Stuffing...do you have a great stuffing recipe to share?

Question

Savory Sage Stuffing
This recipe, which turns ordinary stuffing into a designer dish.

1 lb. sage pork sausage, browned and crumbled
2 Tbsp. olive oil
2 to 2 1/2 cups onions, chopped
2 to 2 1/2 cups celery, chopped
1 Tbsp. fresh garlic, minced
1/4 stick butter
4 to 5 cups chicken stock or broth
4 cups cornbread, prebaked and crumbled
4 cups seasoned bread cubes (or packaged stuffing
mix)
3 Tbsp. fresh sage leaves, chopped
2 Tbsp. fresh oregano, chopped
3 Tbsp. fresh Italian parsley, chopped
1/4 tsp. cayenne pepper
1/2 cup black olives, pitted (halved or quartered)
2 to 3 Tbsp. fresh squeeze lemon juice
Salt and fresh ground pepper, to taste

Gather and measure all ingredients. Prepare pans.
Preheat oven to 350 degrees.

Over medium heat, saute onions and celery in olive oil for 2 to 3 minutes. Stir in garlic and remove from heat. Allow vegetables to rest in pan for 3 to 5 minutes.

Bring chicken stock to a boil and skim if necessary. Add butter and stir until melted. Season with salt and pepper. Set aside.

Combine the crumbled cornbread with the seasoned bread cubes. Add sausage, sage, oregano, parsley and cayenne pepper. Sprinkle in the lemon juice. Gently stir in the olives. Pour in enough of the chicken stock to thoroughly moisten the mixture. Taste and adjust seasonings by adding more salt, pepper and/or lemon juice.

Lightly stuff into the cavity of a turkey. Stuffing also can be spread into Pam-prepared baking pans, covered with Pam-sprayed foil and baked at 350 degrees for about 30 minutes or until warmed through.

Answer 1

Pork and Herbed Apple Stuffing:

http://www.gourmet-food-revolution.com/sausage-stuffing-recipe.html

Enjoy!

Answer 2

Chestnut Stuffing

First in October chestnut are dropping from the trees but you have to beat the squrriels to them.I end up with about a quart jar fill after I get that outside shell off and then slit the bottoms and roast them.Then I use them in my stuffing in my turkey.
Day of:
2c chopped celery
2c chopped onions
2 sticks of butter
2 cloves garlic chopped
4c of either seasoned bread crumbs or your own dried bread crumbs
4c chicken stock
1c white wine
1T oregano
2T sage or not I don't care for sage
Chop up your chestnuts
Salt and Pepper to taste
In sauce pan saute all fresh items put butter and olive in the pan once its warm and butter is melted put in celery,onion,garlic and herbs.Then add chicken stock,white wine,warm through and add chestnuts and breadcrumbs salt and pepper and set a side to cool when it is room temp its ready to use.

Answer 3

I don't have the exact proportions but I make a stuffing with:

Cornbread
Granny Smith apples and yellow onions that have been peeled, diced, and sweated in a little butter until soft
Craisins
Chicken Stock
butter(melted)
a little Poultry Seasoning
Combine all ingredients, adding enough stock to get everything moist and bake at 350 until heated through.

It is very good. I make another stuffing with Pork Sausage too, very similar to the one you gave. But sometimes I gave guests that don't eat red meat or pork in particular and then I make them both.

I usually make my stuffings the night before and reheat on Thanksgiving Day. The flavors meld better that way.

And I never actual put the stuffing in the bird because of the risk of Salmonella poisoning.

Answer 4

That sounds good. I don't have a recipe written down but I usually bake a loaf of white bread, cut it into cubes, then I toast the cubes on low heat in the oven. Then I mince two stalks of celery and an onion and cook them in a stick of butter or margarine. Then I add the dried bread, and enough vegetable stock to make it moist. Then I add poultry seasoning and some other herbs and spices until I think it tastes good. Then I put it in a baking dish, put some dabs of butter on top and cook it in the oven. I should really write it down sometime though.

Answer 5

Dressing
Purchase Pepperidge Farms bread cubes.
Chop celery and onions
Mix together with poultry seasoning and salt and pepper
Heat a quart chicken broth with a 1/b lb melted butter, pour over. Stir.
Put in buttered covered casserole. Bake at 350 to 375 degrees until heated through and crisp on top.
We don't stuff our turkeys.

Answer 6

That seems like too much work. I just use the Pepperidge Farm seasoned bread crumbs, follow the directions, and then add oysters and wild rice. People love it!

Answer 7

Here's a basic recipe I love:

dried multi grain bread
onions
Newfoundland Savoury
salt
pepper
little bit of butter

Stuff into turkey....

Answer 8

Quick and easy Stove top Stuffing works for me and no one ever knows adding my on ingredients to adjust to my own taste. Don't tell nooooo body ;)

Answer 9

I get all the fruit I have lying around and stuff my chicken with it. Grapes, apples, peaches etc. It makes it lovely and sweet with a delicious gravy!

Answer 10

yours sounds delicious, cant bother reading the others