Fried Turkey, Stuffin’ et al!

We’ve been frying our turkey for years now. I’m not going to get into all the rules for frying here, although there are some funny EPIC FAILS on this topic!

I will share my recipe for stuffing though. Many who have come over to my house for Turkey Fry Friday in the past have asked me for it.

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I am horrible about placing ‘amounts’ on ingredients, as I add more of what I like and less of what I don’t. With this recipe, there really is no wrong answer. However, have these thing for the base and add things you like including: pork sausage, celery, carrots, use cornbread instead of plain bread, cranberries, raisins, water chestnuts (nice crunch!) or even nuts.

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Melt a stick of butter in a large pot. Cut up and combine everything except the chicken broth and stuffing. Here you see: Onion, Mushrooms, Celery and Apples.

I’m not really cooking it, just getting it started. I then add my seasonings like: Onion powder, salt/pepper, garlic, rosemary and of course some thyme. After this, I add my chicken broth.

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I then put my stuffing into a large bowl.

**As my family celebrated Thanksgiving November 2nd this year, ironically, I could not find stuffing (dried bread quarters) to save my life. I used fresh bread this time and the stuffing turned out like a bread pudding. Actually, everyone liked it more than normal!

Back to the directions…

Pour the pot mix over the stuffing and mix. Depending on how you like your stuffing (dry or moist) add more chicken broth or more stuffing to compensate. At this point I take a taste to see what I came up with. I tend to make mine moist, however you will loose some moisture cooking, be aware.

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Smash either into your turkey or into a oven safe dish if you are frying. Remember, you CANNOT fry the turkey stuffed. Bake at 350F for about 45 minutes.

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Although you really don’t need to inject anything into the bird for moisture, we like to add some garlic butter for some zing.

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Although my family loves the jelly-type cranberry sauce, I find it quite disgusting. This year I made fresh cranberry sauce, something I never thought of doing. It was a big smack to the head as to how easy it is and why I’ve not been doing it over the years.

  • 12oz of fresh cranberries
  • 1 cup of sugar
  • 1 cup of water

Other additions (after cooking): orange slices, raisins, cinnamon..

Boil all 3 ingredients while stirring until the berries ‘pop’. You will hear it. Then remove from heat, let cool and add other enhancements if wanted.

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Turkey Time!!

Most of the fails happen upon entry. Be sure your turkey is defrosted, dry (water will make it splatter) and you use the ‘2 person + pole’ method of dunking for safety.

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Almost down!

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It only takes 3 1/2 minutes per pound @ 350F. Pretty quick, IMO.

Hope you enjoy your Thanksgiving!!

Copyright – Ilex Farrell

9 thoughts on “Fried Turkey, Stuffin’ et al!

  1. Dressing sounds delicious but that fried turkey – now that brings back memories from living in the Midwest. Love fried turkey – crisp on the outside and so moist on the inside. We have a fryer in the attic that hasn’t been out of the box since we moved to New England. 🙂 Happy Holidays.

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