Thanksgiving Stuffing?

Question

Would you have a recipe to share for a tried and true thanksgivving stufffing recipe?

Answer 1

Yes....if you want it just email me.

Answer 2

What I do is make 2 pans of Jiffy cornbread from the mix (I say that brand because it is sweet.) When it is done, I crumble it in a large Pyrex bowl, mix it with sauteed onions and celery, and drained (the grease gets to be too much) crumbled sausage, 1 can of cream of mushroom soup and a little salt and red pepper. I bake that for a half hour on 350. Then I pour in a can of chicken broth and bake until it is done.

Answer 3

American Turkey Stuffing

Ingredients:
3 cups Dried bread cubes
4 ounces Crumbled sausage, cooked
3/4 cup Diced red apple
1/2 cup Chopped onion
1/2 cup Chopped walnuts
1/2 teaspoon Rubbed sage
1 teaspoon Rosemary leaves, crushed
3/4 cup Water
1/3 cup Margarine

Directions:

Combine bread, sausage, apple, onion, walnuts and seasonings. Heat water and butter or margarine until butter melts. Toss with bread.

Spoon into a 2 quart casserole dish. Cover and bake alongside turkey during the last 45 minutes of roasting time. Serve with sliced turkey.

Bon Appetit

Answer 4

Gramas stuffing: do ahead nite before. saves time in the morn.
Brown 1lb pork sausage
Brown 1lb ground Italian Sausage
Chop & Saute 1lg onion & one lg bunch celery in a stick butter

Put all of the above in bowl, toss, cover and store in fridge till morning.
Cube aprox 11/2 lg loaves bread, put in very large bowl to dry out a little. Overnite is perfect.

Get stuffing ready to stuff:
In Huge Bowl toss:
Cubed bread
one cubed and peeled apple
2 cans cream mushroom soup
2 raw eggs wisked
the ground beef , sausage, onion celery
toss and toss with two big spoons or your hands
optional add ins: rasins and walnuts.
Stuff Turkey: there will be alot left over. put in oblong pan cover with foil Bake at 350 for about 45 min. the last 15 min take off foil for crispy top.
This is a very moist stuffing. Its almost like a meal in itself,,,it is soooooooooooooooo tasty and good. Been in our family for years. Enjoy,,,,,

Answer 5

THANKSGIVING DRESSING
1 hen or several chicken breasts, boil (use broth and meat)
1 bag Pepperidge Farm corn bread stuffing or 1 pan of cornbread 8 or 9 inch pan) *recipe below
1 bag Pepperidge Farm regular stuffing
2 - 3 cups chicken broth (you want it quite moist, as not to dry out)
1/2 stick butter
3 stalks celery, chopped
3 med. Onions, chopped
4 hard-boiled eggs, chopped
1 tsp. sage (season to taste)
1 tsp. thyme (season to taste)
Salt & Pepper to taste
1 lg. can mushrooms (optional)
1 cup chopped Pecans or Walnuts (optional)
You can substitute 1 pt. oysters, drained & chopped and the liquid from the oysters plus 2 raw eggs (beaten) instead of the chicken and broth.. Place in a greased dish. Bake at 350 degrees covered with foil for 25 minutes, then 10 minutes without foil to brown.

Cornbread recipe
4 c. self rising corn meal
1 c. self rising flour
3 1/2 c. buttermilk
4 lg. eggs
1/2 c. oil
Cornbread: Stir all dry ingredients together. Add oil and mix. Add eggs 1 at a time mixing each time, add buttermilk and mix well, get pan (covered with oil) hot. Pour in mix and bake at 450 degrees for 30 minutes.

*This recipe is easier to make and does not have any meat in it. It has a good flavor though! Makes a lot!
Dressing Recipe #2
2pkg. herb seasoning mix
1 pan of cornbread
3 c. turkey broth
1 can cream of celery soup
3 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans water
3 c. water
Pour turkey broth over seasoning mix. Set aside for 15 minutes to soften. Next add the cream soups and mix. Add 2 cans water and mix. Add corn bread mix well. Add 3 cups water and mix well. Pour into baking pans. Bake at 350 degrees for 1 hour or until golden brown on top. (You can bake 1/2 and freeze the rest for later.)

Answer 6

"Mushroom Stuffing" - 4 cups

1/3 cup butter or margarine
1 cup sliced mushrooms
1/2 cup chopped celery
1/3 cup chopped onion
1 (10 3/4 oz.) can condensed chicken broth
1 (8 oz.) pkg. herb-seasoned stuffing mix
1 egg; slightly beaten
2 tbsp. chopped parsley

1) In 10" skillet over medium-high heat, in hot butter, cook mushrooms, celery and onion until tender, stirring occasionally. Add chicken broth; heat to boiling. Remove from heat.
2) Stir in stuffing mix, egg and parsley. Use to stuff chicken, turkey or capon.
BAKED MUSHROOM SQUARES: Prepare as above, but spoon into buttered 8x8" baking dish. Bake at 350* - 20 minutes or until hot and set. Cut into squares and serve.

Rachael Ray's stuffing idea: Coat 12-cup muffin pan with melted butter. Using ice-cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* for 20-30 minutes or until set and top is crisp. Cool 15 minutes; transfer to serving platter.

Answer 7

Try Stuffin Muffins. It's a fun and original way to serve stuffing

INGREDIENTS:
1/2 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 can (4 ounces) mushroom stems & pieces, drained
1 teaspoon dried leaf sage, crumbled, or use poultry seasoning
1 cup chicken broth
8 ounces herb-seasoned bread stuffing
PREPARATION:
In a medium-sized, heat-resistant, non-metallic bowl melt the 1/2 cup butter in Microwave Oven 1 minute.
Add onion, celery and mushrooms and heat, uncovered, in Microwave Oven 5 minutes or until vegetables are tender.

Sprinkle sage over vegetable mixture.

Add chicken broth and stir to combine.

Heat, uncovered, in Microwave Oven 3 minutes.

Add bread stuffing and toss lightly.

Lightly grease 8 small, heat-resistant, non-metallic custard or coffee cups with butter.

Divide stuffing among cups.

Just before serving, heat, uncovered, in Microwave Oven 8 minutes or until heated through.

Answer 8

TURKEY STUFFING

1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base

In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. sauté 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.
Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.

Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.

Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.

Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.

Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.

Cut into 2 inch slices for each serving. It's easier to remove from the pan if you use a pancake flipper to cut the slices.

Baste top with turkey juiced from cooked turkey or gravy before serving.
Hope you enjoy...

Answer 9

For the holidays, I like to get the Stouffer's in a bag. Personally Stove Top tastes like "instant" and too everyday ordinary for Turkey day. I use 1 bag of cornmeal, and 1 bag of seasoned. Make them together according to the bags instructions. the instructions are slightly different, but it will work with either by doubling the ingredients.
Then I start embellishing by adding chopped onions, celery, mushrooms, pecans. Use whatever you want. You'll have enough to stuff your bird, and a bread pan full of stuffing for the "leftovers" Yum!!

Answer 10

MILK CRACKER STUFFING:
1 can evaporated milk
1/2 cup (1 stick) butter
1 cup water
salt and pepper to taste
1 box Royal Lunch Milk Crackers (crumbled)
2 eggs (well beaten)
In a food processor; grind milk crackers into crumbs and place in a large bowl. In a medium saucepan heat evaporated milk, butter, water, salt and pepper until it just starts to boil or scald. Add milk mixture to cracker crumbs and stir. Beat eggs and pour into cracker mixture. Stir until well blended. Spoon into 2-quart greased baking dish or loaf pan. Bake at 350 degrees for 30 to 40 minutes or until heated through.

Answer 11

Last time I made stuffing I put in a pound of cooked pork sausage, just mixed it into a regular bread stuffing. It was so tasty, I will do that again for sure.