Betty Crocker’s bread stuffing — you’ll need 9 cups slightly stale bread cut into cubes. Start by cooking 2 sticks of celery and 1 onion (all chopped up) until soft in butter (substitute for olive oil, if you like). Season with salt, pepper, sage (half a teaspoon) and thyme (half a teaspoon) and toss the bread in the mixture. Stuff the turkey.
BBC’s Good Food has a nice one, where you melt your butter/heat your oil, and cook 2 onions, sliced thinly, till translucent, before adding in an apple (go for a firmer type) chopped fairly small. Add 800g sausage (with skins removed — they suggest Cumberland sausage but any fairly chunky ground sausage will do), about 2 tablespoons of sage leaves and 140g fresh breadcrumbs (hooray for the metric system). Season with salt and pepper, and let it cool before stuffing.
This one, from the Food Network Kitchen, starts with 4 tablespoons of olive oil, in which you sautée 1 onion (chopped) and 2 sticks of celery (chopped) till soft. Add in 8 ounces of sliced mushrooms, and 1 tablespoon each of sage and thyme, and season with salt and pepper. Brew up 2 cups of green tea, and add them in, together with ½ cup chopped parsley, and 16 cups of bread cubes. Into the bird.
We like Martha Stewart’s: Chop up 4 sticks of celery and 2 onions, cook in butter till soft, and toss in 1.5 pounds of assorted mushrooms. Cook until the liquid from the mushrooms has been released and cooked dry. Let it cool. Then add 2 cups of stock (you can add some water, depending on your taste) and add about 16 cups of bread and 1 cup of coarsely chopped parsley. Toss then add 3 eggs (lightly beaten). Season to taste with salt and pepper. Stuff the turkey.
Food Network Magazine has this “healthier” stuffing that starts with 2 onions and 2 apples, chopped and cooked in butter till onions go soft. Add 1/2 cup of slivered almonds, 1/2 cup of chopped walnuts, and 1/4 cup each of sunflower seeds, dried blueberries and dried cranberries (or any other dried fruit). Add 4 cups of broth, 16 cups of bread, 2 eggs and 1/4 cup of parsley and toss. Stuff.
This one is no stuffing but gravy: Collect the dripping grease from your roasting bird in a pan, and while you’re letting the bird rest, strain out the solid matter (and remove some fat, too, if you must, but you’re losing a lot of the good stuff). To get the stuff stuck on the pan, put the pan onto the stove and add in a cup of water, stirring and scraping the brown stuff off the sides and bottom. Also strain this. Combine this, the drippings, and as much stock as you need to make up 8 cups. Melt half a stick (125g) of butter over a low flame and slowly stir in ¾ cup flour while constantly stirring — you want to make a thick beige/brown roux but don’t burn it (should take about 5 minutes). Stir in the 8 cups of turkey liquid slowly — about 5 minutes should do it — and season with salt, pepper and apple cider vinegar to taste. Into the gravy boat.