Best stuffing recipe for turkey please!!?!
Answers: Brown some onions, mushrooms and dill; add to the common stuffing mix - you will love this updated stuffing! Find the recipe on CafeYak.com/Food - under Holiday Menu.
Naked Chef's Apple Pecan Turkey Stuffing Recipe
Ingredients
* ? cup butter
* 1 cup chopped onions
* 1 cup chopped celery
* 2 cans Campbell's Condensed Chicken Broth
* 1 16-oz. package herb seasoned stuffing
* 2 cups chopped apples
* 1 cup chopped toasted pecans
Directions
In saucepan, in hot butter, cook onions and celery until tender, stirring occasionally. Add broth. Heat to boiling. Remove from heat. Add stuffing, apples and pecans; toss to mix well.
Use to stuff a 14- to 16-lb. turkey following directions on turkey packaging or spoon into 12 x8-inch baking dish. Cover; bake at 375° F for 30 minutes or until hot
1 envelop Sazon Goya with Culantro & Achiote
1/4 butter - margarine
1 big onion (diced)
1 lb. ground beef
1 envelop Goya ham bouillon
5 slices bread without crust
3/4 cup milk
1/2 cup raisins (opional)
1/2 cup white wine
2 boiled eggs - in cubes
2 tbsp salt
1/2 cup mashed apples (apple sauce)
1. In a skillet melt butter and sauté onions for a couple of minutes. Add ground beef and stir.
2. Add the bread previously soaked in milk and apple purée. Add the rest of the ingredients and cook 5 minutes - covered.
3. If any filling is left over, cook for an hour with the turkey, serve as side dish.
I like my own apple chestnut stuffing, it is a lot of work.
Roast about 1.5-2 lbs chestnuts and peel and chop.
Dice 4-5 carrots and 2 onions and saute.
Dice 2 granny smith apples with out the peel and add the apples and the chopped chestnuts when onions and carrots are begining to soften and brown.saute until the apples begin to soften.
add mix to package of stuffing mix.
Instead of using water I use fruit juice ( apple or cranberry or even cranapple, the cranberry adds a holiday flavor to the stuffing) to soften the stuffing mix.
Mix up and stuff.
Bake the remainder in a covered, greased casserole pan.
Some of the best stuffing I have ever had!
Enjoy!
Jack
THIS IS MY FAVORITE, USE SAGE SAUSAGE, CHOP 1 LARGE ONION,4 CELERY STALKS SMALL,SLICE1 WHOLE 7 GRAIN BREAD,ADD 1 STICK OF BUTTER,1/2TEASPOON OF RED PEPPER FLAKES, AND 1 CUP OF BROTH OR WATER, ENOUGH TO MOIST THEN STUFF,NAMASTE
I use saugage meat add onion and porridge oats my family like the stuffing better than the turkey
Chestnut, sage and onion stuffing (English recipe)
Finely chopped onions
Fresh white breadcrumbs
Beef or veg shredded suet, or vegetable oil (not much)
Tinned cooked chestnuts (chopped)
Sausagemeat (optional - if used, don't add any additional fat)
sage, thyme, salt and pepper
gently saute the onions in a small amount of vegetable oil until they are softened, but not browned, add with everything else to the breadcrumbs, add a tiny bit of water and bake in the oven in a greased dish, or formed into balls, or stuff the neck end of the turkey with it.
turkey stuffing
1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
1 cup walnuts
2 cups each, chopped onion and celery
6 Tbsp butter
1 green apple, peeled, cored, chopped
3/4 cup of currants or raisins
Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
1/4 cup chopped fresh parsley
1 teaspoon poultry seasoning or ground sage (to taste)
Salt and freshly ground pepper (to taste)
1 If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan, cover with water and add a little salt. Bring to a simmer; simmer for about an hour, uncovered. Strain the stock into a container for use with the stuffing. Alternatively, you can use chicken stock or just plain water with this recipe.
2 Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two. Let them cool while you are toasting the bread, then roughly chop them.
3 Heat a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side. Note, if you aren't working with somewhat dried-out day-old bread, lay the cubes of bread in a baking pan and put them in a hot oven for 10 minutes to dry them out first, before toasting them in butter on the stove top. The bread should be a little dry to begin with, or you'll end up with mushy stuffing.
4 In a large Dutch oven, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes. Add the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives, parsley. Add one cup of the stock from cooking the turkey giblets or chicken stock (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.
5 Cover. Turn heat to low. Cook for an hour or until the apples are cooked through. Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
Serves 8-10.
Chestnut and sausage meat stuffing
500 g sausage meat
A large 440 g tin of unsweetened chestnut puree
A large onion, chopped
150 g roughlu chopped fresh chestnuts - either shelled and skinned or vacuum packed (optional)
Salt and black pepper
Mix the ingredients in a large bowl
Season with salt and pepper
If you want, check the seasoning by frying a small piece
Loosely stuff the bird with the stuffing and roast,if not place stuffing in a casserole or roll in foil and bake for 30-40 minutes