Anybody got any good recipes for turkey stuffing?

Answer 1

I like to use "STOVE TOP STUFFING." But instead of using water I love to use the fresh hot turkey juice from my baked turkey. I like to a small pieces of fresh hot turkey to the stuffing. mmmmmmmm good.

(I like this so much better than my mother in laws homemade stuffing.)

Answer 2

Mine is in my head, nothing in writing to tell you measurements but here it goes. Bake your corn bread. (home made not Jiffy or any of those) Scramble Jimmy Dean Breakfast Sausage, then crumble/break it apart, chop celery, onions, bell pepper, fresh garlic and saute these together. Saute them in the fat from the sausage. This gives a better flavor. Mix them all into the corn bread which is already seasoned, cooked and crumbled. Taste it to see if you need to add any seasoning. Add enough chicken broth (Swanson Canned) until it is a little liquidy (did I spell that right). Bake at about 350 until top of stuffing browns a little and stuffing thickens. If you add more broth than you need you can add an egg or two to help it thicken. Hope you enjoy it.

Answer 3

OLD FASHIONED STUFFING

INGREDIENTS
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

DIRECTIONS

Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Answer 4

1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base

In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. sauté 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.

Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.

Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.

Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.

Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.

Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.

Cut into 2 inch slices for each serving. It's easier to remove from the pan if you use a pancake flipper to cut the slices.

Baste top with turkey juiced from cooked turkey or gravy before serving.

Answer 5

"Bread Stuffing" - 9 cups (enough for a 12-pound turkey).

3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
1 cup butter or margarine
9 cups soft bread cubes
2 tsp. salt
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper

In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl; add remaining ingredients and toss. Stuff turkey just before roasting.
(TIP: If you don't want to stuff your bird: Coat 12-cup muffin pan with melted butter. Using ice cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* for 20-30 minutes or until set and top is crisp. Cool 15 minutes; transfer to serving platter.)
VARIATIONS -
Giblet Stuffing: Simmer heart, gizzard and neck from chicken or turkey in seasoned water 1-2 hours or until tender. Add the liver the last 5-15 minutes of cooking. Drain giblets; chop and add with the remaining ingredients.
Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 (8 oz.) cans oysters; drained and chopped, with the remaining ingredients.
Sausage Stuffing: Decrease bread cubes to 8 cups and omit salt. Add 1 lb. bulk pork sausage, crumbled and browned, with the remaining ingredients. Substitute sausage fat for part of the butter.

Answer 6

do no longer overlook a quart of heavy jam to combine in the peanut butter and use a rather good variety of crackers. greater proper yet only wing it, as who tf ever heard of stuffing a turkey with peanut butter. you will desire to stuff a turkey with mashed potatoes and bitter cream additionally, yet who needs to consume that.

Answer 7

Stove-Top stuffing, it comes in a bag in a box on the shelf at the grocery store. Besides that junk you pack inside is a nasty, slimy, gooey, gross, putrid, rancid, soggy mess.

Answer 8

Yes.. do a bourbon brine and put a little extra bourbon in the stuffing... maybe a little more in you as you prepare it..turkey comes our very moist....goood stuff..

Answer 9

Try making cornbread like jiffy and letting it sit out overnight to harden. Then put in large bowl and crumple up. Add chopped celery and onions if you want, mix with your hands. Add sage to taste along with salt and pepper and then add cream of chicken and cream of mushroom soup, stir and bake. It's delicious!

Answer 10

Tons of great recipes here....