Recipe courtesy of Michelle Beckles
Show: Cooking Live
Save Recipe Print

Ingredients

Directions

Toast bread cubes for 10 to 15 minutes in a 325 degree F oven until golden. Transfer to bowl.

Saute 1 pound meat, crumbled or cubed in skillet over medium heat until brown, about 5 to 10 minutes. Transfer meat to bread bowl.

In same skillet, melt the butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, dried fruits, nuts, and remaining vegetables with bread/meat mixture.

Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large, shallow, stoneware baking dish. For a stuffed bird: Roast turkey at 325 degrees F for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.

For loose stuffing: Drizzle with stock, cover and bake at 325 degree F for 20 to 30 minutes. Uncover and brown an additional 10 minutes.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Pork Chops with Cornbread Stuffing

Recipe courtesy of Food Network Kitchen

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Whole Roasted Stuffed Cauliflower

Recipe courtesy of Food Network Kitchen

Egg-Stuffed Ravioli

Recipe courtesy of Food Network Kitchen

Giant Cheese-Stuffed Pretzel

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories