How Do You Cook Stuffing Outside The Turkey?
Cooking stuffing outside of the turkey is both healthier for you and for the bird. Putting stuffing inside the turkey can dry out the turkey and if the turkey is not cooked enough, the stuffing can become ridden with salmonella.
Here is my favorite stuffing recipe (I prefer cornbread, but the bread can be changed):
- 1/2 c celery (chopped)
- 1/3 c onion (chopped)
- 4 ounces butter
- 12 cups dry bread cubed (can be sourdough, cornbread or white bread)
- Salt and pepper to taste
- 1 tsp sage
- 1 1/2 c chicken broth
Preheat the oven to 375 degrees and butter a 13 x 9 casserole dish.
Saute the vegetables in butter until the onions are translucent. (How do you saute celery and onions for turkey stuffing?)
Mix the bread, veggies, and seasonings and toss with the chicken broth.
Pour into the baking dish.
Bake for 30 minutes or until golden brown.
Preparing stuffing outside of the turkey is a good way to ensure sufficient quantities at holiday time, as a double batch can be prepared, half cooked inside the bird and half cooked outside. With the increased popularity of deep frying turkeys, this method of preparing stuffing is useful to know. For vegetarians, this cooking method allows them to enjoy stuffing while remaining meat free. Preheat the oven to 350 degrees F. Melt the butter in the skillet. Add sausage, onion, poultry seasoning and celery to the skillet. Cook on medium heat until sausage is no longer pink, approximately 8 to 10 minutes. Combine bread cubes, salt, cranberries, apple and pecans in large mixing bowl. Add the sausage mixture. Gradually add the broth to the stuffing until everything is moistened. Spoon the stuffing into the greased pan. Cover it with aluminum foil. Bake for 25 minutes. Remove the foil and bake an additional 10 to 15 minutes, or until the top becomes brown. Serve immediately for best flavor.