Laura loves to remember her grandmother, especially during the holidays. She remembers standing by her grandmother’s side and watching her make turkey stuffing. So, from her grandmother’s kitchen to ours, here’s Laura’s cherished, Granny’s Grand, Old-Fashioned Turkey Stuffing recipe:
Ingredients: 1 cup chopped celery, ½ cup chopped onion, 1 teaspoon of ground sage, ¼ teaspoon pepper, 1/8 teaspoon salt, 8 cups dry bread cubes, ¾ cup turkey broth (made from boiling on low temperature using the turkey’s neck, liver and giblets), cooking oil and 1/3 cup of butter.
Directions: In a medium saucepan cook celery and onion in butter until tender but not brown and then remove from the heat. Stir in sage seasoning, pepper and salt. Place dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth to moisten, tossing lightly. Season the body cavity of the turkey with salt. Spoon the turkey stuffing loosely into the neck cavity. Pull the neck skin to the back; fasten with a skewer. The stuffing will cook inside the turkey’s cavity as the turkey is being roasted.
This recipe is a great idea for those with left-over turkey. Rather than use the turkey to make sandwiches with, why not use it for making a stuffing dish, such as what Amy does a day or two after Thanksgiving. Amy, a retired homemaker, enjoys saving money.
Ingredients: 1 cup water, 1 cup chopped red sweet pepper, ½ cup uncooked long grain white rice, ½ cup of chopped onion, 1 (8oz) package of herb-seasoning stuffing mix, 3 eggs (lightly beaten), 4 cups chopped turkey, 1 (10 ¾) ounce can condensed cream of chicken soup, ½ cup sour cream, ¼ cup milk and 2 teaspoons of dry sherry.
Directions: Preheat oven to 350 degrees F. Grease a 3 quart baking dish; set aside. In a medium saucepan, bring the 1 cup water to boiling. Stir in sweet pepper, rice, and onion. Reduce heat to low. Cook, covered, for 15 to 18 minutes or until rice and vegetables are tender. Meanwhile, in a large bowl, combine stuffing mix and the 2 cups water. Stir in eggs, turkey, and half the soup. Stir in cooked rice mixture. Transfer mixture to the prepared baking dish. Bake, uncovered, for 35 to 40 minutes or until heated through. Meanwhile, for sauce, in a small saucepan, combine the remaining soup, sour cream, and milk. Cook over low heat until heated through. Stir in cherry. Let casserole stand for 5 minutes before serving. Spoon sauce over each serving.