : Calories 249 kcal, Carbohydrate 34 g, Protein 17 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 648 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
MOM'S STOVETOP TURKEY STUFFING
Here's an easy Thanksgiving turkey stuffing recipe made with French bread cubes toasted in butter and tons of tasty add-ins, plus savory turkey giblets. No stuffing is better than Mom's!
Provided by Elise Bauer
Categories Side Dish Make-ahead Dressing Stuffing Thanksgiving Turkey
Time 3h
Yield 10
Number Of Ingredients 12
Steps:
- Cook on low heat: Cover and turn heat to low. Cook for an hour or until the apples are cooked through. Check every 15 or 20 minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan. You'll likely need to add at least one more cup of stock or water, if not two. The stuffing should not be crispy or crunchy, but softened, as it would be if it had been cooked entirely inside the turkey.
Nutrition Facts : Calories 313 kcal, Carbohydrate 42 g, Cholesterol 117 mg, Fiber 3 g, Protein 12 g, SaturatedFat 5 g, Sodium 414 mg, Sugar 13 g, Fat 12 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
MOM'S TURKEY STUFFING
Make and share this Mom's Turkey Stuffing recipe from Food.com.
Provided by Green Cuisine
Categories Egg Free
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in skillet.
- Add onions and celery and cook until tender.
- Place bread in a large bowl and add onion mixture. Use your hands to mix well. The ingredients should hold together in a ball.
- Add salt and pepper to taste.
- Stuff in turkey and bake as directed.
- Double recipe for a larger bird.
MOM'S STUFFING
Make and share this Mom's Stuffing recipe from Food.com.
Provided by Lab Lover
Categories Thanksgiving
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Remove crust and cube the Texas Toast.
- Toast cubes in the oven at 350 until golden brown about 10 minutes.
- Melt butter in a large skillet, over moderate heat.
- Saute onion, celery and herbs in butter until celery is softened about 20 minutes.
- Add toasted bread cubes to the vegetable mixture to soak up butter.
- Place bread and vegetable mixture in a large mixing bowl.
- Add chicken broth, eggs, and Pepperidge Farm Stuffing Mix to the mixing bowl.
- Mix thoroughly.
- Add salt and pepper to taste.
- Place in a greased 9x13 baking dish and bake for 30 minutes at 350 degrees.
BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING
This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.
Provided by Julesong
Categories Chicken
Time 15m
Yield 3 quarts
Number Of Ingredients 9
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.
MY MOM'S PERFECT THANKSGIVING STUFFING
What a wonderfully classic stuffing recipe! It's filled with celery, green pepper, onion, and fresh herbs which makes the stuffing extremely flavorful. Easy to make, this recipe makes a lot so it's enough to feed a crowd. It reminds us of what our moms used to make.
Provided by Robyn Bruce
Categories Savory Breads
Time 3h
Number Of Ingredients 14
Steps:
- 1. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
- 2. In a frying pan, melt butter over medium-high heat. Sautée onions, green pepper, and celery (or celery seed) until all is softened and translucent.
- 3. Pour melted butter and vegetables over all bread cubes and crumbs.
- 4. Mix in the two beaten eggs. Toss.
- 5. Add: 1 tsp Garlic Powder 1 tsp Poultry Seasoning 2 Tbsp Dried Parsley 1 Tsp Oregano Toss again.
- 6. Now pour chicken broth over all of the mixture making sure that stuffing is ALMOST wet. You want it to be more than damp, but not downright wet so that stuffing doesn't dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed. Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.)
- 7. Toss once again, making sure all bread is well coated with all ingredients.
- 8. Stuff the turkey, packing tightly, but not too tightly (as in "don't really jam it in there") at both ends. (If you have any leftover, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in the oven with turkey for extra stuffing.)
- 9. Use softened butter and, using fingers, rub butter all over turkey until coated. Then shake a little paprika over the top of the entire turkey.
- 10. Put about 2 tablespoons flour inside the baking bag before putting the turkey inside. Push turkey into the bag. Close bag tightly. Make three slits across the top of the bag for ventilation and put it into a roaster pan.
- 11. Put the lid on the roaster. Then bake following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr to 1 hour, but really holds in the juices and turkey stays very moist and juicy.) No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
- 12. **Note** Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out. (What broth I don't need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)
MOM'S BEST STUFFING
A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.
Provided by crazymom
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute sausage until brown; remove from pan and cut into small bites.
- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
- Toss well and adjust seasoning.
- Stuffing should be moist but not soggy. Add more stock if needed.
- Transfer to a baking dish.
- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
- Or better yet stuff it into a big fat turkey.
Nutrition Facts : Calories 416.8, Fat 31.5, SaturatedFat 10.9, Cholesterol 108, Sodium 773.6, Carbohydrate 22.8, Fiber 3.7, Sugar 5, Protein 13
EASY TURKEY STUFFING
Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g
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