Pls provide a good stuffing recipe. 1st yr without the ex-wife.?

Question

stuffing recipe

Answer 1

you do understand, don't you, that "stuffing" in some english speaking countries has a whole different meaning?

Answer 2

Mushroom Stuffing recipe
4 slices bacon, chopped
3 cups chopped onion
2 cups chopped celery
1 pound mixed mushrooms (white, crimini, portabella), diced
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16 ounce) package unseasoned cornbread stuffing mix
1/2 cup chopped fresh parsley
1/2 cup chopped celery leaves
4 eggs
1/2 cup dry white wine
2 cups chicken broth
1 tablespoon butter

Preheat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking pan.

Cook bacon in a large, deep skillet until crisp and golden brown. Remove all but 1 to 2 tablespoons fat. Add onion and celery; sauté until softened and lightly browned, about 5 minutes. Add mushrooms; cook 5 minutes. Add sage, salt, pepper; stir and cook 1 minute.

Add stuffing mix, parsley and celery leaves if using. Transfer mixture to a large bowl. In a small bowl, whisk eggs and wine. Add to stuffing. Drizzle with half of broth; toss. Turn into prepared baking pan. Dot with butter. Cover with aluminum foil. (Or use to stuff a 12 to 15 pound turkey). DO NOT STUFF IN ADVANCE. Bake for 45 minutes. Uncover; let stand 10 minutes.

Answer 3

Chorizo Corn Bread Stuffing ( a little different from traditional stuffing)

Takes about 2hrs to make. This is a hands on recipe - you will get down and dirty. Can be made the day before dinner and then baked at last minute. Delicious recipe. You will get compliments to the chef for this recipe. This recipe is for about 12 people (generous servings)

ingredients:

4 ears of corn, husked
1/2lb spanish chorizo, peeled & cut in bite size chunks
1 1/2 sticks butter, (1 stick melted)
1 red onion, minced (about 2 cups)
3 celery stalks, finely diced (about 1 1/2 cups)
3 large garlic cloves, minced (the more garlic the better)
2 large poblano chiles, seeds removed and finely diced
1 tablespoon dried thyme
1 teaspoon oregano
13 cups Corn Bread (store bought or home made) coarsely crumbled by hand
2 cups turkey or chicken broth
Salt and freshly ground pepper to taste

Instructions:

Preheat broiler. Position rack 8" from heat. Broil corn, turning, until lightly charred, about 7 minutes. Let cool slightly, cut kernels from cobs.

Set oven to 375 degrees.

In large skillet, cook chorizo over moderately high heat, stirring occasionally, until fat is rendered, about 5 minutes. Drain chorizo and transfer to paper towel-lined plate; discard fat.

Wipe out skillet and melt 4 tablespoons of solid butter in it. Add onion, celery, garlic, poblanos, oregano, and thyme. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Scrape into a lasagna size pan.

Add chorizo, corn kernels, corn bread, melted butter and stock. Season with salt and pepper and stir well. Better when you use your hands to mix it up. Don't be afraid to taste for seasoning. Bake for about 30 minutes, or until heated through and crisp on top.

Answer 4

Go with the StoveTop brand. I've tried so many different recipes and the box version is just as good if not better and it takes just a fraction of the time. Good luck!

Answer 5

WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES


Mary Risley, the director of Tante Marie's Cooking School, says, "I come from a family of Connecticut Yankees, and when I was growing up, I spent every Thanksgiving at my grandparents' eighteenth-century home, which was right across from a turkey farm. I’m not quite sure how, but something in that experience inspired this recipe. (Maybe the ingredients reflect what a turkey would like to eat, if asked.)"

click photo to enlarge
1/2 cup (1 stick) butter
2 large onions, chopped
1 garlic clove, minced
6 3/4 cups canned low-salt chicken broth
2 cups wild rice (about 13 ounces)
2 cups long-grain brown rice

2 cups dried cranberries
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
1 cup chopped green onions
Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.

Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.

To bake stuffing in turkey: Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.

To bake all of stuffing in baking dish: Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.



Makes 12 to 16 servings.

Answer 6

1 bag of croutons--seasoned is fine
buttler
chicken broth
celery
onion
butter
sage
salt and pepper

Melt butter and sautee chopped onion and chopped celery. Pour over croutons and add a little sage, salt, and pepper. Stir in chicken broth until it is wet but not too mushy. Bake in oven 30-45min or stuff in turkey.

Answer 7

mine comes out of a box
works great everytime
its called Stovetop

Answer 8

dude im in those same shoes.

but even with the misses stove top was on the table