Is there anyone out there that has a great stuffing recipe. Will you share it with me? I don't have a clue.

Answer 1

OK this is old school stuffing from my Grandmother..R.I.P I hope it helps out I love it..


12 cups bread, cubes
1 cup unsalted butter
3/4 cup minced onions
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushrooms (optional)
1 tablespoons salt
1 teaspoon pepper
1 tablespoon ground sage
chicken broth

1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl.
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
5. Toss the cubes thoroughly to coat.
6. (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.


When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly.

Then if you want you can put all the stuffing in a baking dish and bake it for 25 min until the top is golden brown!! or you can serve it the way that it is but I would make this last... so that way it is still warm and no stiff and hard..
also I sometimes take the cooked gizzards and heart and cut it up in to tiny tiny cubes and put it in there before baking it this gives it a wonderful taste but that is how I like it..

Answer 2

Personally I don't care for the stove top mixes you buy in stores because they are too dry. I got this recipe from my grandma the other day. If you like a moist stuffing this is for you.

*About one loaf of bread, torn up. It doesn't matter if it's day old or not.
*one stick of oleo
*onions, chopped
*can of mushrooms
*two ribs celery w/leaves, chopped
*one can condensed cream of mushroom soup
*one can condensed cream of celery soup

In frying pan melt oleo and saute onions and celery until tender. Add mushrooms and soups. Remove from heat and mix well. Pour over the bread pieces and mix. Stuff into turkey. There will probably be extra stuffing so you can put it in a greased casserole dish and bake at 350 for about 30 minutes.

Answer 3

2 loafs of day old bread, break it up in a large bowl set aside Cut up celery, and onions ,dice up and place in frying pan with water and butter and heat on low heat until tender, then set aside to cool. now take you bread and crack open about 6 to 7 eggs add chicken broth and stuffing seasong, galic powder, salt and pepper. melt a stick of butter and add to mixture and then add cooled celery mixture with the juice to bread mixture and mix all together may have to add more water mix must be very moist then stuff your turkey

Answer 4

1 1/2-pound loaf country bread, any hard crusts trimmed, cut into 1-inch cubes (about 12 cups)
2 lemons, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
2 teaspoons olive oil

10 tablespoons (1 1/4 sticks) unsalted butter, divided
2 medium fresh fennel bulbs, trimmed, chopped (about 4 cups)
2 1/2 cups chopped onions
3 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 1/2 teaspoons fennel seeds, lightly crushed in mortar with pestle or in resealable plastic bag

1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, lightly toasted

1 1/2 cups turkey broth or low-salt chicken broth




Preheat oven to 350°F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450°F. Line rimmed baking sheet with parchment paper. Place lemon slices on prepared sheet; drizzle with oil and toss to coat. Spread in single layer. Roast until browned in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.

Generously butter 13x9x2-inch glass baking dish with 1 tablespoon butter. Melt remaining 9 tablespoons butter in heavy large skillet over medium heat. Add chopped fennel, onions, garlic, thyme, fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until vegetables are soft, about 20 minutes. Transfer vegetables to very large bowl. Add bread, parsley, pine nuts, and roasted lemons with any reserved juices; toss to combine. Season to taste with additional salt and pepper. Transfer to prepared baking dish.

Do ahead: Can be made 1 day ahead. Cover; chill.

Preheat oven to 350°F. Drizzle 1 1/2 cups turkey broth over stuffing in dish; cover with foil. Bake 30 minutes (45 minutes if refrigerated). Uncover and continue baking until crusty and brown, about 25 minutes longer. Serve warm.

Makes 12 servings.