Best Thanksgiving stuffing?

Question

Does anyone know about the problem of the stuffing and the turkey not reaching the same internal temperature? One of the Food Channel chefs seemed very concerned about this and also, he put the stuffing in a cloth bag and then inserted the bag into the turkey.

Answer 1

put some sausage in it. yumm yummm

Answer 2

2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted ......and for the bread i just use Pepperidge Farm stuffing in a bag...

Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

thats the stuffing ive made for about 2 years in a row now...im actually looking for a new recipe...its really good...but i just want something diff you know?....and i put the sausage because my dad likes it...but personally i like stuffing without meat....this is a really simple recipe and its good...good lucky...and have fun.. :D...i wouldnt bother stuffing the bird...in my opinion the stuffing taste much better baked cos its crunchy all on the top ...and ive noticed when you stuff a bird it can stay mushy...and there is alot of risks with it ....and i also saw on the food network the stuffing in the bag thing which totally defeats the whole purpose of why people put stuffing in the bird which is basically for the look of it when you bring it to the table...LOL..if it was that important to me to deliver the turkey to the table with the stuffing inside it i would just stuff the turkey after it was cooked and the stuffing was cooked separately...LOL..carefully after its rested a little bit ...but maybe im crazy :P...

Answer 3

Best Thanksgiving stuffing not only the BEST but also for the lactose intolerant:

Sausage Stuffing:

1/2 - 1 lb. Wampler's Farm or Tennessee Pride Sausage (regular flavors)
2 Pkgs. Kellogg's Stuffing Mix (lactose free bread is used - hooray)
1 can healthy low salt chicken broth (12 oz.) + 1 jar Franco American Slow Roast Turkey gravy if desired (this one has no lactose in it...:) * use a mix of these two for the liquid measurement required on the package directions.
1 tbsp. ground sage
2 stalks celery with tops, diced
2 large eggs whipped
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break up and brown the sausage and celery and sage over med-low heat until celery is tender and sausage is fully cooked, drain lightly (some moisture from the fat replaces butter in recipes).

While the mixture is browning, put the stuffing cubes into a large mixing bowl and add broth and gravy according to the measurement on package directions for the liquid. In a separate small container whip the eggs till fully blended. Pour in eggs and mix well. When sausage and celery are cooked turn carefully into the mixture. When well mixed, you can stuff into chicken or turkey as directed on the package or bake in a baking dish as directed.

*This recipe is so easy to do, difficult to mess up and really delicious! I've served it to many an ususpecting guest who never missed the butter or the milk ... it's great to finally have a "safe" Thanksgiving.

Answer 4

Home made. We all make it together the night before, it's tradition. My two sisters, my fiance, and my brother in law all rip the bread, my father leaves it out for a few hours seasoning it from time to time and adding a little bit of celery not too much just a tiny bit and mixing it. Then on Thanksgiving day my grandma stuffs it in the turkey (after you take out all the gunk), cooks the turkey, and the stuffing comes out awesome.

Answer 5

cube up some cooked rooster, turkey, or perhaps beef roast and positioned right into a baking dish. mixture jointly a million can (is utilising adequate for an 8 inch baking dish. If utilising a 13x9x2, you will choose 2 cans) cream of rooster, celery, or mushroom soup, your decision and a million cup of bitter cream in step with can of soup used. Pour the soup/bitter cream mixture over the beef, suitable with the stuffing, dot with butter and bake in preheated oven 350 for 35 to 40 5 minutes, till warm. Serve with gravy. it somewhat is a sturdy leftover meal. Stuffing may additionally if baked already be frozen and used later on. It keeps properly.

Answer 6

I use Bells stuffing mix. I boil the giblets from the turkey to substitute the water used. Then I melt a stick of butter and saute finely diced celery and onions in it. Add the stock and veggies to stuffing mix, fluff with fork. Put in a baking dish and bake. I don't put it in the turkey. I like it a bit crispy on top and moist in the middle.

Answer 7

My mother had a secret recipe that was handed down generation to generation and tweaked here and there up until my grandmother. Its been a favorite at every holiday get together I've made it for (as my mother had no daughters, it was passed to me) So here it is, the best stuffing EVER, just to the awesome Yahoo Answers people:

1 pack of Martha White white cornbread mix
1 pack of Martha White yellow non-sweet cornbread mix
salt
pepper
poultry seasoning
sage
med size white onion
2 sticks butter
3 stalks celery
2-3 cans chicken broth

Cook the cornbread in a big baking pan
Let it get done, but not too done, as you're going to cook it again.
While its cooking, fry up your diced onion and chopped celery in the 2 sticks of butter.
When cornbread is done, crumble it all up and add the butter onion celery mix. add salt, pepper, poultry seasoning, and sage until you get it to where you like it. Add chicken broth. I can't say how much but you want it moist, but not wet, because you're going to put it back in the oven covered with tinfoil at 325F. After about 10min, take it back out, check the moisture, add chicken broth as needed, mix it up, put it back in covered and bake another 10min. Mix it up, put it back in without tinfoil and let it just get brown on top.

Its a hard recipe as there are no exact instructions, as its a passed down thing.

Answer 8

Simple Stuffing
INGREDIENTS:

* 1 onion and 2 stalks celery, chopped
* 1/2 cube butter or margarine
* Poultry seasoning, salt and pepper
* 1 cup chicken bouillon or giblet broth
* One bag croutons

PREPARATION:
Sauté onion and celery in butter or margarine until tender. Add one bag croutons (seasoned or plain), mix and heat. Add chicken bouillon to moisten well. Season to taste. Makes enough for a small turkey; you can double the ingredients for a larger (15 lbs or more) turkey.

Answer 9

My family is from the south and this stuffing has been handed down from generation to generation. I am afraid it is going to end with me though since no one else in my family likes it! Cornbread stuffing! It has lots of sage, chicken livers, and cornbread in it! I love the stuff, but my hubby, kids, and pretty much everyone else in my and his family hate it. But I still think it is the best!

Answer 10

My Mom's is the best!!... fresh loaf of white bread... poultry seasoning, fres onion and raisins... tear up the bread, sprinkle the seasoning, mix in chopped onion and however many raisins, then use milk to moisten before stuffing... yumm its the best ever!! I can't wait to make some!!