anyone have or can find a good turkey stuffing recipe?

Question

looking for a good stuffing recipe for thanksgiving....

Answer 1

From Simply Receipes
Mom's Turkey Stuffing Recipe
http://www.elise.com/recipes/archives/000036moms_turkey_stuffing.php

1 loaf of day old French bread
1 cup chopped walnuts, toasted
2 cups each, chopped onion and celery
1/2 stick of butter (1/4 cup or 1/8 lb)
1 chopped green apple
1 cup of currants or raisins
Several chopped green olives (5 to 10)
Stock from the turkey giblets (1/2 cup to 1 cup)
Sage (to taste)
Poultry seasoning (to taste)
Salt and pepper (to taste)

1 Slice bread into 1/2 inch cubes. Heat a large sauté pan on medium heat. Melt 2 Tbsp butter in the pan, add the bread cubes and toast. Only turn them when they have become brown on a side.

2 In a separate pan, sauté chopped onions and celery with the remaining 2 Tbsp butter. Add to the bread. Add cooked chopped walnuts. Add chopped green apple, currants, raisins, olives. Add some water or the stock from cooking the turkey giblets (enough to keep the stuffing moist while you are cooking it). Add sage, poultry seasoning, salt & pepper.

3 Cover. Turn heat on low. Cook for an hour. Add water or stock as needed while cooking to keep the stuffing moist.

Answer 2

MY GRANDMOTHERS NEVER FAIL STUFFING

2-2 1/2 loaves bread, torn up in small pieces
2 cups celery, chopped with celery leaves
2 cups onions or 1 onion, diced
1 cup fresh parsley, diced
1 tablespoon seasoning salt
2 teaspoons poultry seasoning
1 teaspoon pepper
1/2-1 cup butter
1 bouillon cube
1/2 cup water
8-10 eggs, beaten with some milk added (start with 8 and add if needed)
Saute celery, onion& parsley in butter& chicken broth in a frying pan until soft.
Add seasonings to torn up bread.
Add celery, onion& parsley mixture to bread.
Add beaten eggs& milk mixture to bread.
Mix well.
Bread should be moist enough to hold together well.
Adjust with more eggs or milk.
Put stuffing in turkey and pack fairly tight- do not stuff turkey until you are ready to put in the oven.
Stuffing can be made the day before& stored in the fridge.

Answer 3

"Bread Stuffing" - 9 cups (enough for a 12-pound 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.
GIBLET STUFFING: Simmer heart, gizzard and neck from 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 4

We used this exact recipe last year and even though it's made to me healthy it was also extremely flavorful and filling. The recipe for the meal includes portions of stuffing, green beans, potatoes, carrots, and turnip, and explains how to put these together to make a healthy, tasteful, and exotic meal. The best and healthiest Thanksgiving meal ever: http://topherreimroc.com/ThanksgivingRecipies

Answer 5

Southwestern Cornbread Dressing


Ingredients:
5 cups cornbread, coarsely crumbled

4 English muffins, coarsely crumbled

3 mild green chilies, roasted, peeled, seeded and chopped

1 red bell pepper, roasted, peeled, seeded and chopped

3/4 cup pine nuts, toasted

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

1-1/2 teaspoons chopped fresh basil

1-1/2 teaspoons chopped fresh thyme

1-1/2 teaspoons chopped fresh oregano

1 pound Italian turkey sausage

3 cups chopped celery

1 cup chopped onion

2 to 4 tablespoons turkey broth or water
Preparation:

In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme and oregano; set aside.

In large skillet over medium-high heat, sauté turkey sausage, celery and onion 8 to 10 minutes or until sausage is no longer pink and vegetables are tender.

Combine turkey sausage mixture with cornbread mixture. Add broth or water if mixture is too dry; set aside.