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Turkey Stuffing
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Anyone got a lovely turkey stuffing recipe without sausage meat ?
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Without mushrooms and nice and easy - from all recipes
1 onion, finely chopped
4 apples, peeled, cored and chopped
8 slices thick country bread - crusts off and crumbled
115g butter, melted
3 sticks celery
12 prunes, pitted and chopped
1 1/2 teaspoons salt
85g parsley, finely chopped
1 teaspoon sage, chopped
1 pinch ground mace
1 pinch ground nutmeg
1 pinch ground cloves
Prep:30min
Cook:30min › Ready in:1hr
Thoroughly mix all ingredients together in a bowl, cover and chill overnight.
Use to stuff neck and body of bird.
Alternatively spoon into a buttered dish, cover with foil and bake at 180 C / Gas 4 or in the Roasting Oven of an AGA for 30 minutes.
Use for leftovers
Once cooked it can be served cold in slices later.
1 onion, finely chopped
4 apples, peeled, cored and chopped
8 slices thick country bread - crusts off and crumbled
115g butter, melted
3 sticks celery
12 prunes, pitted and chopped
1 1/2 teaspoons salt
85g parsley, finely chopped
1 teaspoon sage, chopped
1 pinch ground mace
1 pinch ground nutmeg
1 pinch ground cloves
Prep:30min
Cook:30min › Ready in:1hr
Thoroughly mix all ingredients together in a bowl, cover and chill overnight.
Use to stuff neck and body of bird.
Alternatively spoon into a buttered dish, cover with foil and bake at 180 C / Gas 4 or in the Roasting Oven of an AGA for 30 minutes.
Use for leftovers
Once cooked it can be served cold in slices later.
Chestnuts traditionally feature highly in Christmas stuffing recipes. e.g, from Mary Berry
http://
However if, like me, chestnuts tend to give you indigestion, you might prefer to try pecans
http://
or hazelnuts
http://
(There are some fantastic reviews for that one)
http://
However if, like me, chestnuts tend to give you indigestion, you might prefer to try pecans
http://
or hazelnuts
http://
(There are some fantastic reviews for that one)
With mushrooms:
500g (1 1/4 lb) fresh mushrooms
100g (4 oz) butter or margarine
2 onions, diced
2 sticks celery, chopped
1 teaspoon savoury seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.25kg (2 3/4 lb) dried breadcrumbs
350ml (12 fl oz) hot vegetable stock
2 eggs or 4 egg whites, beaten
4 apples - cored, peeled and chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Prep:30min ›
Cook:1hr › Ready in: 1hr30min
Butter one 20x30cm (9x13 in) baking dish. Preheat oven to 190 C / Gas mark 5.
Rinse, pat dry and quarter mushrooms. In large frying pan, heat butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in savoury seasoning, salt and pepper.
In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. Transfer to casserole.
Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
500g (1 1/4 lb) fresh mushrooms
100g (4 oz) butter or margarine
2 onions, diced
2 sticks celery, chopped
1 teaspoon savoury seasoning
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1.25kg (2 3/4 lb) dried breadcrumbs
350ml (12 fl oz) hot vegetable stock
2 eggs or 4 egg whites, beaten
4 apples - cored, peeled and chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Prep:30min ›
Cook:1hr › Ready in: 1hr30min
Butter one 20x30cm (9x13 in) baking dish. Preheat oven to 190 C / Gas mark 5.
Rinse, pat dry and quarter mushrooms. In large frying pan, heat butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in savoury seasoning, salt and pepper.
In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley; mix well. Transfer to casserole.
Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
From the Colonies...This one has been in the family for at least 75 years here in the U.S.
Adjust amounts for size of turkey or mouths to feed:
2 loaves of day old bread
2 white onions
1 head celery (about 6 or 8 stalks)
2 tablespoons (small palmfull) sage
1 can (10 oz) Campbell's Cream of Celery Soup
1 can (we get ours in a box)(10 oz) Chicken stock
1 stick (1/4 pound) butter
Salt and Pepper to taste (we like lots of pepper)
Pull the bread into pieces and let sit on a flat pan in the kitchen overnight to thoroughly dry out.
Heat chicken stock and pour in the Cream of Celery soup.
Dice onions and celery coarsely and fry in the melted butter until barely opaque. Add this to the chicken stock/soup.
Place bread pieces in largish bowl and pour the melted butter/onion/celery/soup/chicken stock over and mix thoroughly. The mixture should be medium wet throughout when mixed... not runny and not to dry.
Stuff the turkey... but we like a bowl of the dressing baked alongside the turkey until browned and served as a side dish with mashed potatoes and gravy made from the turkey fat and neck.
Enjoy!
Adjust amounts for size of turkey or mouths to feed:
2 loaves of day old bread
2 white onions
1 head celery (about 6 or 8 stalks)
2 tablespoons (small palmfull) sage
1 can (10 oz) Campbell's Cream of Celery Soup
1 can (we get ours in a box)(10 oz) Chicken stock
1 stick (1/4 pound) butter
Salt and Pepper to taste (we like lots of pepper)
Pull the bread into pieces and let sit on a flat pan in the kitchen overnight to thoroughly dry out.
Heat chicken stock and pour in the Cream of Celery soup.
Dice onions and celery coarsely and fry in the melted butter until barely opaque. Add this to the chicken stock/soup.
Place bread pieces in largish bowl and pour the melted butter/onion/celery/soup/chicken stock over and mix thoroughly. The mixture should be medium wet throughout when mixed... not runny and not to dry.
Stuff the turkey... but we like a bowl of the dressing baked alongside the turkey until browned and served as a side dish with mashed potatoes and gravy made from the turkey fat and neck.
Enjoy!
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