What is thanksgiving stuffing made out of?

Answer 1

Got Gravy?
Cornbread-Sausage Stuffing With Apples

Ingredients

12 tb butter
2 1/2 c onion; yellow
3 apples; cored
1 lb sausage; bulk breakfast
3 c cornbread; homemade
3 c bread, whole-wheat
3 c bread, french
2 ts thyme, dried
1 ts sage, dried salt and pepper
1/2 c parsley,italian; chopped
1 1/2 c pecan halves

Instructions

Prepare ingredients: Core apples and cut into chunks. Do not peel. Jonathan and Winesap are good choices. Breads should be coarsely crumbled.
1. Melt half the butter in a skillet. Add chopped yellow
onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large mixing bowl.
2. Melt remaining butter in same skillet. Add apple chunks and cook over high heat until lightly colored but not mushy. Transfer apples and butter to the mixing bowl.
3. Crumble the sausage into the skillet and cook over medium heat, stirring, until lightly browned. With a slotted spoon, transfer sausage to the mixing bowl and reserve the rendered fat.
4. Add remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.
5. if you do not wish to actually stuff the bird (goose or
duck, for example, can make the stuffing greasy), spoon it into a casserole. Cover casserole and set into a large pan. Pour got water around the casserole to come halfway up the sides. Bake for 30 to 45 minutes at 325 F., basting occasionally with the cooking juices from the bird or with the reserved sausage fat if necessary.
Enough stuffing for a 20-pound turkey, to make 12 to 14 portions.

Answer 2

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1 bag of stuffing (cubed or crumb) of your choice 1 lg onion chopped fine 2-3 stalks of celery chopped 1 lg carrot grated 1 lb sausage meat (mild) unless you want it spicy. Liver from Turkey (optional) minced fine chicken or turkey broth or stock 1/2 tsp Poultry seasoning (omit if using a flavored stuffing) 1 egg Salt and Pepper Butter preheat oven to 350 Saute onion and celery with butter until it starts to soften, crumble in sausage and brown. Add carrot and liver (if using). Add poultry seasoning (if using) salt and pepper to taste. In a large bowl moisten stuffing with broth, add meat mixture, egg and stir until combined add more broth if mixture seems too dry. Butter an oven safe dish and add stuffing. Bake at 350 degrees for 30 to 40 minutes. (when the bird comes out the stuffing goes in!) You can make this the night before, but do not bake until needed may have to cook a little longer from cold.

Answer 3

This Site Might Help You.

RE:
What is thanksgiving stuffing made out of?

Answer 4

Stuffing can be made out of a variety of starches grains, i.e. any bread of choice (english muffins, muffins of any flavor, croutons, focaccia, to name just a few), rice or couscous, For 'Thanksgiving?' stuffing, you can opt to cook it inside or outside of the bird in a casserole with a plethora o' goodies - oysters (clams any seafood), pine nuts, walnuts, apples, raisins, sausage & herbs of choice.... let your taste buds be your guide.

Answer 5

There are many varieties of stuffing. You can use bread or cornbread as a base then jazz it up with your favorite seasonings and spices, onion, celery, turkey giblets, dried cranberries, raisins or whatever your family likes. enjoy!

Answer 6

Southern Cornbread Dressing
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
1/2 cup chopped onions
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
6 eggs
DIRECTIONS
Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
Bake in the preheated oven 30 minutes, or until golden brown.

Answer 7

What Is Stuffing

Answer 8

A basic stuffing has cornbread, dried toast, maybe croutons, chicken stock, celery and onions, and eggs to hold it together. Seasonings, breads, other veggies, and some meats can be added based on what your tastes are.

Answer 9

THE STUFFING I MAKE

2 lbs.HAMBURGER
2 lbs. PORK SAUSAGE
2 -24 OF BAGS OF SEASONED CROUTONS
2 CUPS CHOPPED ONION
3 1/2 CUPS CELERY
3 CANS OF CHICKEN BROTH
1 TBS.POULTRY SEASONING
SALT AND PEPPER
2 CANS OF MUSHROOMS OR 1 PACKAGE OF FRESH (CUT UP)

COOK MEAT IN LARGE PAN( DRAIN) SET A SIDE
BROWN CELERY ONIONS AND MUSHROOMS IN REAL BUTTER LOW HEAT IN A SAUCE PAN ADD ONE CAN OF CHICKEN BROTH ALLOW TO COOK DOWN

IN LARGE BOWL POOR CROUTONS , ADD MEAT,SPICES AND VEGGIES
ADD THE OTHER 2 CANS OF CHICKEN BROTH STIR UNTIL CROUTONS MELT AND EVERYTHING IS WELL MIXED UP

LET COOL AND PUT IN THE REFRIGERATOR

I STUFF THE TURKEY RIGHT BEFORE I PUT IT IN THE OVEN

YUMMY YUMMY HAPPY THANKSGIVING!!!

Answer 10

You can make stuffing from a lot of different ingredients... bread cubes, cornbread, onions, celery, apples, sausage, oysters.