TURKEY WITH STUFFING RECIPE RECIPES

Name: Betty Crocker's Classic Bread Turkey Stuffing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 quarts
Ingredients: 12 cups bread, cubes (Mom makes her own sometimes); 1 cup unsalted butter; 3/4 cup minced onion; 1 1/2 cups chopped celery, stalks and leaves; 1 cup chopped mushroom (optional); 2 teaspoons salt; 1 teaspoon pepper; 1 tablespoon ground sage; no-salt-added chicken broth (optional)

CLASSIC TURKEY STUFFING RECIPE - FOOD.COM

Classic Turkey Stuffing Recipe - Food.com image

This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 3 quarts

Number Of Ingredients 9

Ingredients

12 cups bread, cubes (Mom makes her own sometimes)
1 cup unsalted butter
3/4 cup minced onion
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushroom (optional)
2 teaspoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)

Steps:

In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
Place the bread cubes into a large, deep bowl.
Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
Toss the cubes thoroughly to coat.
(Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
Adapted from Betty Crocker's Picture Cook Book, circa 1950.
Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.

Nutrition Facts : Calories 1049.5, FatContent 67.5, SaturatedFatContent 40.3, CholesterolContent 162.7, SodiumContent 2520.7, CarbohydrateContent 97.3, FiberContent 6.3, SugarContent 10.4, ProteinContent 15.3

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

Ingredients

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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