How to make a really good Turkey STuffing?

Question

how does your mom or grandmother or mother in law make turkey dressing? Would like a TRUSTWORTY recipe I can use to impress my family this turkey day!! :)

Answer 1

Well that would depend on if you are in the North or the South. The North is known for it's Bread stuffing, while the South goes for their Cornbread stuffing.

Also do you want a 'traditional' or 'modern' stuffing.

And knowing your level of cooking ability would help, for consideration of difficulity of recipe.

I do not want to give you a recipe that is not what you are looking for. I would like to be able to give you one that you could actually use.

Answer 2

If I'm also making the turkey so I have the innards, get them out the day/night before to make your own broth. Cover them with water, add a carrot or 2, some celery and an onion. Bring to a boil and then let simmer. Strain broth to use for your dressing or buy chicken or turkey broth.

We have always used the packaged herbed stuffing cubes. Put them in a large bowl, add one chopped onion, 3 or 4 stalks of diced celery. Add some more sage and parsley (fresh if you have it) if your family likes more seasoning. Toss all together then add enough broth to moisten. We don't think it needs any butter - that just adds fat. Stuff bird if desired (I guess they don't recommend that anymore, but we still do it!). Place balance of stuffing in a buttered casserole and then bake at 350 F for about 45 minutes - depends upon how crunchy you want the top. It's also less crunchy if you cover it. Time and temp can be adjusted based on what else you have in the oven at that point. (We normally have the green bean casserole and sweet potatoe casserole in the oven at the same time. We have an electric roaster for the bird!)

Enjoy your Thanksgiving.

Answer 3

Betty Crocker's Classic Bread Turkey Stuffing Recipe

This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divineThe day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.

12 cups bread, cubes
1 cup unsalted butter
3/4 cup minced onions
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushrooms (optional)
2 tablespoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)

In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
Place the bread cubes into a large, deep bowl.
Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
Toss the cubes thoroughly to coat.
(Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.

Answer 4

Turkey STuffing...

INGREDIENTS
1 cup raisins
1 1/2 cups orange liqueur
1/2 cup unsalted butter
2 cups chopped celery
1 large onion, chopped
1 pound spicy Italian sausage, casing removed
1 (16 ounce) package herb-seasoned dry bread stuffing mix
1 cup chopped pecans
4 Granny Smith apples - peeled, cored and chopped
1/2 cup unsalted butter, melted
2 cups chicken broth
4 teaspoons chopped fresh sage
salt and pepper to taste

DIRECTIONS
Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.

Answer 5

Make some breadcrumbs in a processor. Add 1 finely chopped onion,1clove of crushed garlic, finely chopped apricots, finely chopped mushrooms, dices red capsicums , salt, pepper, 1 tsp of mixed herbs, 1 tbs of sweet chili sauce, 1 beaten egg and a handful of roasted pine nuts.

Mix everything together and stuff the turkey. It. is truly Delicious

Answer 6

To Any Stuffing Recipe add this --

make a bowl of instant grits and mix in with the other ingredients - will make really moist dressing