Stuffing and Turkey Flavoring Recipes

If you are just starting to prepare your Thanksgiving meal, you're in luck. Below, "Good Morning America" food editor Sara Moulton has some fantastic recipes for you -- herbed bread stuffing and mixtures for your injector, for those cooks who like to infuse their turkey with flavor.

Herb Injector Mixture

Ingredients

2 cups low sodium chicken broth

2 tablespoons kosher salt

2 tablespoons firmly packed light brown sugar (optional)

2 tablespoons finely chopped fresh herbs such as rosemary, thyme and sage

Directions

Combine ingredients in a saucepan and heat, stirring occasionally, until salt and sugar are dissolved.

Cool completely. Transfer to a blender and blend well. Strain.

Inject the mixture into the breast and thighs of the turkey in 6 to 10 places.

Roast as directed in favorite recipe.

O.J. Injector Mixture

Ingredients

1 cup orange juice

2 sticks unsalted butter

2 tablespoons kosher salt

Directions

Combine ingredients in saucepan and heat, stirring occasionally, until butter is melted and salt is dissolved.

Cool completely before injecting into turkey.

Inject the mixture into the breast and thighs of the turkey in 6 to 10 places.

Roast as directed in favorite recipe.

Herbed Bread Stuffing

(Gourmet magazine, Nov. 1999) Active time: 35 min Start to finish: 1 hr.

Ingredients

10 cups (1-inch) cubes crusty country-style bread (1 lb)

3 medium onions, chopped

3 celery ribs, thinly sliced crosswise

1 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon dried rosemary

1 stick unsalted butter

1 1/2 cups chicken broth

1/2 cup water

Directions

Preheat oven to 325°F.

Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.

Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.

Cooks' note: You can make stuffing one day ahead and keep it covered and chilled.

Makes about 12 cups.

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