Does anyone have a simple stuffing recipe for thanksgiving?

Answer 1

If you're talking stuffing it's gotta be in the bird, Yes it's not "simple" but so totally worth it. 1st buy a good loaf of bread any type will work but I think a country white or buttermilk works best. Cut sliced bread into small cubes put on a cookie sheet and put in oven at @ 350 degrees until all cubes are dry and crisp. Next saute in butter 1 lb. to 1 1/2 lb. of chicken livers yes chicken livers, trust me now, until cooked through. Do not over cook, remove from pan and add 1 1/2 cups each fine chopped celery and onion saute until slightly transparent. In a large bowl combine dried bread cubes, chicken livers chopped fine, celery and onion mixture, approx. 2 tsp. salt (more or less you know how salty you like it) approx. 1 1/2 tbsp. poultry seasoning. Mix well, you might as well use your hands because the next step is stuffing the bird. Prepare the inside of turkey (after you soaked it in salt water for an hour) with a sprinkling of salt, fill bird with stuffing mixture, really pack it, and close with a lacing kit found at most supermarkets. Also fill neck area with stuffing and close this area too. I personally use thick cotton thread and a large leatherman's needle and sew it shut (like Dr. Frankenstein). If you don't tell people about the chicken liver they will swear it's the best stuffing they ever had. If you absolutely can't stuff the bird I have had some success with extra stuffing putting it in a glass pan and pouring a cup or two of stock or canned chicken stock over it and cover with foil make vent holes and bake at 350 for 25 to 35 minutes. Don't forget to baste your bird while cooking with stock. What's stock? It's the contents of that plastic bag you normally through away from inside your bird. To a six quart stock pot (hence the name"stock pot") add the neck, heart, kidneys, and liver of your turkey along with a quartered onion, the base of the celery stalk, salt, and a tsp. of poultry spice cover with water and put on a back burner on low heat. This should be the 1st thing you do Thanksgiving morning! It serves as basting liquid for the bird and use it to make your gravy too. If you're one of those people whose Mother's made them eat liver I understand you can subsitute Italian sausage or diced chicken but you're all grown up now try the chicken liver you will be converted. You can use this basic recipe and cut corners if you want, just buy the bread cubes already dried in a package. Use canned stock you can buy prechopped celery and onion too.

Answer 2

This is a very moist stuffing... and easy. It was featured in a cooking magazine a few years ago, and now it's my family's favorite. We have it during the holidays but during the year, too.

Wild Rice Stuffing

4 C water
1 pkg ( 6 oz) long grain and wild rice
1 stalk celery, chopped
1 small onion, chopped
1/2 C. melted butter
2 & 1/2 C. Stuffing Mix, crushed
1& 1/2 C canned chicken broth

Prepare rice according to directions
In butter, saute the celery and onion ... add to the rice.
Stir the stuffing and broth into the rice mixture. Mix well.

Spoon into an ungreased 1 & 1/2 qt. baking dish. Bake uncovered at 350 for 30 minutes

Answer 3

THIS DOES NOT GET COOKED INSIDE THE TURKEY

3/4 c. each diced onion & celery
4 tbs butter or margarine
1 tsp salt
1/2 tsp pepper
1/2 tsp poultry seasoning
1 bag seasoned stuffing cubes
chicken broth (enough for entire package of stuffing)
2 eggs, well beaten

Preheat oven to 375 degrees. Spray glass 13x9 pan with cooking spray, set aside.

Melt butter in a large skillet, add onions, celery & seasonings. Saute over med-low heat until veggies are soft & slightly browned, about 10 minutes.

Place stuffing cubes in large bowl, add beaten eggs & broth. Stir to combine.

Pour into prepared baking pan. Sprinkle w/paprika (optional). Bake 30 minutes or until set & top is brown & crispy.

Answer 4

Get Bob Evans savory sage sausage. Crumble and fry with onion and sliced fresh mushrooms. Pour off grease.

Add this mixture to cubed stuffing (buy in bread aisle), along with chicken broth, and a good, coarsely-ground pepper. Mixture should be pretty wet. You can use the directions on the package to tell how much broth.

Pour into glass dish sprayed with Pam. Bake.

This dressing can also be put into the turkey, but it's so dangerous in terms of food-poisoning, that I never do that any more.

Answer 5

My mother-in-law is a terrific cook, however one Thanksgiving or Christmas meal she made a stuffed turkey and the stuffing was AWESOME ! She later then told me it was simply STOVE TOP stuffing mix that she added some onions, chicken stock, mushrooms and ground sausage to ! It was super easy and EVERYONE raved ! Is that simple enough ! You can use the cornbread stuffing and add dried cranberries and orange zest... For something "different"... Good luck

Answer 6

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Answer 7

Stuffing.
4 onions, 2 Cups of bread crumbs, 40g (1.5 ozs.) melted butter, salt, pepper and powdered sage to taste; 1 egg or a little milk. Combine.

Answer 8

Buy the bags of stuffing cubes with onion and sage already in it.
Add onions, celery, salt, pepper, poultry seasoning, 1 stick of butter and chicken broth, Add as much broth to it to make it as moist as you would like it. I use this for stuffing my turkey or you can make a casserole in the oven.

Answer 9

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

Answer 10

My Mom's is the best!!... fresh loaf of white bread... poultry seasoning, fresh 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 the turkey... its the best ever!!