|11-18-2012, 04:20 AM||#1|
Join Date: Jul 2003
Location: Orange County, California
Give me your stuffing recipes...quick:)
First year I'm doing Thanksgiving....without my mom, my sister, etc. etc.
My mom always did stuffing her way and quite frankly, it was always dry and partially burnt. LOL. But that's all I know. She's having Thanksgiving with my brother this year.
I went to Food Network and found Paula Dean's recipe and read the reviews and everyone twisting, adding, blah blah blah, I'm so confused, stressed.
Can you please give me suggestions? Links, your favs, something....otherwise I'm using that Stovetop Stuffing box.
I really appreciate it!!! Thank you all so much!! I'm not asking my mom...I CAN DO THIS! Hee.
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|11-18-2012, 04:28 AM||#2|
Join Date: Jul 2011
Location: Wahiawa, HI
3 turkey Italian sausage links (about 11 ounces)
1 teaspoon olive oil
2 cups chopped onion
2 cups chopped celery
2 tablespoons chopped fresh parsley
2 teaspoons dried rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
12 cups (1/2-inch) cubed sourdough bread (about 1 pound)
1 (16-ounce) can fat-free, less-sodium chicken broth
Preheat oven to 350°.
Remove casings from sausage. Heat oil in a large nonstick skillet over medium-high heat; add sausage, and sauté 5 minutes until browned, stirring to crumble. Add onion and celery, and sauté 3 minutes. Stir in parsley and next 5 ingredients (parsley through pepper). Place sausage mixture in a large bowl; stir in bread and broth. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover; bake an additional 20 minutes or until golden brown.
I would make this the day before as you are going to be busy the next day, just re-warm it in the oven and serve. This is great for leftovers!
|11-18-2012, 05:20 AM||#3|
We had a wonderful time, but did have our moments!
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Join Date: Jul 2007
Location: Long Island, NY
Mine is incredibly easy.
I chop 2 onions and a few stalks of celery, and saute them until they're soft. (It takes a while!) Then I brown one pound of bulk sausage. (The big fat link-- Jimmy Deans I think. I just peel off the casing and brown it like ground beef.)
Then I follow the directions on the back of the bag of Arnold Stuffing mix. Instead of water I use turkey broth if I can find it, or chicken broth if I can't.
Finally, I add in some sage-- sage always smells like stuffing to me!
It's my favorite part of the meal. I'm not a phenomenal cook, but I LOVE this stuffing!!
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|11-18-2012, 05:27 AM||#4|
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Join Date: Apr 2002
Don't use Stove Top- use Bell's boxed stuffing mix. It's VERY good.
~Be your own inspiration~
|11-18-2012, 05:58 AM||#5|
Join Date: Jun 2008
Hi, not sure if you are interested in some Southern Dressing but this is what we eat down here. There are several dressing variations but this is my granny's recipes:
Sweet Southern Cornbread Dressing:
Bake 4 pans of sweet cornbread
After cornbread is cooled -- crumble into a large roasting pan
Saute 2 sweet onions -- add to cornbread
Cook 1lb bacon -- crumble -- add to cornbread
Cook and shred about 1lb dark turkey or chicken meat (we use all the dark meat from the turkey) -- add to cornbread
Boil 6 to 8 eggs -- chop -- add to cornbread
Add enough turkey or chicken broth to cornbread mixture so it looks soupy
Add salt and pepper to taste (momma never measured so we go by taste)
Cook in 350 degree oven til mixture is set and top is browned
Serve with Giblet Gravy
Boil turkey giblets
Chop giblets and add them back to broth
Boil 4 to 6 eggs -- chop and add to broth
Salt and pepper
Add flour to some hot broth in mason jar -- shake til smooth -- add to broth
Cook til thickened
It isn't Thanksgiving in our house without cornbread dressing and giblet gravy. This makes quite a bit -- but we never seem to have leftovers.
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|11-18-2012, 06:52 AM||#6|
livin' on the OBX
Join Date: Jan 2011
Location: OBX, NC
I use the Pepperidge Farm Herb stuffing. You can dress it up the way you want--sausage, onions, celery, etc. I also buy some turkey legs ahead of time and cook them down for stock so there is extra broth to make more gravy or baste the extra stuffing. Sage is good too, but a little goes a long way! Enjoy your meal!
|11-18-2012, 07:01 AM||#7|
Join Date: Apr 2010
Location: Home of "Wide Right" and "No Goal"
I am just throwing this out there as a just in case. I very rarely like things that come in a box but Stove top is one of those things that I do like. My mom never made homemade stuffing growing up, which is odd because everything else she makes is homemade.
What she did do was take 2 boxes of stove top and on box of rice a roni chicken flavored rice. She made both as directed on the boxes and combined them. Everyone who has tasted it says it is the best stuffing they have ever had.
I will make homemade because that is what my in-laws like, but I also make my moms "secret" recipe. At the end of the day the stove top stuffing is gone and the homemade stuff is still sitting there.
|11-18-2012, 07:10 AM||#8|
You do have a life. It is just in cyber world
Join Date: Jun 2006
Location: Home of the Cards!
the food network is having a thanksgiving marathon today. you may want to tune in!
|11-18-2012, 07:19 AM||#9|
Join Date: Feb 2000
I make mine the night before, refrigerate it overnight in a container and stuff the bird in the morning before baking. Do not stuff the bird until you are ready to bake. Make sure you wash and dry the bird in cold water inside and out before stuffing.
Stuffing for a 25 lb. turkey
A package of frozen sauage meat
1 onion chopped
2 stalks of celery chopped
3-4 cups of chicken broth, more depending on how dry the bread is, some breads are drier then others
4 to 5 loafs of bread chopped, I chop mine is my foodprocessor, this too will very depending on the size of your loafs I like Italian loaf bread
about a teaspoon of Bells Seasoning, plus a little extra pepper.
Brown sauage meat, onions and celery lightly, cool, add seasoning and 2 cups of the chicken broth. Mix with bread adding more broth until very moist. It will dry out over night and you may need more broth. Do not make it mushy, but the moister your stuffing is the moister the final result will be.
The Bells Seasoning contains, Rosemary, oregano, sage, ginger, marjoram, thyme amd pepper. So instead of purchasing all these herbs use the Bells.You also can add salt to the stuffing mix, I do not, I find the chicken broth has enough salt.
We also like giblet gravy but my family does not like the pieces in the gravy .
I cook the giblet, neck and heart in 2 cups of chicken broth.
When turkey is cooked remove to a cutting board, cover with foil and let rest for about 20 minutes. Melt a stick of butter in a sauce pan over low heat and add 1/3 of a cup of flour, cook over low heat a few minutes stirring constantly, it should not be burned but a light brown, add turkey drippings and the chicken broth without the turkey parts whisk until thickened, making sure there are no lumps. You can add salt and pepper if you choose, I just add pepper. If you want you can chopped up the giblet and add it to the gravy. The key to smooth gravy is to cook it over low heat, whisking until well mixed.
Happy Thanksgiving and Good Luck! there's nothing hard about cooking a turkey.
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|11-18-2012, 07:22 AM||#10|
Just do a simple sage and onion dressing. Easy Peasy. Traditional. Get some white bread and get it out of the package on Wednesday to stale it. You will need dried sage, two onions, chicken broth, celery hearts, salt and pepper, butter. Chop the stale bread into cubes. Dice the onions and celery. Melt the butter in a skillet and saute the veggies until they are soft. Stir the 1 T dried sage into the sauteed veggies. Toss the onion-celery mixture into the bread crumbs, pour the broth into the mixture, salt and pepper to taste . Mix until all the bread is wet-not soggy, just moistened. Butter well the sides, bottom and corners of a large baking dish and put the mixture in. Bake. I know I haven't given you measurements and temperatures or baking times. I make mine by taste and feel as I go. Google sage dressing.
Are you stuffing the bird or baking this outside the bird? If you are stuffing the bird, you should stuff it right before you put it in the oven because for the warm stuffing to go in a cold bird, then cool in the fridge -in the bird, and heat up again when you roast the bird-botulism is a possibility. Also, outside the bird the stuffing needs more liquid, more moisture because in the bird it gets fat and moisture from the bird as it cooks. Some people don't even add the broth if they are stuffing the turkey. A lot of cooks have trouble making this transition and their stuffing gets burned and dry. Could be your MIL hasn't changed by using broth or enough broth in her recipe from when she used to stuff the bird.
People who tell you you need to do all this in a large pot are correct. I use my corn pot. The bread shrinks when it gets buttery and even more when broth is added.
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Last edited by shortbun; 11-18-2012 at 07:36 AM.
|11-18-2012, 07:26 AM||#11|
Join Date: Jan 2001
I use Pepperidge Farm too. And I make our traditional "sausage stuffing" but you could leave that out if you want and add anything that you like. I use the "tube sausage" and brown it up.
It is very easy to make stuffing. The secret is in the broth.
Have you ever made "homemade broth"? It is basically like making soup. Turkey part, chicken parts, onion, celery, etc. I buy extra parts to make the broth and make it the day BEFORE. Makes life easier.
You need the broth for the stuffing and you save the rest to add to the drippings for the gravy.
So heat up your broth in a pot.
You saute celery and onions in butter in a VERY LARGE FRY PAN.
Add in the stuffing mix. I use the Pepperidge Farm herb stuffing. Then I add in my sausage. Dash of poultry seasoning, sage, and whatever other herbs you fancy.
Here is the tricky part.....Broth adding. Now first, the broth must be HOT. Generally it takes about 2-3cups of broth. You have to add it in gradually and you stop when it is the consistency that you like. Not too dry and not too wet.
Last edited by The Mystery Machine; 11-18-2012 at 07:31 AM.
|11-18-2012, 07:37 AM||#12|
"apple", peaches, "pumpkin pie", who's not ready holler "I"...
i'm just trying to be optimistic!
I am SO CLUELESS and I hate it!!
Join Date: Mar 2005
Location: Ask, I may tell!
My dressing/stuffing is moist. It is requested each year
2-3 large loaves of white bread left out overnight. Cube (either just rip it or you can cut it.
3-4 stalks of celery chopped fine and one onion chopped fine.
1 stick of margarine
5-6 small cans of chicken broth or at least 3 cartons (I use Aldi's low fat cartons and purchase 4 in case.
Bells dressing/stuffing seasoning and or poultry seasoning.
Melt margarine into a large saute pan. Add celery and onion. Saute on medium low until clear.
In a large stuffing pan (buy the throw away type so much easier for cleanup) spray with cooking oil. Put in the saute onion/celery.
Start adding cubed bread until the veggies are mixed in. Add one carton of chicken broth, then add more bread cubes to make it less moist. Keep doing this back and forth until you have a nice moist consistency. I USE MY HANDS TO MIX. If this bothers you, wear a pair of throw-out gloves.
Once your pan is filled, add poultry seasoning and mix. I use at least 2 to 3 tablespoons. I taste after mixing.
Finally, after it is all mixed, add just a little more chicken broth so it is a little more moist. It will have sat for a bit and need it.
Baked at 350 covered with tin foil for 45 minutes. Uncover for the last 15 - 25 minutes until the stuffing if cooked through and a little crunchy on the top.
Enjoy - Note this sound a lot more complicated than it is. Very easy.
|11-18-2012, 09:30 AM||#13|
Join Date: Nov 2009
Location: Too far away from WDW...
Google Americas Test Kitchen Stuffing. Follow the directions. We watched the episode last night and while I'm not cooking this year, I told DH that when I do I'm following this recipe for turkey, stuffing and gravy.
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|11-18-2012, 09:51 AM||#14|
Join Date: Jan 2011
I do the same thing as The Mystery Machine and use homemade turkey broth. I've worked as a professional Chef for many years so my Thanksgiving strategy is always to get large amounts of people fed with the least amount of effort from me as possible. . The baking is generally done the weekend before and frozen. I take the finished cakes, pies and rolls out the night before to thaw.
I bake the turkey the day before thanksgiving. Let it cook completely. Slice it. Put it in a large aluminum tray (or 2 depending on how maany turkeys I did). Cover it with foil and put it in the fridge.
But all the bones in a pot with chopped onion celery and carrot and water to cover and simmer for 30-45 minutes. Strain out the bones and vegetables. Now you have broth. I put it in a couple of large juice jugs and stick it in the fridge. After a couple of hours the fat hardens on the top. You can just pull the fat off and throw it away.
Pour a little of the broth on your stored turkey meat to moisen it and keep it from drying out when you reheat it.
For the stuffing chop 2 or 3 loaves of stale bread into cubes. You can sometime find a good deal on bread on the clearance rack at your supermarket.
Chop onions and celery. Saute until soft. Add a little sage. This is what makes it taste like stuffing. Mix in with your bread. Add just enough broth to make it moistened. Add salt and pepper to taste. That''s your basic stuffing recipe. You can get creative if you like my adding nuts or cooked sausage or chopped apples or raisins or you can just make basic stuffing. I put the stuffing in an aluminum tray covered with foil too and put it in the fridge.
Make gravy- use equal amounts of butter and flour. I will sometimes weigh it on my scale if I'm not sure. Melt the butter add the flour and cook until light brown over med-low heat. Whisk in the turkey broth. Add salt, pepper and sage to taste. Cook until thickened and looks and tastes like gravy.
On thanksgiving all you have to do is make your mashed potatoes and veggies. About 45 minutes to 1 hour before everyone comes set the oven at 350 and put your turkey and stuffing trays in. Once the turkey and stuffing is hot you can turn the oven down to 225 to just keep it warm until your ready to eat. You can put your mash potatoes and buns and anything else in the 225 oven to hold it and keep it warm until you're ready to eat.
|11-18-2012, 09:53 AM||#15|
Join Date: Mar 2006
Location: South Louisiana
I do oyster dressing every year. It is very time consuming but is not Thanksgiving with out it. It takes a whole chicken, beef liver, sausage and ground beef. wonderful!!
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