Turkey With Prune Walnut And Celery Stuffing Recipes

TURKEY WITH PRUNE WALNUT AND CELERY STUFFING

Steps:

• Preheat oven to 375 degrees. Combine the ingredients for the turkey broth and simmer for one hour. Strain and reserve the broth. Wipe the turkey inside and out with paper towels and set aside.
• Saute the sausage meat over medium heat, separating it with a fork. Drain off the fat and put the sausage meat into a mixing bowl. Meanwhile, soak the bread and the milk in a small bowl. Simmer the prunes in the wine for 20 minutes, covered. Set aside.
• With a paper towel, wipe out the frying pan in which you sauteed the sausage. Add the butter and oil and cook the onion, garlic and celery until soft. Sprinkle with thyme, salt and pepper and add to the sausage meat with the parsley and walnuts.
• Drain the bread from the milk, squeeze it and add it to the sausage meat. Add the prunes with their cooking juices and mix thoroughly.
• Season both cavities in the turkey with salt and pepper and fill with the stuffing. Truss with skewers or needle and thread. Tie legs together and tuck in wings. Place turkey breast-side-up in roasting pan. Brush generously with melted butter and place the bacon strips on top. Cover breast with foil.
• Roast turkey two hours, basting every 30 minutes with pan drippings. Uncover and continue roasting for one to two hours longer, depending on size of turkey, until a thermometer inserted into the thickest part of the thigh registers 170 degrees.
• Place turkey on a serving dish and cover loosely with foil. Pour the fat from the roasting pan. Add two cups turkey broth to the pan and bring to boil, scraping up any cooked particles. Add the wine and bring to boil, stirring. Reduce to one-and-a-half cups. Season with salt and pepper and serve separately in a warm sauce boat.

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).

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.

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.

CLASSIC STUFFED TURKEY

Steps:

• In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

WALNUT STUFFING

Steps:

• In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.

CELERY WALNUT STUFFING

Steps:

• Moisten bread cubes and cornbread crumbs with chicken bouillon or stock.
• Add beaten eggs to bread.
• Melt butter or margarine and simmer chopped onion in it for 1 minute.
• Add to bread mixture with parsley, salt, sage pepper, celery, walnuts and pimiento.
• Makes: enough for a 12 pound turkey.