topic Re: Turkey stuffing in Recipes

Turkey stuffing

bargainsgirl — Tue, 12 Nov 2019 14:17:11 GMT

I have an old family recipe which we all love. I have noticed many recipes call for eggs and poultry seasoning in the mix. Does anyone use these? I stuff the bird and then make a separate dish so I am always ready to try something new!

Re: Turkey stuffing

dex — Tue, 12 Nov 2019 14:24:07 GMT

@bargainsgirl wrote:
I have an old family recipe which we all love. I have noticed many recipes call for eggs and poultry seasoning in the mix. Does anyone use these? I stuff the bird and then make a separate dish so I am always ready to try something new!

I used to stuff the bird and I think it makes the best flavor and moistness but everyone tells me that it is safer to bake the stuffing separate so that is what we do now.

I don’t think it is as good but I try don’t want to make anyone sick.I The past we all stuffed the bird but I guess things have changed and poultry has more bacteria these days.I just make my old recipe and put it in the oven..my son just buys those stove top packages and adds stuff to make them more like ours.His is good too but a little salty.

Re: Turkey stuffing

itsmagic — Tue, 12 Nov 2019 14:26:48 GMT

My stuffing recipe is very basic - dried bread cubes (that I make myself with a loaf of bread), onions and celery sautéed in butter, chicken both and poultry seasoning. I used to stuff the turkey (but my daughters as they got older thought that was gross 😃 so I make it as a side dish now). Everyone loves it so I stick with that recipe.

Re: Turkey stuffing

Katcat1 — Tue, 12 Nov 2019 14:51:27 GMT

Cornbread dressing is nice for a change.

1 pkg. breakfast sausage

1 8x8 baked cornbread or 2 boxes Jiffy cornbread mix baked

chopped: onion and celery

chicken broth to moisten

1/2 to 1 t sage

1/2 t poultry seasoning mix

salt, pepper

1 egg

Crumble and cook sausage and drain off fat. Crumble up cornbread in a big bowl and add egg and mix together. Add crumbled sausage, onion, celery, sage, poultry season mix, salt & pepper. Add chicken broth to moisten. Stuff turkey or place in a square casserole and cover & bake 350 for 30 to 40 minutes. Last 10 minutes you can remove top to brown the stuffing.

Re: Turkey stuffing

aroc3435 — Tue, 12 Nov 2019 15:33:37 GMT

@bargainsgirl My mother used to stuff the dressing in the turkey, but times change and before my mom died we started to bake it in a casserole instead.

I still use the stale bread and/or Pepperidge Farm bags--the cubes or crumbles, whole egg, unsalted butter, giblets minced fine, sauteed celery, onion, sliced mushrooms and crumbled sausage, fresh sage, thyme, poultry stock or broth, lots, of melted butter, and Bell's seasoning. I make a lot of it since we love the leftovers.

The box of Bell's seasoning is a MUST in my family. None of the competing brands of poultry seasoning have the same mixture.

There was a discussion last year I think on one of the Thanksgiving threads discussing poultry seasoning.

Some years I'll make a couple of other dressings in casseroles for Thanksgiving but the one I list above has to be on my table that day.

Have fun and have a wonderful Thanksgiving feast. It is such a great holiday.

Re: Turkey stuffing

Sooner — Tue, 12 Nov 2019 15:35:43 GMT

Ours is super simple, we make it often during the year with chicken, and sort of a different take. Very easy.

Saute onion and celery in a little oil or butter or both. Add this to crumbled cornbread, and sprinkle with a light touch of salt, pepper and Italian seasoning to taste.

Pour chicken broth over and bake for super simple; or take a can of cream of mushroom soup, and if you want also a can of cream of chicken, mix with the broth and pour over to moisten cornbread mix. I add a tablespoon or two of dry sherry to freshen up the taste. Lemon juice would work too. Bake at 350 until hot and bubbly.

NO sage for us, no eggs, no turkey juices. None of us like it to taste strongly of turkey or to have any turkey fat in it. We use gravy over the dressing so that takes the place of juices and turkey fat.

We have added mushrooms, sausage, chopped pecans, or ever oysters to the basic mix. Ham is good also.

We often do this and layer in cooked chicken and use more of the broth or soup broth mixture than if we are having gravy with it.

Re: Turkey stuffing

deepwaterdotter — Tue, 12 Nov 2019 15:55:22 GMT

My grandmother's recipe uses all the traditional ingredients. She used to cook it in the turkey, but I bake it in a dish:

7 tbsp butter

9 1/2 cups crusty white bread cut into 1/2" cubes

2 tbsp extra-virgin olive oil

5 stalks thinly-sliced celery

2 onions thinly-sliced into half-moons

2 tsp minced garlic

2 cups chicken broth

1/2 tsp poultry seasoning

3 tbsp chopped parsley

1 tsp dried sage

1 tsp dried thyme

1 tsp dried rosemary

4 lightly-beaten eggs

Melt 5 tbsp butter in big bowl, then toss with bread. Spread in single layer on baking sheets. Toast in 350 degree oven for 20 minutes, tossing after 10 minutes. Cool completely.

Melt 2 tbsp butter and olive oil in big skillet. Stir in celery, onions, garlic, and pinch of salt over medium-high heat until soft and golden brown. Pour into big bowl and mix with bread cubes, poultry seasoning, parsley, sage, thyme, and rosemary. Stir in eggs to coat mixture. Pour into buttered 9x13" baking dish and top with a lot of butter slices. Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and continue baking until top is golden brown.

Re: Turkey stuffing

cherry — Tue, 12 Nov 2019 17:40:08 GMT

Eggs make it fluffy. My sil could never understand why our dressings never looked the same..She wanted hers to look like mine..they tasted the same. When she found out I used eggs , she started making hers that way too

Re: Turkey stuffing

Carmie — Tue, 12 Nov 2019 17:59:56 GMT

I make an old family recipe for stuffing that includes eggs and milk. You sauté onions and celery in butter. Then you mix eggs with evoraped milk, salt, pepper and fresh cut parsley and pour that over fresh bread cubes until moist. Toss with onions and celery mixture.

After it is all mixed and seasoned well to taste, you fry the bread cubes in batches in a large pan with butter...Lightly browning it.

You can stuff the bird or bake in a casserole dish, or serve as is. This is the only stuffing my family will eat. I get asked about the recipe often.

Re: Turkey stuffing

catter70 — Tue, 12 Nov 2019 19:10:48 GMT

I make mine the way my mom did, celery and onion sauted in butter, mix into torn up bread and chicken broth, salt and pepper.

Re: Turkey stuffing

Pooky1 — Tue, 12 Nov 2019 21:56:18 GMT

my mom and grandmother allwaysmade there stuffing the night before thanks giving and stuffed the turkey thanksgiving moring and any leftover stuffing got baked in a baking dish. she put in stuffing. ground hamberger, bread,celery, onions,grated cheese, eggs. salt, pepper, i think that was it.

Re: Turkey stuffing

denisemb — Wed, 13 Nov 2019 04:29:15 GMT

Mpm used to stuff the bird, but I found it too troublesome to get it out of the turkey and still needing to bake extra in a casserole. Used other simple bread dressing recipes in a casserole dish, until I discovered this slow cooker version.

Does have beaten eggs and lots of herbs. I leave out the mushrooms, as not everyone enjoys them. I like using the slow cooker because it's one less item for the oven (plus I can snitch tastes while doing the last minute items).

Note 1: Add maybe 1/2 the broth at beginning, then add as needed.

Note 2: This also has instructions for baking in oven.

https://www.allrecipes.com/recipe/13571/slow-cooker-stuffing/

Re: Turkey stuffing

rrpell — Wed, 13 Nov 2019 14:55:48 GMT

I use the Epicurious “Simple is Best” recipe which has fresh herbs and eggs. It is a two part process, first cooked in oven 45 minutes with foil (can be done the day before) and then 45 minutes with foil removed. I also buy a package of turkey wings and make my own turkey broth ( for stuffing and gravy) a couple of days before. I think it is the best of both worlds. It makes the stuffing taste like it was cooked in the turkey and it has a very tasty, crunchy top.

Re: Turkey stuffing

shoptilyadropagain — Wed, 13 Nov 2019 15:01:41 GMT

When my mom hosted our family Thanksgiving dinners, she made the dressing in a separate dish and definitely added an egg or two (she made a huge pan of it). She also used the juices from the turkey after it was baked which, I would think, would give it the same flavor as stuffing the bird. I'm not sure if she used poultry seasoning but it's something I would probably use.

Re: Turkey stuffing

ScrapHappy — Wed, 13 Nov 2019 17:47:14 GMT

I make stuffing balls on the side. Everything put together on stove top, placed in baking dish with a little chicken broth in the pan and baked. Delicious!

Re: Turkey stuffing

Coquille — Thu, 14 Nov 2019 03:44:10 GMT

@aroc3435 I make the same recipe but I bump it up with dried cherries and if I have a problem getting them, I use raisins. One of these days, I may try putting apricots in the stuffing.

Enjoy your Thanksgiving 😉

Re: Turkey stuffing

aroc3435 — Thu, 14 Nov 2019 03:57:20 GMT

@Coquille Thank you for the ideas. Dried cherries or golden raisins, or dried apricots sound like excellent additions. One of my best girlfriends who used a recipe similar to mine that was her mother's always added raisins and a finely diced, peeled Granny Smith apple to her basic bread dressing.

For some of my alternative stuffing recipes that I make separately and add to my basic are a box of cooked Uncle Ben's wild rice, leftover white rice, and a sleeve of Saltines (low salt version) and cooked, crumbled hamburger and cooked Chorico sausage removed from its casing and chopped very fine.

Hope you enjoy your Thanksgiving, too.

Re: Turkey stuffing

Coquille — Thu, 14 Nov 2019 04:06:31 GMT

@aroc3435 I forgot, I due use apples and I have made it with wild rice. I never would think to use Saltines or Hamburger. Thanks for the idea.

Stay well and take care.😉

Re: Turkey stuffing

Moonlady — Thu, 14 Nov 2019 20:47:47 GMT

Ours is very simple, dressing served as a side.

Ever since I can remember, I used the KELLOGG'S CROUTETTES--until it was discontinued about 10 years ago. So I've replicated it as best I can, and continue to prepare it the way I used to: I sautee veggies the day before, add liquid, seasonings, and refrigerate. Then all I have to do is bring it to a boil and add the croutons before serving.

That, and my 9-minute lol microwaved cranberry sauce, also done the day before, saves me a LOT of time on Thanksgiving day!

Re: Turkey stuffing

ID2 — Sun, 17 Nov 2019 16:27:48 GMT

@catter70 wrote:
I make mine the way my mom did, celery and onion sauted in butter, mix into torn up bread and chicken broth, salt and pepper.

This is exactly the way my mom mader hers. So delicious! I make mine the same way. I can't wait to have it this year! Yummmm!