Amazing Stuffed Turkey Recipes that Make a Big Impression

Instructions
1. Preheat oven to 325 degrees F. Line a baking sheet or roasting pan with aluminum foil and spray with cooking spray.
2. Butterfly your boneless turkey breast and place skin side down on the work surface.
3. Pound to an even ½ inch thickness.
4. Spoon on the desired stuffing to an even ½ inch layer, leaving a 1-inch border all the way around. You’ll cook any leftover stuffing separately as needed.
5. Starting on the long side, roll the turkey up into a long cylinder.
6. Tie the rolls with kitchen string every 1 ½ – 2 inches.
7. Place seam-side down, drizzle with olive oil, and sprinkle with salt and pepper.
8. Cover loosely with foil and roast for 75 minutes.
9. Remove the foil and continue roasting until internal temperature reaches 165 degrees F and the skin is golden and crispy.
10. Once removed from the oven, let rest for 15 minutes loosely tented with foil.
11. Transfer the roll to the cutting board and snip the twine from the part of the turkey you’ll be cutting immediately. Cut into ½-inch thick slices and transfer to serving plate.

New England – Seafood Stuffing
Ingredients
• 1 cup – ritz crackers
• 1 cup – plain breadcrumbs
• 1 lb. – fresh or frozen scallops
• 1 cup – fresh or frozen shrimp, peeled and deveined
• 1 cup – fresh or frozen crab legs
• ½ cup – diced onion
• ½ cup – diced celery
• ½ cup – bell pepper, orange and yellow
• 2 large – eggs
• 1 cup – melted butter, divided
• ¼ cup – white wine
• 1 tsp – minced garlic
• 1 tsp – Salt
• ¼ tsp – pepper

Instructions
1. Crush crackers and breadcrumbs together until they are a fine mixture.
2. Boil scallops, shrimp and crab legs together in 1 cup of salted water until they are about ¾ done. Strain the seafood out of the water. Add the cracker mixture and cover until the liquid is all absorbed.
3. Separately, caramelize onions, celery and peppers in ¼ cup butter. Add to the stuffing mixture along with the minced garlic, salt and pepper.
4. Whisk together eggs, white wine and the remaining melted butter. Then mix all together with the stuffing mixture.
5. Once complete, stuff turkey breast as directed above and bake the leftover in a separate casserole dish.

Midwest – Creamy Green Beans, Mushrooms, and Onions
Ingredients
• 2 pounds – green beans
• Sea salt
• 1 pound – sliced baby Bella mushrooms
• ¾ cup – julienne cut onions
• 6 tablespoons – unsalted butter, divided
• 1 tablespoon – dried thyme
• 2 tablespoons – all-purpose flour
• 1 ¼ cup – whole milk
• 1 cup – heavy cream
• 4 teaspoons – minced garlic
• ½ cup – grated Parmesan cheese
• ½ teaspoon – Black pepper

Instructions
1. Wash and trim green beans as desired. Blanch them in salted boiling water for 3 minutes, working in batches if necessary.
2. Heat 4 tablespoons of butter in a large skillet. Sauté mushrooms, onions, garlic, and thyme. Drain them off the butter but leave the butter in the skillet. Toss mushroom mixture with salt and green beans.
3. Add 2 more tablespoons of butter to the skillet. Whisk in flour and cook, whisking occasionally, until the roux is golden brown, about 4 minutes. Whisk in milk and cream. Increase heat and simmer, whisking often until the sauce is thick and bubbly, about 5 minutes. Remove the sauce from heat and add in parmesan and black pepper.
4. Combine sauce with vegetable mixture. Salt more as needed and stuff turkey breast as directed above.

North – Wild Rice Casserole
Ingredients
• 1 ½ cups – uncooked wild rice
• 4 cups – chicken broth
• 2 teaspoon – salt, divided
• 4 slices – diced bacon
• 1-2 tablespoons – salted butter if needed
• ½ cup – diced onion
• ½ cup – diced celery
• ½ cup – diced carrots
• ¼ teaspoon – pepper
• ½ cup – dried cranberry
• ½ cup – chopped, salted cashews

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Instructions
1. Place rice, water, and 1 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer 45 minutes, until tender. Uncover and fluff with a fork. Simmer for 5 more minutes and drain any remaining liquid.
2. Meanwhile, fry bacon until crisp. Drain on paper towels, reserving bacon fat in skillet. Sauté onion, celery, and carrots just until tender. Add rice, pepper, and more salt as needed.
3. Finally, add dried cranberries, cashews, and cooked bacon. Stuff turkey breast as above.

Southeast – Sweet Potato Pecan
Ingredients
Filling
• 4 tablespoons – unsalted butter, melted
• 2 pounds – peeled and cubed sweet potatoes
• ½ cup – milk
• ¼ cup – packed brown sugar
• 1 teaspoon – vanilla extract
• ½ teaspoon – kosher salt
• 2 large – eggs
Topping
• ½ cup – all-purpose flour
• ½ cup – packed brown sugar
• 4 tablespoons – unsalted butter, melted
• ¼ teaspoons – salt
• ¾ cup – chopped pecans

Instructions
1. Boil sweet potatoes in a pot of salted water for about 15 to 20 minutes until tender. Drain and cool slightly. Mash sweet potatoes. In a separate dish, whisk together melted butter, milk, brown sugar, vanilla, salt and eggs.
2. Mix sweet potatoes together with butter mixture. This is the first layer of your stuffing, but you can set it aside until you have the topping finished.
3. For the topping, combine the flour, brown sugar, butter and salt in a medium bowl. Stir in the pecans.
4. Stuff the turkey first with the sweet potato mixture, then the topping mixture. Then roll them all up together.

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Southwest – Fiesta Cornbread Stuffing
Ingredients
• 4 tablespoons – butter
• 1 cup – diced onion
• 1 cup – diced celery
• 3 teaspoons – minced garlic
• ½ cup – red bell pepper, seeded and diced
• ½ cup – yellow bell pepper, seeded and diced
• 4 oz – cooked black beans
• 4 oz – frozen yellow corn, thawed
• 4.5 oz can – chopped green chiles
• 10 oz can – red enchilada sauce
• ½ cup – chopped cilantro
• 14 oz – dried cornbread stuffing
• 2 cups – Fiesta blend cheese
• 1 ¼ cups (plus more as needed) – chicken broth
• Salt and pepper to your desired taste

Instructions
1. Melt butter in a large saucepan. Sauté onion, celery, garlic and peppers until tender. Turn off heat.
2. Pour in the black beans, corn, green chiles, enchilada sauce, cilantro, salt, pepper and dried stuffing.
3. Drizzle the chicken broth over the mixture until it is moist, but not dripping wet.
4. Toss in the shredded cheese and stuff as above.

Pacific Northwest – Mushrooms with Gravy
Ingredients
• 8 tablespoons – melted butter, divided
• 1 cup – diced sweet onion
• 1 teaspoon – minced garlic
• 2 pounds – mushrooms, cleaned and sliced
• 6 tablespoons – all-purpose flour
• 4 cups – beef broth
• 2 tablespoons – balsamic vinegar
• ½ teaspoon – salt
• ½ teaspoon – sugar
• ¼ teaspoon – thyme
• ¼ teaspoon – pepper
• ¼ cup – heavy cream (optional)

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Instructions
1. Melt 4 tablespoons of butter in a saucepan. Caramelize onions. Add garlic and mushrooms. Cook for 5-10 minutes until they’re golden brown and the mushroom liquid has evaporated.
2. Melt 4 tablespoons of butter separately. Whisk together with flour using a fork. Add to the saucepan and mix, stirring continuously.
3. Add the remaining ingredients except for cream. Stir continuously until the gravy has thickened. If making a creamy gravy, add the heavy cream. Cover and simmer on low, stirring occasionally for 5-10 minutes