Does anyone have any stuffing recipes that they'd like to share?

Question

I'm cooking the turkey this year and I'd like to try something different. Thanks!

Answer 1

Can be baked or cooked in a slow cooker. Everyone that tries this absolutely loves it! Hope you do too -

Potato Sausage Stuffing

1 pound lean pork sausage
2 potatoes, peeled and diced
1 1/2 cups chopped celery
3/4 cup diced sweet onion
3/4 cup butter
9 cups soft bread cubes
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.

Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.

Bake stuffing in a covered casserole dish for 40 to 50 minutes.

Makes 12 servings.

Answer 2

My mom has one that you make in the slow cooker so that there is LOTS of extra dressing. It's so good.

Here's just a bunch different of recipes
http://www.t4food.com/2006/10/25/10-turkey-stuffing-recipes/

Canadian Living is always a great recipe site
http://www.canadianliving.com/food/menus_and_collections/turkey_stuffing_recipes.php

I've heard popcorn stuffing is good (not sure, though)
http://recipe.aol.com/recipe/turkey-popcorn-stuffing/79194


Here's a slow cooker one
http://www.atcoblueflamekitchen.com/Recipe/PrintRecipe/Slow_Cooker_Stuffing.pdf


Also, fresh sage is always better than the bottled stuff. When we switched to fresh we couldn't go back :)

Answer 3

my old standby. stuffing, 8 eggs, olive oil, celery, onions, raisins or cranberries or both, walnuts, little breakfast sausage, applesauce. I fry the onions and celery first in the olive oil or butter. Make sure your stuffing is good and moist, (water and wine or just wine) before you stuff your bird. I now put my extra stuffing under the bird instead of cooking it separate. The stuffing underneath acts as my rack. Merry Christmas oops forgot all the spices. of course, salt, pepper, poultry seasoning. enjoy

Answer 4

8 cups of bread - cubed (I bought a loaf of French baggette from Panera bread and used that... this recipe was amazing!)
1 cup diced celery
1 cup diced onion
1 large can of chicken broth
1 packet of onion soup mix
salt, pepper, poultry seasoning (to taste)

Mix all ingredients in the crockpot and put it on low for 2 to 3 hours, stir once or twice to ensure it is not sticking to the bottom, add extra broth as needed.

Answer 5

If you are good with pastries, try these! They are easy to make and to clean up after. We use pecans instead of walnuts.

Kiflie is a Hungarian pastry made with simple things and goes well with hot cocoa or tea. Sorry, I'm not good with stuffing!

Answer 6

Paula Deen (FoodNetwork.com)has this awesome Southern Corn bread stuffing recipe that you must try. It is so moist. Its not dry like most stuffings. Try it and let us all know what you thought of it.

Answer 7

Well first you buy a box of Pepperidge Farm stuffin mix... then you add some hot water and some butter and fluff it up with a fork...

Answer 8

Hello Restless Angel,....I talked to a cannibal in Papua New Guinea and he said he stuffs humans with fried bread and turnips!,....Is this of any help!,Jemmy.

Answer 9

LEEK AND WILD MUSHROOM STUFFING
The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres.

1½ cups hot water
½ oz. dried porcini mushrooms*
1 cup (2 sticks) butter
1 pound fresh shiitake mushrooms, stems removed, caps sliced
1 pound button mushrooms, sliced
1 1/2 cups chopped leeks (white and pale green parts only)
6 garlic cloves, chopped
2 cups dry white wine
1 Tbsp. chopped fresh thyme
1½ ( 8oz.) French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
1 large egg, beaten to blend

Combine 1½ cups hot water and dried porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface; chop finely. Pour mushroom soaking liquid into small bowl, leaving any sediment behind, and reserve.
Melt butter in heavy large pot over medium-high heat. Add shiitake and button mushrooms; sauté 10 minutes. Add leeks and garlic; sauté 5 minutes. Add wine, thyme, and porcini mushrooms. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes. (Can be made 1 day ahead. Cover mushroom mixture and porcini soaking liquid separately and chill. Reheat mushroom mixture to lukewarm before continuing.) Transfer mixture to very large bowl. Mix bread into mushroom mixture. Season with salt and pepper; mix in egg.

To bake stuffing in turkey:
Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough mushroom soaking liquid to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish:
Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Bake uncovered until heated through, about 40 minutes.

* Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

Makes 10 to 12 servings.

--Bon Appétit, November 2002

Answer 10

I dont cook cos my father does all that