STUFFING!

[♥JP♥ 5]

I'm looking for a tried and true non traditional stuffing recipe. How do you make yours? Please...only stuffing recipes.

[one...two...tree 2,762]

It's funny that you posted this...I called my mom over the weekend to ask her. I've always bought to the packaged kind but my mom's is tastier.

Here's the recipe that she emailed me on Saturday.

Corn bread (my recipe is best for this), I usually use the whole corn

bread

Bread, 2 or 3 day old, spread it out on a cookie sheet or something and

let it "dry" overnight

celery, chopped

onions, chopped

ground sage

salt

pepper

chicken broth

butter

Tear up the bread in medium size pieces, break up the corn bread. I

usually used about even amounts of each but it is better with more corn

bread than with more bread.

Chop as much celery and onions as you wish to add, fairly small pieces.

Use salt and a little bit of pepper, don't overdo the salt.

Add the sage a little at a time and mix lightly but well. Add more to

taste but don't overdo.

Heat the broth and butter together until butter is melted. Add liquid

until the mixture is the consistency you wish, Too much and your

stuffing will be too soggy; too little and it will be too dry.

Bake at 375 for about 30 or 45 minutes.

Enjoy!

[Marilyn. 340]

i saw one on RAchel Ray the other day.. it looked yummy!!

Apple and Onion Stuffin' Muffins

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 stick butter, softened

1 fresh bay leaf, available in produce department

4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

1 medium to large yellow skinned onion, chopped

3 McIntosh apples, quartered and chopped

Salt and pepper

2 tablespoons poultry seasoning

1/4 cup chopped fresh parsley leaves

8 cups cubed stuffing mix (recommended: Pepperidge Farm)

2 to 3 cups chicken stock, available in paper containers on the soup aisle

Preheat oven to 375 degrees F.

Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

* according to the reviews some people add cranberries to the stuffing... I am assuming they use dried cranberries....

Edited November 20, 2007 by MarilynP

[♥JP♥ 5]

Steven I knew you would be the first to answer I remember you telling us about your mom's stuffing last year!

[Ban Hammer 13,340]

Please...only stuffing recipes.

[one...two...tree 2,762]

Steven I knew you would be the first to answer I remember you telling us about your mom's stuffing last year!

This will be my first year at making it from scratch...hope I can make it like hers.

[MissStacey 1]

Cornbread stuffing!! There is nothing better!! Unless you ask my husband- he is making oyster dressing which he claims is far superior to anything else.

My mom always made white bread stuffing that was always a pile of mushy goo. Me and my sister would make and share a box of Stove Top

[Pinocchio Liberal 268]

I am gonna try a cornbread stuffing. Im gonna throw in some mild Italian sausage with some apples,celery,onion and garlic to see what happens. Maybe some wild rice for the he!! of it.

[MissStacey 1]

If you are interested in the Oyster Dressing recipe- let me know and I'll type it out tomorrow.

I'm tired and heading to bed soon.

[sara535 15]

I make my grandma's southern cornbread dressing which looks a lot like Steven's but I saute the onions and celery in the butter first to sweat out some of the water. and definitely use most if not all cornbread.

mmmm...

[Leney 0]

I make sausage and sage (with bread) stuffing. I brown the sausage, dice the bread, onions (real or dehydrated), sage, poultry seasoning, celery, carrots, celery seed, salt, pepper, then pour a bit of poultry broth - some use melted margarine too - over it and mix to make it moist (rawr with your hands of course!) and then stuff the bird. (However if you're pregnant you are not advised to cook the stuffing in the turkey because the cavity doesn't get as hot as the meat and does not always cook off all the bacteria). So I'll be doing two goes of it this year one in the bird and one out

[Nessa 23]

I will try this one (except the prunes and apricots cuz I don't like them):

Ingredients

MAKES ABOUT 12 CUPS

12 whole pitted prunes, halved

12 dried apricots, halved

1 cup dark raisins

1/2 cup dried currants

1/4 cup bourbon

4 tablespoons unsalted butter

2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces

2 large onions, cut into 1/4-inch pieces

2 ribs celery, cut into 1/4-inch pieces

2 teaspoons vegetable oil

1 cup walnut pieces

2/3 cup whole macadamia nuts, unsalted

2/3 cup whole cashews, unsalted

4 (1-inch) day-old brioche, cut into 1-inch cubes

1 cup low-sodium canned chicken broth

2 cups fresh cranberries

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon cayenne pepper

1 teaspoon finely chopped fresh parsley

3 large eggs, lightly beaten

Coarse salt and freshly ground pepper

Directions

Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.

Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.

Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.

Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.

link

[eric&gen 0]

Instant stuffing out of the box is the fastest and easy if you want to save time lol.

[*JG* 2]

I'm looking for a tried and true non traditional stuffing recipe. How do you make yours? Please...only stuffing recipes.

White Castle Turkey Dressing

"White Castle Stuffing is a great way to add excitement to your Thanksgiving Dinner. We have served this recipe for years and it is the hit of Thanksgiving! The miniature hamburgers are often available in your grocer's freezer section."

PREP TIME 10 Min

COOK TIME 1 Hr

READY IN 1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 9 cups

US METRIC

About scaling and conversions

INGREDIENTS

10 miniature fast food hamburgers without pickles

1 1/2 cups chopped celery

1 1/4 teaspoons ground thyme

1 1/2 teaspoons ground sage

3/4 teaspoon ground black pepper

1/4 cup chicken broth

DIRECTIONS

Tear the small hamburgers in to small pieces, and place in a large bowl. Toss with celery, thyme, sage, and pepper. Pour in the chicken broth while stirring to moisten the stuffing. Stuff into the cavity of a turkey just before roasting. This makes enough to stuff a 10 to 12 pound bird.

Note

To bake outside of the bird, place in a 2 1/2 quart casserole dish, and bake for 1 hour at 350 degrees F (175 degrees C).

Edited November 20, 2007 by Jomo's girl

[Emancipation 2]

Anyone happen to have a gluten free variety?