What is the best stuffing for Thanksgiving? i could use a homemade recipe.?

Question

something tastyyyyyyyyyyy

Answer 1

If you have a whole turkey, remove the giblets and other innards the night before. Put them in a saucepan and add a little onion, carrot and celery. Cover with water. Bring to a boil, then reduce to simmer for about 45 minutes. Strain broth into a jar (refrigerate overnight). Keep giblets if you want them in your gravy. Discard balance of solids.

I use a bag of the seasoned stuffing cubes. Add at least one chopped onion, diced celery (4 - 6 stalks), more fresh chopped sage (because we like it that way - but you don't really need to add more) and chopped parsley. Toss the cubes and veggies together, then add your homemade broth (or use chicken broth) tossing it all carefully until it's all dampened.

Spoon however much fits into the turkey cavities and put the rest in a sprayed casserole dish. Refrigerate until ready to bake. Bake separate casserole (covered) for at least 30 minutes, up to an hour, at 350 F. You can adjust the time based on whatelse you have in the oven at a different temp.

Enjoy

Answer 2

First you'll need chicken or turkey stock to moisten your stuffing. I make mine from the turkey neck while the turkey is roasting and I add some of the onions skins and bits and pieces from the celery. Finely chop some onion and celery cook it in veggie oil and butter season right in the frying pan with poultry seasoning and salt and pepper. Butter a baking dish. Mix the celery and onions in with your bread cubes and start adding liquid till the cubes are moist but not soggy. Cover with aluminum foil and bake for about 15 minutes and then uncover for another 15 to 25 minutes depending on quantity and how brown you like it on top. You may add mushrooms, nuts fruit or raisin, cranberries etc. But most people prefer it plain. To make cornbread stuffing you'd follow the same basic procedures. If you make your own cornbread deliberately make it a little dry by cutting the amount of liquid down. You can also cook the stuffing in a crock pot to free up oven space.

Answer 3

I make a sausage/apple/bread stuffing (or "dressing" as we call it in upstate NY) that my mother and grandmother made.
Here's a similar recipe:
http://recipes.epicurean.com/recipe/12371/apple-sausage-stuffing.html
Except -- I use any kind of roll sausage that's on sale. I add sage or poultry seasoning. I use less onion (1 small onion, chopped.) I don't use broth or any liquid. (It's never been too dry.) I use cheap white bread, not stuffing mix. I let the bread slices sit overnight on a cookie tray in an unheated oven to dry out a bit and then I cube them. It takes about 15 - 20 slices.
I make the dressing the night before Thanksgiving and refrigerate it. Then I stuff the turkey in the morning. If I have too much, I put the extra in a small casserole and then, I add a bit of broth to keep it from drying out when baking in the oven.
It's easy and delicious. And you can vary it - add chopped walnuts, dried cranberries, etc. Always the hit of Thanksgiving.

Answer 4

Never use Stove Top Dressing unless you ad it to your own homemade dressing. The way my family has always made it is this way, and you'll never have better.
Boil a whole or half chicken, reserve the liquid, chop or shred chicken meat. Set aside. Bake a couple of 9x9 pans of cornbread with chopped white onions, chopped green onions, chopped bell peppers added to the batter. Mix all of this together with liquid fron chicken, add garlic pwd., salt, pepper, parsley, diced celery, or celery soup, 1 can cream of chicken/mushroom soup and broth from cooked chicken. Plus 1 pkg. of Pepperage farms corn bread stuffing. This mixture should be fairly thin, a soupy texture. Put this into a roasting pan and bake at 350 for 1 hour.

Answer 5

There are over 100 recipes for it. It depends if you like it mild or if you like it spicy / herby. If you like the taste of "Stove Top" stuffing just copy down the major ingredients in it and make your own based on it. Look at different recipes to see what ingredients appeal to you. My mother makes Stove Top but she minces some turkey meat and mixes it with the stuffing.