What is the best stuffing for a turkey?

Question

I think that stuffing and random vegetables like carrots, celery, asparagus, etc. are good. What do you stuff the bird with, or do you just leave it empty and eat it the old-fashioned way?

Answer 1

Amish Stuffing (Dressing)

20 servings

2 lbs white bread, cut in 1/2 inch cubes (good quality)
2 lbs chicken thighs, Poached
1/2 cup fresh parsley, Minced
3/4 cup onions, Chopped
1 cup celery, Chopped
1 cup carrots, Shredded
1 1/4 cups potatoes, boiled, fine-chopped
1 tablespoon rubbed sage
1 tablespoon celery seeds
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 tablespoon turmeric
5 eggs
12 ounces evaporated milk
2 1/2 cups homemade chicken broth or canned broth

Not the one? See other Amish Stuffing (Dressing) Recipes
< 15 mins
Amish/Mennonite
Poultry
Preheat oven to 350 F.
On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown.
Transfer to a very large mixer bowl.
Bone the chicken and very finely chop the meat, discarding the skin. (I do this in the food processor while chicken is still warm.)
Add the chopped vegetables and chicken meat to the bread, along with the seasonings. Toss.
In a medium bowl, beat the eggs;add the evaporated milk and broth.
Pour over the bread mixture and blend.
The mixture will be quite moist. Allow to stand 1 hour.
Preheat oven to 350 F
Transfer the dressing to an oiled 3 quart glass casserole that is 10 inches in diameter and 3 inches deep (at this point, dressing can be frozen for future use; thaw before baking.)
Bake dressing for 2 hours, or until the center of the

Answer 2

I use an old family recipe for my stuffing:
2 lbs of fresh pork sausage
1 onion
celery
green pepper
1 bag of bread dressing
2 eggs
sage (only if the sausage does not have it in it) 1/4 tsp only

cut celery and green peppers, put in bowl with sausage. wet the bread crumbs thoroughly, mix with raw egg and other ingredients stuff the turkey

Important* bake turkey upside down on 225-250 degrease overnight. All of the drippings from your stuffing will tenderize your turkey. In the morning , flip bird and turn up oven to brown. Your turkey will fall off the bone when you cook it this way.

Answer 3

buy a bag of stuffing. sautee some onion & celery in butter till soft, add water & stuffing mix as on bag directions. I add an apple, small pieces, to keep moist. Also some sage, salt & pepper. Don't use too many spices. I'm adding some fresh cranberries this year. I stuff my bird. I've done both ways & think it's better to stuff.

Answer 4

I would allways make up a good batch of stuffing, use half inside the turkey and then bake the rest (nice rolled into balls & roasted with the potatoes). Check out this recipe:
http://www.gourmet-food-revolution.com/sausage-stuffing-recipe.html

Happy Holidays!

Answer 5

There are many styles of stuffing a Turkey, but what makes stuffing a specialty is when you create your won by what you want and that is what makes your Turkey better than the rest....save the neck for me Clark.

Answer 6

I use croutons with sage, chopped onions, celery, raisins (white and regular mixed) pour some broth over the top and mix well. Then i stuff that bad bird!

Answer 7

I bake the bird empty but I make Cornbread dressing for a side dish.

Answer 8

I dont stuff my turkey... I like it better that way. But I marinate it leave it there for a bout a day. I put a lot on it... It always turns out good... :)

Answer 9

apple and cranberry stuffing is lovely with turkey