Does anyone have a good recipe for homemade stuffing?

Question

I want to surprise my family this year with recipes made by me and not the grocery store, lol. I would love a recipe that isn't off the wall. Some recipes for stuffing call for some strange ingredients. Something traditional would be highly appreciated. Thanks!

Answer 1

I think you got some recipes Here with some pretty strange ingredients, too! It's no wonder I've never really liked stuffing.
Anyway, here's another one for you - about as traditional as it gets, I think, and with some flavor variations...

"Bread Stuffing" - 9 cups (enough for a 12-lb. turkey)

3/4 cup minced onion
1 1/2 cups chopped celery (stalks and leaves)
1 cup butter or margarine
9 cups soft bread cubes
2 tsp. salt
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper

In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes; turn into deep bowl. Add remaining ingredients and toss. Stuff turkey just before roasting.
(TIP: If you don't want to stuff the turkey, here's an idea from Rachael Ray: 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, until set and top is crisp. Cool 15 minutes; transfer to serving platter.)

VARIATIONS:
Corn Bread Stuffing: Omit soft bread cubes and substitute corn bread cubes.
Giblet Stuffing: Simmer heart, gizzard and neck from chicken or turkey in seasoned water 1-2 hours or until tender. Add the liver the last 5-15 minutes of cooking. Drain giblets; chop and add with the remaining ingredients.
Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 (8 oz.) cans oysters, drained and chopped, with the remaining ingredients.
Sausage Stuffing: Decrease bread cubes to 8 cups and omit salt. Add 1 lb. bulk pork sausage, crumbled and browned, with the remaining ingredients. Substitute sausage fat for part of the butter.

Answer 2

A sage and onion stuffing is always so yummy.

Measurements are an example may desire for more or less depeneding on your personal flavours.
Have fun with it.

Apricots(dried is perfect only a few)
Onion( half or 3/4 or so More of a judgement thing)
Bacon (A few rashes)
Apple (a couple pending on size)
Stale old bread (for breadcrumbs)
Dried sage
Butter
A little white wine
Olive oil (drizzle)
Salt/Pepper

Simple chop and peel the ingredients into a nice dice.
So they're approximately the same size.
Next for the bread crumbs and they need to be freshly done not from a packet.
Brake bread into chunky bits,put bread in blender or food processor.
Pulse until beautiful fine crumbs form.
Ten simply add everything to each other mix in a dish add The onion, apple mixture with the bread crumbs mix it well at this point otherwise it will go too dry and crusty.
Now the fun part begins stuff it into the cavity with hand, really push all the way into the cavity so all the cavity has some of the beautiful stuffing.
Add butter into the cavity as well.
Don't forget to season, season season cavity with salt and pepper.
Add little olive oil
White wine, just for added flavour and moisture as you really don't want it to dry out while its all cooking so beautifully.

It will taste fantastic!
There done yummy!

Enjoy!

Answer 3

packaged stuffing mix (Pepperidge Farms Bagged Mix)
ground pork sausage (Jimmy Deans is the best)
celery, onions (do not saute')
remove giblets & neck from turkey. simmer in water or broth (about 2 cups) with salt, pepper, 4 tbs. butter and poultry seasoning (Bells Seasoning is the best) for about an hour. Do not cook sausage, it is added raw.
in a food mill or hand grinder add all ingredients together a little bit at a time, I put everything but the neck into the stuffing, including giblets and broth. Grind everything but do not pulverize it to much. you want it moist but not too wet. you can make this the night before but just don't stuff the bird til the day you cook it. My family and friends love this recipe. It's easy and delicious.
Happy Holidays!

Answer 4

1lb Italian sausage (remove casing if you can't get it without)
2 Celery Stalks (sliced long in thirds, then chopped into small pieces)
1 small diced onion
4 cloves minced garlic
1 cup chicken stock (you may need a little more or less)
1 14oz pkg cubed seasoned bread crumbs
3 Tbsp Olive Oil

To prepare:

Heat skillet with Olive Oil and saute onions over medium heat until they start to become translucent. Add about 3 cloves minced garlic (reserve 1 for baking as an option) making sure not to burn. Add Italian Sausage and brown. Add celery and reduce heat after 3 minutes. You just want to soften the celery. Remove from heat and set aside with the pan tilted to separate any fat from your mixture. Take time to remove as much fat as possible.

In a 9x13 pan spread the bread cubes evenly. Add your meat mixture and gently fold to distribute evenly. Take the optional 1 clove of garlic and mix into the mixture (this kicks it up a notch). Now add stock to the pan while folding and listen carefully. You will know you are close to having the proper amount of liquid when the bread cubes stop making noise as you continue folding. Go just past this point with your stock (too much makes it mushy). Seal the pan tightly with aluminum foil and bake in a 350^ oven for 40-45 minutes.

Serve with plenty of Turkey and gravy! It will be 100x's better the next day so make plenty for leftovers.

Answer 5

No wall climbing!

Cranberry Bread Stuffing

Ingredients:

1 1/2 cups fresh cranberries
4 cups dried bread crumbs
1/2 cup melted butter
3 to 4 tbsp. granulated white sugar
1/2 cup finely minced onion
1/2 cup finely diced celery
1/2 tsp. dried marjoram
1 tsp. salt
1 tsp. ground sage
1 dash black pepper
1 dash dried mace
1 dash dried thyme
1 dash dried oregano
1 clove garlic (minced)

Preparation:

Purée cranberries in food processor. Place cranberry purée in saucepan with bread cubes, butter, sugar, onion, celery, marjoram, salt, sage, pepper, mace, thyme, oregano and garlic.

Mix well and cook over medium heat, stirring constantly, about 10 minutes. Cool before stuffing bird. Makes enough stuffing for 1 (8 – 10 pound) turkey.

Answer 6

cornbread stuffing for use in the turkey or a dish all its own.

one pound of hot sausage browned crumbled and drained
(like Jimmy Dean breakfast sausage)
four cups crumbled cornbread
one can of chicken broth or 2 cups homemade chicken broth.
sage to taste
sauteed onions about one cup
salt and pepper to taste
celery chopped about 1 cup
combine all ingredients and stuff in turkey and take remainder and place in a baking dish and let it cook in oven with turkey. Dressing in baking dish let cook til browned on top.

add your broth slowly and only use enough to moisten crumbs to the consistency of cornbread batter( you want it moist)

Answer 7

stuffing with celery, walnuts and a few cranberries and those pre-made bread cubes is pretty dang tasty! Add spices, too.

Answer 8

i never measure anything but get raves on this one
cumble one pound sausage your fav brand in a pan , with one onion chopped, several stalks celery, saute till meat is done and veggies tender , stir into one pan of cornbread crumbled , with one pk, crackers (saltines) add sage,salt , pepper, and poultry seasoning to taste , add half cup chopped pecans. put in pan bake till brown on top / enjoy

Answer 9

Start with the cubes with spices. Sautee' sweet Italian sausage (out of the casing) & onions, celery, & mushrooms. I can't give you measurements, because we never measured anything.

Answer 10

Yum, Yum, Yummy make some stuffing for my tummy! Ha!