Southern cooks how do you make your turkey stuffing?

Question

Everyone knows southerners are the BEST cooks...please tell me how to make dressing for thanksgiving day.

Answer 1

stove top,,,chicken broth..onion....sage....poultry seanoning

Answer 2

Southern Cornbread Dressing




1 yellow onion, chopped
6 green onions, chopped
3 stalks celery, chopped (chop some of the leaves from a couple of stalks) or 8-9 inches cornbread (can use a mix or homemade)
6 pieces white bread, toasted
1 egg, beaten
chicken broth, to moisten (can use canned or homemade)
salt and pepper


Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
Add the egg, salt and pepper, mix well.
Turn the mixture into a baking dish and smooth with a spoon.
Bake at 350: until golden brown on top.

Answer 3

Thanks! We think so, too! This is how I do it (combination mom's recipe and Paula Deen). Bake a recipe of cornbread with an extra egg. Use a recipe with minimal flour and no sugar. do this the night before. next day, Crumble corn bread and add about 6 slices white bread, crumbled. Saute a cup of chopped onion w/ a cup of chopped celery. Add to cornbread mixture. Add seasonings: 2 teaspoons salt, 2 of black pepper, 2 dashes garlic powder, 2 teaspoons poultry seasoning, and a dash or two of hot sauce. Add two eggs and a can of cream of chicken soup. Then Add 3-4 cans chicken broth. Mix well. Spray two 9x13 pans with cooking spray. Add dressing and spread evenly. Don't stuff the turkey with it. You can even cook your turkey and use some of the broth from that for the broth in the dressing. Bake at about 425 degrees until the top is browned and crusty. Dressing should have an almost creamy, but not soupy texture. Serve along side turkey. My family doesn't do gravy, but you can if you want. It's yummy!

Answer 4

Buy jalapeno corn bread mix (2 packages) and make according to package directions. Melt 1/4 stick of butter or 2 TBSP evoo in pan, saute 1 cup celery (diced fine) and 1 cup onion until onion is translucent. In Large bowl crumble corn bread and add 1 cup either cracker crumbs, or bread crumbs, 2 eggs, slightly beaten and vegetables. Season according to taste. I add 1 tsp each of garlic powder, onion powder, and celery seeds. I also add a small can of green chiles (diced) and enough chicken broth to keep mixture moist and bake in the oven for about an hour at 350. Some people add sage-- I don't like the taste and I NEVER stuff a turkey. Southerners use dressing not stuffing.

Answer 5

Andouille Cornbread Stuffing


STUFFING
1/4 lb unsalted butter
2 md onions; coarsely chopped
2 cloves garlic; coarsely chopped
1 lb andouille sausage; 1/4" thick slices
3 shallots; thinly sliced
1 c celery; coarsely chopped
1 loaf cornbread; cut into cubes and left out overnight
1/2 c fresh flat leaf parsley; coarsely chopped
1 tb dried sage leaves
1/8 ts cayenne pepper
2 eggs; beaten
1 salt and freshly ground pepper

Mix it up!

In a large skillet over medium heat, melt the butter and saute, the onions and garlic until soft. Add the sausage and shallots and cook for an additional 10 minutes. Add the celery and cook until soft, about 5-7 minutes.

Remove the mixture from the heat and fold in the cornbread, parsley, sage, and cayenne pepper. Stir in the eggs and season with salt and pepper. If the stuffing appears too dry, moisten with a little stock or water. Make certain to cool stuffing to room temperature before stuffing the turkey.

Answer 6

Southern Cornbread and Oyster Dressing recipe
1/4 cup butter
1 large onion, chopped
4 scallions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
Salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
1/2 cup oyster liquid, from drained oysters

Preheat oven to 350 degrees F.

Sauté onions and celery in 2 tablespoons of the butter until wilted, not browned.

Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt and pepper, and parsley. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters.

Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

Answer 7

My grandmother, grandfather, and mother were from Louisiana and gm taught me. We call it dressing.

Bake a 9x13 pan of cornbread before you put the turkey in the oven. When the turkey is done, remove from roaster and put on serving plate and cover with foil to keep heat in. Use the drippings and veggies(celery, bell pepper, onion, and garlic) in the bottom of the roasting pan. Break up the cornbread into the pan and add 2 pkgs. bread stuffing mix, seasoning packets, and more sage or poultry seasoning to taste. Mix well until everything is moist. If you need more liquid, use chicken stock/broth. Put in oven at 350 until top is golden brown and crispy. Put turkey back on top and return to oven for about 10-15 minutes with turkey still covered in foil. Enjoy!

This is for a big turkey and a lot of people. Reduce amount of cornbread and stuffing mix to adjust for size of turkey.

Answer 8

Chestnut Dressing:
2 c chestnuts
1 1/2 c margarine
1/2 c onions-chopped
1 tsp salt
1/4 tsp pepper
2 tsp poultry seasoning
2(1lb) loaves of day-old bread-cubed
3 eggs
1/4 c milk
With sharp knife slit chestnuts across ssurface,place in med sauce pan and just cover nuts with water and bring to boil,stir in onions salt,pepper and poultry seasoning and boil for 3 to 5 minutes,transfer to med baking dish with cubed bread,in a small bowl beat eggs and milk and drizzle over bread mixture bake at 350 for 30 to 45 minutes or until surface is crisp and lightly brown.
Heres a great side dish to go with it:
1(15oz) can cream corn
1(15oz) can whole corn
1(8oz) sour cream
2eggs
2 tlbsp white sugar
1pkg corn muffin mix
Mix corns,sour cream,eggs and melted butter and sugar,mix in muffin mix and pour into 9x 13 baking dish,bake at 350 for 35 to 45 minutes or until toothpick or knife comes out clean.
Happy Eating to you & yours.

Answer 9

"Chicken Liver-Rice Stuffing" - 6 servings

1/4 cup butter or margarine
1/2 lb. chicken livers; coarsely chopped
1 cup chopped mushrooms
1 cup chopped onions
1/2 cup chopped celery
1 cup raw regular long-grain rice
3 1/2 cups chicken broth
1/4 tsp. poultry seasoning


1) In 10" skillet over medium heat, in hot butter, cook chicken livers until browned, stirring occasionally. Stir in mushrooms, onions and celery; cook until tender, stirring occasionally.
2) Add rice, broth and seasoning; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until rice is tender. Use to stuff chicken or small turkey. Yields 4 cups.
DIRTY RICE: Prepare as above, but add 1/2 lb. chicken gizzards; finely chopped, with chicken livers. Add 1 tbsp. hot pepper sauce with seasoning.


"Sweet Potato Dressing" - 8 servings

1/3 cup butter or margarine
1/2 cup finely chopped carrot
1/2 cup finely chopped onion
1/3 cup chopped celery with leaves
2 cups hot mashed sweet potatoes
2 eggs; beaten
2 cups coarse soft bread crumbs
1 tsp. grated orange peel
2 oranges; peeled and chopped
1/2 tsp. salt
1/4 tsp. ground nutmeg

1) Butter 1 1/2-quart casserole. In 2-quart saucepan over medium-high heat, in hot butter, cook carrots, onion and celery until tender.
2) In large bowl with mixer at high speed, beat potatoes with eggs until fluffy. With spoon, stir in carrot mixture and remaining ingredients. Spoon dressing into prepared casserole.
3) Bake at 350* - 30 minutes or until hot. Serve with poultry. Yields 6 cups.

(TIP: As an alternative to stuffing your bird, 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. Transfer to serving platter.)


MAY YOUR STUFFING BE TASTY,
MAY YOUR TURKEY BE PLUMP.
MAY YOUR POTATOES 'N GRAVY HAVE NARY A LUMP.
MAY YOUR YAMS BE DELICIOUS,
MAY YOUR PIES TAKE THE PRIZE.
MAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS.

Answer 10

I like to stuff my turkey with a duck that has been stuffed with a chicken.

Here's a recipe:

http://www.thesalmons.org/lynn/turducken.html

Answer 11

here's a few answers for you to choose from good luck to you and i hope it finds it's way to your best answer.



This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries."
Original recipe yield: 10 servings

PREP TIME 15 Min
COOK TIME 25 Min
READY IN 1 Hr 40 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
DIRECTIONS
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.



Cornbread Sausage Stuffing
SUBMITTED BY: Sharon Ashton


"This is a quick and delicious dressing that my family demands every holiday."
Original recipe yield: 10 servings

PREP TIME 45 Min
COOK TIME 30 Min
READY IN 1 Hr 15 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
2 (6 ounce) packages cornbread stuffing mix
1 pound ground pork sausage
1 onion, chopped
4 stalks celery, chopped
2 tablespoons butter, melted
1 teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth
DIRECTIONS
Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.




Basic Bread Stuffing
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Scroll down to see more dressing and stuffing recipes.
INGREDIENTS:
1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
turkey or chicken broth
PREPARATION:
Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey.
Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.


DIRECTIONS
Thaw turkey in refrigerator for at least 4 days or until completely thawed. Preheat oven to
325 degrees (Roast mode if oven is equipped). Remove giblets from inside the bird and
rub butter all over bird inside and out. Sprinkle Cajun rub all over bird inside and out. Stuff
loosely with stuffing mixture. Place bird on a V-rack in a roasting pan. Roast uncovered until
a digital thermometer reads 170 in the thickest part of the breast. If bird is getting too brown
cover loosely with foil.