Who has a good recipe for stuffing?

Question

this is my first time. i need to make a good stuffing.
i need to put the soul food touch on it.

Answer 1

andouille sausage and corn bread stuffing
Bon Appétit | November 1999
Bruce Aidells

Servings: Makes 10 to 12 servings.
Ingredients2 tablespoons (1/4 stick) butter
1 pound andouille sausages,* cut into 1/3-inch pieces
1 12-ounce package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onions
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups (about) canned low-salt chicken broth


PreparationMelt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.
To bake stuffing in turkey: Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

*Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.

Answer 2

This stuffs a 20 pound turkey with some left over to cook in the pan or seperately:

6 large loaves of cheap white sandwich bread
6 large eggs or larger
3 sticks of butter
2 medium onions - finely chopped
1 stalk/bunch of celery - finely chopped
3/4 large jar of poultry seasoning
salt and pepper to taste
2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.

Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.

Answer 3

I use the recipe on the package of Pepridge Farms stuffing bread. They also have a cornbread mix available. They're easy.

Answer 4

1/4 c onions,small dice,1/4 c celery,small dice,1/4 c carrots ,shredded,3 tblsp real butter,4 c fresh bread cubes,1 tsp black pepper,1/4 tsp bells seasoning,1 c turkey stock ,salt to taste
saute onion,celery ,and carrots in butter untill soft. combine the vegtable mixture with the bread cubes,pepper ,seasoning in a large bowl . stir in stock untill well moistened. bake in greased ,covered shallow pan at 325 bake 35 to 45 minutes take the cover off for last 5 min to brown . taste for salt and serve .