I'd love to hear everyones ';stuffing recipes';...What do you stuff your turkey with?

I'd love to hear some really different ideas!I'd love to hear everyones ';stuffing recipes';...What do you stuff your turkey with?
I stuff mine with fruits %26amp; veggies spices %26amp; keep the dressing to the side, but I make the dressing with home made turkey stock, so it isn't as soggy %26amp; fatty as in the bird stuffing.


The fruits are usually oranges %26amp; lemons %26amp; limes, %26amp; sage %26amp; time %26amp; oregano, salt %26amp; pepper. Celery %26amp; celery root, carrots, onions. All good %26amp; help make the gravy better!I'd love to hear everyones ';stuffing recipes';...What do you stuff your turkey with?
It started off to be sage %26amp; onion stuffing, but it has GROWN at my place. Now we have our own fresh herbs growing I put a mixture of sage,onion, marjorum, thyme, rosemary,oregano, lemon verbena, chives %26amp; of course breadcrumbs. I crush 1 chicken stock cube in( for salt content) %26amp; add a couple of rashers of bacon(rindless) I blend on slow speed, leaving the bacon till last %26amp; only giving it one or two goes on pulse speed so that it remains in bigger pieces. A small amount of water binds it together %26amp; makes it easy to handle.Stuff some under breast skin, the remainder in cavity.
17 pound turkey


2 loaves of white bread


about 3/4 c celery chopped


1/2 c onion chopped


pountry seasoning (enough so that every piece of bread had some)


thyme ( i probably shook it for... 20-30 seconds same for poultry seasoning)


one egg


a little garlic powder


melted butter... about 3/4 stick





i let it set for a few hours in the fridge before deciding if it needed any water or broth or milk(what my dad uses)





i didnt want mush for stuffing YUCK so i added nothing to it after removing from the fridge.





it was perfect.





i also tossed this for what seemed like forever trying to get all the seasoning on it all.. i'd recomend tossing WHILE putting seasoning in. :)


happy eating





EDIT- i also put about a tsp of rosemary in the stuffing :) and a little basil and parsley
I don't stuff my turkey, but below is my Southern USA dressing, which is stuffing in a pan. LOL.





-Your fave cornbread recipe


-Broth from turkey or 1 can of chicken broth


-1 big onion, minced


-Tin of sage


-Margarine





Bake cornbread.


Turn oven to 325 degrees





Bake cornbread. While the cornbread is cooling, sautte minced onions in margarine until tender. After cornbread is cool enough to handle, place the pone in a big bowl and break apart into a fine mix. Add sauteed onions, mix into bread. Add just enough broth so that the mixture is not too moist or too dry. Add sage to taste. Spread into a pan of your choice.





Bake for 30 mins.





Enjoy!
I don't stuff my turkey. I make it in the crock pot.


2 bags of onion and sage stuffing mix


1 large onion chopped


1 large stalk celery chopped


1 stick butter


poultry seasoning


salt and pepper


ground sage


1 32 oz chicken broth


I cook it all day on low.
my current favorite is the one Martha Stewart used about this time last year to stuff turkey .....made of onion %26amp; celery ....at lot of both, very crunchy, very good ...she is a very good cook (has a great staff, that is)


Martha Stewart.com


http://www.marthastewart.com/
I bake this recipe in the oven, but you can also use it to stuff a turkey. Enjoy! Happy Holidays!





SAUSAGE, APPLE AND CHESTNUT STUFFING





1 pound country-style white bread (crust trimmed and cut into 1/2'; cubes)


3/4 pound bulk pork sausage


4 tablespoons butter


1 large yellow onion (chopped)


3 large celery ribs (chopped)


2 large tart apples (peeled, cored, quartered, chopped)


3 tablespoons fresh thyme (chopped) OR 1 tablespoon dried thyme


3/4 cup chicken broth


1 pound fresh chestnuts (baked, peeled) OR 2 cups vacuum-packed chestnuts (peeled)


1/2 cup fresh parsley (chopped)


salt (to taste)


freshly-ground pepper (to taste)


2 large eggs (well beaten)





Preheat oven to 400 degrees. Place bread cubes in a large baking pan. Bake, stirring occasionally, until lightly golden, about 12 minutes. Transfer to a large bowl. In large skillet over medium-high heat, cook sausage, crumbling with a fork, until browned, about 10 minutes. Transfer to bowl with bread. Add butter to sausage drippings in skillet; reduce heat to medium and melt butter. Add onion and celery and saute until tender, about 8 minutes. Add apples and thyme; saute 1-1/2 minutes. Add to bread-sausage mixture. Add broth to the skillet and bring to a boil, scraping any browned bits. Add to the bread-sausage mixture. Mix in chestnuts and parsley and season with salt and freshly-ground pepper. Mix in eggs. Preheat oven to 325 degrees. Butter a 12'; x 9'; x 2'; baking dish and spoon the stuffing into it. Cover with aluminum foil and bake 30 minutes; uncover and bake until top is crispy, about 30 minutes longer.





Yield: 12 Cups