MEAT STUFFING FOR TURKEY RECIPES

MEAT STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES

Meat stuffing | Pork recipes | Jamie Oliver recipes image

Everyone loves a good stuffing. The flavour from free-range pork shoulder is far more delicious than sausagemeat – any good butcher will be able to mince this up for you, and with the slow-cooked onions and leeks, it’s a total joy to eat.

Total Time 1 hours 15 minutes

Yield 10

Number Of Ingredients 12

Ingredients

2 onions
2 leeks
1 bunch of fresh sage (30g)
olive oil
50 g unsalted butter
4 rashers of smoked streaky higher-welfare bacon
1 whole nutmeg for grating
400 g stale bread
200 g vac-packed chestnuts
1 kg minced higher-welfare pork shoulder
1 x 400 g tin of peaches, in juice
1 clementine

Steps:

GET AHEAD 1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest. 2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks. 3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool. 4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches. 5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish. 6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle. 7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half and drizzle with 1 more tablespoon of oil. Cover and pop in the fridge. ON THE DAY 8. Bake in a preheated oven at 180°C/350°F/gas 4 for 45 to 50 minutes, or until golden, gnarly and cooked through.

Nutrition Facts : Calories 429 calories, FatContent 19.5 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 25.2 g protein, CarbohydrateContent 40.7 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.9 g salt, FiberContent 3.7 g fibre

MY FAMILY'S MEAT STUFFING FOR A TURKEY RECIPE - FOOD.COM

My Family's Meat Stuffing for a Turkey Recipe - Food.com image

This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make "tons" of it to freeze or use over the holidays. It's good on toast with gravy as a hot open sandwich. Or with turkey slices and gravy as a leftovers meal. You can make it a day or so ahead, but you must bring it to room temp if you are going to stuff your bird with it. ETA: I have always made the stuffing and put it into the turkey HOT. That way there is no problems with the turkey being overdone to make sure the stuffing is heated through. IN RESPONSE THE THE REVIEW DATED NOV 20 2007 ---- I appreciate your FYI, however, I have been making my turkey just this way for over 40 years, and have yet to lose a family member or friend. I have eaten it this way from "birth" since this recipe and method has been used by my mother and my grandmother before her.

Total Time 144

Prep Time 144

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs ground beef, your choice of cut
1 lb ground pork, I use Jones Sausage Roll*
1 cup large dice celery
1 cup large dice onion
6 -12 ounces pepperidge farm onion and garlic croutons
1 lb butter, you may not need it all
poultry seasoning
salt
pepper

Steps:

First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
Second, you need a good sized fry pan, preferabley with deep, straight sides.
Third, a good pair of tongs and spoonula.
Fourth, are the ingredients. These are estimations, I don't really measure.
Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
*you could use just ground pork but the sausage gives a better taste.
Heat fry pan and oil lightly with a pat of butter.
Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
Do the same to the rest of the beef and sausage. Mix thoroughly.
Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
Add seasonings at this point. Use the amount that is to your liking. Mix very well.
If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey.
If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!

Nutrition Facts : Calories 792, FatContent 66.4, SaturatedFatContent 34.4, CholesterolContent 218.6, SodiumContent 590.3, CarbohydrateContent 12.8, FiberContent 1.2, SugarContent 1.6, ProteinContent 35.2

More about "meat stuffing for turkey recipes"

CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD ...

After trying every turkey-roasting method under the sun, I've finally settled on this as absolutely the best. The secret? Slow down the cooking of the breast area, which tends to get overcooked and dried out before the dark meat is done, with a cover of aluminum foil. These instructions are for a 12-pound turkey, which serves eight people. But you can easily scale it up for a bigger bird. Estimate about one pound of meat per person (one and a half pounds if you want lots of leftovers) and refer to the chart in the Test-Kitchen Tips, below, for the scaled-up cooking times.
From epicurious.com
Reviews 3.8

•Letting the turkey stand for half an hour after it comes out of the oven is an essential part of the roasting process. When meat roasts, its juices move to the outer edge of the flesh. Letting it rest gives the juices time to redistribute, making for a moister turkey. An added bonus: The resting time provides an excellent window of opportunity to make the gravy and reheat the side dishes. There's no need to cover the bird—it'll stay warm enough, and covering it would only soften the crispy skin.

See details

TURKEY RECIPES | BBC GOOD FOOD

Our incredible turkey recipes make the perfect crowd-pleasing centrepiece, whether you want a traditional roast, a simple turkey crown recipe or a modern bird with all the trimmings.
From bbcgoodfood.com

See details

ROASTED TURKEY THIGHS AND STUFFING | JUST A PINCH RECIPES

Perfect for dark meat lovers and for a small holiday dinner. I used my tradtional homemade turkey stuffing but packaged stuffing, i.e. Stovetop (prepared) will work. The juices from the thighs drip down into the stuffing while roasting. You won't have drippings for gravy so plan on using jarred gravy or homemade made with stock. I used herbes de provence, but any combination of dried herbs will work, i.e. thyme, marjoram, sage etc.
From justapinch.com
Reviews 5
Category Turkey
Cuisine American

Bake for 1 hour, 20 minutes or until meat thermometer reaches 160F. Remove from oven and let rest for 10 minutes. Slice meat from bones and serve with stuffing.

See details

JUST-LIKE-THANKSGIVING TURKEY MEAT LOAF RECIPE: HOW TO MAK…

For a holiday meal any time of year, this tender turkey meat loaf is perfect. Complemented with a cranberry glaze, it’s a mouthwatering dish.—Mollie Brown, Los Angeles, CA
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 15 minutes
Category Dinner
Calories 303 calories per serving

Preheat oven to 375°. In a large bowl, combine stuffing cubes and milk. Let stand 10 minutes; break up stuffing cubes with a fork. Stir in egg, celery, onion, carrot, cranberries, salt and pepper. Combine sage and rosemary; add half to the mixture. Crumble turkey over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan., Bake, uncovered, 25 minutes; drain if necessary. Combine cranberry sauce, ketchup, pepper sauce and remaining herbs; spread over meat loaf. Bake 20-25 minutes or until no pink remains and a thermometer reads 165°. , Freeze option: Shape meat loaf in plastic wrap-lined loaf pan; cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. To use, unwrap meat loaf and bake in pan as directed, increasing time as necessary for a thermometer inserted in center to read 165°.

See details

ROAST TURKEY | JAMIE OLIVER TURKEY RECIPES

From jamieoliver.com
Total Time 2 hours 25 minutes
Calories 249 calories per serving

GET AHEAD 1. Check the main turkey cavity for the bag of giblets; if they’re in there, remove and tip them into your roasting tray, discarding the bag. The added flavour they’ll give your gravy will be incredible – trust me. 2. Peel the onions, wash the carrots and roughly chop with the celery or the leek tops, then add to the tray with the unpeeled garlic cloves. 3. Place your stuffing in the neck cavity, then pull the skin back over it and tuck it under the bird. You’ll get a good contrast between the soft, juicy stuffing here inside the turkey, and the crispier stuff you can bake separately in a dish. 4. Place the softened butter on a board and press down with your hands. Pick over 3 sprigs of thyme, finely zest ½ a clementine and season with sea salt and freshly ground black pepper, and scrunch all together to make your flavoured butter. 5. Halve the clementines and place in the main turkey cavity with the remaining thyme – not filling it too full allows hot air to circulate, cooking the bird from the inside out and from the outside in. 6. Get your turkey and use a spatula to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up towards the breastbone and towards the back so you create a large cavity. Pick up your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side. 7. Drizzle the turkey all over with 1 tablespoon of olive oil and generously sprinkle from all sides with salt and pepper. 8. Cover the turkey snugly with tin foil and place it on top of the trivet in the tray. ON THE DAY 1. Take your turkey out of the fridge 1 hour before it’s due to go in the oven. 2. Preheat the oven to 180°C/350°F/gas 4. 3. You want to cook a higher-welfare bird for 25 to 30 minutes per kg and a standard bird is 35 to 40 minutes per kg. For a 4kg bird, pop it in the oven for 1 hour 40 minutes, basting several times with all the lovely juices in the tray and covering with foil when beautifully golden brown. 4. The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. 5. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter and leave to rest for up to 2 hours while you crack on. You can cover it with a double layer of tin foil and a clean tea towel to keep warm, if you like. 6. Skim away the fat from the turkey tray, save it in a jar, and leave to cool. When cold, transfer to the fridge for cooking with at a later date. CARVING THE TURKEY 1. Once the turkey has rested, it’s time to carve. There are two ways you can do this. - The first method is to remove the wings, slice the skin beside the legs, then pull out and chop the legs off. You can either slice or pull this brown meat – it’s so tasty. Keep it warm while you move on to the breast meat. Use the full length of the knife in a nice smooth action to slice through the breast meat, transferring it to a platter as you go. - Alternatively, remove the leg as above, then feel where the backbone is and cut with the length of your knife all the way down beside it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

See details

TURKEY AND STUFFING RECIPE | ALLRECIPES

Turkey and stuffing like Grandma used to make. Sage adds a special pungent flavor to this simple recipe. Adjust the ingredients and cooking time as appropriate for different sized turkeys.
From allrecipes.com
Reviews 4.6
Total Time 4 hours 0 minutes
Category Whole Turkey
Calories 533 calories per serving

Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).

See details

EASY TURKEY STUFFING RECIPE - BETTYCROCKER.COM

Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!
From bettycrocker.com
Reviews 3
Total Time 20 minutes
Calories 70 per serving

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.

See details

TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS RECIPE ...

There's probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get every penny's worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 45 minutes
Category appetizer
Cuisine american

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

See details

EASY TURKEY STUFFING RECIPE - BETTYCROCKER.COM

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.

See details

TURKEY VEGETABLE SOUP WITH STUFFING DUMPLINGS RECIPE ...

Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3-4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.

See details

ROLLED TURKEY BREAST WITH HERBY LEMON & PINE NUT STUFFING ...

No need for impressive carving skills with this easy-to-serve festive dish with creamy gravy. Our simple rolled turkey breast with pine nut stuffing is ideal for a fuss-free Christmas
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Buffet, Main course
Cuisine British
Calories 850 calories per serving

Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.

See details

TURKEY STUFFING RECIPE - TRADITIONAL BREAD STUFFING WITH ...

Bread, herbs and butter make this traditional turkey stuffing recipe so delicious you'll want to eat it beyond Thanksgiving.
From goodhousekeeping.com
Reviews 5
Total Time 1 hours
Category heart-healthy, low-calorie, feed a crowd, Thanksgiving, dinner, side dish
Cuisine American
Calories 140 calories per serving

Heat oven to 375°F. Grease 3-quart casserole dish. Place bread on rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to large bowl. Meanwhile, heat butter in 12-inch skillet on medium. Add onions, 1 teaspoon salt and 1⁄2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes Add celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add broth and bring to a boil. Stir in sage and cook 1 minute. Remove from heat and stir in parsley. Transfer vegetable mixture to bowl with bread; toss to combine. Fold in beaten eggs. Transfer to prepared baking dish, cover with foil and bake 10 minutes. Remove foil and bake until golden brown, 15 to 20 minutes.

See details

SMOKED TURKEY, STUFFING & GRAVY – MEAT CHURCH

Nov 03, 2021 · Smoked Sausage Stuffing Ingredients. 2 Tablespoon extra-virgin olive oil 1 Cup celery, diced 1 Cup yellow onion, diced 1 tube breakfast sausage; 1/2 Cup p ecans, pieces; 1/2 Cup various h erbs, chopped (oregano, rosemary, thyme); 4 Cup Bread, Cubed (I …
From meatchurch.com

See details

34 BEST TURKEY STUFFING RECIPES — EASY THANKSGIVING ...

Oct 17, 2021 · Gone are the days when stuffing was just plain bread and under-seasoned dry meat. These recipes offer a range of flavors and bread options, including Chesapeake Bay sausage …
From womansday.com

See details

33 THANKSGIVING STUFFING RECIPES - CLASSIC TURKEY DRESSING ...

Nov 04, 2021 · These stuffing recipes range from classic to fruity to savory and everything in between. Obviously, they pair perfectly with any type of turkey . All set on the turkey and stuffing, but need a a ...
From delish.com

See details

THANKSGIVING TURKEY RECIPES | GRAVY & STUFFING ...

An instant-read thermometer takes all the guesswork out of cooking virtually anything—for one, you will never over- or undercook a turkey again—but it's also useful for pies, cakes, breads, poaching water, butter, tea, coffee, caramel, custards, and even baked potatoes. …
From americastestkitchen.com

See details

19 TURKEY RECIPES WITH STUFFING FOR CHRISTMAS | AUSTRALIAN ...

Dec 02, 2019 · Our best Christmas turkey recipes for Christmas lunch or dinner ideas, complete with Christmas stuffing recipes like our stuffed turkey roll recipe. Dec 02, 2019 10:52pm When it comes to celebrating Christmas with loved ones, a beautiful roasted turkey …
From womensweeklyfood.com.au

See details

TURKEY AND STUFFING CASSEROLE RECIPE | ALLRECIPES

Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey.
From allrecipes.com

See details

TURKEY BRINE RECIPES | ALLRECIPES

This turkey is incredibly moist and delicious. Even after heating up leftovers days later the meat is still so tender, moist and delicious. I make this primarily for Thanksgiving and have gotten nothing more than rave reviews every time! You can substitute turkey …
From allrecipes.com

See details

MEMERE'S MEAT STUFFING RECIPE - NEW ENGLAND TODAY

Nov 22, 2021 · I believe the reason widely various recipes for both the meat stuffing, the loaf, the sandwiches & the Tortiere Pie have come about with the moving about at those times, the non written recipes…
From newengland.com

See details

40 STUFFING RECIPES FOR THANKSGIVING - TASTE OF HOME

Sep 26, 2018 · Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey…
From tasteofhome.com

See details

TURKEY SIZE & COOKING GUIDE | FREE RANGE TURKEY | MEAT AT ...

FREE RANGE TURKEY BREAST (fresh or frozen) A roasted rolled turkey breast is a great centre piece for your Christmas or Thanksgiving table. They’re very manageable in terms of size compared to a whole turkey (a small whole turkey starts at 4kg). A turkey …
From meatatbillys.com.au

See details

TRADITIONAL ROAST TURKEY WITH PORK, SAGE AND ONION STUFFING

Oct 27, 2020 · Delia's Traditional Roast Turkey with Pork, Sage and Onion Stuffing recipe. Cooking a turkey for the first time at Christmas, when in-laws and other guests are probably milling around, can be quite a traumatic experience. I think the secret of success is to give the turkey …
From deliaonline.com

See details

GRANDMA'S MEAT STUFFING - THE FOOD IN MY BEARD

Dec 02, 2010 · Recipe for Turkey Meat Stuffing Ingredients: 1. 1 LB of Ground Beef 1. 1 1/2 LB of Ground Beef 2. 1 LB of Ground Veal or 2. 1 1/2 LB of Ground Pork 3. 1 LB of Ground Pork 4. 1 Stick of …
From thefoodinmybeard.com

See details

20 THANKSGIVING DRESSING AND STUFFING RECIPES | SOUTHERN ...

Jun 16, 2021 · Whether you call it dressing or stuffing, no holiday meal is complete without this essential turkey side dish. Alongside the steamy heap of slow cooked greens, cheesy mac and cheese, and sweet-and-tangy cranberry sauce lives a spoonful (or two) of the most delicious Thanksgiving stuffing…
From southernliving.com

See details

HOW TO MAKE.... MEAT RECIPES | MEATGISTICS | WALTON'S

Feb 09, 2017 · Curing meats is a process of adding salt, nitrites, and seasoning, plus smoking to assist in meat preservation, plus affect the taste and appearance of meat products. Cured and smoked turkey has a tendency to develop a flavor slightly similar to ham and is a popular choice for many people when preparing a whole turkey for consumption. Meat …
From meatgistics.waltonsinc.com

See details

GRANDMA'S MEAT STUFFING - THE FOOD IN MY BEARD

See details

20 THANKSGIVING DRESSING AND STUFFING RECIPES | SOUTHERN ...

See details

TURKEY, BROCCOLI & STUFFING CASSEROLE - EASY RECIPES

Jan 18, 2022 · Leftover Turkey Casserole is the ultimate leftover Thanksgiving dish. It’s a great way to use up what you already have on hand for a tasty, quick next day meal! This flexible recipe not only repurposes your leftover turkey, but also the stuffing…
From numstheword.com

See details

HOW TO MAKE.... MEAT RECIPES | MEATGISTICS | WALTON'S

See details

STUFFING RECIPES - GREAT BRITISH CHEFS

Stuffing – the unsung hero of the celebratory roast. Whether formed into balls, baked as a loaf or actually stuffed inside a bird, something pretty amazing happens when you throw a load of …
From greatbritishchefs.com

See details

CHRISTMAS TURKEY RECIPES | MARTHA STEWART

Also check out our recipes for brines, rubs, and glazes for your Christmas turkey recipe. Be sure to stuff your bird with one of our seasonally appropriate stuffing recipes like our apple and chestnut stuffing or cranberry and cornbread stuffing.
From marthastewart.com

See details

TURKEY BREAST RECIPES | EATINGWELL

Turkey and stuffing sounds like a Thanksgiving meal, but it doesn't have to be! This main dish--roasted turkey tenderloin, stuffed with dried apples, cranberries and cheddar cheese--is …
From eatingwell.com

See details

10 BEST LEFTOVER STUFFING RECIPES | YUMMLY

Jan 18, 2022 · turkey, chicken broth, large eggs, leftover gravy, cranberry sauce and 1 more Leftover Stuffing Pie Homemade Food Junkie cream cheese, pepper, leftover meat, salt, shredded …
From yummly.com

See details

RECIPES – TAGGED "TURKEY" – MEAT CHURCH

A spatchcock turkey is a great way to prepare a turkey, because it cooks more evenly than a traditional whole turkey plus it presents beautifully! We are going to kick this turkey up a notch with this …
From meatchurch.com

See details

GORDON RAMSAY'S ROAST TURKEY WITH LEMON, PARSLEY AND ...

Dec 13, 2021 · For a perfect, moist, and delicious turkey each time. Gordon Ramsay says: “This is my favourite way to roast turkey – with a savoury butter under the skin to keep the breast meat moist and flavourful. To ensure both the turkey and pork stuffing are cooked properly, I bake the stuffing …
From goodto.com

See details