Simple Turkey Stuffing Recipes

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.

EASY BEGINNER'S TURKEY WITH STUFFING

Steps:

• 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.

TURKEY AND STUFFING

Steps:

• Prepare stuffing according to package directions, and set aside in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
• Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
• Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).

SIMPLE TURKEY STUFFING

Steps:

• Soak the bread in some water for a few minutes then squeeze it dry (as possible). Set aside.
• Melt the butter over medium heat in a saucepan, then add the onion, celery, parsley, salt, poultry seasoning, and pepper.
• When the onions are translucent add in the bread, allowing it to heat up for a minute or so. Remove from heat.
• In a mixing bowl, blend the warm ingredients with the eggs and stuff your turkey with the final mix.

CLASSIC EASY TURKEY STUFFING

Steps:

• In a large frypan fry the bacon until crisp; (do not drain the drippings) remove and crumble; set aside.
• Add 3/4 cup butter (no less than 3/4 cup!) to the bacon drippings and melt.
• Add in chopped celery, onions and garlic; sauté until tender.
• Add HALF of the bread cubes to the butter; stir to coat, and keep stirring with a wooden spoon until the bread cubes are lightly browned and the butter is absorbed.
• Transfer to a large bowl (or finish in the frypan, if you have a large enough frypan to hold all ingredients) and add in remaining bread cubes, salt, pepper and poultry seasoning or sage (if using).
• Add in crumbled bacon and the cranberries or other ingredients that you choose to use; mix to combine.
• Drizzle with the chicken broth (mixing with a wooden spoon) until you have reached the desired moistness, you might have to add in more than 1 cup, but do not add in too much or your bread will become too "soggy".
• Immediately stuff the turkey, and cook.
• **NOTE** the flavor of the stuffing will vary depending on ingredients and type of bread used.

GRANDMA WINNIE'S TURKEY STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
• In a saute pan, cook onion and celery in butter until soft.
• In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

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.