Stuffing recipes for Turkey

roasted turkey

Roast turkey just isn’t roast turkey without stuffing. Traditionally the cavity of turkey was stuffed and sometimes under the skin around the thighs. The modern approach, to ensure a more even cooking, is not to stuff the cavity – instead, the stuffing goes around the neck area (under the skin) or is cooked separately.

You can make two main types of stuffing – with or without meat. Meat stuffing is traditionally made of the giblets, herbs and stale bread – these days we use sausage meat, smoked bacon, herbs, dried fruits and breadcrumbs. The vegetarian versions can be interesting mixtures of dried fruits, nuts, vegetables, herbs & bread crumbs. If you cook the stuffing separately, you can make interesting shapes: balls, mini sausages, fritters or bake them in festive silicon muffin cases (such as star or Christmas tree). Here are a couple of recipes:

And now here are some other easy yet yummy recipes:

NON-MEAT STUFFINGS

Grape stuffing

  • Ingredients: 50g butter, 1 onion chopped, 2 cloves of garlic chopped, 150g bread crumbs, 250g seedless white grapes cut in half, 4 Tbsp chopped parsley, 1 small egg, beaten.
  • Preparation: melt the butter to fry the onion and garlic. Transfer to a bowl and mix with the other ingredients.

Apricot & leek Stuffing

  • Ingredients: 1 onion chopped, 2 sprigs of rosemary chopped, 1 clove garlic crushed, 150g bread crumbs, 200g leek chopped, 150g chopped dried apricots, 2 beaten eggs.
  • Preparation: mix the ingredients

Sage & pinenuts stuffing

  • Ingredients: 200g of bread crumbs, 100g butter, 1 onion chopped, 1 clove garlic minced, 1 sprig of rosemary or thyme leaves, 6 sage leaves, zest of 1 lemon, 50g pine nuts, 1 tsp salt, ground pepper, 3 Tbsp parsley
  • Preparation: soften the onion and garlic in butter, then add the herbs and fry for 1 minute. Add the lemon zest and pine nuts, salt & pepper and cook for 7 minutes until brown.

MEAT STUFFINGS

Chestnut & bacon Stuffing

  • Ingredients: 40g butter, 1 onion chopped, 1 clove of garlic, ½ tsp lemon thyme, 6 slices of smoked bacon, cut into cubes, 1 small bunch of parsley, 500g pork sausage meat, 1 egg, zest of 2 lemons, 200g cooked or roasted chestnut, 4 Tbsp olive oil
  • Preparation: soften the onion and garlic butter.  Mix the parsley and thyme together in a blender, add the bacon and continue to blend for a few seconds. Add the eggs, minced meat, lemon zest, fried onions, season with salt and pepper. Combine everything together. Transfer into a bowl and add the chopped chestnuts. Formed about 40 small balls and fry  gently in olive for a few minutes then bake in the oven for 30 minutes.

Apple & pork stuffing

  • Ingredients: 50g butter, 1 onion chopped, 2 stalks celery sliced, ​​1 clove garlic minced, 1 green apple peeled and roughly grated, 4 tsp chopped parsley, ½ tsp thyme chopped, 450g sausage meat, zest of 2 lemon, salt & pepper.
  • Preparation: soften the onion, garlic and celery slices in the butter. Transfer this into a bowl, mix with other ingredient. Butter a deep pan (e.g. bread tin), fill with the mixture and cover with aluminum foil. Bake for 45-50 minutes (less time is needed, if the pan is not deep).

Bacon stuffing

  • Ingredients: 2 onions, 150g butter, salt, pepper, 100g smoked bacon (or pancetta) cut into cubes, 1 bunch parsley chopped, 1 bunch of sage chopped, 250g breadcrumbs, 1 egg, 200g dried apricots (chopped), zest of 1 orange.
  • Preparation: soften the onion in the butter, add the bacon, and cook for 10 minutes. Transfer into a bowl, add the rest of the ingredients. Rest in the refrigerator for a day. On the day of cooking stuff the turkey with this mixture.

Read more about how to roast a Turkey>>

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