Any good recipes for stuffing?

Check out these recipes for stuffing:Any good recipes for stuffing?
I've not long answered another stuffing question with this recipe - maybe it will suit you too





This is a recipe I use for chicken but should adapt just as well for turkey. I would guess triple the amounts to stuff an average bird. I use kumara which is a New Zealand sweet potato





1 sweet potato


2 rashers bacon


1 onion


1 egg





cook and mash potato using only some butter to mash. Sautee the chopped bacon and chopped onion. Add to the potato. When cool, add beaten egg to bind. Stuff your bird and your doneAny good recipes for stuffing?
Herb-Scented Roast Turkey with Cornbread Stuffing





Stuffing


1/2 cup butter or margarine


3 medium celery stalks, chopped (1 1/2 cups)


3/4 cup chopped onion


9 cups 1/2-inch cubes cornbread or soft bread


1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled


1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves


1 teaspoon salt


1/8 teaspoon pepper


Turkey


1 whole turkey (12 lb), thawed if frozen


1 tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled


1 tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled


1 teaspoon salt


1/4 teaspoon pepper


2 cloves garlic, finely chopped


1/4 cup butter or margarine, melted





1 . Heat oven to 325掳F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.


2 . Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.


3 . In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.


4 . Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 180掳F and juice of turkey is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165掳F when done.


5 . Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.


6 . To serve, garnish turkey with fresh herb sprigs, if desired.





OR





Glazed Roast Turkey with Cranberry Stuffing





Stuffing


1 cup butter or margarine


3 medium celery stalks (with leaves), chopped (1 1/2 cups)


3/4 cup finely chopped onion


9 cups soft bread cubes (15 slices) or cornbread cubes


1/2 cup dried cranberries or raisins


2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves


1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves


1 1/2 teaspoons salt


1/2 teaspoon pepper


Turkey


1 whole turkey (12 lb), thawed if frozen


2 tablespoons butter or margarine, melted


Cranberry-Apple Glaze


1 can (8 oz) jellied cranberry sauce


1/4 cup apple jelly


1/4 cup light corn syrup





1 . Heat oven to 325掳F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.


2 . Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.


3 . Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.


4 . Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 180潞F when turkey is done, and the drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165潞F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.)


5 . In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.


6 . Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.
Rice, onion, mushrooms, pepers and corn!!
depends on the type of stuffing you like... I prefer these two recipes:





Cornbread Stuffing Southern Style





INGREDIENTS





2 (8.5 ounce) packages dry corn muffin mix


1 (8 ounce) can cream-style corn


2 eggs, beaten


1/2 cup plain yogurt


1/4 cup milk


1/2 cup butter


1 onion, finely chopped


2 celery, finely chopped


1 green bell pepper, finely chopped


4 cloves garlic, minced


2 teaspoons dried thyme


1 teaspoon dried basil


2 teaspoons dried oregano


2 teaspoons salt, or to taste


1 teaspoon ground black pepper


1/4 teaspoon cayenne pepper


3 cups chicken broth





DIRECTIONS





Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.


In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.


Bake in preheated oven for 20 minutes, or until golden brown.


Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.


Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.





Grandpa's Special Stuffing





INGREDIENTS





1 (1 pound) loaf white bread, cut into cubes


8 eggs, beaten


1 cup diced prosciutto


1 cup diced salami


4 ounces diced pepperoni


16 ounces mozzarella cheese, cubed


1/4 cup grated Parmesan cheese


2 tablespoons chopped fresh parsley


ground black pepper to taste





DIRECTIONS





Place bread cubes in a large bowl and sprinkle with enough water to moisten.


Add the eggs, prosciutto, salami, pepperoni, Mozzarella, Parmesan, parsley and pepper; mix well.


Place stuffing in a fowl or casserole dish. If using a casserole dish, bake uncovered at 375 degrees F (190 degrees C) for 35 to 45 minutes.
This recipe for Pork and Herbed Apple Stuffing is excellent:





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