Turkey Stuffing Supreme Recipes

EASY TURKEY STUFFING

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.

CHICKEN OR TURKEY & STUFFING SUPREME CASSEROLE

Steps:

• *Equivalent amount of fresh or frozen may be substituted
• **I do not recommend turkey thighs as they take too long to cook. If using turkey, use only smaller drumsticks, wings or breast cutlets.
• Preheat oven to 375 degrees F. Spray or grease lightly a 1.5-2 quart baking dish.
• In a large bowl, combine the soup and milk, stirring until smooth. Add the dry poultry stuffing and the green beans. Stir to combine.
• Transfer stuffing mixture to prepared baking dish.
• Pat chicken/turkey parts dry. Drizzle melted butter over poultry and stuffing (the parts of the stuffing that are visible). Sprinkle salt & pepper (to taste) on poultry only.
• Bake for 45-50 minutes (for chicken, turkey will need longer) or until internal temperature is 185 degrees F or juices run clear.
• Top entire casserole with french fried onions. Bake for an additional 10 minutes, or until onions turn golden brown.
• CROCK POT DIRECTIONS:
• Proceed as above, but cook on low 6-8 hours, high 4-6. Check chicken for doneness as each slow cooker cooks differently

TURKEY AND STUFFING CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
• Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
• Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

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.

TURKEY STUFFING SUPREME

Steps:

• Brown beef and pork sausage while mixing together,drain and set aside.
• Saute onion, green pepper, garlic, and celery.
• In a large bowl mix all ingredients thoroughly (get you hands in there).
• Stuff into turkey and roast as you normally would.

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).

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.

TURKEY - DRESSING SUPREME FOR 100

Steps:

• Combine bread, drippings, and seasonings; toss to mix.
• Add broth to moisten slightly; blend thoroughly.
• Spread 2 1/4 quarts dressing in bottom of 3 baking pans (12x20).
• Spread 1 1/2 quarts turkey on top of dressing.
• Add another layer of dressing and turkey.
• Cover each pan tightly and bake at 350F degrees for 1 hour.
• Melt margarine; stir in flour and salt.
• Gradually stir in broth.
• Cook until thickened.
• Pour 2 quarts gravy over each pan.
• Bake at 250F uncovered about 15 minutes before serving.