3 Tantalizing Thanksgiving Turkey Stuffing Recipes Your Guests Will Wow Over

Stuffing can be a real treat. With Thanksgiving around the corner, you are probably thinking what kind of stuffing you can make with your turkey this year. I am of the philosophy to make your stuffing outside your turkey, not inside. It is better to be safe because there are great risks associated with cooking stuffing inside of turkey. If stuffing has not reached a safe temperature, then bacteria can survive and further develop resulting in food poisoning. Why risk ruining a lovely holiday meal with the memory of sick family members? Your best bet for great stuffing without the worry of someone getting sick, is to just make your stuffing separate from the turkey.

Here are 3 turkey-stuffing recipes you can try to serve up for a fabulous holiday meal.

Apple Cornbread Dressing


6 cups crumbled cornbread
4 cups toasted dry bread cubes
1/2 cup butter or margarine
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped fresh parsley
2 teaspoons dried sage leaves
1/2 tsp dried thyme leaves
1 teaspoon ground black pepper
1 teaspoon garlic powder
4 cups chicken broth
1/2 cup chopped apple
2 tablespoons applesauce
1/4 cup chopped yellow bell pepper


Heat oven to 375 degrees. Grease a 13 x 9-inch baking dish or pan. Melt butter in a large skillet over medium-high heat. Stir in onions, celery, chopped yellow bell pepper and cook until tender.
In a large bowl, combine the onion mixture, crumbled cornbread and bread cubes, and all remaining ingredients. Stir thoroughly. Spoon mixture into greased baking dish. Bake at 375 degrees for 35 to 40 minutes or until golden brown. Serves 8 to 12 people.
French Olive Zucchini Stuffing


1 large loaf of day old French bread
1 cup chopped pecans
1 cup chopped onion
1 cup chopped celery
1/2 cup of butter
1/2 cup golden raisins
8 green olives, chopped
1/2 cup chicken broth
1 teaspoon sage
1 red delicious apple cored, peeled and chopped
1/2 cup chopped zucchini
1/4 cup chopped fresh parsley
1 teaspoon garlic powder
ground black pepper to taste


Cut day old french bread into small cubes. Toast in oven. Remove from oven and set aside. In skillet, saut�© chopped onions, celery and zucchini. In large mixing bowl, combine all ingredients and stir thorougly. Spoon mixture into a large greased baking dish. Cover with foil and bake at 375 degrees for 40 minutes.
Fabulous Mushroom Bagel Stuffing


2 cups hot water
6 plain bagels, chopped into small cubes
3/4 cup chopped hazelnuts
6 tablespoons unsalted butter
1/2 cup red onion, chopped
8 ounces fresh mushrooms, thinly sliced
8 ounces shiitake mushrooms, thinly sliced
1 cup chopped celery
1/2 cup water chestnuts, chopped
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
ground black pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

Preheat oven to 350 degrees. In skillet, saut�© mushrooms, onion and celery in butter until tender. Remove from heat and pour mixture into large mixing bowl. Stir in cubed bagels and eggs. Stir in remaining ingredients and thorough mix with large fork or mixing spoon. Pour mixture into large baking dish and cover with foil and bake for 40 minutes, then uncover and bake an additional 10 minutes until stuffing is crisp and golden brown.

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