RACHAEL RAY STUFFING RECIPES

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APPLE, CELERY AND ONION STUFFING | RACHAEL RAY | RECIPE ...



Apple, Celery and Onion Stuffing | Rachael Ray | Recipe ... image

Rachael's mom makes this apple, celery and onion stuffing every year, and she says couldn't be better or easier to make!

Provided by Rachael Ray

Number Of Ingredients 21

1 stick butter
divided
5 to 6 ribs celery from the heart
about 2 cups
chopped
1 large onion
chopped
2 large crisp apples
such as Pink Lady
Honeycrisp or Macoun
left unpeeled and diced
2 large fresh bay leaves
1/2 cup loosely packed herbs such as fresh parsley
sage
rosemary and thyme
finely chopped
Salt and pepper
6 cups homemade croutons of stale bread or 1 bag stuffing cubes
sage and onion or traditional Pepperidge Farm brand
1 tablespoon Bell’s ground poultry seasoning
1 quart chicken or turkey stock

Steps:

  • Preheat oven to 375°F
  • Melt 6 tablespoons butter in a large skillet over medium heat
  • When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften 10-12 minutes
  • Add cubed bread, season with Bell’s and moisten with stock; stir to absorb
  • Butter a casserole dish with 1/2 tablespoon of the remaining butter and fill pan with stuffing
  • Use the rest of the butter to dot top
  • Roast the stuffing 30-40 minutes until crispy at the edges

TURKEY AND STUFFING CASSEROLE RECIPE | RACHAEL RAY | FOOD ...



Turkey and Stuffing Casserole Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 1 hours 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 25

2 tablespoons EVOO
2 tablespoons butter 
2 pounds ground turkey, at room temperature and patted dry 
About 2 teaspoons Worcestershire sauce 
Salt and freshly ground black pepper
Salt and freshly ground black pepper 
2 ribs celery, chopped 
1 carrot, chopped 
1 onion, chopped 
1 small potato, peeled and chopped 
2 tablespoons finely chopped fresh thyme
2 tablespoons flour 
2 to 2 1/2 cups turkey or chicken stock 
1/2 cup organic frozen peas 
6 tablespoons butter, cut into pieces
3 to 4 ribs celery with leafy tops, chopped 
2 small apples, such as Macintosh or Honeycrisp, chopped
1 large fresh bay leaf 
1 onion, chopped 
About 1 tablespoon poultry seasoning, such as Rachael Ray Perfect Poultry Seasoning
Salt and freshly ground black pepper (if not included in the poultry seasoning blend)
Salt and freshly ground black pepper (if not included in the poultry seasoning blend) 
1 bag traditional seasoned stuffing mix, such as Pepperidge Farm, or 5 cups cubed stale bread 
About 3 cups turkey or chicken stock
Butter, for dotting casserole

Steps:

  • For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter. Add the turkey and cook, crumbling the meat, until browned. Season with the Worcestershire and some salt and pepper. Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes. Stir in the flour and cook for 1 minute; add the stock and cook to thicken. Stir in the peas until warmed through. Transfer the mixture to a casserole dish.
  • For the stuffing: Heat a large skillet over medium heat and add the butter. When melted, add the celery, apples, bay leaf and onions. Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes. Add the stuffing mix and moisten with the stock. Arrange the stuffing on top of the turkey filling and dot with butter.
  • Cool and store for a make-ahead meal, or bake to serve immediately. If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes.

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