Turkey stuffing is often one of the most anticipated dishes of any holiday dinner. Although boxed turkey stuffing can be quite tasty and easy to prepare, it can never replace the taste of homemade turkey stuffing. Even if you're not very good in the kitchen, you can make a homemade turkey stuffing that is sure to please your friends and family.
You can make this simple herb-based turkey stuffing just minutes before you serve your holiday meal. You will need 1 teaspoon each of crushed, dried rosemary flakes, parsley flakes and thyme flakes. You will also need 1 can chicken broth, ¼ cup margarine or butter, ¾ teaspoon sage, and 6 cups store-bought croutons.
Add the chicken broth, herbs and butter to a large pot, and bring the mixture to a boil. Remove the mixture from the heat and stir in the croutons until they are just coated with the mixture. Do not over-stir the mixture or it will get mushy. Cover the pot and let the mixture stand for approximately 10 minutes. Fluff the stuffing with a fork and serve immediately.
Fruit and Nut Stuffing
If you enjoy a sweet and crunchy turkey stuffing, you'll enjoy this fruit and nut recipe that gets stuffed into the bird. You'll need ½ cup finely chopped dried apricots, ½ cup each of pecans, Brazil nuts and almonds, 2 cups bread crumbs, 1 tablespoon each of rosemary and thyme, 3 diced spring onions and 1 diced orange and its grated rind. You will also need salt and pepper to taste.
Begin by toasting the nuts in a 200-degree oven for about 10 minutes. Allow the nuts to cool, and mix them in a bowl with the spring onions, orange flesh and rind, herbs, apricots, bread crumbs and salt and pepper. Spoon the stuffing into your turkey and bake it according to the directions on the bird.
This traditional stuffing can be baked in the oven along with your holiday turkey. You will need 8 cups diced French bread with crusts, 4 cups diced corn bread, 2 cups turkey or chicken stock, 2 tablespoons chopped fresh thyme, 3½ tablespoons chopped fresh sage, 1½ cups chopped celery, 2½ cups yellow onion, 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper and ½ pound unsalted butter.
Preheat your oven to 350 degrees. Place the diced corn bread and French bread into the oven and toast for approximately 10 minutes. Remove the bread from the oven, bring it to room temperature, and then pour it into a large mixing bowl. Melt butter in a large saucepan, add in the onions and celery and sauté them until tender. Add your herbs to the pan, and cook the mixture for 1 more minute. Pour the mixture over the bread, add in the remaining seasonings and stock and mix thoroughly. Pour the mixture into a buttered baking dish, and bake for approximately 45 minutes.