Turkey Stuffing

Turkey stuffing recipes that are so delicious and savoury! When making dressing, remember that it needs lots of space to expand inside the bird. Another tip for making a good dressing is to use day old bread or toast cubed bread lightly before mixing with other ingredients. Stuff the bird just before placing it in the over to avoid contamination. Allow 1/2 cup stuffing for each 1 lb. turkey.

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Turkey Stuffing with Rice

  1/2 cup wild rice
1 tbsp. olive oil
6 oz. turkey sausage
3 celery stalks with leaves, finely chopped
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 1/2 cups long grain rice, white or brown
3 cups chicken stock
3 medium tart apples
1 cup pecans
1 tsp. thyme
Salt and pepper

Rinse wild rice and place in a medium saucepan. Cover with 2 cups water and boil. Reduce to low heat and simmer for approx. 45 min. Remove from heat, drain excess water and set aside.

Meanwhile, heat oil in a large pan over medium heat. Add sausage and brown, approx. 3 minutes, breaking up meat as it cooks. Add celery, onion and red pepper; saute for 2 minutes. Add rice (not wild rice) and cook approx. 2 minutes, until lightly rice is lightly toasted. Add stock and bring to a boil. Lower heat and simmer for approx. 45 minutes or until liquid is absorbed. Add apples, pecans, thyme and wild rice to the the rice mixture. Season to taste.

Stuff turkey or spoon into a 9" X 13" baking dish, cover and bake for half an hour at 325 degrees F. Uncover for the last 15 minutes.



Cranberry Sage Turkey Stuffing

  2 cups cranberries, chopped
6 tsbp. butter
1 cup chopped onion
1 cup chopped celery with leaves on
4 cups day old bread cubes
1 cup chicken stock
1 tsp. sage
grated zest of 1 orange
2 tbsp brown sugar
2 eggs, slightly beaten
pinch salt
fresh ground pepper

In a large pan, melt butter. Add each ingredient and toss lightly. Stuff turkey or place into a casserole dish and bake for nearly half an hour at 350 degrees F, until lightly brown.