Turkey stuffing recipes can include fruit, chestnuts, and even oysters. Turkey makes the holiday table special and stuffing makes the turkey perfect.
Sourdough Bread and Oyster Stuffing
- 1 pound loaf of sourdough bread cut into 1-inch cubes
- 8 cups fresh spinach (bagged type is good)
- 1/4 stick of butter
- 4 shallots, minced
- 2 celery stalks chopped fine
- 5 garlic cloves, minced
- 16 ounces of fresh oysters, roughly chopped
- 2 teaspoons dried tarragon
- 3 eggs, beaten
- 1/3 cup chicken stock
- 1/2 cup chicken stock
- Preheat your oven to 250 degrees F.
- Spread bread cubes in an even level on two cookie sheets.
- Bake for 15 minutes until the bread cubes are dry but not toasted.
- Put the bread in a large bowl and add the spinach.
- Melt half the butter in a large pan and add the shallots, celery, and garlic.
- Cook over a low flame until the shallots and celery are soft.
- Stir the shallot mixture into the bread mixture.
- Melt the remaining butter in a pan and add the chopped oysters and tarragon.
- Saute the oysters for two minutes.
- Mix oysters into the bread mixture and taste for salt and pepper.
- Mix in the beaten eggs.
- Mix in the 1/3 cup chicken stock.
- Fill turkey loosely with the stuffing.
- Mix the ½ cup of chicken stock into the remaining stuffing and place the stuffing in a baking dish, cover with foil.
- Bake turkey until done; test the temperature of the stuffing inside the turkey.
- Or, bake the stuffing in the baking dish for 30 minutes, remove the foil, and bake 15 minutes more.
Chestnut Stuffing With Mushrooms
- 1 and 1/2 pounds of crusty white bread, cut into 1-inch cubes
- 1 stick butter
- 3 medium onions, chopped
- 1 pound mushrooms, sliced
- 4 pieces celery, chopped
- 1 and 1/2 pounds roasted chestnuts, roughly chopped
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground nutmeg
- 1 cup of chicken stock
- Preheat oven to 400 degrees F.
- Spread bread cubes out in an even layer on two cookie sheets.
- Bake until golden brown, about 20 minutes.
- Place bread cubes into a large bowl.
- Melt butter in a pan.
- Add onions and sauté over a medium flame until golden brown.
- Add mushrooms and sauté until they release their liquid.
- Add the celery.
- Sauté for another two minutes and then add the mixture to the bread cubes.
- Mix in chestnuts, thyme, oregano, rosemary, and nutmeg.
- Taste for salt and pepper.
- Mix 1/2 cup of chicken stock into the bread cube mixture.
- Fill the turkey loosely.
- Mix remaining stuffing with 1/2 cup of chicken stock.
- Place stuffing into a baking dish and cover with foil.
- Bake stuffing that is in the pan for 45 minutes.
- Bake the turkey until it is done; the stuffing should be no less than 165 degrees.
- 16 ounces cornbread mix
- 1/4 cup butter
- 1 small onion, chopped small
- 2 cup diced celery
- 2 eggs, beaten
- 2 cups chicken broth
- 2 tablespoons dried sage
- Prepare cornbread based on package directions and set aside to cool.
- Preheat oven to 350 degrees F.
- Melt butter in a large skillet and add celery and onion. Sauté until vegetables are soft.
- Crumble prepared cornbread into a large bowl and add vegetables, beaten eggs, broth, and sage.
- Mix until thoroughly blended.
- Spoon into a greased 9 x 13-inch baking dish and bake for 30 minutes or until stuffing reaches 165 degrees F.
- 1/2 pound sausage meat
- 2 cups dried bread crumbs
- 1 tablespoon minced parsley
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon onion juice
- Brown sausage and drain it.
- Mix sausage, crumbs, parsley and seasonings.
- Stir broth and onion juice together, pour over bread crumb mix, and mix thoroughly.
- Use mixture to stuff turkey and bake as directed.
- Alternately, bake in a casserole dish at 350 degrees F for approximately 35 minutes or until browned and 165 degrees F.
- 2 cups hot mashed potato
- 1 cup bread crumbs
- 1/2 teaspoon pepper
- 1/2 tablespoon salt
- 1 teaspoon sage
- 4 tablespoons melted butter or other fat
- 2 tablespoons onion juice
- Mix the ingredients in the order given, stirring until well combined.
- Stuff into turkey or other poultry and bake as directed.
Turkey Stuffing Hints
If you are making a 20-pound turkey, enough to feed about 15 people, you should look for turkey stuffing recipes that make the same amount of servings. Additionally:
- As far as cooking the stuffing first, you may want to. This ensures that the stuffing will be properly cooked when the turkey is done, but if you opt to stuff the turkey with uncooked stuffing, you will need to stuff the turkey very loosely and to add about a 1/2 cup of chicken or turkey broth to the stuffing before placing it in the bird.
- If your turkey will not hold all the stuffing in the recipes below, place the remaining stuffing into a 9x13 baking dish, cover with foil, and bake for 45 minutes before serving.
- I strongly advise that you get an instant-read thermometer. You want the stuffing to be cooked to 165 degrees F.