Turkey Stuffing Recipes

Sweet Potato-Raisin and Wild Rice Stuffing


1/2 cup finely chopped onions
1/2 cup dice carrots
2 tbsp minced garlic
3 cups chicken stock
1/4 cup lemon juice
1 cup sweet potato (peeled and cube)
1/2 cup green peas
1 1/2 calrose or brown rice
1 cup wild rice
1 tsp sage & thyme (dried and crumbled)
1/4 cup ginger finely chooped
1 cup dried raisins
Pinch of ground cloves
Season with salt and pepper

Cooking Method :

Combined 2 kinds of rice wash them and strain to remove some starch. Put them aside.

Melt butter over medium heat in a large heavy base saucepan. Sautee onions and garlic until slightly brown. Pour in the chicken stock and lemon juice, stir in the rice and bring it to boil. Add sage and thyme and return it to boil for about 10 to 15 minutes. With just remaining small amount of liquid in your rice and chicken stock mixture, stir in the sweet potato, carrots and peas. Reducing heat to low, cover and simmer it for another 15 to 20 minutes. Until most of the liquid has evaporated and rice and vegetables are cooked.

Let it cool and mix in the raisins.

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Oriental Turkey Stuffing


2 bundle of lemon grass stalks
4 ripe medium size cooking banana (plantation)
1 cup sweet potato (peeled & cube)
1 cup potato (peeled & cube)
1/2 cup slice ginger (slice and mashed)
1/2 cup green onions (1 inch lenght)
1/2 cup white wine
1 medium size onion chopped
4 tbsp vegetable oil
1/2 cup chicken stock
Season with salt and pepper

Cooking Method :

Wash two kinds of potatoes and place it in baking glass pan. Pour some chicken stock and bake it for about 10 minutes. Let it cool.

Tie lemon grass together forming about 2 inches lenght of 3-4 bundles. Pour in white wine inside the turkey. Shake the turkey until white wine is evenly distributed inside the bird. Dash some salt and pepper also.

In a large bowl mix together all other remaining ingredients including the bake potato mixture, season with salt and pepper and vegetable oil. Slowly stuff the turkey, using your hand and a spoon, place it in alternate order like lemon grass, banana, potato, onions, ginger and keep repeating the process until stuffing is complete.

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Apricot Fiery Sausage Stuffing

Ingredients :

1/2 cup dried apricots
1/4 cup dried raisins
1/2 cup chopped walnuts - toasted
1/4 cup butter in cubes
1 teaspoon minced garlic
1/2 cup chopped celery
1 large chopped onions
1/2 teaspoon thyme
1/2 teaspoon sage
1 teaspoon poultry seasoning
1/4 cup champagne
1/2 cup orange juice
3/4 cup chicken broth
1 medium size pear or apple, peeled and finely chopped
6 cups day old bread stuffing cut in cubes.
1/2 lb. or about 3 pieces of hot italian sausage
1 teaspoon chili oil
3 tablespoon cooking oil

Cooking Method :

In a skillet cooked italian sausage. Pour a little amount of water, place sausage on it and bring it to boil until most water has evaporated. Using a fork and knife score each sausage about 3 diagonal streaks both sides. Reduce heat and add cooking oil when sausages starts to produce its own juicy oil. Fry a little bit until sausage is cooked. Set aside to cool. On a cutting board cut each sausage into small pieces.

Melt butter into a skillet just using medium to low heat. Sautee garlic and onions until brown. Stir in celery, chopped apples, walnuts, chopped sausage, raisins, apricots, bread cube stuffing, pour in the liquids such the broth, champagne, orange juice until stuffing mixture reach to its desired moistness.

Pour mixture to a greased baking dish. Stir in the poultry seasoning, sage and thyme. Bake for about 30-35 minutes in a 350 degrees oven temperature, uncovered. Stir occassionally, until lightly browned. Dash with salt and pepper to your taste.

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