STUFFING RECIPE FOR 4 RECIPES

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TURKEY AND STUFFING CASSEROLE RECIPE | RACHAEL RAY | FOOD ...



Turkey and Stuffing Casserole Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 1 hours 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 25

2 tablespoons EVOO
2 tablespoons butter 
2 pounds ground turkey, at room temperature and patted dry 
About 2 teaspoons Worcestershire sauce 
Salt and freshly ground black pepper
Salt and freshly ground black pepper 
2 ribs celery, chopped 
1 carrot, chopped 
1 onion, chopped 
1 small potato, peeled and chopped 
2 tablespoons finely chopped fresh thyme
2 tablespoons flour 
2 to 2 1/2 cups turkey or chicken stock 
1/2 cup organic frozen peas 
6 tablespoons butter, cut into pieces
3 to 4 ribs celery with leafy tops, chopped 
2 small apples, such as Macintosh or Honeycrisp, chopped
1 large fresh bay leaf 
1 onion, chopped 
About 1 tablespoon poultry seasoning, such as Rachael Ray Perfect Poultry Seasoning
Salt and freshly ground black pepper (if not included in the poultry seasoning blend)
Salt and freshly ground black pepper (if not included in the poultry seasoning blend) 
1 bag traditional seasoned stuffing mix, such as Pepperidge Farm, or 5 cups cubed stale bread 
About 3 cups turkey or chicken stock
Butter, for dotting casserole

Steps:

  • For the turkey filling: Heat the EVOO in a large, deep skillet over medium-high heat and melt in the butter. Add the turkey and cook, crumbling the meat, until browned. Season with the Worcestershire and some salt and pepper. Add the celery, carrots, onions, potatoes and thyme and cook, partially covered, to soften the vegetables, 8 to 10 minutes. Stir in the flour and cook for 1 minute; add the stock and cook to thicken. Stir in the peas until warmed through. Transfer the mixture to a casserole dish.
  • For the stuffing: Heat a large skillet over medium heat and add the butter. When melted, add the celery, apples, bay leaf and onions. Add the poultry seasoning and salt and pepper if using and cook until tender, 12 to 15 minutes. Add the stuffing mix and moisten with the stock. Arrange the stuffing on top of the turkey filling and dot with butter.
  • Cool and store for a make-ahead meal, or bake to serve immediately. If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes.

STOVE TOP STUFFING CHICKEN CASSEROLE - 100K RECIPES



Stove Top Stuffing Chicken Casserole - 100K Recipes image

Stove Top stuffing chicken casserole is a winner in my book. Comfort food at its best!

Provided by 100krecipes

Categories     Dinner    Main Course

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 12

1 ½ cups water
¼ cup unsalted butter
1 -6oz package of Stove Top Stuffing mix
½ tbsp butter
1 white onion, finely chopped
2 large celery stalks, chopped
2 medium carrots, chopped
1 -10.5oz condensed cream of chicken soup
½ -10.5 cream of mushroom soup
½ cup sour cream
1 whole rotisserie chicken, meat removed, and shredded
Salt and pepper to taste

Steps:

  • Preheat the oven to 375F.
  • In a small saucepan, bring the water and butter to a boil. Turn off the heat and add the stuffing mix. Put the lid on the saucepan and let it rest for a couple of minutes. Fluff with a fork to make it easier to sprinkle on top of the casserole.
  • Heat ½ tbsp of butter in a large skillet and saute the onions, celery, and carrots. When chopping the veggies, try to make everything the same size. That way, you make sure there is a bit of each in every bite, and they cook evenly. Saute them for about 4-5 minutes or until they are soft.
  • While the veggies are cooking, whisk together the undiluted condensed cream of chicken soup, mushroom soups, and sour cream until they are well combined. Do not add any liquid to this mixture.
  • Spray a 9 x 13-inch casserole dish with cooking spray. It’s time to assemble the casserole, and we will do it in layers. The first layer is the shredded chicken. Layer the chicken on the bottom of the casserole dish.
  • Next comes the veggie layer. Place the sauteed veggies evenly on top of the shredded chicken. It is important to distribute the veggies evenly, so every bite has veggies on it.
  • Third layer is the soup mixture. Pour it evenly on top of the veggies. Remember not to add any water or liquid to the soups. They have the right amount of moisture for the casserole.
  • Time for the top layer. Sprinkle the Stove Top stuffing mixture on top of the soup mixture. Try to distribute the stuffing evenly over the whole casserole.
  • Bake for 45-55 minutes or until the casserole is bubbly and the stuffing is browned and crunchy.

More about "stuffing recipe for 4 recipes"

CLASSIC TURKEY STUFFING RECIPE - FOOD.COM
This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.
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Reviews 5.0
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Calories 1049.5 per serving
  • Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.
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STOVE TOP STUFFING CHICKEN CASSEROLE - 100K RECIPES
Stove Top stuffing chicken casserole is a winner in my book. Comfort food at its best!
From 100krecipes.com
Reviews 5
Total Time 75 minutes
Category Dinner, Main Course
Cuisine American
  • Bake for 45-55 minutes or until the casserole is bubbly and the stuffing is browned and crunchy.
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TURKEY AND STUFFING CASSEROLE RECIPE | RACHAEL RAY | FOOD ...
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 20 minutes
Category main-dish
  • Cool and store for a make-ahead meal, or bake to serve immediately. If baking immediately, bake at 375 degrees F until brown, bubbly and crisp on top, 15 to 20 minutes. If baking later, bring to room temperature and bake at 375 degrees F until brown, bubbly and crisp on top, 40 to 45 minutes.
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