A great stuffing recipe....

[SeeDisney]

HI DIs friends,


OK, OK another recipe request here.


Anyone have a great stuffing recipe to share, I'm looking for a outta-site, a WOWER one for my day here this Thursday.


Thanks!

 

[sleepyone]

I have one that everyone loves! My mom saw it on one of the morning shows a year (or two??) ago and asked me to cook it for Thanksgiving. I didn't want to bother with it but, I'm so glad I did. It was well worth it. Here it is:

Sausage and Dried Cherry Stuffing

• 6 cups white bread cubed & toasted
• 1 lb. pork sausage
• 1 stick of butter
• 2 chopped onions
• 4 ribs chopped celery
• 2 1/2 TBLS crumbled sage
• 1 1/2 tsp. crumbled thyme
• 1 cup dried cherries ( I use Ocean Spray Craisins instead)
• 1 cup toasted & chopped walnuts
• 1 cup canned chicken stock
• salt and pepper to taste

1. Toast 6 cups of bread cubes of 10 - 15 minutes in a 325 degree oven until golden. Put toasted cubes in a large bowl.
2. In a skillet, saute' the sausage, until brown Drain grease and transfer it to the bread bowl.
3. In the same skillet, using 1 stick of butter, saute' all vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.
4. In bowl, combine all ingredients EXCEPT the chicken stock. Mix the ingredients until well combined.
5. Add just enough chicken stock to moisten the bread mixture.
6. If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fasten with a skewer. If not, lightly pack stuffing into a large, shallow stoneware-baking dish.
7. Roast turkey at 325 degrees for 15 min./pound. If baking in a separate dish, drizzle stuffing with a bit of stock.
8. Cover & bake at 325 for 20 - 30 min. Uncover and bake until done.

 

[SeeDisney]

Thank you. I'll try it!

 

[mchames]

It's really yummy!!

Wild Mushroom Stuffing
SERVES: 12

ingredients
6 tablespoons unsalted butter
1 1/2 pounds mixed fresh mushrooms, tough stems removed, mushrooms cut into 1-inch pieces
4 medium shallots, finely chopped
4 large garlic cloves, minced
2 large celery ribs, finely chopped
1 medium onion, chopped
1 tablespoon minced fresh thyme
1 cup dry white wine
5 cups Chicken Stock or canned low-sodium broth
Salt and freshly ground pepper
One 1-pound loaf of peasant bread, cut into 1/2-inch dice and toasted until dry
2 cups heavy cream
1/4 cup finely chopped fresh flat-leaf parsley
3 large eggs, beaten


directions
In a large nonreactive skillet, melt 5 tablespoons of the butter. Add the mushrooms and cook over moderately high heat until lightly browned. Stir in the shallots, garlic, celery, onion and 1 1/2 teaspoons of the thyme. Cook until all the vegetables are softened slightly. Stir in the wine and simmer until almost evaporated. Add 2 cups of the Chicken Stock and simmer over moderate heat until the liquid reduces and thickens, about 13 minutes. Season with salt and pepper and transfer the mixture to a large bowl.
Add the toasted bread to the bowl along with the remaining 3 cups stock and 1 1/2 teaspoons thyme. Stir in the cream and parsley. Season with salt and pepper, then stir in the eggs and mix well. Spoon the stuffing into a buttered 9-by-13-inch glass or ceramic baking dish and dot with the remaining 1 tablespoon butter.
Preheat the oven to 350°. Cover the stuffing with foil and bake in the middle of the oven for 45 minutes. Uncover and bake for about 30 minutes longer, or until the top is golden and crisp and the stuffing is firm. Let rest for at least 15 minutes before serving.

MAKE AHEAD The stuffing can be refrigerated overnight. Bring to room temperature before baking.


I got this from Food and Wine magazine in November 1996 and still use it. You can pull this and similar recipes from the website www.foodandwine.com

Mary

 

[BethanyF]

my grandma's stuffing

2 Packages Pepperidge Farm Stuffing Mix
1 envelope onion soup mix
2 cans hot chicken broth
1 tsp poultry seasoning
2 packages Bob Evans pork sausage
2 eggs

cook & drain sausage, set aside. Mix stuffing mix, poultry seasoning, onion soup mix, water, broth, eggs; mix together, add sausage, mix again.
If it seems dry, add a bit more broth or water. Fill turkey with some of the stuffing. Cook the rest in a baking dish. (350 for 45 minutes or so)