Best Turkey Stuffings

Posted by Hanna Trafford in Recipes on October 6, 2009 | no responses

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About the Author: Hanna is the mother of two grown sons Dan and Dusan Nedelko, Step mother to Abbie Gateman and is also a brand new Grandmother. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

Still looking for that special stuffing for your Thanksgiving turkey? Here are a few for you that are easy to put together and taste great!

Apple Pecan Stuffing

Apple Pecan Stuffing

1 cup chicken broth

1/2 cup chopped celery

1/3 cup chopped onion

4 tablespoons butter

1/2 teaspoon salt

4 cups dry wheat bread cubes, about 8 slices

2 medium apples, peeled, cored, and finely chopped

1/2 cup chopped pecans

1 teaspoon ground sage

1/4 teaspoon ground cinnamon

• In a small saucepan, combine chicken broth, celery, onion, butter, and salt. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes.
• In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper. Pour broth and vegetable mixture over the bread cubes. Gently stir to moisten. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes. May also use as a stuffing for an 8 to 10 pound turkey.

Bread and Oyster Stuffing

Bread and Oyster Stuffing

1 pound white bread slices, dried in a 250° oven for 1 hour, about 10 to 12 cups torn

3/4 cup butter or margarine

2 cups finely chopped celery

2 cups finely chopped onion

1/2 cup milk, scalded

16 ounces oysters, drained

1 teaspoon lemon juice

1/4 teaspoon salt

3/4 teaspoon poultry seasoning

1/4 teaspoon black pepper

• In a large skillet, sauté onion and celery in butter until tender. Tear the dried bread up into a large bowl; sprinkle with warm milk then toss. Add onion and celery mixture and the drained oysters. Stir gently to mix ingredients together. Sprinkle with lemon juice, poultry seasoning, salt and pepper. Mix thoroughly but gently. Makes enough stuffing for a 14 pound turkey.
• This stuffing may be cooked in shallow baking pans, covered with foil, for about 25 minutes at 325°. Remove foil to brown just before serving.

Wild Rice and Mushroom Stuffing

Wild Rice and Mushroom Dressing

1 cup of wild rice

1/3 cup of butter

2 cups of cubed crustless bread

1 cup of sliced shiitake mushrooms caps, cremini and oyster mushrooms

½ cup of diced sweet red pepper

2 tablespoon of chopped fresh sage

½ teaspoon of each salt and pepper

1-1/2 cups of chicken stock

2 eggs beaten

• In large saucepan of boiling salted water, cook rice covered until tender and split – about 40 minutes. Drain and place in a large bowl.
• Meanwhile, melt all but 2 tablespoons of the butter. Place bread in bowl and drizzle with butter, tossing to distribute evenly. Spread on rimmed baking sheet and toast in a 450F oven, tossing once until golden – about 8 minutes. Add to rice.
• In skillet, heat remaining b utter over medium heat; sauté mushrooms just until browning at edges, about 7 minutes. Add to rice mixture along with red pepper, sage, salt and pepper and mix well.
• Stir in stock and eggs. Spread in greased 13 x 9 inch glass baking pan; cover with foil and bake at 375F for 45 minutes.

Hope you enjoyed these recipes and that they helped to make yout Thanksgiving dinner a total success! Please send in your comments, suggestions and experiences – your input is always welcomed!

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