Hi there! Does anyone have a great (and easy) recipe for Thanksgiving stuffing? Thanks alot!?

Answer 1

Yes! Sausage Stuffing

Not sure how big your turkey is but this can be doubled. You can make the bread, onions and celery ahead, but don't add the sausage until just before you stuff the bird.

1 bag white bread
1 large onion
2 large celery ribs
sage to taste (about 12 leaves fresh torn in pieces or 2 tablespoons dry)
I package frozen sausage meat (not maple or otherwise flavoured, just plain)
salt and pepper

Thaw sausage meat in refrigerator - it will thaw overnight
Tear the bread into chunks and pulse until crumbs in a food processor or a blender. You will have to do this in batches.

In one batch, add the torn or dry sage when you pulse this to crumbs

Cut up celery and onions and saute for five minutes in a tablespoon of butter

Add the celery, onions to the crumbs and mix - add pepper and salt to taste (about a tablespoon of salt)

Divide about three quarters of the sausage into chunks and work into the bread crumb mixture with your hands - squeeze it through the bread until it is fully mixed

Stuff turkey and put an oven thermometer in stuffing - it should read 160 when the bird is done

Answer 2

Ungodly Cornbread Recipe.

(Far better than white bread stuffing, which tastes like wallpaper paste)

2 pkgscornbread mix (Make sure you use NO sugar)
1lb.sausage
4Cchopped celery
3Cchopped onion
3/4Cchopped parsley
1-1/2 trubbed savory
1-1/2 tdried sage leaves
1-1/2 tdried thyme leaves
1Tsalt
1/2tpepper
1 canchicken broth (undiluted)
3 eggs, slightly beaten
1/2Cbutter or margine

1. Cook cornbread as directed (except sugar. No sugar. Don't even think of putting sugar in it)
2. In a large skilled, cook sausage until done but not too brown
3. Remove sausage with slotted spoon, then cook vegetables in the drippings
4. Crumbled cooled cornbread in huge bowl
5. Add all other ingredients and mix thoroughly
6. Stuff turkey or put in casserole dish to bake

Answer 3

Perfect! This is what i do with mine sometimes.. super easy! Pepperage Farm white bread(or whatever you like).Leave the bag open a few days to make it stale or toast in the oven. I basically saute some onions and celery. Add the sausage until browned..salt and pepper. Cool that off a bit.. add the bread and moisten with chicken broth. I always add sage to it as that is a perfect compliment to turkey.. Yea thats about it.. very easy and tasty! Good luck.

Answer 4

Slice up regular white bread (10 to 12 slices for med to large turkey) into1 inch cubes the night before and let set to air dry. Chop up 1 cup celery, 1/2 cup onion, 1/2 mushrooms, and sautee in 2 tablespoons butter till onions are slightly clear. Take cubed white bread and mix with one box of Stovetop Stuffing Chicken or Turkey. (Optional - add poultry seansoning, sage, thyme, salt and pepper to taste) Pour sauteed vegetable over bread stuffing mix and gently mix. Take one egg and mix in bowl with 1/2 cup chicken broth, gently mix into bread mixture. ( Add addtional chicken broth if necessary for moisture. ) Immediately stuff turkey.

Answer 5

YES! Try this







Cornbread and Andouille Dressing <---- this is stuffing

Cornbread and Andouille Dressing
2 teaspoons unsalted butter
1/2 pound andouille, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic Cornbread, recipe follows
3 slices white or whole wheat bread, torn into 1/2-inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.

In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.

With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.

Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.

Basic Cornbread:
1 tablespoon plus 1/4 cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
1 egg

Preheat the oven to 400 degrees F.

Pour 1 tablespoon of vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.

Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

Note: When making the dressing, make cornbread the day before.

Yield: 8 servings

Answer 6

Yes, buy the packaged ones that are already prepared. Just
add alittle celery, onion and butter and you can claim it as your own.