What is a simple recipe for old fashion home cooked dressing (stuffing)...?

Question

I've surfed the web, and asked around....but I either get told that I can't have the recipe or it's way to complicated or weird. I just want a simple dressing/stuffing recipe that's not cooked in a bird, doesn't have fruit in it, and is made with bits of celery and cornbread. It's just old fashioned home cooked stuffing, and I'd like to make a large batch of it for Christmas, but I don't have a clue as to what do to. Please help!!

Answer 1

I read a lot of bad reviews on the Stove Top issue. Let me tell you something. That stuff is pretty damn good. You don't need to hunt down a fancy recipe if you want something easy yet good. My girlfriend swore she wouldn't touch it this past Thanksgiving. But, she was wrong.
You see, it it made of the same exact ingredients you would put in it yourself. What, after all is the base of stuffing: stale bread , that's what! Now, ignore what everyone has told you. Start of with your box of Stove Top. Use the stock of your choice instead of water. No need to chop, slice, or pull your bread apart, no need to wait overnight with toast drying on your counter. This is easier and it is good. I do embellish sometimes with some basic seasonings I have around, but not necessary. It comes with the same spices and herbs that you are likely to add (just check the ingredients list).
If you want to got the extra mile, add some extra butter and finely chopped celery. And for the extra, extra mile,and well worth it, get some loose, sweet-Italian sausage (the butcher has it) and fry it like hamburger. Then add it to the stuffing mix at the same time as your liquid. Bake the whole thing until top is just crunchy. I am telling you.....it comes out great. I wouldn't lie. Don't listen to the anti-Stove Top snobs.

Answer 2

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Answer 3

Here's your basic stuffing, with cornbread under Variations. This recipe is for stuffing the bird, so you may have to Google times and temperatures for baking in a casserole dish...

"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 to 2 hours or until tender. Add the liver the last 5-15 minutes of cooking. Drain giblets; chop and add with the remaining ingredients.

Answer 4

1) Crumble dried bread (cornbread if you like, but I prefer several types of bread all at once)
2) Dice an onion and celery... add to the bowl.
3) Sprinkle liberally with poultry seasoning and summer savoury, and coarse black pepper. (add a wee bit of salt)
4) Use broth from your bird (or buy it), and mix it in with the crumb mixture. Add a bit of butter. The dressing should look kinda blended together... moist, but not soupy.
5) Butter a baking pan, and press the dressing into the pan. Lightly smear butter on the top of the dressing to keep it from drying out.
6) Bake in a 350 degree oven until the top and sides are brown.
* To know how much of the spices to use, taste as you go along.

Answer 5

here you go

INGREDIENTS

* 30 slices white bread, lightly toasted
* 2 tablespoons butter
* 1 large onion, finely chopped
* 2 stalks celery, finely chopped
* 2 eggs, lightly beaten
* 2 cups chicken broth
* 2 teaspoons rubbed sage
* 1 teaspoon garlic powder
* salt and pepper to taste

DIRECTIONS

1. Allow the toasted bread to sit approximately 24 hours, until hard.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
3. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
5. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
6. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Answer 6

Ok here it goes, get you pen and paper ready.

Purchase 1 'tube' of the Jimmy Deans regular pork sausage, 2 stalks of celery (more if you like more, less, if you like less), 1 onion and a loaf of bread. Cut the sausage and fry it in a pan. Let it cool off. Dice your celery and onion. When your sausage has cooled off, crumble it with your fingers in a large bowl. Add your onion/celery and 1 egg. Mix it together with your hands. Moisten the bread with water (I run about 5 slices at a time under the water, then squeeze the bread to remove excess). The more bread you add, the less 'seasoned' it will be. My parents like less bread, my husband likes more bread. Then you can stuff it in your bird (do this right before you put it in the oven and not overnight) OR put it in it's own pan. Place pats of butter on top (if you are putting it alone in it's own pan). Cook it with your bird or cook it alone at about 325 degrees for about an hour and a half. Enjoy!!! Trust me, it's VERY EZ and tastes great!!!

Answer 7

buy a bag of dried cornbread (or make a homade one and let it get stale and dry)

melt a stick o butter, add 2 cups chopped celery and 2 cups course chopped sweet onion

saute till tender but not brown

toss saute with the cornbread crumble, 1 or all of the following to taste

poultry seasoning, tyme, marajoram, sage

then salt and pepper to taste

toss in 2 beaten eggs then moisten the mixture with canned chicken broth, add broth until you feel the liquid oozes from the crumbs when you squeeze it in the palm of your hands. You cant really make it to wet the eggs will bind it together.

very easy, never fails

bake it at 350 in a buttered casserole for 30 - 40 minutes

Answer 8

Stuffing is what you put in something, Dressings for the plate
Southwestern Cornbread Dressing


Ingredients:
5 cups cornbread, coarsely crumbled
4 English muffins, coarsely crumbled
3 mild green chilies, roasted, peeled, seeded and chopped
1 red bell pepper, roasted, peeled, seeded and chopped
3/4 cup pine nuts, toasted
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1-1/2 teaspoons chopped fresh basil
1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons chopped fresh oregano
1 pound Italian turkey sausage
3 cups chopped celery
1 cup chopped onion
2 to 4 tablespoons turkey broth or water
Preparation:

In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme and oregano; set aside.

In large skillet over medium-high heat, sauté turkey sausage, celery and onion 8 to 10 minutes or until sausage is no longer pink and vegetables are tender.

Combine turkey sausage mixture with cornbread mixture. Add broth or water if mixture is too dry; set aside.



Answer 9

great question!!!!! i also have looked for a basic recipe for dressing and can't find one either. they all have sausage, cornbread, herbs-like basil, sage, rosemary, thyme, don't use any of these i did and it doesn't give the flavor you looking for.
i can remember when i was growing up we always had the best dressing for xmas dinner and i used to eat it cold the next day with cold cranberrys on it.. my mother used to fix a simple homemade dressing with day old dried bread cut into small squares, some celery, some onion, chicken broth, and oysters, but i 'm not sure how much of each to use. soooooooo what i did for our thanksgiving dinner dressing was i bought a package of earthgrains seasoned dressing mix then followed the back of the package for directions--really not to bad. i did not add any herbs just salt and pepper. earthgrains comes in a variety of dressing mixes--like sage, cornbread, wheat and white bread mixture. just buy the purple package thats the one i used and was happy with the flavor.

Answer 10

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