Recipes For Stuffing Please.?

Question

Must Go Well With Turkey And Pork!!

Idealy for pork or turkey!! Can it be made using sausage meat?

Answer 1

1 loaf of day old French bread
1 cup chopped walnuts, toasted
2 cups each, chopped onion and celery
1/2 stick of butter (1/4 cup or 1/8 lb)
1 chopped green apple
1 cup of currants or raisins
Several chopped green olives (5 to 10)
Stock from the turkey giblets (1/2 cup to 1 cup) (can substitute chicken stock)
Sage (to taste)
Poultry seasoning (to taste)
Salt and pepper (to taste)

1 If you haven't already made the stock, take the turkey giblets - heart, gizzard, liver(optional) - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. (If you use the liver, cook it with the other giblets only until it is cooked through, a few minutes, then remove.) Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.

2 Slice bread into 1/2 inch cubes. Heat a large sauté pan on medium heat. Melt 2 Tbsp butter in the pan, add the bread cubes and toast. Only turn them when they have become brown on a side.

3 In a separate pan, sauté chopped onions and celery with the remaining 2 Tbsp butter. Add to the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives. Add some water or the stock from cooking the turkey giblets (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.

4 Cover. Turn heat on low. Cook for an hour. Add water or stock as needed while cooking to keep the stuffing moist.

Serves 8-10.

Answer 2

Hi there

In answer to your question yes it can be made with sausage meat.

Pork and turkey both go well with fruity flavours, so I suggest you think what fruit you would like and use that. My favourite for Xmas day (usually eating Pork and Turkey) is apricots. I also make my stuffing separately - I dont nother to stuff the turkey, but there is no reason why you couldnt do that with this recipe

I'm not a weights and measures girl so bear with me, my recipe is something like this:

Good quality pork sausage meat
dried apricots soaked overnight in port with a couple of crushed juniper berries added
Breadbrumbs
onions
garlic and ginger

Basically, very finely chopped onions, mix in with finely chopped apricots, and sausagemeat. and breadcrumbs add some garlic and ginger, mix well and thats it! I dont like my stuffing to bready but if you want a more crumble texture then add more breadcrumbs.

Answer 3

firstly, season the neck, kidney, gizzard and other such parts of that kind from the turkey, with chive, cilantro and some other seasonoings and cook it. cut up the meat, like you would for a chicken salad. add this stripped chicken to blended crackers, with some kernel corn, carrots, some green pepper and some pimento( dont add onion to the stuffing cause it will spoil faster and would need to be eaten all at once). mix them all together and stuff it in to the turkey. cook the turkey over a period of time i.e. for about a half hour for the first pound and twenty minutes for each additional pound. please make sure you season the turkey with something more than salt and black pepper. you can use a green seasoning which is made up of blended onion, chive, cilantro, parsley, french and spanish thyme and some water. pour this over the turkey and also innside of it, until fully covered and let marinated before stuffing and baking the turkey at 325 degrees. wash and clean the turkey eh.

Answer 4

"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.
VARIATIONS:
Giblet Stuffing: Simmer heart, gizzard and neck from chicken or turkey in seasoned water 1 to 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 5

Hi
first Get some brambly cooking apples peal and cook( this will take only a Little time from them coming to the boil) drain the apples so you keep the water from them, then brown bread cut in to lumps and reduced to bred crumbs in a Multi-blender, fine chop or Multi-blend onions,peppers,add thyme and rosemary(or whatever you fancy) you can fry the onions and peppers for a different taste! Add all the ingredients to gether EXCEPT the water from the apples, mix together then add the water until a stogy paste is achieved. Put in a shallow dish and cook, A good idea is if you are serving chipolata sausages rolled in bacon cook them on top of the stuffing, also pour some of the fat of the meet on to the stuffing and stick a fork all over it , so it goes in, this all adds flavor to the dish.
This sounds complicated but if you gather your ingredients first you will fined it is not
Regards GIG

Answer 6

BAKED STUFFED TURKEY 6-7 lb.
Turkey 1 cup melted butter 1 cup stuffing, 1 cup uncooked popcorn. Salt/pepper to taste Preheat oven to 350 degrees. Brush turkey well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the turkey's as* blows the oven door open and the turkey flies across the room, it's done

Answer 7

Good Old Country Stuffing

2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows

Preheat oven to 350 degrees F.

Crumble oven-dried bread into a large bowl. Add rice and saltines.

Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.

Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper

Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

Answer 8

Get the Arnold Cornbread stuffing cubes and follow package directions using canned vegetable broth instead of water.

As add ins, add the appropriate amount listed on the label of sauteed onions, sauteed celery and mushrooms. You can also add a handful of dried cranberries for a nice zip that goes well with both meats.

Bake in pan outside of both meats, covered for moister stuffing, uncovered for something a bit drier that will hold gravy well.

Answer 9

I'll give you a simple one that my mother gave me years ago:

Buy a bag of cubed bread, seasoned, celery, butter, one can of chicken broth, one small onion

Mix the package of cubed, seasoned bread cubes, 1 cube of melted butter, one chopped onion, two or three pieces of long celery cut, mix with chicken broth and stuff turkey or place in a baking dish and cover. Bake in oven if in dish for about 45 minutes until onion and celery are tender.

Simple, taste good!

Answer 10

paxo is good and do many different ones alternatively fruit stuffing is good for turkey and pork or go to a site that has christmas recipies