good stuffing recipie??

Question

does anyone have a great stuffing recipe that is made from scratch? i cant find one anywhere!!!

Answer 1

Sausage Stuffing.

1 Bag of cubed stuffing - seasoned
1 lb sausage patties
1 can chicken broth
2 medium onions
4 stalks of celery
3 T butter
1 handful chopped or dry parsley
1 T olive oil
Salt & Pepper

Brown the sausage patties in the olive oil in a large skillet or pot, breaking the sausage up into tiny pieces as it cooks. When sausage is cooked, remove from pot. Now add the butter, chopped onions and chopped celery. Sprimnkle with salt and pepper and saute' only for about 2-3 minutes. Return the crumbled sausage to the pot and remove it from the heat to let it cool.

In a large mixing bowl mix the cooled sausage/veggie with the bag of stuffing cubes using a large spoon. Add the parsley. Now slow add the chicken broth... a little at a time... and keep mixing the stuffing until all the cubes are moist but not soggy. If you are going to stuff a bird with this... you're done. If you are going to bake this in a baking dish, then add more chicken broth until the mixture is very moist as it will dry out a little while baking.

Good luck!

Answer 2

I always cook stuffing separately and would never stuff a chicken or turkey and cook it that way.

My family love my 'Sausage Stuffing' although because it is not actually stuffed anywhere it's name is not quite accurate.

Anyway, never mind that. Here's the recipe. I use metric measurements.

Ingredients

1 lb good sausage meat
2 slices of white bread
1 medium onion
3 medium mushrooms (optional)
Paprika
Salt
Black Pepper
Worcestershire Sauce
Soy sauce (Dark mushroom is best)
Tablespoon dried mixed herbs

Break the bread into small pieces and convert into crumbs in a food processor.
Slice the onion and then cut each slice into 1/4 inch pieces. (I cut the slices in half then chop from the middle outwards)
Chop the mushrooms, if used, similarly.
Mix the breadcrumbs, onion, mixed herbs, mushrooms and sausage meat together thoroughly using a wooden spoon in a bowl or on a slow mix in a food processor. As you mix add a teaspoon of paprika, a teaspoon of black pepper and a dash of salt. Add a tablespoon of Worcestershire Sauce and Soy Sauce and mix until all ingredients are incorporated. (If you like it hot you can also add a teaspoon of dried mustard and chilli powder).

Ladle the mixture into a shallow, ovenproof dish (Pyrex or similar). Sprinkle a little paprika on top.

Bake in an oven at 180 deg C for about 30 minutes. After about 20 minutes remove the dish from the oven and pour away any excess fat carefully then return to oven.

When I cook this the dish it is placed on a heatproof mat in the middle of the table and everyone cuts chunks of it off to eat with their meat.

Answer 3

Brown up Sage saussage, with onion fresh sliced mushrooms two or three cloves of garlic, In a seperate bowl use one bag of Herb stuffing (i use pepprage farm) And half of a day old bagget, sut up into small peices, Melt one stick butter Mix everything togather Add chicken stock untill the bread is moist. either a about a can or can and 1/2 or buy the box that is able to go in the fridge. Put the stuffing in to baking dish and bake for 1hour @350. Or put the stuffing into renolds rap and put in oven if you have other thing to bake then they do not take up as much room in the oven. Enjoy

Answer 4

"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.

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 5

Basic Bread Stuffing

INGREDIENTS:

* 1/4 cup finely chopped onions
* 1/2 cup chopped celery
* 1/3 cup butter
* 4 cups bread cubes
* 1 teaspoon pepper
* 2 eggs, beaten
* 1/2 teaspoon salt
* 1/4 to 1/2 teaspoon ground sage
* 1/4 to 1/2 teaspoon poultry seasoning
* turkey or chicken broth

PREPARATION:
Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey.

Answer 6

Toast eight pieces of white bread. Butter them on each side. Rip into medium pieces. Fry a little butter with parsley and garlic powder in a large pan. Take a chopped green pepper and two stalks of celery, diced. Add them and saute till clear and lightly browned. Add the stuffing. Sprinkle with a little oregano and black pepper. Then place in a bowl and dot with butter. Keep warm on the stove and pour a little gravy on it before serving. Makes 6 to 8 servings.

Answer 7

go to allrecipes.com!