Do you have a traditional-style recipe (i.e. not too many exotic ingredients) for a great turkey stuffing?

Question

BTW, Merry X-mas and a Happy New Year to one and all.

Answer 1

This is my traditional but I think it's too exotic for your tastes.

2-1/2 lb. very lean ground beef
1 large onion, chopped
1-1/2 tsp. Salt, dash of pepper
3 tbs. virgin olive oil
2/3 cup Pine Nuts lightly roasted in the oven beforehand
1 cup Currants
1/2 lb. Roasted chestnuts, peeled and chopped
(Prick each fresh chestnut and roast at 425 for 15-20 minutes.)
2 Eggs
1 cup Grated Parmesan cheese
3 Peeled tart apples, grated
1 cup Bread crumbs, unseasoned
1/2 cup brandy
1/2 cup chicken broth
1/2 tsp. ground allspice

Cooking:

Meat Mixture
Brown meat and onion in oil, (at this stage you may add the turkey liver and giblets if you so desire after you have boiled and chopped them)
add salt & pepper
Let most of the liquid evaporate.
Add pine nuts, currants, allspice and mix well.
Cook a few minutes more and set aside to cool.
Egg Mixture
Beat eggs well.
Add cheese, apples, breadcrumbs and milk, mix well.
Add egg mixture to meat mixture and mix well again. Put combined mixture in bird cavity.
Left over stuffing can be put in foil covered dish and baked along with bird.
If stuffing is going to be cooked outside the turkey, don't let the liquid evaporate after meat mixture has been cooked.


PS Instead of the bread you may use 1/2c parboiled rice which you have cooked in chicken broth for 5 minutes.



If I don't want to go Greek I go Bob Evans.
But since I can't get Bob here or the stuffing mix I just use ground beef and plain bread cubes which I let air dry first, then season it with my own mixture of herbs and spices.
Since I love mushrooms I add about a pound of those too. I do go easy on the butter don't need all that animal fat....I just use olive oil instead.
I do throw in some pine nuts in as well. If you cant get those use almonds for an interesting crunch.

Here is Bobs recipe

1 pound Bob Evans or Owens® Savory Sage or Original Recipe Sausage Roll
1 large onion, diced
3 stalks celery, diced
1 (14 ounce) package cubed stuffing
1 teaspoon poultry seasoning
2 1/2 cups chicken broth
1/2 cup melted butter
DIRECTIONS
In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a 9 by 13 inch casserole dish, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top and toss to combine. Cover. Bake at 350 degrees F for 45 minutes.

I think this year I'll make both stuffings...one in the bird the other in casserole.

Whichever dressing you choose to make...enjoy it in presence of great company of family and friends.....and cheers to your health!!!!

Remember....Don't get too stuffed on all that stuffing....It's something I always seem to do since I love it more than anything else on the table...Stuffing...salad...and great wine...Moschofilero....
( http://www.whenitfeelsright.com/ ) goes great turkey...and in fact any meal.
Cheers to you!!! And Merry Christmas and holidays well spent and enjoyed!!!

Answer 2

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Answer 3

yes, i use this one every year. mix up a sheet of biscuits (bisquik) and a pan of cornbread combine with that a half of an onion (diced) and a couple stalks of celery (sliced) and some poultry seasoning. to get the mixture moist for stuffing i use some of the water that the neck and gizzards etc are boiled in plus some chicken bouillon cubes dissolved in water. the moistness of the stuffing depends on the person.

Answer 4

Dressing
(makes about 5 cups)

Make of day-old white or whole wheat bread:
About 3 1/2 to 4 cups soft bread crumbs

Combine with:
About 1 cup chopped celery
About 1/2 cup chopped sauteed onion

Season with:
Salt and paprika
Partly fill chicken or turkey with the dressing. [Or duck !]

Melt:
3/4 to 1 cup butter
Pour half of it onto the dressing in the cavity. Fill it lightly with the remaining dressing and pour the remaining butter on it.

Answer 5

I just use a regular stuffing from a bag and "doctor" it up with celery, onion, a little garlic and sage. I use a stick real butter and a can of chicken broth to moisten it and then put it in the bird. It's great