stuffing recipes please??? basic but yummy!?

Question

nver made homemade stuffing but id like to try!

Answer 1

BACON-CORNBREAD STUFFING

4 slices bacon, cut into 1/2 inch pieces
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup sweetened dried cranberries
2 1/4 cups water
4 cups seasoned cornbread stuffing crumbs (from 16 oz bag)
1/2 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves
1 teaspoon parsley

1. heat oven to 350F Spray 8-inch square (2-quart) glass baking dish with cooking spray. In skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries (optional) . Add water; heat to boiling. Remove skillet from heat.

2. Stir in stuffing mix, seasoned salt and marjoram until well mixed.Spoon into baking dish.

3. Cover with foil; bake about 30 minutes or until thoroughly heated.

8 servings (1/2 cup each)

Answer 2

Try this you won't be sorry, I just made some last night when I roasted 2 turkey thighs.

My Stuffin'
1 large onion chopped
3 stalks celery chopped
1 egg
approximately 1 cup milk
poultry seasoning or ground sage
salt n' pepper to taste
1 whole loaf white bread torn into pieces
1 and 1/2 sticks margarine

Melt margarine in deep pan or dutch oven on top of stove, add onion and celery, salt n' pepper, 1 tsp poultry seasoning, and sautee til onions are transparent. Turn off burner and add bread, egg, mix up, work in milk, adding a little at a time until desired consistency, not too mushy. Either stuff bird or just place in baking dish, add chicken or turkey to the top of it, cover with foil and bake 350 1 & 1/2 -- 2 hours.

Answer 3

Oooh, this is pretty simple and basic, but really good.

Get a 1 pound loaf of French bread and cut it in 1" cubes. Either leave them out overnight, or lightly dry them in a slow oven. Saute a package of fresh sliced mushroom, 1 chopped red onion, and a good cup of chopped celery, and a lot of minced garlic! Use maybe 6-8 Tbsp butter for that. Then season with salt, pepper, and dried sage.

When that's done, toss it with the bread crumbs, and pour anywhere between 2-6 cups of chicken broth over it. (Start with a lower amount, you can add more later.) Toss it all together and put in a large lasagna-type pan that's been sprayed with cooking spray. Toss it in the oven at 350F for at least 45 minutes.

Check on it maybe every 15 minutes and test it (don't stir). If it seems dry, drizzle another cup of chicken broth on it. The moistness depends on your tastes and how dry the bread cubes were.

So good and so simple. Sorry the directions are a little vague, I can make this in my sleep. Good luck!

Answer 4

I serve my home-made sausage stuffing as an accompaniment to pork or chicken and although it's a stuffing you do not use it to stuff anything. I serve it as a separate dish to eat with the meal.

Ingredients
1 lb good quality sausage meat
1 slice of medium bread made into breadcrumbs in a food processor
1 medium onion cut into slices then chopped finely into 1/4 inch cubes,
teaspoon mixed herbs (dried are fine)
teaspoon sage (dried is OK)
teaspoon dry mustard
teaspoon paprika
tablespoon dark soy sauce
teaspoon Worcestershire Sauce
dash of black pepper

Method

Combine all the ingredients in a bowl and mix well until all combined. Place in a shallow ovenproof dish (Pyrex or similar). Score the top into diamonds and sprinkle with paprika. Bake in oven along with roast for 30 minutes. (180 deg C ). Remove carefully and pour away any excess fat or liquid that may have seeped out. Return to oven for a further 15 minutes. Serve hot and let guests cut chunks out to eat with meal.

Answer 5

Savory Sausage Stuffing-
1 pkg (12oz) seasoned bulk sausage
1/4 c oil
1/2 c chopped onion
1/2 c chopped celery
1 clove garlic, minced
1 1/2 c sliced fresh mushrooms
2 c herb seasoned stuffing mix
1/2 c hot water
1 1/2 tsp chicken bouillion
1/2 tsp worcestershire
1/4 tsp dried rosemary
1/8 tsp pepper
1 egg, slightly beaten

Preheat oven to 325. Cook sausage and drain. Transfer to mixing bowl. Heat oil, saute onion, celery and garlic until tender. Add mushrooms, worcestershire, rosemary, and pepper. Cook stirring constantly @1 min. Add to sausage. Mix well. Stir in stuffing mix and egg. Mix hot water and bouillion in a bowl. Stir into stuffing. Place in 1 1/2 qt casserole Bake 325 30-35 min ir until heated through.

yummy x2!

Answer 6

1 loaf white bread
1-2 lb ground beef (or ground turkey)
1 sausage
1 medium white onion
1 bunch celery
1 egg
milk
sage
salt and pepper

Heat oven to 350.
Tear bread into bite-sized pieces.
Chop celery and onion into small chunks.
Brown meats and drain.
Saute celery and onion.
In a large bowl, mix meat, celery, onion and bread.
Stir in egg and milk until bread is moist.
Add sage, salt and pepper to taste.
Place in casserole dish.
Bake until top is browned, about 30-35 mins.
Or cook inside of turkey and cook with the meat.

Answer 7

Here is an awesome stuffing recipe that I used at Thanksgiving dinner, you make it anytime though. Just jazz it up with your own seasonings and likings. It is super easy. Go to this link and it explains the different things you can use along with Stove Top Stuffing. It also list the nutritional information for your ingredients to know your calories ect.

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=stuffing&u3=**16*166&wf=9&recipe_id=90966

Hope you enjoy it.

Answer 8

Try using the pre-packaged variety - I think its called Arnold - not stovetop - and add to it - I add diced apples, onions, peppers and bacon.

Answer 9

try yahoo recipe

Answer 10

Stovetop is the BEST!