Turkey Stuffing Recipes

Stuffing Recipes For Turkey Or Just To Have With A Meal

Stuffings are a great accompaniment to have on your table, whether it be on Thanksgiving day with the turkey or your everyday meal. You can use the stuffing to fill the birds cavity and also just cook it separately and have as a side dish for ease of serving.

Below are some stuffing recipes that will make your meal just that little bit more entertaining with delicious healthy ingredients. I have used some of these recipes myself and they are a treat.

1. Classic Bread Stuffing

INGREDIENTS

  1. 12 cups bread, cubes
  2. 1 cup unsalted butter
  3. 3⁄4 cup minced onion
  4. 1 1⁄2 cups chopped celery, stalks and leaves
  5. 1 cup chopped mushroom (optional)
  6. 2 teaspoons salt
  7. 1 teaspoon pepper
  8. 1 tablespoon ground sage
  9. no-salt-added chicken broth (optional)

DIRECTIONS

  1. In a large, heavy skillet over medium heat melt the butter, then saute the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
  2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
  3. Place the bread cubes into a large, deep bowl.
  4. 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.
  5. Toss the cubes thoroughly to coat.
  6. (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.

2. Sour Dough and Onion Stuffing

From countryliving.com

INGREDIENTS

  1. 2 baguettes, country, or sourdough bread (1 pound)
  2. 8 tbsp. butter, plus more for baking dish
  3. 1 large onion, diced (about 2 1/4 cups)
  4. 4 stalks celery, thinly sliced
  5. 2 cloves garlic, minced
  6. 1/2 cup freshly chopped parsley
  7. 1 tbsp. freshly chopped sage, minced
  8. 1 tbsp. fresh thyme leaves, minced
  9. 1/2 tbsp. freshly chopped rosemary
  10. Kosher salt
  11. Freshly ground black pepper
  12. 4 cups low-sodium chicken broth
  13. 2 large eggs, beaten

DIRECTIONS

  1. The day before: Tear or slice bread into 1/4″/0.7 cm cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200ºF/90ºC for 20 minutes.)
  2. When you’re ready to make the stuffing: Preheat oven to 350ºF/180ºC and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
  3. Place bread in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
  4. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.

3. Corn Bread, Sausage and Chestnut Stuffing

From womansday.com

INGREDIENTS

  1. 2 lb/900 g. Cornbread, crumbled (about 9 to 10 cups)
  2. 12 leaves fresh sage, finely chopped
  3. Kosher salt and pepper
  4. 4 tbsp. extra-virgin olive oil
  5. 1 lb/450 g. sweet Italian sausage, casings removed
  6. 5 tbsp. unsalted butter, plus more for the dish
  7. 2 medium onions, finely chopped
  8. 6 shallots, finely chopped
  9. 2 stalks celery, finely chopped
  10. 2 Bartlett pears, skin on, cut into 1/4″/0.7 cm pieces
  11. 1 8-oz/250 ml jar roasted chestnuts, roughly chopped
  12. 1 1/2 cup fresh flat-leaf parsley, roughly chopped
  13. 2 cup dry white wine
  14. 2 cup low-sodium chicken or turkey broth
  15. Sprinkle of paprika

DIRECTIONS

  1. Heat oven to 300ºF/150ºC. Break the cornbread into crouton-size pieces on a rimmed baking sheet and arrange in an even layer. Bake until dry and golden brown, 45 to 50 minutes. Toss with the sage and 1⁄2 teaspoon each salt and pepper. Increase oven to 350ºF/180ºC.
  2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces, until browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and drain. Wipe out the skillet.
  3. Heat 2 tablespoons each oil and butter over medium-low heat. Add the onions, shallots, and celery, season with 1⁄2 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 6 minutes. Uncover and cook, stirring occasionally, until tender, 3 to 4 minutes more; transfer to a large bowl.
  4. Heat 2 tablespoons butter over medium heat. Add the pears, increase heat to high and cook, stirring occasionally, until just beginning to brown (they should not be too soft), 3 to 4 minutes. Add to the bowl with the vegetables along with the sausage, chestnuts, and parsley and mix to combine.
  5. Add the cornbread, sprinkle the wine and chicken broth over the top and let sit for 2 minutes, then toss with the vegetables.
  6. Butter a baking dish. Transfer the stuffing to the dish, dot with the remaining 1 tablespoon butter and sprinkle with the paprika. Cover with foil and bake for 20 minutes, then uncover and bake until golden brown and heated through, 25 to 30 minutes.

4. Beer Cheese Stuffing

From delish.com

INGREDIENTS 

  1. 2 tbsp. butter, cut into 1/2″/1.2 cm pieces, plus more for baking dish
  2. 8 slices bacon
  3. 1 large onion, finely chopped
  4. 4 celery stalks, finely chopped
  5. Kosher salt
  6. Freshly ground black pepper
  7. 1/2 cup medium-bodied beer, such as an IPA
  8. 10 cup cubed French bread, dried overnight
  9. 1 c.up shredded sharp white cheddar, divided
  10. 1 tbsp. fresh thyme leaves
  11. 2 cups low-sodium chicken broth
  12. 1 tsp. Worcestershire sauce
  13. 2 large eggs, beaten
  14. Freshly chopped parsley, for garnish

DIRECTIONS 

  1. Preheat oven to 425°F/220°C and butter a baking dish.
  2. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop.
  3. Add onion and celery to bacon fat in skillet and season with salt and pepper. Cook until soft, about 5 minutes. Add beer and simmer, scraping up any browned bits from bottom of pan, until almost evaporated, about 2 minutes. Add bread, cup of cheddar cheese, thyme, and half of cooked bacon and toss to combine.
  4. Add broth, Worcestershire, and eggs and toss to combine.
  5. Scatter stuffing with remaining cup cheddar cheese and cooked bacon and cover with foil.
  6. Bake until a knife inserted into centre comes out warm, 45 minutes.
  7. Let rest 10 minutes, then garnish with parsley before serving.

5. Herb and Apple Stuffing

From delish.com

INGREDIENTS

  1. 2 loaves French bread (baguettes)
  2. 4 tbsp. unsalted butter
  3. 2 cups chopped celery
  4. 2 cups chopped onions
  5. 2 Granny Smith apples
  6. 2 tbsp. chopped fresh flat-leaf parsley
  7. 1 1/2 tsp. finely chopped fresh rosemary leaves
  8. kosher salt
  9. Black pepper
  10. 3 cups chicken broth or stock
  11. 1/2 cups sliced blanched almonds

DIRECTIONS

  1. Preheat oven to 300°F/150°C.
  2. Arrange bread cubes on 18 by 12-inch jelly-roll pan. Bake 7 minutes.
  3. Meanwhile, in 12-inch skillet, heat butter on medium-high heat until melted. Add celery, onions, apples, parsley, rosemary, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook 10 to 15 minutes or until softened, stirring occasionally.
  4. In large bowl, toss bread with vegetable mixture, broth, and almonds, if using.
  5. Transfer to baking dish. Cover with aluminium foil; bake 30 minutes. Uncover and bake another 15 to 20 minutes or until top is golden.

6. Spinach and Artichoke Stuffing 

From delish.com

INGREDIENTS

  1. 1 large loaf French bread
  2. 2 cups frozen spinach, defrosted and drained
  3. 1 can artichoke hearts, drained and chopped
  4. 2 cups mozzarella, divided
  5. 1 tbsp. butter
  6. 1/2 Onion, finely chopped
  7. 2 stalks celery, finely chopped
  8. 2 garlic cloves, minced
  9. 1 tsp. freshly chopped sage
  10. 1 tsp. freshly chopped thyme
  11. 1 tsp. freshly chopped rosemary
  12. 1/2 tsp. red pepper flakes
  13. 1 1/2 cups chicken broth
  14. 8 oz/250 g Cream Cheese, Cubed
  15. kosher salt
  16. Freshly ground black pepper

DIRECTIONS 

  1. Tear or slice bread into cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200ºF/90ºC for 20 minutes.)
  2. Preheat oven to 350ºF/180ºC and grease a large baking dish.
  3. In a large bowl, combine bread, spinach, artichoke hearts, and 1 1/2 cups mozzarella. Set aside.
  4. In a large skillet over medium heat, melt butter. Add onion and celery and cook until onion is translucent, 3 to 4 minutes. add garlic and herbs and cook until fragrant, about 2 minutes.
  5. Add chicken broth and cream cheese and bring to a simmer until cream cheese melts. Season with salt and pepper and remove from heat.
  6. Pour bread mixture into prepared baking dish, making sure it is evenly distributed. Pour over cream cheese mixture and sprinkle with remaining mozzarella. Bake until liquid is evaporated and cheese is melted and golden, 20-25 minutes. Serve.

These are some stuffings that will surely bring extra joy to the table. You can use these not only for Thanksgiving but for any occasion. The recipes are versatile and just handy to add an extra accompaniment to your table. I am sure you will glowing comments from your family and guests.

As I mentioned earlier, you can use these recipes as a filling for your bird or cook separately on the side. Any method will do the trick.

Feel free to let me know if you’ve given them a try and let me know some of your stuffing recipes that you enjoy.

Follow these links for Turkey Roasting Recipes, Turkey Brine Recipes and for helpful information on Turkey Size You Need, Defrosting/Cooking Times and Leftover Storage.

Enjoy

John

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