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Old Fashion Turkey Stuffing - Today's style Recipe

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This recipe for Old Fashion Turkey Stuffing - Today's style, by , is from GIFTS FROM THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robyn Dickinson

Category:
Category:

Ingredients:  
Ingredients:  

Basic: 14 – cups dried bread cubes *
* Silver Hills Omega Flax from Cosco works well- 2 loaves
As does your favourite bread or an assortment of savory muffins/bread that you have collected over the last month when it is dried out or crumbled unexpectedly, then stored in the freezer for use now. Hint: cube bread days ahead.

1 cups –500 mL chopped celery
1˝ tbps. each dried savory
1 ˝ tsp. marjoram; oregano
With a pinch of thyme, salt and pepper to taste
Variations: Add any of the following to the bread cubes
Onions: In large skillet, with about 3tbps. Of oil of choice
sauté 2 finely chopped onions
until translucent
Mushrooms: slice about 1 pound mushrooms
Sauté as above or steam in pan with water

Sausage meat: 1 package sausage meat about 250g.
Saute as above until no longer pink; break apart with fork.

Carrots: Peel and grate 3 carrots
My first attempt at gluten free Christmas pudding was too dry. I used it as the ‘bread’ for stuffing one year. Everyone enjoyed it so much; I now add the carrots to stuffing.
Apples: peel and grate or cube 3 apples

Dried fruit : 1 cup raisins, chopped prunes or currents
Nuts: 1 cup coarsely chopped almonds
Directions:
Place bread in a large bowl. Add prepared veggies and/or meat and nuts.
Toss well. Taste and adjust seasoning. (Up to this step can be done the day ahead and kept in the fridge)
If you prefer a moist stuffing, add: 1 cup liquid- chicken stock or white wine or apple juice
Or 2 well beaten eggs
Pack loosely into cavity and neck of turkey.* If you use cheesecloth or a substitute (clean knee highs work wonders!), it makes removing the stuffing from the bird easy and clean. (The stuffing should be removed right after the turkey comes from the oven. It can be kept hot in a covered dish while final dinner preparations are completed.)
Skewer openings closed or use unwaxed dental floss to tie legs of bird together.
Makes enough stuffing for one 16-18 lb (about 7 -8 kg) bird

Directions:
Directions:

Basic: 14 – cups dried bread cubes *
* Silver Hills Omega Flax from Cosco works well- 2 loaves
As does your favourite bread or an assortment of savory muffins/bread that you have collected over the last month when it is dried out or crumbled unexpectedly, then stored in the freezer for use now. Hint: cube bread days ahead.

1 cups –500 mL chopped celery
1˝ tbps. each dried savory
1 ˝ tsp. marjoram; oregano
With a pinch of thyme, salt and pepper to taste
Variations: Add any of the following to the bread cubes
Onions: In large skillet, with about 3tbps. Of oil of choice
sauté 2 finely chopped onions
until translucent
Mushrooms: slice about 1 pound mushrooms
Sauté as above or steam in pan with water

Sausage meat: 1 package sausage meat about 250g.
Saute as above until no longer pink; break apart with fork.

Carrots: Peel and grate 3 carrots
My first attempt at gluten free Christmas pudding was too dry. I used it as the ‘bread’ for stuffing one year. Everyone enjoyed it so much; I now add the carrots to stuffing.
Apples: peel and grate or cube 3 apples

Dried fruit : 1 cup raisins, chopped prunes or currents
Nuts: 1 cup coarsely chopped almonds
Directions:
Place bread in a large bowl. Add prepared veggies and/or meat and nuts.
Toss well. Taste and adjust seasoning. (Up to this step can be done the day ahead and kept in the fridge)
If you prefer a moist stuffing, add: 1 cup liquid- chicken stock or white wine or apple juice
Or 2 well beaten eggs
Pack loosely into cavity and neck of turkey.* If you use cheesecloth or a substitute (clean knee highs work wonders!), it makes removing the stuffing from the bird easy and clean. (The stuffing should be removed right after the turkey comes from the oven. It can be kept hot in a covered dish while final dinner preparations are completed.)
Skewer openings closed or use unwaxed dental floss to tie legs of bird together.
Makes enough stuffing for one 16-18 lb (about 7 -8 kg) bird

Personal Notes:
Personal Notes:
to be editted

 

 

 

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