Share with me your favorite stuffing/dressing recipes.?

Question

I'd like to make homemade stuffing this year for the holidays instead of using boxed mixes.

Answer 1

This is a family recipe.

12 hard rolls (left out for a day to get harder)
1 lb ground beef
1/2lb ground pork
(can substitute jimmy dean type sausage for above two)
1 lb mushrooms (optional)
1 lb celery
1/2 lb butter
2 tb caraway seeds
1 tb sage
salt pepper to taste.

Brown meat with sage.
while meat is browning crack rolls and run under water, then squeeze water out.
In 2 tb butter saute mushrooms and celery
Mix all together (save butter) put in casserole pan and put remaining butter on top (cut into small chunks)

Bake at 350 for hour or more.

Answer 2

Crock Pot Chicken 1 each chicken 2-5 each carrots, sliced thinly 2 each onions, sliced thinly 2-5 each celery, stalks, chopped, with a few leaves 1 1/2 teaspoon salt 1/2 teaspoon black pepper 16 oz chicken broth, -or- 1 chicken boullion cube, disolved in 2 cups water 1 teaspoon basil, crushed 2 1/2 tablespoon italian seasonings mixture (optional) In a slow cooker, put in half of the chicken broth. Place half of the carrots, celery and onions in the bottom. Place the chicken (back side down) in the slow cooker. Add remaining broth, vegetables, salt and pepper, basil and italian seasonings (if used). Place lid on cooker and cook on LOW heat for 7-10 hours or HIGH heat for 2 1/2 to 3 1/2 hours. Serves four. NOTES: This is an excellent recipe for people on the go! Just start it in the morning and by 5 or 6 pm you have dinner! You can even get a package of mixed frozen vegetables if you don't have time to chop fresh ones. Buying a whole chicken is cheaper than to buy one pre-cut. The chicken almost falls off the bones it is so tender and it makes taking out the bones easy! Serve it in bowls over rice; like chicken soup. It makes a large amount and lasts at least 2-3 meals.

Answer 3

Classic Stuffing

Makes 12 cups
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing is on its own.


12 tablespoons unsalted butter

4 onions(2 pounds), peeled and cut into 1/4-inch dice

16 celery stalks, cut into 1/4-inch dice

10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage

6 cups Homemade Chicken Stock , or canned low sodium chicken broth, skimmed of fat

2 loaves stale white bread(about 36 slices), crust on, cut into 1-inch cubes

2 teaspoons salt

4 teaspoons freshly ground black pepper

3 cups fresh coarsely chopped flat-leaf parsleyleaves (about 2 bunches)

2 cups pecans, toasted and chopped (optional)

2 cups dried cherries(optional)

1. Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.

2. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

Answer 4

My family loves my cranberry and nut stuffing

2 1/2 loaves of bread cubed and dried or you can use the plain bread cubes 2 bags will do
1 cup celery finely chopped
1 cup carrots finely chopped
1 small onion chopped
1 1/2 cup dried cranberries
1/2 cup almonds chopped
1/2 cup pecans chopped
1 teaspoon thyme (fresh works better)
1 teaspoon rosemary (fresh works better)
1 teaspoons salt
1/2 teaspoon pepper
2 cans vegetable broth or stock

Saute the onion, celery and carrots toss in the rosemary and thyme cook one minute add cranberries and nuts salt and pepper. Mix well add vegetable broth add your bread and put in Pyrex dish and bake 350 degrees for 30 minutes. You may not need all the broth depending on the amount of bread cubes you use

Answer 5

Unstuffing Side Dish
SUBMITTED BY: Ken Churches

With sausage, mushrooms, celery and the perfect blend of seasonings, this moist dressing is irresistible. I like to call it 'Unstuffing' since it bakes separately from the turkey, which I do on the grill. -Ken Churches, San Andreas, California



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