Turkey Stuffing
Enough for Everyone"It's the best part". We have all heard that about turkey stuffing. However, there is never enough. Your worries are over. Just follow the instructions for Stove-Top-Stuffing. And there's a simpler way than trying to get it in the behind of the bird.
Some of you aren't going to agree with me on this. There are die-hard turkey stuffers. I know.
I stopped stuffing my turkey years ago and would never digress. Here is my way.
- Tumeric(optional)
- 8 cups bread crumbs OR 6 cups cubed bread
- 2 or 3 onions, finely chopped (to yield 1 cup)
- ½ cup celery, chopped finely
- 2 tablespoons butter or margarine, melted
- 1½ teaspoon poultry seasoning
- 1 teaspoon salt
- 1/8 teaspoon each marjoran, rosemary & thyme
- ½ cup turkey broth, approximately OR 1 teaspoon powdered chicken bouillion dissolved in ½ cup water
- ½ teaspoon pepper
Melt butter and sauté onions and celery. Add seasonings and simmer several minutes. Place bread crumbs in large container. Pour melted butter and seasonings mixture over breadcrumbs in intervals.
Add turkey broth while stirring until bread is moist enough.
This can be done the night before and refrigerated.
Note: 24 ounce loaf bread yields 8 cups crumbs approximately.
Cooking: Next day, heat in tightly covered pan for 10 to 15 minutes. Wrap in foil and place beside turkey during the last hour of roasting.
If you want to make the job even simpler, try Slow CookerDressing.
After mixing all ingredients, pack turkey stuffing lightly into crock pot, cover and cook on High 45 minutes and then reduce to Low for 4 to 8 hours.
Your dressing and turkey will be ready at the same time.
Here's How to Cook That Perfect Turkey About 6 hours before mealtime, rinse and dry your bird (inside and out).
Place chunks of onion in cavity (of course after you take out the neck, etc.) and here and there under the skin. Skewer the cavity shut or cover with tinfoil. Truss legs and wings to body.
Spread melted seasoned melted butter or mayonnaise (vegetable oil works and is healthier) over the skin.
The choice of seasonings are endless and depend on your families tastes.
Most of the suggestions in Marinating Tips would work.
Place bird on rack in bottom of shallow pan. Cover with foil left loose at sides but tucked in at ends.
| Roasting Time for Whole Turkey at 325º F. | Barbeque Times Medium Heat (unstuffed) |
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| Weight | Stuffed | Unstuffed | Rotisserie | Gas Grill |
|---|
| 6 - 8 lbs. | 3¾ - 4 hrs. | 2½ - 3 hrs | 25 – 35 min per lb. | 15 – 18 min. per lb | | 8 - 10 lbs. | 4 – 4½ hrs. | 3 – 3½ hrs. | 25 – 35 min. per lb. | 15 – 18 min. per lb. | | 10 - 12 lbs. | 4½ -5 hrs. | 3½ - 4 hrs. | 25 – 35 min. per lb. | 15 – 18 min. per lb. | | 12 - 16 lbs. | 5 – 6 hrs. | 4 – 4½ . | not recommended | 15 – 18 min. per lb. | | 16 - 22 lbs. | 6 - 9. | 4½ - 7 hrs. | not recommended | 15 – 18 min. per lb. |
Turkey is done when: A meat thermometer in the inner thigh reads 180º F for a stuffed turkey or 170º F for an unstuffed turkey.
When the turkey is done remove it from the oven or barbeque. Cover it with foil and let stand 15 - 20 minutes before carving. Then remove the turkey stuffing.
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Chicken, Turkey Cooking Methods Recipes and Flavourings
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