Best 5 Carls Turkey Stuffing Recipes

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Carl's Turkey Stuffing is a classic Thanksgiving dish that is enjoyed by families across the country. If you're looking for the best recipe to make this delicious side dish, you've come to the right place. In this article, we'll share our top picks for the best Carl's Turkey Stuffing recipes, so you can find the perfect one to suit your taste. Whether you prefer a traditional stuffing made with bread cubes, celery, and onion, or a more modern version with ingredients like wild rice or dried cranberries, we've got you covered. So gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY AND STUFFING CASSEROLE



Turkey and Stuffing Casserole image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

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.

CARL'S TURKEY STUFFING



Carl's Turkey Stuffing image

This is the best recipe for a Thanksgiving turkey with leftover stuffing.

Provided by Barbara

Categories     Whole Turkey

Time 6h25m

Yield 20

Number Of Ingredients 13

1 (18 pound) whole turkey, neck and giblets removed
1 (16 ounce) package sage pork sausage (such as Bob Evans®)
2 (14 ounce) packages dry herb-flavored stuffing mix (such as Pepperidge Farm Herb Seasoned Stuffing®)
2 bunches green onion, chopped (green part only)
1 cup dried parsley flakes
½ cup butter, softened
1 ½ tablespoons dry rubbed sage
1 teaspoon salt
1 teaspoon ground black pepper
2 (32 ounce) cans chicken broth
¼ cup water, or as needed
¼ cup butter, softened, or as needed
salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Nest 2 large aluminum turkey-roasting pans together for strength. Rinse and pat the turkey dry with paper towels, and place turkey into the doubled pans.
  • Place the sausage into a large skillet over medium heat, and cook until browned and crumbly, breaking it up into chunks as it cooks. Place the sausage with the pan drippings into a large mixing bowl.
  • Mix in the dry stuffing mix, green onion, parsley flakes, 1/2 cup of softened butter, sage, salt, and black pepper until thoroughly combined, then moisten the stuffing with the chicken broth. If stuffing seems dry, mix in water, about 1 tablespoon at a time, until stuffing is desired consistency.
  • Lightly stuff the main and neck cavities with the stuffing; place any extra stuffing into a baking dish, and cover with foil. Refrigerate the pan of stuffing. Generously rub the outside of the turkey with 1/4 cup of softened butter, or as needed; sprinkle the turkey with salt. Cover the turkey with foil.
  • Roast in the preheated oven until the turkey drumstick twists easily in the socket and the juices run clear, about 4 hours. Check the level of pan drippings, and remove excess drippings if needed. Roast turkey an additional 1 hour and recheck and remove drippings if necessary; bake an additional 30 minutes, and uncover the turkey.
  • Heat the oven's broiler. Broil the turkey, basting often, until golden brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read 180 degrees F (80 degrees C). About 2 hours before serving time, bake the pan of dressing if desired.

Nutrition Facts : Calories 895.1 calories, Carbohydrate 31.6 g, Cholesterol 275 mg, Fat 41.9 g, Fiber 2.8 g, Protein 92.1 g, SaturatedFat 14.7 g, Sodium 1730.5 mg, Sugar 2.2 g

NANA'S TURKEY STUFFING



Nana's Turkey Stuffing image

Make and share this Nana's Turkey Stuffing recipe from Food.com.

Provided by lucy k.

Categories     Pork

Time 1h25m

Yield 12 cups stuffing

Number Of Ingredients 10

1 lb bulk sausage
2 large onions, chopped
1 cup celery, chopped
1/2 cup dried apricot, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons sage (or poultry seasoning)
2 teaspoons savory
1 -1 1/2 loaf bread
2 cups chicken broth or 2 cups turkey drippings (to use if cooking the stuffing outside of the bird)

Steps:

  • The night before, lay out the bread slices to dry.
  • Cut dried bread into cubes.
  • In a large frying pan, brown loose sausage with onions and celery.
  • Add apricots and seasonings.
  • Pour sausage mixture into large bowl with bread and combine.
  • Stuff turkey or place in casserole and moisten with chicken broth.
  • If using casserole, place in oven with turkey for about the last hour.
  • Moisten further with turkey drippings as necessary.

Nutrition Facts : Calories 208.4, Fat 8.4, SaturatedFat 2.2, Cholesterol 27.6, Sodium 747.9, Carbohydrate 23.5, Fiber 1.9, Sugar 5.7, Protein 9.5

TURKEY WITH STUFFING



Turkey with Stuffing image

Don't relegate a stuffed bird to Thanksgiving only; this turkey recipe, which roasts over a bed of parsnips, onion, celery, carrots, celeriac, and white turnip, is delicious year-round.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 12

1 fresh whole turkey (20 pounds), giblets (the heart, gizzard, and liver) and neck removed from cavity, rinsed with cool water, and dried with paper towels
1 1/2 cups (3 sticks) plus 4 tablespoons unsalted butter, melted, at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
1 parsnip, peeled and quartered
1 onion, peeled and quartered
2 stalks celery, cut into 4-inch pieces
2 carrots, peeled and cut into 4-inch pieces
1 small head celeriac (about 1 pound), peeled and quartered
1 white turnip, peeled and cut into small wedges
Stuffing

Steps:

  • Remove turkey from refrigerator and let stand for 2 hours at room temperature.
  • Place rack on lowest level in oven. Heat oven to 450 degrees. In a medium bowl, combine melted butter and white wine. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter-and-wine mixture, and let soak.
  • Working on a large piece of parchment paper, fold wing tips under turkey. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably -- do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375 degrees.) Fold neck flap under, and secure with toothpicks. Tie legs together loosely with kitchen string (a bow is easy to undo later; it is not necessary to make a tight knot). Rub turkey all over with the softened butter.
  • In a heavy, metal roasting pan (sides should be 2 to 3 inches high), place parsnip, onion, celery, carrots, celeriac, and white turnip. Place roasting rack on top of vegetables, then place turkey, breast side up, on roasting rack. Sprinkle turkey with remaining 1 1/2 teaspoons salt and pepper.
  • Lift cheesecloth out of liquid, and gently squeeze it, leaving it very damp. Spread folded square of cheesecloth evenly over breast and about halfway down sides of turkey; it can cover some of leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and all exposed parts of turkey with butter-and-wine mixture. Reduce temperature to 350 degrees. Cook 2 1/2 more hours, basting with pastry brush every 30 minutes and watching the pan juices; if pan is getting too full, spoon out juices so level remains below the rack.
  • After this third hour of cooking, remove and discard cheesecloth. Turn roasting pan so the breast faces back of oven. Baste turkey with juices that have collected in bottom of pan. If there are not enough juices, continue to use the butter-and-wine mixture. The skin gets fragile as it browns, so baste carefully, particularly over the breast. Cook another hour, basting every 30 minutes. If some areas of the bird start getting too brown, cover those areas loosely with aluminum foil.
  • After fourth hour of cooking, insert an instant-read thermometer into thickest part of thigh. Do not poke into a bone. The thermometer should reach at least 180 degrees and the turkey should be golden brown. The breast does not need to be checked for temperature. If turkey is not golden brown or the thigh meat does not register 180 degrees, baste turkey, return to oven, and cook another 20 to 30 minutes. Insert the instant-read thermometer into the center of the stuffing. Temperature should read from 140 degrees to 160 degrees.
  • When fully cooked, transfer the turkey to a serving platter, and let rest for 20 to 30 minutes. Make gravy using the vegetables while the turkey rests.

CARL'S TURKEY STUFFING



Carl's Turkey Stuffing image

This is the best recipe for a Thanksgiving turkey with leftover stuffing.

Provided by Barbara

Categories     Whole Turkey

Time 6h25m

Yield 20

Number Of Ingredients 13

1 (18 pound) whole turkey, neck and giblets removed
1 (16 ounce) package sage pork sausage (such as Bob Evans®)
2 (14 ounce) packages dry herb-flavored stuffing mix (such as Pepperidge Farm Herb Seasoned Stuffing®)
2 bunches green onion, chopped (green part only)
1 cup dried parsley flakes
½ cup butter, softened
1 ½ tablespoons dry rubbed sage
1 teaspoon salt
1 teaspoon ground black pepper
2 (32 ounce) cans chicken broth
¼ cup water, or as needed
¼ cup butter, softened, or as needed
salt to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Nest 2 large aluminum turkey-roasting pans together for strength. Rinse and pat the turkey dry with paper towels, and place turkey into the doubled pans.
  • Place the sausage into a large skillet over medium heat, and cook until browned and crumbly, breaking it up into chunks as it cooks. Place the sausage with the pan drippings into a large mixing bowl.
  • Mix in the dry stuffing mix, green onion, parsley flakes, 1/2 cup of softened butter, sage, salt, and black pepper until thoroughly combined, then moisten the stuffing with the chicken broth. If stuffing seems dry, mix in water, about 1 tablespoon at a time, until stuffing is desired consistency.
  • Lightly stuff the main and neck cavities with the stuffing; place any extra stuffing into a baking dish, and cover with foil. Refrigerate the pan of stuffing. Generously rub the outside of the turkey with 1/4 cup of softened butter, or as needed; sprinkle the turkey with salt. Cover the turkey with foil.
  • Roast in the preheated oven until the turkey drumstick twists easily in the socket and the juices run clear, about 4 hours. Check the level of pan drippings, and remove excess drippings if needed. Roast turkey an additional 1 hour and recheck and remove drippings if necessary; bake an additional 30 minutes, and uncover the turkey.
  • Heat the oven's broiler. Broil the turkey, basting often, until golden brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read 180 degrees F (80 degrees C). About 2 hours before serving time, bake the pan of dressing if desired.

Nutrition Facts : Calories 895.1 calories, Carbohydrate 31.6 g, Cholesterol 275 mg, Fat 41.9 g, Fiber 2.8 g, Protein 92.1 g, SaturatedFat 14.7 g, Sodium 1730.5 mg, Sugar 2.2 g

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the stuffing will taste.
  • Don't overstuff the turkey: This will make the stuffing dense and dry. Aim to fill the turkey loosely, so that there is some space for the stuffing to expand as it cooks.
  • Season the stuffing well: Use a combination of herbs, spices, and salt and pepper to flavor the stuffing. You can also add other ingredients, such as chopped vegetables, nuts, or fruits, to add flavor and texture.
  • Cook the stuffing to the proper temperature: The stuffing should reach an internal temperature of 165 degrees Fahrenheit. You can check the temperature with a meat thermometer.
  • Let the stuffing rest before serving: This will allow the stuffing to set and firm up.

Conclusion:

Turkey stuffing is a delicious and versatile dish that can be made in many different ways. With a little planning and effort, you can create a stuffing that will perfectly complement your Thanksgiving turkey. So get creative and experiment with different ingredients and flavors to find the perfect stuffing for your family and friends.

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