What is the best 'stuffing recipe' for turkey?

without any meat in it and which will compliment the turkey for a side dish and for flavour.


thank you.What is the best 'stuffing recipe' for turkey?
Vegetarian Stuffing





Stuffing doesn't have to be cooked inside a turkey - this vegetarian bread stuffing with apples and walnuts is delicious baked as a casserole.


Yield 10 servings


Time an hour


Tools





* large frying pan


* wooden spoon


* large mixing bowl


* two medium or one very large casserole(s), with lids





Ingredients





* 戮 c butter


* 2 c onion, chopped


* 2 c celery, chopped


* 1-2 t salt


* pepper


* 3 t sage


* 3 t thyme


* 1 t marjoram


* 1 t rosemary


* 陆 c fresh parsley, chopped


* 2-3 T apple cider vinegar


* 16 c bread cubes*


* 4 c green apples, chopped


* 1陆 c raisins (optional)


* 1陆 c lightly toasted walnuts, minced


* 2 c vegetable stock





Directions Melt butter or olive oil over medium high heat and saut茅 onion and celery until soft and starting to turn golden. Add salt, pepper, herb, and vinegar. Mix well and remove from heat.





Preheat oven to 350.





In the bowl, combine bread, apples, raisins, and walnuts. Stir in onion mixture until well combined.





Toss with half of the stock and check consistency - you want the stuffing to be moist but not soggy. Add more stock as needed, then taste and adjust seasonings.





Butter the casseroles, add stuffing, cover, and bake for 45 minutes.What is the best 'stuffing recipe' for turkey?
sage and onion :D





Ingredients


4 large onions


10 sage-leaves


125g/录lb of breadcrumbs


40g/1陆oz butter


salt and pepper to taste


1 egg





Method


1. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.


2. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.


3. It should be rather highly seasoned, and the sage-leaves should be very finely chopped.


4. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable.


5. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with.
There are some excellent packaged stuffing mixes ready for you to just add water to them... as well as some incredibly mediocre ones. I have made my own from scratch sometimes and it is satisfying but rather pointless, it takes time and effort when you have a lot of other things to do. What i usually do now is to buy a couple of different stuffing mixes..a couple of each so that there is plenty to serve up..and add fresh ingredients to them to perk them up. Chestnuts or chopped walnuts; herbs..more of the ones already in the mixes...chopped apple9great with pork) and so on.If you bake the stuffing in its own dish then it will not be soggy and if you want to make it into serving sized balls, mix in an egg as well as the required water. Another thing, that really goes well with turkey, you can take a couple of packs of a any sage and onion stuffing mix, add half a supermarket pack of fresh sage (chopped) and a pinch of black pepper, and almost a whole pack of fresh chives snipped up quite small; when it is ready sprinkle the remaining chives over it and serve.
Well honestly you want to make a separate stuffing for eating, it is easy to get food poisoning from the stuffing from inside the bird. I have made many turkeys and used many stuffing's, and I am a good cook so believe me when I say that the stuffing only gives maybe a small amount of turkey, even with different stuffing's mine all taste similar. this year i used only apples and onions with seasonings and olive oil. I separated the skin from the breast and rubbed in applesauce and olive oil for moisture. Other than that, put your best into a stove made stuffing. I made this from scratch this year and it turned out great. There are many recipes online so what sounds good to you is the one.
Go to www.epicurious.com or www.food.aol.com





U need much more then sage and salt and pepper.... What about the garlic, tyme, and celery, green peppers....just to name a few.






Sage and onion is definitely the best with bird meat. But try chestnut with your turkey, that goes really well too.





J

skin allergy