TURKEY STUFFING RECIPE RECIPES

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EASY TURKEY STUFFING RECIPE - BETTYCROCKER.COM



Easy Turkey Stuffing Recipe - BettyCrocker.com image

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!

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 18

Number Of Ingredients 10

1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso™ chicken broth (from 32-oz carton)

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
  • In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
  • 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.

Nutrition Facts : Calories 70 , CarbohydrateContent 9 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1/2 Cup, SodiumContent 280 mg, SugarContent 1 g, TransFatContent 0 g

LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES



Leftover turkey and leek pie recipe | Jamie Oliver recipes image

This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser

Total Time 1 hours 45 minutes

Yield 8

Number Of Ingredients 14

2 rashers higher-welfare smoked streaky bacon roughly chopped
½ bunch fresh thyme leaves picked
olive oil
2 kg leeks washed, trimmed; white end chopped into chunks, green end finely sliced
sea salt
freshly ground black pepper
800 g cooked white turkey meat torn into big chunks
2 heaped tablespoons plain flour plus extra for dusting
2 pints organic turkey, chicken or vegetable stock
2 tablespoons crème fraîche
500 g puff pastry
12 jarred or vac-packed chesntnuts roasted and peeled
2 sprigs of fresh sage leaves picked
1 free-range egg beaten

Steps:

    1. For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
    2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
    3. Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t catch. There’s going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they’re done.
    4. When your leeks are ready, add the turkey meat to them and stir. If you’ve got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
    5. Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.
    6. Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone’s happy!

Nutrition Facts : Calories 628 calories, FatContent 24.9 g fat, SaturatedFatContent 10.9 g saturated fat, ProteinContent 45.5 g protein, CarbohydrateContent 69.9 g carbohydrate, SugarContent 11.3 g sugar, SodiumContent 2.75 g salt, FiberContent 10.2 g fibre

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BEST CHRISTMAS TURKEY | TURKEY RECIPES | JAMIE OLIVER RECIPES
I always think that turkey's not just for Christmas – in fact, done right, it rocks for Sunday roast
From jamieoliver.com
Total Time 3 hours 40 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving
    1. Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil. Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.
    2. Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, roughly chop the apricots and stir them in.
    3. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of sea salt and freshly ground black pepper, and mix everything together well. Slice the remaining strips of pancetta or bacon in half and peel and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.
    4. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This will give your turkey thighs a fantastic flavour and will keep them moist while they cook.
    5. Peel the remaining onions and chop in half, and peel and thickly slice the carrots.
    6. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that's covering the turkey's breasts and gently peel it back. Work your fingers and then your hand under the skin, freeing it from the meat. If you're careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes!
    7. Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out. Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity.
    8. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 500g/1lb 2oz).
    9. Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven. Turn the heat down right away to 180°C/350°F/gas 4 and roast for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tin foil for the last 45 minutes to brown the bird.
    10. Carefully lift the turkey out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.
    11. When the resting time's nearly up, skim off the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl.
    12. Carve your turkey, serve with the gravy and dig in!
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Reviews 4.5
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Calories 581.1 per serving
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