Thanksgiving Dressing/Stuffing...?

Question

What is your secret ingredient??

Mine is: cream of chicken soup, cream of celery, and dalops of butter.

Answer 1

my secret ingredient is chicken & rice.

Answer 2

Jimmy Dean sage sausage in the stuffing. Use any recipe that calls for giblets and substitute sausage instead. Just don't add any extra sage. It's so much better than those awful bits of turkey liver and heart. God, I feel like gagging right now remembering my mom's stuffing with the great big bits of giblets in it. This is much better. Lots of onion and celery....broth from simmering the giblets works better than chicken broth. Good luck.

Answer 3

I don't really have a secret ingredient, but what I like to do instead of putting my stuffing inside the turkey (so gross!)--I make mine into stuffing balls: place them single layer/side by side in a 13x10 or larger baking dish, pour turkey broth over them (not enough to cover them), and bake @ 350 for an hour--covered the first 45 min. I never ate stuffing until after I got married and my mother-in-law prepared hers this way. Just the thought of eating stuffing out of the inside of a turkey makes me nauseous.

Answer 4

My secret ingredient is ground sausage. I use a sage flavored sausage. I brown it and drain all the grease except 2 tablespoons. I use this to saute my onions, celery, and carrots. Then add it all to my breading and add chicken broth and melted butter. YUM!

Answer 5

Holiday Dressing
Submitted by: Louise Day
"This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son."
Original recipe yield: 16 servings.
Prep Time:20 Minutes
Cook Time:2 Hours
Ready In:2 Hours 45 Minutes
Servings:16 (change)

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INGREDIENTS:
1 (7.5 ounce) package dry cornbread mix
1 cup butter
2 onions, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 pound pork sausage
16 slices white bread
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped fresh parsley
2 eggs
4 cups chicken stock

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DIRECTIONS:
Prepare corn bread as directed on package. Cool, and crumble.
Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
Bake at 325 degrees F (165 degrees C) for 1 hour.

Answer 6

Start with chicken flavored boxed stuffing mix, add cooked sage sausage, chicken flavored rice-a-roni (cooked), onions, celery, raisins and chopped walnuts!! Instead of water, use chicken broth and butter. YUMMY!!

Answer 7

Well, I buy the Pepperidge Farm bread cubes and basically follow the directions on the back of the bag for the stuffing.

BUT, I do add my own special ingredients...fruit....and everyone loves it. I use raisins, cranberries, celery (i know, not a fruit), and apples.

Answer 8

Probably sausage. I fry up the sausage, saute celery, green peppers and onions, then mix together bread crumbs, salt and pepper, the sauted veggies, and sausage, and stir in water and chicken broth until it's the consistancy I want.

Answer 9

I use sausage in mine. Also use a little of the turkey liver. Can't stand the looks of it though, so i run it thru the food processor before i cook it. That way, it blends in with everything else.

Answer 10

Salted butter.. not a secret, but.. MUSHROOMS! Big button mushrooms, not sliced mushrooms. Garlic, or garlic powder. Onions.. carrot pieces, raisins.