Best 4 Royal Turkey Stuffing Recipes

Indulge in a culinary journey with our guide to the delectable "Royal Turkey Stuffing." Embark on a tastebud adventure as we explore the secrets of creating this magnificent stuffing, fit for a royal feast. Learn the art of crafting a flavorful and moist stuffing that will elevate your Thanksgiving or Christmas dinner to new heights. Discover the perfect balance of herbs, spices, and textures that will leave your guests craving for more.

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

TURKEY WITH GRANDMA'S STUFFING

Turkey with Grandma's Stuffing image

Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 8 servings (10 cups stuffing).

Number Of Ingredients 12

Ingredients

1 turkey (12 pounds)
4 celery ribs with leaves, chopped
1 small onion, finely chopped
4 tablespoons butter, divided
10 slices day-old white bread, cubed
10 slices day-old whole wheat bread, cubed
1/2 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
Dash pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts :

GRANDMA WINNIE'S TURKEY STUFFING

Grandma Winnie's Turkey Stuffing image

A classic stuffing recipe to serve with any turkey dinner. If you have turkey broth on hand, it can be substituted for chicken broth.

Provided by Lipo

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Yield 12

Number Of Ingredients 8

Ingredients

¼ pound butter
1 cup chopped onion
1 ½ cups chopped celery
9 cups soft bread cubes
½ teaspoon poultry seasoning
1 (4.5 ounce) can sliced mushrooms
1 egg, beaten
1 cup chicken stock

Steps:

Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
In a saute pan, cook onion and celery in butter until soft.
In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 15.6 g, Cholesterol 35.8 mg, Fat 9 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 296.2 mg, Sugar 2.2 g

"ROYAL" TURKEY STUFFING.

Family legend has it that this originated with the Danish royal family. Apparently my mother's friend knew the cook. It is by far my favorite stuffing and of course we stuff chickens etc. with it and even make it as a vegan casserole by leaving out the poultry all together. I have modified it somewhat over the years but it is still basically the same recipe.

Provided by Deerwoman

Categories Low Protein

Time 1h15m

Yield 1 stuffed turkey plus a casserole, 10 serving(s)

Number Of Ingredients 9

Ingredients

10 lbs potatoes, baked
2 cups chopped onions
2 cups chopped celery
2 cups breadcrumbs
1/4 lb butter
2 tablespoons ground sage or 2 tablespoons poultry seasoning
salt
fresh ground pepper
poultry drippings or vegetable broth, for basting

Steps:

Yes, 10 lbs. I stuff the bird and use the rest as a separate casserole. It all gets eaten.
Bake potatoes. When done and cool enough grate them and put into large bowl. I use skin and all.
Add butter and mix. DO NOT use margerine.
Add other ingredients and mix well.
Add salt to taste.
Stuff turkey or chicken and roast according to your instructions.
For the rest of it.
Butter a casserole dish and put in remaining stuffing.
Bake in oven at 350 degrees for about 45 minutes. Baste periodically with turkey/chicken drippings and cook until it has a nice crust on top.
If you want a vegetarian dish use a rich vegetable broth to baste it with.

HERB-SCENTED ROAST TURKEY WITH CORNBREAD STUFFING

Herb-Scented Roast Turkey with Cornbread Stuffing image

Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h50m

Yield 16

Number Of Ingredients 15

Ingredients

1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups 1/2-inch cubes cornbread or soft bread
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper
1 whole turkey (12 lb), thawed if frozen
1 tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
1 tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1/4 cup butter or margarine, melted

Steps:

Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing should read 165°F.
Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
To serve, garnish turkey with fresh herb sprigs, if desired.

Nutrition Facts : Calories 595, Carbohydrate 21 g, Cholesterol 180 mg, Fiber 1 g, Protein 48 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 920 mg

Tips:

Ensure the turkey is completely thawed before cooking. A frozen turkey will not cook evenly and may result in harmful bacteria.
Generously season the turkey inside and out with salt and pepper, or a rub of your choice. This will enhance the flavor of the meat.
Roast the turkey breast-side up on a wire rack placed in a roasting pan. This allows the juices to drip down and baste the turkey, resulting in a moist and flavorful bird.
Baste the turkey every 30 minutes with the pan juices or melted butter. This will help keep the turkey moist and prevent it from drying out.
Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 165°F (74°C) in the thickest part of the breast and thigh.
Let the turkey rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy turkey.

Conclusion:

Creating the perfect roasted turkey and stuffing is an art form that requires careful preparation, precise cooking, and a touch of culinary expertise. By following these recipes and tips, you'll be able to create a delicious and memorable holiday meal that your family and friends will love. Remember to select a high-quality turkey, season it generously, roast it properly, and let it rest before carving. Don't forget to pair it with a flavorful stuffing made with your favorite ingredients. With a little practice and attention to detail, you'll be able to master the art of roasting a turkey like a true professional.