has anybody got any good stuffing recipies?

Answer 1

This is where I get all my stuffing recipes. There are a lot of very good ones here.

http://rds.yahoo.com/_ylt=A0oGkkOnKSFFOJIAn5BXNyoA;_ylu=X3oDMTE3dXBtam1vBGNvbG8DdwRsA1dTMQRwb3MDNARzZWMDc3IEdnRpZANCMTAxXzExNw--/SIG=12691ns8b/EXP=1159887655/**http%3a//www.recipezaar.com/recipes.php%3fq=stuffing

Answer 2

How to Make Giblet Stuffing


1 chopped carrot
3 ribs chopped celery
2 onions divided
1/4 cup chopped parsley
pepper
8 peppercorns
2 tsp. poultry seasoning
1 13 3/4 oz. can reduced-sodium chicken broth
1/4 tsp. salt
1 15 oz. bag seasoned stuffing cubes
1/4 tsp. dried thyme
1 turkey with giblets
3 cups turkey stock
8 tbsp. unsalted butter
1 tbsp. vegetable oil
water
Steps
Take the giblets out of the cavity of the turkey.
Take the neck of the turkey and chop into 2-inch pieces.
Trim the liver and put it in the refrigerator.
Heat 1 tbsp. vegetable oil in a large saucepan over medium-high heat. Add the turkey neck pieces, the heart and the gizzard. Sauté for about 10 minutes, or until everything is brown on all sides.
Quarter an onion and add along with carrot, chicken broth and enough cold water to cover the giblet mixture by 1 inch. Bring to a simmer.
Skim foam that rises to the surface off the top of the mixture.
Add thyme, salt and peppercorns.
Reduce heat to low and simmer with saucepan partially covered, about 2 hours.
Add the turkey liver and simmer an additional 15 to 20 minutes.
Strain mixture and reserve stock if you want to use it for something else (like the gravy). Otherwise, toss it.
Cool the giblets.
Pull the meat off the turkey neck with your hands.
Chop the neck meat, heart, gizzard and liver and set aside.
Chop remaining onion.
In a large skillet, melt butter over medium heat. Add onion and celery and cook 10 minutes, stirring occasionally.
Place vegetables and butter in a mixing bowl and add bread and parsley.
Drizzle enough stock over the bread mixture until it is just moist. Season with poultry seasoning, salt and pepper to taste.
Gently toss in reserved neck meat, heart, gizzard and liver.
Use to stuff a turkey, or place in a casserole dish, pour an extra 1/2 cup stock over the top, and bake, covered, in a 350 degree oven for 45 minutes, or until hot.
Tips & Warnings
Make sure not to add the liver too soon or the stuffing will taste bitter.
Don't stuff the turkey until it's ready to go into the oven, and make sure the stuffing is warm or room temperature.
If you want to use your own bread instead of prepared cubes, use 1 lb. of bread, torn into cubes and baked in a 350 degree F oven for 20-30 minutes, or until dry. Add your own fresh herbs - such as thyme, sage and savory - to season the cubes.
If you feel some of your guests might be squeamish, don't tell them about the giblets!
enjoy

Answer 3

This is one of my favourites

Chicken Breasts with Sage and Black Walnuts

Ingredients:

4 chicken breasts, boneless and skinless, pounded flat
1 cup grated apple, Jonathan or other tart cooking apple
1 cup black walnuts
2 Tbs. sage, fresh leaves or 2 tsp. rubbed dried leaves
1 tsp. salt
1/2 tsp. ground pepper
1/4 cup Durkee Red Hot Sauce
One 14-oz. can chicken broth
3 Tbs. flour
Fresh sage for garnish

Preparation:

Preheat oven to 350 degrees. In blender or food processor, grind black walnuts with sage, salt and pepper until black walnut pieces are 1/8 inch. Remove from blender and combine with grated apple to form a paste.

Spread 1/4 of the paste on the bottom of each chicken breast, covering evenly. Carefully roll each breast into a lengthwise roll and secure with a toothpick. Place toothpick down, in oven-proof skillet.

Generously coat rolls with Red Hot Sauce and sprinkle with salt and pepper. Add 1/2 cup chicken broth and poach in the oven for 30 minutes or until the chicken rolls are cooked in the middle and browned on top. Remove breasts to a cutting board, and add 1/4 cup of the remaining broth to the skillet.

Reduce the pan drippings almost completely. Just as they are turning brown, add another 1/4 cup of the chicken broth and de-glaze the pan. Mix remaining broth with the flour (be sure it has no lumps) and stir into the skillet. Continue stirring over medium heat until the sauce is thickened and the flour taste has disappeared. Correct the seasonings with salt and pepper.

Carefully remove the toothpicks from chicken breasts and, holding them carefully, slice in 1/2-inch slices. Keep the roll intact as much as possible. Arrange cut rolls on a serving platter, fanning each roll so the black walnut filling will show.

Cover with foil and return to oven until chicken has regained its warmth. Just before serving, spoon sauce over each breast individually, and garnish with fresh herbs.

Answer 4

Bread crumbs, eggs, chopped onions, diced mushrooms, herbs, salt and pepper

Answer 5

A good looking girl
A big bed
Low lights
Music
May be some wine
And then go for it and give her a good stuffing!

Answer 6

My mum uses sausage meat. Sometimes she mixes it with breadcrumbs, sometimes not.

Using that as a base, I guess you could add other stuff, like sage, herbs, mushrooms, walnuts, or whatever, as you please
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