I need a reciepe?

Question

I need to know how to make some good old southern stuffing for Thanksgiving. Thanks in advance

Answer 1

Food Network is the best.

Southern Stuffing

6 cups brioche, cubed and toasted
1 pound country ham, cubed
4 ounces (1 stick) butter
2 onions, chopped
4 ribs celery, chopped
3 tablespoons minced garlic
1/2 cup parsley, chopped
1/4 cup green onion, chopped
2 teaspoons dried sage
1 teaspoon file gumbo powder
1 cup chicken stock
Preheat oven to 325 degrees F.
Toast bread cubes for 10 to 15 minutes until golden. Transfer to bowl. Raise oven heat to 425 degrees F.
Saute ham, in a skillet over medium heat, until brown, about 5 to 10 minutes. Transfer meat to bread bowl.
In same skillet, melt butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, with bread meat mixture. Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large stoneware baking dish.
For a stuffed bird: Roast turkey at 425 degrees for 30 minutes, then turn oven down to 325 and roast bird for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.
For loose stuffing: Drizzle with stock, cover, and bake for 1 hour. Uncover and bake an additional 1/2 hour.

Answer 2

Mama's Crockpot Dressing This dressing recipe is great for Thanksgiving or any big dinner, since it doesn't need oven space.
1 cup melted butter
2 cups finely chopped onion
2 cups chopped celery
13 cups dry, crumbled bread
1 tsp poultry seasoning
1 1/2 tsp sage
1 tsp dried thyme
1/2 tsp pepper
1/2 tsp salt
1/2 tsp marjoram
3 cups chicken broth
2 beaten eggs
Melt butter in a large roasting pan and saute onion and celery till limp. Dump in all seasonings and stir into the liquid. Next Dump in bread crumbs/cubes and toss together well. Pour in chicken broth and toss together well. Add beaten eggs and mix together well. Pack lightly into a crock pot that has been sprayed with cooking spray.

Cover and cook on high for 45 minutes, then lower to low for 4 to 8 hours.

Answer 3

Here's a recipe I love:

2 boxes Mrs. Culbretson's Cornbread Stuffing mix
2 cubes butter
1 large yellow onion, diced
3 -4 stalks celery, chopped
1 lb hot turkey italian sausage, casings removed
1 box chicken broth, heated
2 eggs, beaten

Saute onion and celery in melted butter. When translucent and tender, pour into dry cornbread crumb mixture. Saute sausage in pan and drain. Add to cornbread. Add beaten eggs and enough broth to moisten without making it too wet. Season to taste with fresh ground pepper and salt. You may also add some sage or thyme if desired. Stuff in cavity of turkey or place in greased baking dish. Bake for 45 minutes to an hour or until hot and fluffy.

Answer 4

Bread and Celery Stuffing


INGREDIENTS

* 1 (1 pound) loaf sliced white bread
* 3/4 cup butter or margarine
* 1 onion, chopped
* 4 stalks celery, chopped
* 2 teaspoons poultry seasoning
* salt and pepper to taste
* 1 cup chicken broth


DIRECTIONS

1. Let bread slices air dry for 1 to 2 hours, then cut into cubes.
2. In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
3. Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Answer 5

I make mine with cornbread. Make a pan of cornbread and let it cool enough that you can manipulate it. Tear it up into a rectangular pan and pour chicken broth (I use Swansons) over the cornbread. Add about a tablespoon of sage to the mixture. If you want to add chicken or turkey you can but its not necessary. Mix this, in the pan, until everything is coated by the broth. Put in the oven on 375 for 1 hour. You've got good old fashion cornbread dressing! Btw, you only need one can of broth and you will need to add salt and pepper to taste.

Answer 6

OLD FASHIONED BREAD STUFFING

1 1/2 c. finely chopped onion
1 1/2 c. finely chopped celery
1 stick (1/2 c.) butter
1 tsp. salt
1 tbsp. poultry season
1 tbsp. sage
Pepper (1/2 tsp. or more if you like pepper)
8 c. seasoned cornbread crumbs, cubes or (4 c. seasoned croutons)
2 eggs
3 or more c. chicken or turkey broth, enough to soften mixture to desired consistency

Cook onion and celery in butter until tender. Mix seasonings together over bread crumbs. Add onion mixture, broth and eggs and combine. Preheat oven 325 degrees F. and bake for 1 hour.
NOTE: You can add 1 can of either celery or cream of mushroom soup to dressing to make it more moist.