How to make three different Turkey Stuffings

Create Bread Celery, Cranberry Pecan or Cornbread Sausage Stuffing

Nov 22, 2008
Deborah Harding

stuffing for turkey - dc harding

Make a delicious Bread and Celery Stuffing or if you prefer something a little fancier try Cranberry Pecan Stuffing or Cornbread Sausage stuffing.

Stuffing poultry and meats has been around since the Romans. At Thanksgiving we stuff our turkeys supposedly just like the pilgrims and Indians did in Plymouth, but do we really? I hope not. Stuffing back then was probably seafood or vegetables, not the delicious bread stuffings to which we are accustomed these days. So – let’s keep this modern. Following are recipes for turkey stuffings that come from all over the country.

A word about safety – some say it is dangerous to stuff a turkey because of food poisoning. Let’s make this simple. If you are stuffing a turkey DO NOT stuff and put in the refrigerator over night. Also – your stuffing will be hot after taking off the stove. It probably isn’t a good idea to stuff the turkey with hot stuffing. Instead chill stuffing in the refrigerator for awhile before stuffing a turkey. ALWAYS start cooking your stuffed turkey right after you stuff it. Remove the stuffing immediately – NEVER serve right out of the turkey. If you follow these rules you should be safe. However, if you have ever had food poisoning from stuffing you will never want to stuff a turkey again. It is perfectly acceptable to make the stuffing in a pan along side the bird (It will not take as long to cook). It will be a little more crunchy and crusty than if it were in the bird but lots of people prefer that.

Bread and Celery Stuffing

Sounds a little boring when you look at the rest of the stuffings in this article but sometimes simple is best. The celery flavor melds well with the bread and sage and this stuffing will make you salivate from the scent wafting through the house while it is in the oven.

1 loaf sliced white bread, laid out on cookie sheets and dried for 2 hours then cut into cubes.
¾ cup butter
1 large onion, chopped
4 to 5 stalks celery, chopped
1 teaspoon poultry seasoning
1 teaspoon dried sage
Salt and pepper to taste
1 cup chicken broth

In a Dutch oven melt butter. Add onion and celery and sauté until soft.
Remove from heat and add seasonings.
Stir in dried bread cubes and evenly coat.
Add chicken broth and mix well.
Chill first if you are stuffing a turkey or place into a buttered casserole dish and bake in a preheated 350 degree oven for 30 to 40 minutes.

This recipe will stuff a small turkey or turkey breast so if you have over a 12 pounder double the recipe.

Cranberry Pecan Stuffing

This luscious side dish comes from the US Northeast were cranberries are grown. It’s a good idea to put cranberries in the stuffing as well has having it along side.

1 cup celery, chopped
½ cup onion, chopped
½ cup butter
1 teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon pepper
¼ teaspoon salt
6 cups dry bread cubes (make them yourself or get packaged ones)
½ cup pecans, chopped
¾ cup dried cranberries
½ cup to 1 cup chicken broth

In a skillet sauté celery and onion in butter until soft and tender.
Remove from heat and stir in seasonings.
In a large bowl combine bread cubes and celery mixture.
Mix in pecans and cranberries. Add ½ cup of chicken broth and mix. If the mixture is really dry add up to 1 cup of chicken broth.
Stuff a small turkey (up to 12 pound) or chill and place in a prepared casserole and bake about 30 to 35 minutes.

Cornbread and Sausage Stuffing

This recipe comes from the US South. It is best to make your own cornbread and let it dry out for about a day. You can use commercially packaged cornbread (about 2 packages) or use your own recipe if you have one.

2 pounds bulk pork sausage (If you like it hot that is fine but most people prefer mild)
2 cups onions, chopped
1 – ½ cup celery chopped
8 cups corn bread cubes
8 cups regular bread cubes (wheat or white)
3 eggs, beaten
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
salt and pepper to taste
chicken broth, if needed

In a large skillet crumble the sausage and cook for about 10 minutes or until all is browned.
Drain excess fat and stir in onion and celery and cook until vegetables are tender.
Place cornbread and bread cubes in a large bowl and stir in sausage mixture.
Add in eggs and seasonings and mix thoroughly.
If the mixture is dry add enough chicken broth to moisten.
Chill first then place in turkey (up to 24 pounds) or bake in large casserole at 350 degrees for 40 minutes.

See the rest of this article with an Oyster stuffing, Fruit Stuffing and Vegetable stuffing.