Best 9 Turkey And Stuffing Ring Recipes

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Indulge in a culinary masterpiece with our delectable Turkey and Stuffing Ring, a dish that combines the richness of turkey with the savory goodness of stuffing. This recipe offers a unique twist on the classic Thanksgiving feast, transforming traditional flavors into a visually stunning and flavorful ring.

Prepare to tantalize your taste buds with tender, juicy turkey meat, expertly roasted to perfection, encasing a flavorful stuffing made from a medley of aromatic herbs, diced vegetables, and savory seasonings. The stuffing, a symphony of textures and tastes, complements the succulent turkey, creating a harmonious bite that will leave you craving more.

This comprehensive guide includes two exceptional recipes: a classic Turkey and Stuffing Ring and a tantalizing Sausage and Cranberry Stuffed Turkey Ring. The classic recipe embodies the timeless flavors of Thanksgiving, while the sausage and cranberry variation adds a zesty, tangy twist, catering to diverse palates.

Each recipe is meticulously explained with step-by-step instructions, ensuring success even for novice cooks. Detailed ingredient lists and helpful tips ensure you'll create a dish that's both visually appealing and bursting with flavor.

So, gather your loved ones, set the table, and prepare to embark on a culinary journey with our Turkey and Stuffing Ring, a dish that promises to make your next special occasion truly memorable.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY TURKEY CRESCENT RING



Cranberry Turkey Crescent Ring image

Bring new life to leftovers with this easy Thanksgiving crescent ring meal! Turkey, cranberry sauce, cheese and spinach get wrapped up in flaky crescent dough for a delicious dinner that's just as fun to eat as it is convenient to pull together. Serve up this Thanksgiving crescent roll ring with a bowl of cranberry sauce in the middle for an extra pretty presentation.

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 5

2 cups cut-up cooked turkey (1/2-inch pieces)
2 cups lightly packed spinach leaves, chopped
7 oz Swiss cheese (about 10 slices), cut into 1/2-inch squares
1/2 cup canned whole berry cranberry sauce, and (if desired) extra for serving
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

  • Heat oven to 375°F. In medium bowl, mix turkey, spinach, cheese and 1/2 cup cranberry sauce.
  • Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
  • Spoon turkey filling on the half of each rectangle closest to center of ring.
  • Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve with extra cranberry sauce.

Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 13 g, TransFat 0 g

CLASSIC STUFFED TURKEY



Classic Stuffed Turkey image

For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 12 servings (10 cups stuffing).

Number Of Ingredients 14

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

Steps:

  • In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.

TURKEY AND STUFFING



Turkey and Stuffing image

Turkey and stuffing like Grandma used to make. Sage adds a special pungent flavor to this simple recipe. Adjust the ingredients and cooking time as appropriate for different sized turkeys.

Provided by VICKI C

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h

Yield 18

Number Of Ingredients 6

1 (12 ounce) package dry bread stuffing mix
5 cups water
1 large onion, chopped
4 celery, chopped
4 tablespoons dried sage
12 pounds whole turkey, neck and giblets removed

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).

Nutrition Facts : Calories 533 calories, Carbohydrate 15.8 g, Cholesterol 178.9 mg, Fat 21.9 g, Fiber 1.2 g, Protein 63.5 g, SaturatedFat 6.4 g, Sodium 460.3 mg, Sugar 2.2 g

CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY



Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy image

After trying every turkey-roasting method under the sun, I've finally settled on this as absolutely the best. The secret? Slow down the cooking of the breast area, which tends to get overcooked and dried out before the dark meat is done, with a cover of aluminum foil. These instructions are for a 12-pound turkey, which serves eight people. But you can easily scale it up for a bigger bird. Estimate about one pound of meat per person (one and a half pounds if you want lots of leftovers) and refer to the chart in the Test-Kitchen Tips, below, for the scaled-up cooking times.

Provided by Rick Rodgers

Categories     turkey     Roast     Thanksgiving

Yield Makes 8 servings

Number Of Ingredients 8

1 (12-pound) turkey
Warm Farmhouse Herbed Stuffing
Approximately 8 cups warm Homemade Turkey Stock
4 tablespoons (1/2 stick) unsalted butter, softened, plus additional, melted, if needed for gravy
1 3/4 teaspoons salt
6 tablespoons all-purpose flour
Special Equipment
small metal skewer; kitchen string; aluminum foil; large flameproof roasting pan with flat or V-shaped rack; bulb baster (optional); instant-read thermometer; 2-quart glass measuring cup; gravy separator (optional)

Steps:

  • Place oven rack in lowest position and preheat oven to 325°F. Butter 8-inch square baking dish or 2-quart casserole. Lightly brush roasting rack with vegetable oil and place in roasting pan.
  • Remove plastic or paper packet of giblets from turkey (usually in small cavity). Remove from packaging and rinse; reserve gizzard and heart; discard floppy, dark purple liver. Remove neck from large cavity. Remove from packaging, rinse, and reserve. Using tweezers or needlenose pliers, remove any feathers and quills still attached to skin (kosher turkeys tend to require this more than others). Pull off and reserve any visible pale yellow knobs of fat from either side of tail (not found on all birds).
  • Rinse turkey inside and out with cold water and pat dry. Loosely fill small (neck) cavity with stuffing. Fold neck skin under body and fasten with metal skewer. Loosely fill large body cavity with stuffing. Transfer remaining stuffing to buttered dish and drizzle with 1/4 cup stock. Cover with aluminum foil and refrigerate until ready to bake.
  • Transfer turkey, breast-side up, to rack in roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed.
  • Transfer gizzard, heart, neck, and reserved turkey fat to roasting pan around rack. Pour 2 cups stock into pan.
  • Roast turkey 45 minutes. Baste with pan juices (lift up foil to reach breast area) and continue roasting, basting every 45 minutes, 1 1/2 hours more (2 1/4 hours total). Baste again and, if pan juices have evaporated into glaze, add 1 cup stock to pan. Roast another 45 minutes (3 hours total). Remove foil from breast area, baste, and add stock if necessary, until instant-read thermometer inserted into fleshy part of thigh (close to but not touching bone) registers 180°F, about 1 hour more (4 hours total).
  • Insert instant-read thermometer into center of stuffing in body cavity. If thermometer does not read 165°F, transfer stuffing to microwave-safe baking dish and microwave on high until 165°F, about 3 minutes for 10 degrees. Cover and keep warm. Using turkey holders (or by inserting large metal serving spoon into body cavity), transfer turkey to large serving platter. Let stand 30 minutes before carving.
  • Meanwhile, bake extra stuffing and make gravy: Raise oven temperature to 350°F. Remove giblets and neck from roasting pan and discard. Pour pan juices into measuring cup or gravy separator. Let stand until fat rises to top, 1 to 2 minutes, then skim off and reserve fat or, if using separator, carefully pour juices into measuring cup, reserving fat left in separator.
  • Transfer foil-covered dish of extra stuffing to oven and bake 10 minutes. Meanwhile, add enough remaining stock to pan juices to total 4 cups. Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in flour, scraping up browned bits on bottom of pan, then cook, whisking constantly, 1 minute. Whisk in pan juice-stock mixture and bring to a boil, whisking often. Reduce heat to moderately low and simmer, whisking occasionally, until gravy thickens, about 5 minutes. Whisk in remaining 3/4 teaspoon salt and 1/2 teaspoon pepper and keep warm. (Gravy can be kept warm over very low heat, covered, up to 20 minutes. If it thickens, thin with additional stock before serving. If skin forms on top, whisk well to dissolve.)
  • When extra stuffing has baked 10 minutes, remove foil and bake, uncovered, until heated through, about 10 minutes. Pour gravy through fine-mesh sieve into large bowl, then transfer to gravy boat. Carve turkey and serve gravy and stuffing alongside.
  • Test-Kitchen Tips:
  • •To combat dryness, most frozen turkeys and some fresh are injected with a saline solution. This is not a good thing, though: Injected birds generally lack flavor and can have a mushy texture. For this reason, we recommend buying a fresh turkey and checking the label to be sure there aren't any additives. (Look for the words "all natural.") Don't be too concerned, though, with the many other terms that can be applied to turkeys, such as free-range, organic, or heritage. All can be excellent.
  • •When buying a fresh bird, be sure to purchase it no more than two days before Thanksgiving. If you must get a frozen bird, defrost it in the refrigerator in a pan to catch drips, allowing a full 24 hours for each 5 pounds.
  • •Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. When you remove the turkey from the oven, be sure to check the temperature in the middle of the stuffing to make sure it's 165°F, the temperature at which bacteria will be killed. If it's not 165°F, scoop it out of the cavity and microwave it as directed in the recipe.
  • •More stuffing tips: Be sure not to overpack the cavities, as the stuffing will expand during cooking. Loosely fill the turkey, then spread the extra in a casserole dish (no more than 2 inches deep) and bake it after the turkey comes out (be sure to refrigerate it until then to impede bacteria growth). Drizzle the portion in the casserole dish with extra stock to make up for the juices it won't get from the turkey. If you want the stuffing that's cooked inside the turkey to be extra-moist (as opposed to having a crisp crust where it's exposed), cover the exposed portion with a small piece of aluminum foil.
  • •Opinions vary on whether or not to stuff the bird-some people think it can cause uneven cooking. If you prefer not to stuff your bird, fill the cavities with a chopped vegetable and herb mixture that will impart its flavor to the meat and pan juices: Chop 1 onion, 1 celery rib with leaves, 1 carrot, and 3 tablespoons fresh parsley. Mix this with 1 teaspoon each dried rosemary, sage, and thyme. Sprinkle the cavities with salt and freshly ground black pepper and place the mixture inside. An unstuffed bird will take about 15 minutes to a half hour less to cook than a stuffed bird. When the turkey is cooked, tilt it to allow any juices that have collected in the cavity to drain into the pan. Do not serve the vegetable mixture, as it may not have cooked to a safe temperature.
  • •This recipe can easily be scaled up to serve more people. Estimate about 1 to 1 1/2 pounds per person. Cooking times (for a stuffed bird, cooked at 325°F to an internal temperature of 180°F) will be as follows: 8 to 12 pounds: 3 to 3 1/2 hours 12 to 14 pounds: 3 1/2 to 4 hours 14 to 18 pounds: 4 to 4 1/4 hours 18 to 20 pounds: 4 1/4 to 4 3/4 hours 20 to 24 pounds: 4 3/4 to 5 1/4 hours
  • •Some experts prefer to cook their turkeys to an internal temperature of 170°F (rather than 180°F, as in this recipe). If you don't mind having the meat slightly pink, this is perfectly safe and makes it more moist. However, Rick Rodgers, who created this recipe, believes that the dark meat in particular does not achieve its optimum flavor and texture until it reaches 180°F. If you choose to stuff your turkey and cook it to only 170°F, its stuffing will almost definitely not reach the safe temperature of 165°F. When you remove the turkey from the oven, be sure to check the temperature in the center of the stuffing, and if necessary remove it and microwave it as directed in the recipe.
  • •Letting the turkey stand for half an hour after it comes out of the oven is an essential part of the roasting process. When meat roasts, its juices move to the outer edge of the flesh. Letting it rest gives the juices time to redistribute, making for a moister turkey. An added bonus: The resting time provides an excellent window of opportunity to make the gravy and reheat the side dishes. There's no need to cover the bird-it'll stay warm enough, and covering it would only soften the crispy skin.

TURKEY CRESCENT WREATH



Turkey Crescent Wreath image

This savory wreath is as pretty to look at as it is to eat! When hosting a get-together the day after Thanksgiving las year, I prepared it using leftover turkey. Everyone enjoyed slices of it and asked for seconds. -Jane Jones of Cedar, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings.

Number Of Ingredients 11

2 cups diced cooked turkey breast
1 cup shredded reduced-fat Swiss cheese
1/2 cup dried cranberries
1/2 cup diced celery
1/2 cup fat-free mayonnaise
1/4 cup chopped walnuts
3 tablespoons minced fresh parsley
2 tablespoons honey mustard
1/2 teaspoon pepper
2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
1 large egg white, lightly beaten

Steps:

  • In a large bowl, combine the first nine ingredients. Coat a 14-in. pizza pan with cooking spray., Separate crescent dough into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., Spoon turkey mixture over the wide ends of dough. Fold the points of the triangles over the filling and tuck under wide ends (filling will be visible). , Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 373mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

EASY BEGINNER'S TURKEY WITH STUFFING



Easy Beginner's Turkey with Stuffing image

This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.

Provided by DD123

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 12

Number Of Ingredients 9

12 pounds whole turkey
1 (6 ounce) package dry bread stuffing mix
1 cup water
1 tablespoon butter
1 cup chopped celery
¼ cup chopped onion
4 slices toasted white bread, torn into small pieces
salt and pepper to taste
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 834.7 calories, Carbohydrate 15.6 g, Cholesterol 311.4 mg, Fat 40.4 g, Fiber 0.8 g, Protein 95 g, SaturatedFat 11.4 g, Sodium 592.6 mg, Sugar 1.8 g

TURKEY AND STUFFING RING



Turkey and Stuffing Ring image

This was with recipes that came with my bundt pan. You can easily substitute leftover chicken instead of the turkey.

Provided by pines506

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 cups dry bread cubes (unseasoned stuffing bread can be used)
2 1/2 cups diced cooked turkey
2 1/2 cups shredded swiss cheese
1 teaspoon dry onion
4 eggs, beaten
2 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning

Steps:

  • Place 3 cups bread cubes in bottom of greased 12-cup bundt pan.
  • Place turkey evenly over bread, then spread Swiss cheese over turkey layer.
  • Sprinkle with dry onions and top with remaining 3 cups bread cubes.
  • Combine beaten eggs with milk and seasonings; pour over mixture in pan.
  • Place bundt pan in a pan of water and bake at 350°F for 1 hour.
  • Remove from water pan and bake an additional ten minutes or until knife comes out clean.
  • Cool ten minutes.
  • With plastic spatula lift turkey mixture away from edges of pan and remove.
  • Serve with steamed broccoli or veggie of choice in center of ring.

EASY TURKEY STUFFING



Easy Turkey Stuffing image

Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 18

Number Of Ingredients 10

1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
8 cups dry bread cubes (about 11 slices bread)
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning or dried sage leaves
1 teaspoon salt
1/4 teaspoon pepper
About 1/2 cup Progresso™ chicken broth (from 32-oz carton)

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.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g

TURKEY WITH SAUSAGE STUFFING



Turkey with Sausage Stuffing image

Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender. -Aura Lee Johnson, Vermilion, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10-14 servings.

Number Of Ingredients 13

1 bone-in turkey breast (5 to 7 pounds)
1/4 cup butter, melted
1-1/2 pounds bulk pork sausage
2 cups sliced celery
2 medium onions, chopped
4 cups dry bread cubes
2 cups pecan halves
1 cup raisins
2/3 cup chicken broth
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.

Nutrition Facts :

Tips:

  • To ensure the turkey cooks evenly, use a cooking thermometer to check the internal temperature. It should reach 165°F (74°C) in the thickest part of the breast and 180°F (82°C) in the thigh.
  • For crispy skin, pat the turkey dry with paper towels before roasting. You can also brush it with melted butter or oil.
  • To prevent the stuffing from drying out, add some moisture to it. This can be done by adding broth, gravy, or melted butter.
  • If you're short on time, you can make the stuffing ahead of time and refrigerate it overnight. Just be sure to bring it to room temperature before stuffing the turkey.
  • To make the turkey ring more festive, you can decorate it with cranberries, rosemary sprigs, or other herbs.

Conclusion:

The turkey and stuffing ring is a delicious and impressive dish that is perfect for special occasions. With a crispy outer crust and a moist and flavorful interior, this dish is sure to be a hit with your family and friends. For the best results, be sure to follow the tips above.

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