what is your best stuffing recipe?

Answer 1

My favorite recipe has Jimmy Dean sausage in it. Here's the recipe:

Jimmy Dean Sausage Cornbread Stuffing Ingredients:

1 pkg. Sage Flavor Jimmy Dean Pork Sausage
1 cup finely chopped onion
2 cups chopped celery
1 cup diced mushrooms
1 teaspoon dried rosemary
1/4 cup chopped parsley
4 cups crumbled cornbread
2 teaspoons poultry seasoning
1 cup chicken broth
3/4 cup chopped pecans (optional)
Directions:

Preheat oven to 325 F. In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add onion, celery, mushrooms and rosemary; cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl, add remaining ingredients and stir well. Pour into a buttered 2-quart casserole dish. Bake covered for 35-40 minutes.

Serving size:

4-6 servings

Answer 2

This is a wonderful stuffing - and so easy - crockpot!

Crockpot Apple Walnut Stuffing
1/2 cup butter
1 cup chopped walnuts
2 onions, chopped
1 package (14-oz. size) cubed herbed seasoned stuffing mix
1 1/2 cup applesauce
1 1/2 cup water
Directions:
In large skillet, melt 2 Tbsp. of the butter and cook walnuts over medium heat until walnuts are toasted, stirring frequently. Remove nuts from skillet and place in small dish. Set aside.
Melt remaining 6 Tbsp. butter in the same skillet. Add onion and cook for 3-4 minutes until almost tender, stirring frequently.
Spray a 4-6 quart slow cooker with nonstick cooking spray and place stuffing cubes in prepared crockpot. Add cooked onion with butter and mix gently. Add applesauce and water and mix lightly. Cover and cook on low for 4-5 hours. Sprinkle with toasted walnuts before serving.

Answer 3

One Thanksgiving when I was a young bride, my husband's friend did a barbecue and had leftover hamburger buns that he had buttered. He was going to throw them away but I asked if I could have them. I used them in place of the dried bread and it's been a hit ever since. Even my mother has changed her recipe to mine.

Hamburger buns or hot dog buns - torn into bite-size pieces
onion - diced
celery - diced
butter
chopped pecans
black pepper
sage
poultry seasoning

I melt the butter in a pan and saute the onions and celey. Add the black pepper, sage and poultry seasoning to the onions as they saute. When the onions are translucent, I pour the onions, celery, seasonings and butter into the hamburger buns. I rinse out the pan with water and add that to the bread as well, mixing well. Add the pecans and mix well. Put inside your turkey - in the neck and stomach cavity. Roast your turkey.

It is very good. Even children love it. Very good in a chicken as well and nice with pork. With your turkey, if you make extra dressing that won't fit in the bird (which we do), I put the turkey neck in an aluminum package with the extra dressing. The turkey neck goes on top. That way it flavors the dressing even though it's not cooked in the bird.

Answer 4

I make this every year since I got the recipe and it is a hit with everyone who tries it. If stuffing is your favorite part of Thanksgiving, give it a try. It's a meal in itself. I always make it with cornbread. To make it even easier buy the cornbread already made at the grocery store and let it sit out overnight. I get my canned chestnuts at Trader Joe's. If you have one near you they are reasonably priced. (Or check a large grocery store.)

Raffy's Turkey Sausage and Chestnut Stuffing

INGREDIENTS
1 medium green apple, cored and diced into 1-inch cubes
1 medium red apple, cored and diced into 1-inch cubes
1 medium onion, diced into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter, plus 2 tablespoons cubed
1/4 cup dry white wine
1 (6-ounce) bag dried cranberries
1/2 tablespoon salt
1 teaspoon freshly ground black pepper
1 pound sweet Italian turkey sausage, meat removed from casing
8 ounce jar steamed whole chestnuts, roughly chopped
1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
Pinch red pepper flakes
1 cup canned chicken stock
1 cup freshly grated Parmesan

METHOD
Preheat oven to 400 degrees F.

In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.

In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.

In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.

Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

Enjoy!

Answer 5

My best for the turkey is with green plantains.1st pelt the plantain and cutes in small peaces like half inch. Fried just like for a minuted or two. 3rd mashed and put a little bit of garlic.You can mash the garlic too if you like. Try to get ADOBO that is for seasoned and just put a little bit ,Th's all depends how much you are going to make.Example 3 plantains 2 teaspoons mixed.Thad is your stuffing.(Put it inside the turkey before cooke) ENJOY! *Also you can used the adobo to seasoned the turkey, yellow rice, fish ect.**

Answer 6

paella.. i put that inside the chicken !