We're frying our turkey. Does anybody have a tried and true stuffing recipe to go with the fried turkey?

1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)


4 cloves garlic, minced


3/4 cup onions, chopped


1 cup butter (2 sticks)


1 tablespoon olive oil


2 cups chicken broth


3 eggs


1/2 cup fresh parsley, chopped


1 teaspoon paprika


1 lb turkey giblets, finely chopped


1/2 cup celery, chopped


1 cup chopped mushrooms


1/2-1 teaspoon Bell Seasoning (or rubbed sage)


1/4 teaspoon each: salt, pepper, onion and garlic powder


a light sprinkling of cayenne pepper, if desired


1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base





In a large saucepan, saut茅 chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. saut茅 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.


Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.





Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.





Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.





Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.





Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.We're frying our turkey. Does anybody have a tried and true stuffing recipe to go with the fried turkey?
The best stuffing is one with the least ingredients.





It is really difficult to screw this up. Proportions of the ingredients are really up to you.





Bread cubes, unseasoned. If you have bread or leftover hamburger buns, rolls, whatever, just put on a cookie sheet and bake at 200 until dried out. Break up dried bread pieces in VERY large container, and add canned chicken broth to moisten (but don't get it totally soggy or gluey.)





Chopped at least 1 onion and at least 6 stalks of celery, and saute in butter or margarine. Mix everything, including butter into bread cubes. Season to taste with poultry seasoning. You can buy this in a small tin in the spice section , and it is much more economical than buying all the spices individually..





Bake in casserole(s) at 350 for about 30-40 minutes.We're frying our turkey. Does anybody have a tried and true stuffing recipe to go with the fried turkey?
I'm not trying to make trouble. But, do you want to stuff a turkey, and then fry it? Or, are you looking for a recipe for dressing, to bake in the oven? I'm asking, because I've never heard of a deep fried turkey being stuffed. In any event, you will probably want to check out http://www.allrecipes.com which is essentially a database of recipes donated by millions of cooks, along with reviews of those recipes by cooks.
Copelands of New Orleans cajun fried turkey- www.copelandsatlanta.com I grew up on Bayou Des Familes and used to fry one every year but no more as I couldn't get close to the flavor Copelands cajun fried turkeys have. Just too convienent to order and have delivered to my doorstep for reheating now- It's not just that I'm getting old or lazy but I cant inject a recipe this great. Every guest I've ever introduced to Copelands fried turkey just rave about how fresh and WOW their holiday dinner was. Without compare Cest se Bon! and we do one every Thanksgiving and Christmas so save yourself the mess and expense...