Recipe???????

Question

I need a Thanksgiving recipe for stuffing. I want a basic bread stuffing that is tasty and easy to make.

Answer 1

This is a simple one I use a lot, and is often used in restaurants (where I first learned to make it this simply):

1 mixing bowl full of shredded or cubed stale bread (this mixing bowl size is your largest one or the one for mixing cookie dough)
1 stick butter
2-3 ribs celery, depending on size, diced
1-2 onions, depending on size, diced
turkey broth (chicken is ok and nobody will know you used it if you don't tell.
rubbed sage (amount to taste)
poultry seasoning (amount to taste)
black pepper (you decide how much)
salt (taste adding a little at a time so it doesn't get too salty)

Saute the onion and celery in the butter.
Pour mixture over bread and toss from underneath.
Add broth in small amounts, only using enough to make the bread stick together well, leaving no dry crumbs
Add seasonings to taste
Mix well and stuff lightly into the cavity of bird
Place any extra in a baking pan and heat.
For food safety you may want to have the temp of the stuffing at 180F (and the turkey itself will reach 180F first)
So when the turkey reaches temp, take it out of the oven and heat oven temp to 450F.
Remove stuffing from bird and place in a casserole dish, covered, and bake until it reaches 180F.
Which is ok because the turkey really needs to rest before carving to maximize juiciness.

In this way you can have all the flavor of bird stuffing with no fear of salmonella.
Also, the use of eggs is not necessary in this recipe.

Answer 2

Basic Bread Stuffing

This recipe yields enough to stuff a 14- to 17-pound turkey. Many of the variations yield enough for an additional small casserole of stuffing. To stuff an oven roaster or 6 to 8 rock Cornish hens, halve the recipes. For a larger turkey, increase all the ingredients by half. The optional egg makes the stuffing firm. If you prefer the bread to be moist, skip the toasting step.

Yields: 8-10 cups

Ingredients:

1 pound sliced firm white sandwich, French, or Italian bread, including crusts, cut into 1/2-inch cubes, or 10 cups lightly packed bread cubes
4 to 8 tablespoons (1/2 to 1 stick) unsalted butter
2 cups chopped onions
1 cup finely chopped celery
1/4 to 1/2 cup minced fresh parsley
1 teaspoon dried sage, or 1 tablespoon minced fresh
1 teaspoon dried thyme, or 1 tablespoon minced fresh
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated or ground nutmeg
1/8 teaspoon ground cloves
1/3 to 1 cup chicken stock
1 to 2 large eggs, well beaten (optional)
Position a rack in the center of the oven. Preheat the oven to 400°F. Toast bread until golden brown.

Heat butter in a large skillet over medium-high heat until the foam subsides. Add onions and celery then cook, stirring, until tender, about 5 minutes.

Remove from the heat and stir in parsely, sage, thyme, salt, pepper, nutmeg and cloves.

Stir into the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in stock and egg, a little at a time, until the stuffing is lightly moist but not packed together.

Adjust the seasonings. To use as a stuffing, reheat just before spooning it into the bird(s). Or moisten with additional stock and/or egg. Then turn into a large, shallow buttered baking dish. Bake in a 350°F oven until the top has formed a crust and the stuffing is heated through, 25 to 40 minutes.

Answer 3

INGREDIENTS
2 1/2 cups low fat, low sodium chicken broth
3 onions, diced
6 cups diced whole-grain bread
1 tablespoon paprika
1/4 cup egg substitute
salt and pepper to taste

DIRECTIONS
1. In a skillet over medium-high heat, heat 1/2 cup of the chicken broth. Add the onions and cook for 10 minutes until onions have softened.

2. In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute and salt and pepper. Mix well.

3. Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, place stuffing in a preheated 350-degree oven and bake for 45 minutes.

Answer 4

1 pan of cornbread

1 medium onion

1 medium green pepper

3 or 4 stalks of celery

1 can of chicken broth (or turkey broth)

sage to tase

salt and pepper to taste

Saute diced vegetables with a teaspoon of butter in a medium sauce pan add salt /pepper and rubbing sage to taste.

Crumble the prepared cornbread

Combine the veggies with cornbread in a large bowl. Fold in the turkey broth

Fold in to a baking pan and Bake in a 375 degree oven until dressing begins to brown.

Answer 5

I have used this simple one every year and everyone always raves about it. I just buy Stove Top stuffing and add sauteed onions and celery to it, along with mushrooms and chopped pecans. Just buy as much stuffing as you think you will need, and as much of the ingredients to add.

Answer 6

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 7

Peppridge Farm and fluff with chicken stock add diced celery and onion if you wish this is GREAT!