thanksgiving stuffing?

Question

im making the stuffing this year.. this is how i make it..
a whole box of salitine crackers, break them up in a mixing bowl, along with onion,celery butter and milk..then mix it all together and cook for like an hour or whatever.. i was just wondering if anyone else makes it like this.. and if not, what are your recipies?

Answer 1

Sounds interesting, but - I prefer the box stuffing mix . . . faster, cheaper, easier, more familiar flavors. . .

Answer 2

Try this- I use stovetop stuffing but I like the texture and taste of traditional dressing so I get two boxes of stovetop stuffing, celery, onions, sage, cream of mushroom soup.

I make the stuffing as the package directs. Then in a large bowl, I mix the stuffing, chopped celery, chopped onions, sage, and soup. Then I transfer to a casserole dish and bake for about 30 min.
There you have it! The easiest stuffing/dressing I have ever made! It's yummy too!

Answer 3

I get the juice from the cooked turkey and use that as a base to add anything alse you want. I brown some onion, celery then add the spices: basil, oregano, salt pepper, parm cheese- then the stuffing mix bread cubes- or just buy stove top and add some nuts or raisins.

Answer 4

Although I have heard of this recipe, or one similar to it, I stick with my family's favorite, which is cornbread stuffing. Here's a recipe I use:

2 stix butter
1 bunch celery, chopped
1 onion, diced
1 lb. turkey Italian sausage
2 boxs Mrs. Culbetson's cornbread stuffing mix
2 eggs beaten
Turkey stock or chicken broth, heated

Saute celery and onion in butter until translucent. Add mixture to dried bread. Saute sausage and drain. Add to stuffing mix. Add two beaten eggs and mix. Add broth or stock until moistened. Season with salt and pepper if desired (the stuffing mix has everything you usually would season it with in it). At this point you can stuff your turkey or place it in a baking dish to cook in the oven.

Answer 5

cube up some cooked chicken, turkey, or perhaps pork roast and placed right into a baking dish. combination mutually a million can (is utilising adequate for an 8 inch baking dish. If utilising a 13x9x2, you would be wanting 2 cans) cream of chicken, celery, or mushroom soup, your selection and a million cup of bitter cream according to can of soup used. Pour the soup/bitter cream combination over the beef, maximum appropriate with the stuffing, dot with butter and bake in preheated oven 350 for 35 to 40 5 minutes, till at last warm. Serve with gravy. it rather is a powerful leftover meal. Stuffing could additionally if baked already be frozen and used in a while. It retains properly.

Answer 6

I make my own buttermilk cornbread and use 12 slices of day old bread with sage, poultry seasoning, salt, pepper, onions, celery, hard boiled eggs, chicken broth, (for preferred moistness) but, this time I'm going to try Cream of Chicken soup as well! Crackers are for chilli or for toppings on a squash casserole or to coat chicken breasts, not in Thanksgiving dressing! No offense!

Answer 7

I get a box of sage and onion stuffing, boil a chopped onion, mix the onion and water with the sage and onion then mix some sausage meat and a whisked egg all together then stuff the turkey

Answer 8

I use a bag of croutons, add a cup of inion, half cup of celery, tablespoon of butter, sage to taste about a table spoon, little salt and pepper, enough hot water to mix. You can stuff the turkey with this or cook it in the oven by its self as dry stuffing.

Answer 9

My husband makes the best stuffing, he uses sourdough bread crumbs, fresh celery, parsley, onions, chicken broth, ground beef, and poultry seasoning, it is so yummy, I hate stuffing normally, but this is great. He also chops the celery and onions super fine, that makes a difference.

Answer 10

I use one bag of Pepperidge Farm stuffing (herb flavor), 2 cans of chicken broth,chopped onions and celery, salt and pepper. Happy Thanksgiving! Oh and 2 pinches of sage.

Answer 11

I like to buy the bag of stuffing at the supermarket. A can of chicken broth. Boil the broth and once it is boiing, turn off add bag of stuffing and with a fork, mix and fluff the stuffing until its fluffy and soft.