Turkey Stuffing RecipesTurkey is a very lean meat, one reason why it's such a healthy choice. But it can become dry as it cooks, so once you know how to make stuffing, you can add much-needed juiciness with a tasty turkey stuffing recipe. You can place some of the stuffing (turkey dressing) inside the body cavity, but bear in mind that if you do this, you'll need to add around 30 minutes to your turkey cooking time to ensure that the stuffing is cooked through. You might prefer to stuff the breast only, and cook the rest of the stuffing in a separate dish. If you do this, you can add flavour to the bird by putting a peeled onion, a halved lemon or apple, and a bunch of parsley into the body cavity. Food Safety Tip - Don't stuff your bird until just before you are ready to cook it. Go here, How To Cook A Turkey, if you're not sure how to roast a turkey. Find out how long to cook a turkey. These are the most traditional turkey stuffing recipes: Sausage Stuffing
Makes enough to stuff a 12-14lb (6-7 kg) turkey. Ingredients Method Mix the breadcrumbs, onion and sage together and moisten with a little boiling water. Add the sausage meat and mix together well, using your hands or a wooden spoon. Bind the mixture with a beaten egg if you like to serve it sliced. If you prefer a more crumbly stuffing, leave the mixture as it is. To use the stuffing within the bird, carefully loosen the flap of skin at the neck of the bird, and gently push about one-third of the stuffing into the space between the skin and the breast, firming it down gently to make a curved shape. Don't push the stuffing in too tightly, otherwise it could burst the skin as it cooks. Cook the remaining stuffing separately in a lightly oiled shallow dish, either in a layer or made into stuffing balls. Bake in the oven with your turkey for about 20-25 minutes, or until nicely browned.
Makes enough to stuff the breast of a 10-12 lb, 4.5-5.5kg turkey. Ingredients Method Mix together the breadcrumbs, herbs, seasoning and lemon rind. Stir the melted fat into the mixture. Beat the eggs lightly with the lemon juice and gradually stir into the mixture, to make a moist stuffing that binds together without being too wet. To stuff the breast, carefully loosen the flap of skin at the neck of the bird, and put about one-third of the stuffing into the cavity, firming it down gently to make a curved shape. Don't push the stuffing in too tightly, otherwise it could burst the skin as it cooks. Cook any extra stuffing separately in a lightly oiled dish until browned.
Makes enough to stuff the breast of a 10-12 lb 4-5.5kg turkey. Ingredients Method Drain the chestnuts, place in a bowl and mash thoroughly with a fork until there are no lumps. Add all remaining ingredients and mix well. Use to stuff the turkey breast as above, or bake alongside your turkey in a lightly oiled dish for 20-25 minutes until browned.
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