STUFFING!

[~Laura and Nick~ 5]

My dad is an amazing cook, this is what he does.

He estimates about 2 slices of bread per person, so if you were having 8 people for dinner, that's 16 slices of bread.

Let the bread sit out for a day or so on the counter top, turn every now and then so it dries out on both sides.

Once it's all dry, chop it up into cubes, you could also rip it up, whatever you like.

Then he takes onion and celery, depending on the amount you are making...usually one big onion and a few stalks of celery, finely chopped.

In a pan, sauté the onion and celery with about 1/4 cup of butter, if you need a bit more butter, add a bit more, season with salt and pepper.

Once the onion and celery are nicely cooked, add the butter/onion/celery mixture in a big bowl with the bread. Then you can add some chicken broth just to add some extra moisture without adding more butter, a bit healthier that way.

Add in a bit more salt and pepper to taste if needed and then some poultry seasoning, maybe a tablespoon or so, also depending on how much you have made.

We are all about eye ball cooking LOL

It's delicious!

Stuff turkey and cook, any remaining stuffing, put in a bowl and stick it in the oven to warm up, when you take the stuffing out of the turkey just add it in with that stuffing and everything is all moist and yummy.

Also, never ever start to carve the turkey right after it gets out of the oven. Take it out of the oven, cover it with tinfoil and then a kitchen towel, let it rest for at least 1/2 an hour, the juices stay with the turkey, it's so moist and delicious.

Happy Turkey Day!

[a-jeanne 2]

Actually, the best stuffing in the whole world is the packaged kind from Brownberry. I just add the giblets. I use the sage and onion flavor. It's by far the best. The cornbread is great on the side as well for a choice.

[Saddle Bronc 124]

Rice, tomato sauce, onion, garlic mushrooms and (green) bell-peppers.

(lazy version, you can use garden-style spaghetti sauce and mix with rice).

For Emancipation--this all-purpose stuffing (eh, it's been used to stuff tomatoes, bell-peppers, aubergines, ..., so why not chicken or turkey?) is gluten-free (rice never contains gluten).

[Traviesa 0]

Straight up Stovetop. I made from-scratch stuffing one year with a recipe I got off the Food Network but it wasn't anything like Stovetop.

My mom always makes dressing but I don't like it at all!

A lot of the stuffings we have where I work (catering company) involve sausage and apples. I don't have the recipes though. Hope you find something good!

[ya falaha! 0]

I use Brownberry or Pepperidge Farms stuffing mix (the "shredded", not crouton style), onions, celery, butter, poultry seasoning and chicken or turkey broth. No nuts, sausage or fruit. I like my dressing (on the side, not in the bird) simple. My boys are Stove Top guys so I make that, too.

[chri'stina 190]

The stuffing we have every year is my grandmother's stuffing. It's so good but sooo fattening and rich. My dad has talked her into using a little less butter every year, since he helps her cook every year now(she had a stroke years ago so some loss of use of right hand). Sorry I don't have the recipe though. I know she makes it with a couple loaves of bread ripped up by hand, lots of butter, celery, onion, and poultry seasoning.

[Marilyn. 340]

I was reading that when you are pregnant, you shouldn't eat the stuffing that is inside the turkey because it doesn't get hot enough to kill all the bacteria...

so I guess I have to get them to save some stuffing for me on the side....

[chri'stina 190]

My dad is an amazing cook, this is what he does.

He estimates about 2 slices of bread per person, so if you were having 8 people for dinner, that's 16 slices of bread.

Let the bread sit out for a day or so on the counter top, turn every now and then so it dries out on both sides.

Once it's all dry, chop it up into cubes, you could also rip it up, whatever you like.

Then he takes onion and celery, depending on the amount you are making...usually one big onion and a few stalks of celery, finely chopped.

In a pan, sauté the onion and celery with about 1/4 cup of butter, if you need a bit more butter, add a bit more, season with salt and pepper.

Once the onion and celery are nicely cooked, add the butter/onion/celery mixture in a big bowl with the bread. Then you can add some chicken broth just to add some extra moisture without adding more butter, a bit healthier that way.

Add in a bit more salt and pepper to taste if needed and then some poultry seasoning, maybe a tablespoon or so, also depending on how much you have made.

We are all about eye ball cooking LOL

It's delicious!

Stuff turkey and cook, any remaining stuffing, put in a bowl and stick it in the oven to warm up, when you take the stuffing out of the turkey just add it in with that stuffing and everything is all moist and yummy.

Also, never ever start to carve the turkey right after it gets out of the oven. Take it out of the oven, cover it with tinfoil and then a kitchen towel, let it rest for at least 1/2 an hour, the juices stay with the turkey, it's so moist and delicious.

Happy Turkey Day!

Actually this one sounds very similar to my grandmothers. But she uses soft bread instead of letting it harden.

I was reading that when you are pregnant, you shouldn't eat the stuffing that is inside the turkey because it doesn't get hot enough to kill all the bacteria...

so I guess I have to get them to save some stuffing for me on the side....

We never have the stuffing inside the bird. Maybe it was tried a few times in the past but since my grandma makes the stuffing, she makes it her way in a separate pan.

[Marilyn. 340]

my mom would always put some in the bird and some in a separate pan.....

[♥JP♥ 5]

Never made a cornbread stuffing, that sounds good. I'm not a big fan of meats in my stuffing either and I don't think I could do oyster stuffing at all. Thanks for the recipes everyone, keep em coming!

P.S. I never knew stove top was so popular! I can't stand the stuff!

[~Laura and Nick~ 5]

Actually this one sounds very similar to my grandmothers. But she uses soft bread instead of letting it harden.

Yep, the bread isn't like rock hard...it's still sort of soft in the middle..super yum!

[almaty 19]

well, first i have to catch sanita as she is quick and then..oh sorry...a...a.........a...........a.... nevermind, i did not know you were talking aobut thanksgiving...

[JenT 0]

Laura's dad's recipe is similar to mine:

Dry some white bread for a day or two. Chop it (or rip it) into cubes. Soak it in milk while you prepare the rest....

In a pan, sauté onion and celery (eyeball amount depending upon the amount of bread you're using) with about 1/4 cup of butter, or whatever you need to properly sauté the veggies, season with salt, pepper, sage, and add 2-3 beef bouillion cubes (no water). Crush them as they get soft in the butter and mix well. I have also added browned Italian sausage at this stage too.

Once the onion and celery (sausage) is translucent from sautéing, squeeze the milk out of the bread and then add the butter/onion/celery mixture to the bread in a big bowl. Stuff turkey, including the neck cavity. Use small skewers, of even toothpicks, to hold the skin closed.

[Sister Fracas 5]

my mom would always put some in the bird and some in a separate pan.....

Besides not getting as hot inside the bird and possibly being a nice warm little home for bacteria, putting the stuffing in the bird increases cooking time which can also lead to the infamous dried out turkey...blech. The stuffing draws juices away from the meat like a big old sponge. The stuffing MAY taste yummier because it's absorbing lots of turkey juices, but then the bird can be dry...LOL I'd rather have a moist bird and stuffing done in a pan!

P.S. I never knew stove top was so popular! I can't stand the stuff!

yeah...ditto...

[Saddle Bronc 124]

So, is the correct sequence:

1. cook bird
2. prepare stuffing separately
3. put hot, cooked stuffing inside bird?