5 Stuffing Recipes That Are Great With Turkey, Goose, Chicken or Duck

Each year I go on a search for yet another stuffing to serve with the traditional turkey. For over 40 years I have been collecting recipes or adapting the to suit my family’s tastes. Here are 5 of the favorites that seem to keep reappearing at our table.

One of the very first recipes I made, way back when I was only about 15, was this delicious and always a favorite, ONION AND POTATO STUFFING

You will need:

  • 20 medium potatoes, peeled and diced
  • 3 cups finely chopped onion
  • 3/4 cup butter
  • 1 cup celery cut into 2 inch pieces
  • 3 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 cup of milk
  • 4 cups small bread cubes
  • 4 lightly beaten eggs
  • 1/2 cup chopped parsley

Saute the onion and celery in butter until soft. Add potatoes and salt and pepper. Cook 20 minutes or until tender.

In a large bowl combine bread cubes and milk. Add eggs. Blend into potato mixture and cook slowly until eggs are solidified. Lightly stir in parsley.

Stuff loosely into the bird of choice and roast.

This is a good recipe for stuffing that goes well with any bird you decide to cook.

For NUTTY-FRUITY STUFFING you will need:

  • 1 cup coarsely chopped, dried assorted fruit
  • 2 cups fine dry bread crumbs
  • 3/4 teaspoon rosemary leaves
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon thyme
  • 3/4 cup chopped walnuts or pecans
  • 6 tablespoons melted butter

Combine bread crumbs and melted butter in a large bowl. Mix in seasonings, fruit and nuts. Adjust salt and pepper to taste.

Stuff loosely into the bird. For a larger bird, double or triple the recipe.

APPLE SAUSAGE STUFFING is a great option and the combination with a delicious roast turkey is a wonderful change from the ordinary.

You will need:

  • 3/4 pound hot or mild bulk sausage (you could also use links but dice them into small pieces)
  • 5 tablespoons butter
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 5 cups toasted white or whole wheat breadcrumbs
  • 1 large peeled and cored granny-smith apple
  • 1/2 teaspoon marjoram
  • 3 teaspoons salt and 1/2 teaspoon pepper to taste
  • juice of 1 lemon, about 2 teaspoons

Cook the sausage in a heavy skillet until well browned, breaking into small pieces as the sausage cooks. Drain well and set aside to cool.

Saute onion and celery in butter 5 minutes or until tinder but not browned. Combine sausage onion,celery,butter, bread cues, apple, seasonings salt and pepper in a large bowl.

Spoon into the cavities of the bird and truss. Roast. Serve stuffing removed from the bird with a sprinkling of lemon juice and a lemon slice for garnish.

CHOPPED EGG STUFFING is, well, a natural. You will need:

  • 1 cup chopped onions
  • 1/2 cup butter
  • 1 chicken bouillon cube
  • 1 cup hot water (or you may or one cup broth heated)
  • 8 cups small bread crumbs
  • 5 chopped hard-cooked eggs
  • 1/2 cup parsley
  • 2 teaspoons poultry seasoning

Saute the onion in butter until soft. Add bouillon cube mixed into the hot water or the broth, into the onion, mixing well. Bring to a boil over medium high heat, then reduce the heat to simmer.

In a large bowl, combine the bread crumbs with the parsley and seasonings. Pour simmering broth mixture over the mixture and mix well with a large spoon. Season with salt and pepper to taste.

Stuff the bird of choice loosely and roast as you normally would.

And of course the old stand by, HERB STUFFING PLUS. this is the result of not having all the ingredients I needed for another recipe, so I made some substitutions and this became a standard.

You will need:

  • 1 package (4 cup) stuffing mix (I like a cornbread or white seasoned cube mix)
  • 1 cup ( 1 can) cream of chicken soup
  • 1/3 cup milk
  • 1 can or 1 cup whole kernel corn, drained
  • 1 cup trinity (1/3 cup each chopped onion, celery, and onion)
  • 1 cup shredded cheddar or jack cheese
  • 1/2 cup thick salsa – we like the hot but you can use a medium
  • 2 tablespoons chopped green chilis
  • 1/4 cup chopped pimento or fresh red bell pepper
  • 1/4 cup Butter or olive oil

In a heavy skillet saute the trinity, green chilis, and red pepper or pimento in butter or oil until soft but not browned. Add the soup, milk, cheese, and corn. Mix well. Add this mixture to the stuffing mix. Mix well. Salt and pepper to taste.

Stuff the bird lightly and roast, or place in a greased baking dish. Sprinkle the top with additional cheese and bake at 350 degrees until the top is golden brown and the stuffing is tender. About 30 minutes.

With these in your recipe box, you are ready for any bird that crosses your cutting board. I hope you will try them soon and meanwhile, have a delicious family meal, talk about your day,and just enjoy each other.

Source by Barbara Cagle

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