STUFFING RECIPE FOR TURKEY RECIPES

TURKEY AND STUFFING CASSEROLE RECIPE | ALLRECIPES

Turkey and Stuffing Casserole Recipe | Allrecipes image

Two recipe classics are combined into an easy and delicious meal.

Provided by KRISTI EVANS

Categories Turkey Breasts

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 5 to 6 servings

Number Of Ingredients 8

Ingredients

1 (14 ounce) package seasoned dry stuffing mix
1 teaspoon ground sage
1 cup chopped celery
½ cup chicken broth
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
2 boneless, skinless turkey breasts - cooked and shredded
¼ cup melted butter

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside.
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. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed.
Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.

Nutrition Facts : Calories 807.4 calories, CarbohydrateContent 66.7 g, CholesterolContent 239.2 mg, FatContent 19.7 g, FiberContent 4.4 g, ProteinContent 86.3 g, SaturatedFatContent 8.6 g, SodiumContent 2523.3 mg, SugarContent 3.9 g

TURKEY WITH STUFFING RECIPE | ALTON BROWN | FOOD NETWORK

Turkey with Stuffing Recipe | Alton Brown | Food Network image

Follow Alton Brown's lead for stuffing a turkey with his Turkey with Stuffing recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories side-dish

Total Time 3 hours 15 minutes

Prep Time 45 minutes

Cook Time 2 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken

Steps:

Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

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