Yummy Thanksgiving Stuffing Recipes

OUR FAVORITE BUTTERY HERB STUFFING

Steps:

• Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It's your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
• My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.
• Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
• Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
• Pour the onion celery mixture over the bread crumbs and toss well to coat.
• In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
• Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
• I have successfully made this a day ahead of time and reheated it - it's just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
• To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
• To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.

YUMMY SWEET STUFFING

Steps:

• Prepare stuffing mix according to package directions.
• Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.

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.

YUMMY THANKSGIVING STUFFING

Steps:

• Heat oven to 400 Degrees.Coat 13x9 baking dish with cooking spray.
• Saute onions and celery until tender (saute in butter).
• In large bowl mix pepperidge farm stuffing,corn,peas,butter,celery,onions and broth mix ingredients well.
• Put mixture in turkey and the extra stuffing in baking dish.
• Bake at 400 degrees 30 minutes or until golden brown.
• Yum Enjoy!

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.