Best 8 Simple Turkey Stuffing Recipes

EASY BEGINNER'S TURKEY WITH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
• Prepare stuffing according to package directions. Mix in water.
• Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
• Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
• Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

EASY TURKEY STUFFING

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
• In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
• Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.

TURKEY AND STUFFING

Steps:

• Prepare stuffing according to package directions, and set aside in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
• Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
• Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).

EASY TURKEY STUFFING ROLL-UPS

Steps:

• Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork.
• Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
• Heat in a microwave on high until gravy is bubbly, about 5 minutes.

SIMPLE TURKEY STUFFING

Steps:

• In a large saute pan, melt butter over medium heat. Add onions, celery, and fennel; season with salt and pepper. Add rosemary and sage. Cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
• Meanwhile, cook sausage in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, about 8 minutes.
• Using your fingers, break chestnuts into large pieces. Stir chestnuts and sausage into the vegetables. Transfer mixture to a large bowl. Add bread cubes; toss well to combine.
• Drizzle 2 cups stock over mixture, tossing to moisten evenly. Use additional stock if necessary. (The mixture should feel quite moist when squeezed.) Season with salt and pepper. Stir in parsley.
• Place the stuffing in a buttered 2 1/2- to 3-quart shallow baking dish or in an ovenproof gratin dish.
• Preheat oven to 350 degrees. Bake stuffing until heated through and top is browned and crusty, 35 to 45 minutes. Serve hot.

SIMPLE TURKEY STUFFING

Steps:

• Soak the bread in some water for a few minutes then squeeze it dry (as possible). Set aside.
• Melt the butter over medium heat in a saucepan, then add the onion, celery, parsley, salt, poultry seasoning, and pepper.
• When the onions are translucent add in the bread, allowing it to heat up for a minute or so. Remove from heat.
• In a mixing bowl, blend the warm ingredients with the eggs and stuff your turkey with the final mix.

CLASSIC EASY TURKEY STUFFING

Steps:

• In a large frypan fry the bacon until crisp; (do not drain the drippings) remove and crumble; set aside.
• Add 3/4 cup butter (no less than 3/4 cup!) to the bacon drippings and melt.
• Add in chopped celery, onions and garlic; sauté until tender.
• Add HALF of the bread cubes to the butter; stir to coat, and keep stirring with a wooden spoon until the bread cubes are lightly browned and the butter is absorbed.
• Transfer to a large bowl (or finish in the frypan, if you have a large enough frypan to hold all ingredients) and add in remaining bread cubes, salt, pepper and poultry seasoning or sage (if using).
• Add in crumbled bacon and the cranberries or other ingredients that you choose to use; mix to combine.
• Drizzle with the chicken broth (mixing with a wooden spoon) until you have reached the desired moistness, you might have to add in more than 1 cup, but do not add in too much or your bread will become too "soggy".
• Immediately stuff the turkey, and cook.
• **NOTE** the flavor of the stuffing will vary depending on ingredients and type of bread used.

CLASSIC SIMPLE STUFFING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place bread cubes in a single layer on a rimmed baking sheet.
• Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
• Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
• Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
• Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
• Garnish with remaining parsley.