Hi guys i am having thanks giving this year and i need a good no great stuffing recipe?

Question

thanks in advance and happy holidays.

Answer 1

There are too many variables to answer this question well. Are you stuffing the dressing in the bird or cooking it in a seperate dish? Do you prefer light or dark bread or even cornbread? How about gilbets? Oysters? Sage? As I was growing up we traditionally stuffed the bird with dressing made from dried bread which was a mixture of white, wheat and sometimes a little light rye. We'd start a few days ahead of T-day by tearing the bread into smaller pieces and letting it air dry. Today you can usually buy seasoned croutons to substitue. (That's what dried bread becomes and it can save on buying seasonings you may not already have.) My personal favorite is cornbread stuffing with some extra goodies like jalapeno's. What ever you choose is up to you. The best way, in my opinion, is to use the turkey giblets to make the broth, which is what you pour over the bread, along with an onion and some celery cooked in it. Oh, and of course, Sage is a must! If you don't know what the giblets are they're what's in that litte paper pouch you find stuffed in the neck or body cavity of the bird along with the neck itself. Usually the neck, heart, gizzard and liver. Take all of these and place in a sauce pan along with an onion and several stalks of celery, coursely chopped, a little salt and pepper and water to cover. Bring this to a boil then reduce to a strong simmer and cook until meat on neck easily come apart and gizzard is fork tender. Don't get in a hurry, this takes a while. While the broth is cooking you can prepare your bird. I prefer to cook the bird without stuffing in it. I find it cooks more evenly and the dressing isn't as soggy when cooked seperately. If your going to stuff your bird then you'll need more liquid when making your dressing. It helps to have some chicken broth on hand. Either canned or homemade. I try to keep some made and ready in my fridge. When making dressing seperately I use some of the drippings from the bird extracted while basting. Excellent flavor! Don't forget to save some to make gravy with! Now, no matter which way you choose or what ingreidients you prefer the rest is pretty much the same. In a LARGE bowl, or even a tub of some sort, place your dried bread(s). Add your ingredients, chopped onions, celery (I use any and all celery stalks not stuffed for the veggie tray. Don't leave out the leaves and the hearts of the celery. Excellent flavor for both the dressing and the broth. After your giblet broth is cooled enough to handle the neck, etc. remove pieces from broth. Remove meat from neck and discard bones. With a knife cut the heart and gizzard into small pieces and mix with the meat from the neck. The liver is up to you. Some people don't care for liver some do and some wouldn't know the difference. Personally, my dog Buddy enjoys it much more than I. The remaining giblets are divided in two. Part goes in the dressing and part reserved for the giblet gravy. Next, I melt butter and I'm ready for the messy part. If your fixing dressing seperately this is where you'd use some of the drippings from the bird which will already be cooking. Otherwise use melted butter. Take the large bowl of bread, onions, celery, giblets, etc.(We even added browned sausage crumbles) and poor the melted butter over the mixture. Mix well, either with large spoon or clean hands. Next, poor warm broth mixture, a small amount at a time, over the bread mixture, mix well. When fairly wet but not soaking ad 2-3 lightly beaten eggs and mix well. Add broth as needed to make a wet but firm, not soupy, mixture. Now, add Sage, salt and pepper to taste. Any remaining broth can be used in gravy. Place in baking dish and lightly cover with foil. Cook in moderate oven until firm and heated throughout. Remove foil to brown top of dressing. Hope this helps. It's one of those by sight and memory things that's really never been written down just passed down. Have fun and make it your own. Remember, you don't want the bird or the dressing to be dry so keep control of the kitchen and let the guests set the table if they want to help.

Also, check out www.cooks.com Excellent recipes!

Answer 2

My Granny has passed on. I watched her make her dressing for years. She never measured anything. I tried my best to get the measurements as close to what I thought she was using. I have given this reciped to friends and they have used it. They all said that it was great! I don't use a recipe, I cook like my Granny did.

GRANNY'S TURKEY AND DRESSING

1 turkey (8-12#) or two fat hens (Cook for 5-6 hours at 225º)

Dressing:
1 whole bunch celery, chopped
2 bunches green onions, chopped
1 large onion, chopped
3-4 cans chicken broth
1 Tbsp. sage
1 box Stove Top stuffing mix
3 pkg. cornbread mix
3-4 slices bread, crumbled
1 stick butter, melted
5 eggs
salt & pepper to taste

Sauté celery, green onions, and onion until soft and shiny. Mix cornbread, bread, Stove Top mix, sage, eggs, and butter in a large pan. Use a cooker large enough to add the turkey after mixture is ready for oven. Add as much of the canned chicken broth as you need to make a well-moistened mixture. All of the liquid from the turkey should be added first. Add turkey to the pan, filling the cavity with dressing. Bake at 350º for approximately 1 ½ to 2 ½ hours, until dressing is set to the consistency of pudding.

Note: Cornbread can be baked the day before. Also, celery and onions can be cleaned and chopped the day before, then sealed and refrigerated until ready to sauté. If the turkey roaster is not big enough to hold all the dressing, place leftover dressing in a small pan and cook by itself. Granny didn't always add the Stove Top until the last few years. If you don't have any, add another baked corn bread mix.

Answer 3

Now you can do all of the complex recipes........ I am an accomplished cook but you know its just easier and the same with guaranteed success to use a box and add to it. You sautee some onions and celery and add that to give it more of a home made crunch. Maybe some fresh thyme, sage or whatnot as well. What I do is lightly toast some pecans or pine nuts and also add some browned sausage and bake it seperatley. Half the work, giving you more time for doing other things and people love it just as much if not more than from scratch as it comes out fluffier than doing it from scratch. I always get more compliments doing it that way.

Answer 4

Easy Stuffing Recipe

INGREDIENTS
6 ounces dry bread stuffing mix
10 slices day-old bread, torn into small pieces
3 eggs, beaten
1/2 cup water

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter or spray one 2 quart casserole dish.
Prepare stuffing according to directions on box; place stuffing in a large bowl.
Add the dried bread, eggs and water; mix well and place in casserole dish.
Cover and bake 45 to 60 minutes.

Answer 5

here are a couple for you

CORNBREAD STUFFING
Cornbread and bacon are mixed for a one-of-a-kind, country-style stuffing, which is also called dressing.

Preparation time: 20 min
Yield: 8 (3/4-cup) servings


4 cups crumbled prepared cornbread
1/4 cup LAND O LAKES® Butter, melted
1/4 cup chicken broth
8 slices crisply cooked bacon, crumbled, reserve drippings
4 ribs (2 cups) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
3 tablespoons reserved bacon drippings
1 teaspoon salt
1/4 teaspoon pepper


Stir together all ingredients in large bowl. Use to stuff 12 to 14 pound turkey.

Casserole Directions: Do not stuff turkey. Heat oven to 350°F. Place mixture into greased 1 1/2-quart casserole dish. Cover, bake for 30 minutes. Uncover; bake for 15 to 20 minutes or until golden brown on top and temperature in middle reaches 165°F.

Recipe Tip
An 8-inch square baking pan of cornbread will make 4 cups crumbled cornbread.

Sausage and Wild Rice Stuffing
Ingredients & Directions

1 c Wild Rice (uncooked)

1/2 c Sausage meat

1/3 c Onion minced

2 tb Parsley, minced

1 c Mushrooms, chopped

1/2 ts Sage

1/2 c Butter

Salt and pepper to taste

Precook Wild Rice. Saute onion in butter, add chopped mushrooms and sausage and fry until done. Combine Wild Rice, sausage mixture, parsley, sage, salt and pepper. Ideal for chicken, turkey, duck or squab.


Mushroom Stuffing recipe
4 slices bacon, chopped
3 cups chopped onion
2 cups chopped celery
1 pound mixed mushrooms (white, crimini, portabella), diced
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) package unseasoned cornbread stuffing mix
1/2 cup chopped fresh parsley
1/2 cup chopped celery leaves
4 eggs
1/2 cup dry white wine
2 cups chicken broth
1 tablespoon butter

Preheat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking pan.

Cook bacon in a large, deep skillet until crisp and golden brown. Remove all but 1 to 2 tablespoons fat. Add onion and celery; sauté until softened and lightly browned, about 5 minutes. Add mushrooms; cook 5 minutes. Add sage, salt, pepper; stir and cook 1 minute.

Add stuffing mix, parsley and celery leaves if using. Transfer mixture to a large bowl. In a small bowl, whisk eggs and wine. Add to stuffing. Drizzle with half of broth; toss. Turn into prepared baking pan. Dot with butter. Cover with aluminum foil. (Or use to stuff a 12 to 15 pound turkey). DO NOT STUFF IN ADVANCE. Bake for 45 minutes. Uncover; let stand 10 minutes.

Answer 6

Buy some boxes of Stove Top Stuffing, tastes great and easy too.

Answer 7

This is a great rceipe for Pork & Herbed Apple Stuffing:

http://www.gourmet-food-revolution.com/sausage-stuffing-recipe.html

Enjoy!

Answer 8

My mother makes a great stuffing with saltine crackers, celery, and onions! I will have to get the recipe! it is amazing!!

Answer 9

Sourdough Bread Stuffing Recipe
1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Yummy Stuffing ( This is a great way to make stuffing that can be "stuffed" into a turkey. This will be to the proper temp. at the same time as the turkey.)
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken
Special equipment: 1 re-usable organic cotton produce bag*

*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.
Preheat the oven to 400 degrees F.

Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.

Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.

In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.

Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.

While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

Answer 10

ask yo momma