Would you sheare your best dressing/stuffing recipe please?

Answer 1

Cornbread And Bacon Stuffing

Ingredients

3 c cornbread
6 bread slices
6 bacon slices
1 c onion
2 eggs
1 ts poultry seasoning
1/4 ts salt
1 c chicken broth

Instructions

Preheat oven to 350 degrees if cooking stuffing alone. Coarsely crumble enough cornbread to make 3 cups. Toast bread slices and cut into cubes. In a skillet, cook bacon until crisp; crumble and set aside. Cook onion in the bacon drippings until tender but not brown. In mixing bowl, combine eggs, bacon, onion, poultry seasoning and salt. Add cornbread and bread cubes; toss lightly until well mixed. Add enough chicken broth to moisten; toss gently to mix. Bake uncovered in an ungreased 1 1/2-quart casserole for about 30 minutes. Or use to stuff 8 lb. turkey.

Answer 2

There are no set amounts for this, but we always had it and I love it.

Put some raisins (maybe a cup) in a pan with about 2 inches of water over the tops of them. Bring the water to boil, shut it off and cover. You do this to plump the raisin back up. The longer you let them sit the plumper they will become. I don't know why they just never used grapes, but there ya go...

Brown hamburger with onions, green peppers, and celery diced into it then drain off the excess fat.

In a big kettle make some rice according to directions. Add a can of diced carrots, a can of diced tomatoes, the hamburger and the raisins when they are plumped up. Mix. Salt and pepper to taste.

You can stuff the bird with it or use it as a side dish.

You can add pieces of turkey to it the next day so it's a casserole.

You can adjust the ingredients up or down depending on what you prefer. I use a lot of raisins because they're sweet and I like them.

Answer 3

Take a 1 pound loaf of French bread and cube it up. Let dry overnight on a sheet pan (or you can dry them out a little in a slow oven). Saute 1 chopped red onion, 1/3 of a bunch of celery chopped, 1 8 oz. pkg sliced mushrooms (I like baby bellas), and a heaping Tbsp or two of minced garlic, all in a stick of butter.
Add some dried sage and rosemary, saute until soft. Near the end, add fresh chopped sage.

Toss all that with the bread cubes in a large bowl. Drizzle in 1-3 cups of chicken stock depending on the consistency you want. Put it all in a buttered or sprayed casserole dish and bake at 350 for about 30-45 minutes. Check on it every 15 minutes to see if it needs more stock.

It's simple, but I don't like fancy stuff in my stuffing. This is like my grandma used to make. Enjoy!

Answer 4

Sausage
Pine nuts (toasted)
celery
carrott
onion (all veg chopped fine)
fresh or dry sage
dry thyme

salt and pepper
cubed toasted bread slices
chicken stock.

Fry sausage out of casing and remove from pan
drain grease from pan and disgard
toast pine nuts in a seperate dry pan
toast and cube bread slices
reheat pan and saute vegetables in butter and spices
mix all together
moisten mixture with stock until soft and fluffy

stuff bird, cook according to stuffed bird times and instructions and enjoy!

You can also use fresh roasted or jar chestnuts...