Turkey Stuffing RecipesWe can’t imagine what T-Day would be without stuffing. In the bird, or in a casserole dish, or both - seems like you gotta have it. Use our ideas for flavors and methods that make it much easier to get the real deal. Sausage Stuffing - with flavor, spice - tastes families love! Seafood Stuffing - shrimp, scallops - A Fisherman’s Platter Stove Top Stuffing No Time? See how we do it - really fast.
This is the recipe for our basic stuffing - it’s completely versatile, so you can substitute the sausage with so many things including fruits, meats, some seafoods - whatever your heart desires.
This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts. Sausage Stuffing Recipe Shopping List ___1 cup chopped onion ___ 1 cup chopped celery ___ 1 cup melted butter/margarine ___ 1 cup stock ___ 8 cups bread pieces ___ 1/2 teaspoon pepper ___ Salt - unless you’re using base for seasoning ___ 1 teaspoon garlic ___ 1 pound cooked sausage, including drippings Procedure: One or Two Days Before the Party: Build the stuffing ahead of time and refrigerate until ready to use. You’ll need to time it around your turkey or main course - but you can easily store it cold for two days before baking.
Cook the sausage and save the dripping. Remove the sausage from the pan and lightly saute the onion and celery. Allow to cool.
The bread. We use a heavier bread, cut into 1/2” cubes, and toasted. Nothing against the prepared, seasoned cubes sold in bags.
It’s just too expensive for us - and the taste is much smoother if you cut your own bread.
Mix the seasonings with the stock. What kind of stock? You can use canned chicken stock, canned chicken stock, or your own, or you can do like we do and make stock from base. We would use turkey base when stuffing a turkey, or chicken stock (or even a blend for something smoother.) Check out how we use bases, what they are and where to get them.
Combine all the ingredients, cover well and refrigerate for use within a day or two, or use immediately.
Stuffing a Bird When you’re ready to cook the turkey/chicken/whatever, fill all the cavities with some stuffing spilling out. Cover the exposed stuffing with foil so that it doesn’t dry out when cooking.
Stuffing Meats Stuffed Pork Chops, or the like? Stuff away, no protective foil is needed because you won’t have it in the oven that long. Baking a Casserole of Stuffing Spray the baking dish with vegetable release, fill with stuffing, and cover with foil. Bake at 350°f for 35+ minutes - you’re looking for 165°f internal. Remove the foil for the last bit if you like - we don’t.
Presentation: Your Eyes Eat First
Stuffing is so good! Leftovers: Cover leftovers tightly with film and refrigerate or freeze. Reheat to 165 °f internal when re-serving.
You can use so many different kinds of seafood and fish for this stuffing. We’ll ell you what we know works nicely - but og ahead and use what you have - it’s all good!
This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts. Seafood Stuffing Recipe Shopping List ___1 cup chopped onion ___ 1 cup chopped celery ___ 1 cup melted butter/margarine ___ 1 cup seafood stock - read below ___ 6 cups bread pieces ___ 1 - 15 ounce box Ritz crackers ___ 1/2 teaspoon pepper ___ Salt - unless you’re using base for seasoning ___ 1 teaspoon garlic ___ oil for saute ___1/2 pound bay scallops ___1/2 pound baby salad shrimp, shelled, cooked Procedure: One Day Before the Party: You can build this stuffing the day before and refrigerate, or make it just before stuffing a bird or meat, or starting a casserole. Up to you.
In a large frying pan, heat a bit of oil really hot.
While it’s heating, put the scallops and shrimp in a zip lock bag together. Be sure to save any liquid from the seafood.
In the zip lock with the seafood, add the seasonings and shake well. Add to the very hot oil in the frying pan and quickly saute - just a minute or so - crisp them up a bit with the seasonings. TIP: Like the hot stuff, and your guests do too? Add some cayenne to the shake.
Get them out of the hot oil, and lightly saute the onion and celery.
Allow to cool.
The bread.
We cut into 1/2” cubes, and toast.
Nothing against the prepared, seasoned cubes sold in bags. It’s just too expensive for us - and the taste is much smoother if you cut your own bread.
Open up the "sleeves" of Ritz crackers and put them into a large zip Lock bag. Squeeze out about half of the air from the bag, seal it up (check it twice...!) and crush the crackers into broken pieces.
It doesn't need to be small like crumbs - pieces is OK. Seafood stock? Here’s how we do it: Or, you can use canned chicken stock, or your own, or you can do like we do and make stock from base. Check out how we use bases, what they are and where to get them. Be sure to add in any liquids that came with the seafoods.
Combine all the ingredients, cover well and refrigerate for use within a day or two, or use immediately. Presentation: Your Eyes Eat First
We like to show off a few pieces of the seafood if possible. We’ve also added a few shrimp here and there. Take a look at our Baked Stuffed Shrimp entree - it’s a nice side dish, adding more shrimp to this already fantastic stuffing dish. Leftovers: Cover leftovers tightly with film and refrigerate or freeze. Reheat to 165 °f internal when re-serving.
OK, so there’s a few ingredients in this stuff that we can’t pronounce, and yes it not the “real” thing, and so on... But - desperate times call for desperate measures. No time - No problem!
This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts. Stove Top Stuffing Recipe Shopping List ___ 3 boxes Stove Top Stuffing Mix, Turkey Flavor ___ 5 cups (60 ounces) of canned stock, or water ___ 3/4 cup of margarine or butter ___ 1 pound fully cooked sausage, or shrimp, or apple, etc. (optional) Procedure: The Day of the Party: Substituting stock for water, follow the box directions - it’s done in 5 minutes.
On the stove top, in a large pan, boil the stock and margarine, then stir in the package contents.
Not adding stock, only water? No biggie. Go for it. Enough with our attitude - this stuff is surprisingly good! Presentation: Your Eyes Eat First So don’t tell you used Stove Top. And if Gramma recognizes the taste, ask her how she knows...? Aha!! Leftovers: Cover tightly with film and refrigerate - we haven’t had any luck freezing it, seem to fall apart. How about some Desserts? Check out some Appetizers! Ready for some Dinner and Entrée ideas? Use the form below to ask us about quantities, substitutions, whatever. We're here to help. Ask-a-Caterer is free: Take Me Home to Party Recipes and Ideas! Back to the Top of Turkey Stuffing Recipes
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