anyone know of any tasty stuffing recipes please?

Question

wanna give the old paxo a miss this year and try my own!!

Answer 1

I have been using this recipe for 15 years now and everyone loves it.

Cranberry Sausage Stuffing

2 15 oz. pkg. seasoned stuffing
2 eggs, slightly beaten
1 1/2 cups finely chopped onions (about 4 medium onions)
2 1/2 cups finely chopped celery (about 6 stalks)
1 lb.ground sausage, browned
1 can jellied cranberry sauce beaten
1 to 2 cups apple juice

To Prepare:
Brown and fully cook sausage
Saute chopped onion and celery
Add eggs, cranberry sauce, sauted onions and celery and sausage to seasoned stuffing.
Add apple juice, a little at a time, until entire mixture is dampened but not mushy. For drier stuffing, use less apple juice.
Stuff turkey loosely and cook as directed for weight of turkey.
Any remaining stuffing can be baked separately in covered casserole for 30 minutes at 350 degrees.

Answer 2

Amish Stuffing (Dressing)
20 servings

2 lbs white bread, cut in 1/2 inch cubes (good quality)
2 lbs chicken thighs, Poached
1/2 cup fresh parsley, Minced
3/4 cup onions, Chopped
1 cup celery, Chopped
1 cup carrots, Shredded
1 1/4 cups potatoes, boiled, fine-chopped
1 tablespoon rubbed sage
1 tablespoon celery seeds
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 tablespoon turmeric
5 eggs
12 ounces evaporated milk
2 1/2 cups homemade chicken broth or canned broth

Preheat oven to 350 F.
On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown.
Transfer to a very large mixer bowl.
Bone the chicken and very finely chop the meat, discarding the skin. (I do this in the food processor while chicken is still warm.)
Add the chopped vegetables and chicken meat to the bread, along with the seasonings. Toss.
In a medium bowl, beat the eggs;add the evaporated milk and broth.
Pour over the bread mixture and blend.
The mixture will be quite moist. Allow to stand 1 hour.
Preheat oven to 350 F
Transfer the dressing to an oiled 3 quart glass casserole that is 10 inches in diameter and 3 inches deep (at this point, dressing can be frozen for future use; thaw before baking.)
Bake dressing for 2 hours, or until the center of the

Answer 3

"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.
Oyster Stuffing: Decrease bread cubes to 8 cups and add 2 (8 oz.) cans oysters; drained and chopped, with the remaining ingredients.
Sausage Stuffing: Decrease bread cubes to 8 cups and omit salt. Add 1 lb. bulk pork sausage; crumbled and browned, with the remaining ingredients. Substitute sausage fat for part of the butter.

Answer 4

i made my own stuffing this weekend, and it was excellent, and pretty easy......i adapted the recipe from one i found on allrecipies .com one day old loaf of bread, (uncut is better)
a bunch of celery
a large onion
3/4 pint of strong chicken stock
some fresh sage leaves (i used about six)
a teaspoon of "season all"
and a packet of sausage meat.
half a packet of butter for frying (clarify)

Dice the bread (slightly smaller than dice is a good size) and set aside.Melt and clarify the butter and fry off the sausage meat,onion and celery,transfer to big casserole pot and combine all ingredients, finely chop sage and season..........then bake for an hour and a half and presto!!!

Answer 5

stove top stuffing is the best
lol crusty bread diced and use turkey or chicken broth or vegetable add cranberries dried fruit and celery and onions

Answer 6

Ferric chloride and hot bitumen.

Answer 7

TRY ANY OF THESE RECIPES, YOU WON´T REGRET IT:
Barbecued Chicken with Chili-Orange Glaze
INGREDIENTS: *1 to 2 dried de arbol chilies *1/2 cup fresh orange juice *2 tablespoons tequila *2 cloves garlic, minced
*1-1/2 teaspoons grated orange peel *1/4 teaspoon salt *1/4 cup vegetable oil *1broiler-fryer chicken (about 3 pounds), cut into quarters *Orange slices (optional) *Cilantro sprigs (optional)
NOTE*For milder flavor, discard seeds from chili peppers. Chili peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION: 1) Crush chilies into coarse flakes in mortar with pestle. Combine chilies, orange juice, tequila, garlic, orange peel and salt in small bowl. Gradually add oil, whisking continuously, until marinade is thoroughly blended.
2) Arrange chicken in single layer in shallow glass baking dish. Pour marinade over chicken; turn pieces to coat. Marinate, covered, in refrigerator 2 to 3 hours, turning chicken and basting with marinade several times.
3) Prepare charcoal grill for direct cooking or preheat broiler. Drain chicken, reserving marinade. Bring marinade to a boil in small saucepan over high heat; boil 2 minutes. Grill chicken on covered grill or broil, 6 to 8 inches from heat, 15 minutes, brushing frequently with marinade. Turn chicken. Grill or broil 15 minutes more or until chicken is no longer pink in center and juices run clear, brushing frequently with marinade. Do not baste during last 5 minutes of grilling. Discard remaining marinade. Garnish with orange slices and cilantro.
FROM http://recipes.howstuffworks.com/barbecued-chicken-with-chili-orange-glaze-recipe.htm
Winter Squash Soup INGREDIENTS: *1 tablespoon low-fat vegetable oil spread *1 tablespoon minced shallots or onions
*2 cloves garlic, minced *3 sprigs fresh thyme *1 pinch dried rosemary *2 packages (10 ounces each) frozen winter (butternut) squash, thawed *1 cup fat-free reduced-sodium chicken broth *3 tablespoons fat-free (skim) milk *Fat-free sour cream (optional)
PREPARATION:
1) Melt vegetable oil spread in medium saucepan over medium heat. Add shallot, garlic, thyme and rosemary. Cook and stir 2 to 3 minutes or until shallot is tender. Add squash and chicken broth; bring to a boil. Add milk; stir until blended.
2) Remove thyme sprigs from soup. Transfer soup to blender or food processor; blend until smooth. (Add additional liquid to make soup thinner, if desired.) Top with dollop of sour cream.
FROM http://recipes.howstuffworks.com/winter-squash-soup-a-recipe.htm
COMFY POTATO SOUP INGREDIENTS; *5 beer bratwursts
*2 cups water *2 large carrots, chopped *1/4 large onion, chopped *2 (10.75 ounce) cans condensed cream of potato soup *2 cups milk
PREPARATION: Place the bratwursts and water into a large skillet, and set over medium heat. Bring to a boil, then cover and simmer for 10 minutes. Turn brats, and add more water if needed. Add carrots to the water. Cover and simmer for 10 more minutes. Drain, and slice the bratwurst.
While the bratwurst is cooking, pour the milk and potato soup into a saucepan, and set over medium heat. Simmer until the bratwurst are cooked. Stir in the onion, and add the carrots and bratwurst. Cook, stirring occasionally for about 10 minutes.
FROM http://allrecipes.com/Recipe/Comfy-PotatoSoup/Detail.aspx
GOOD LUCK! BYE

Answer 8

It depends..

Answer 9

all brussel sprout mix

Answer 10

http://www.foodnetwork.com/food/et_hd_thanksgiving/article/0,1972,FOOD_9845_1753076,00.html