Does Anyone Have a Stuffing/Dressing Recipe To Share?

[Christine]

For years, my mom and I have been trying to make a good stuffing/dressing. My grandmother always made an excellent giblet dressing with crackers as the base. It was a very "wet" style dressing. I guess we are all accustomed to that.

We've tried different things over the years since we cannot seem to recreate the one we love and are always disappointed. It's either too dry, lacking flavor or something.

I don't even get a good feel for it when I review recipes on the web.

So, if you have one that you think is really good, please post and tell me what the consistency is/should be if you don't mind.

Also, I'd like to avoid nuts and seafood in the stuffing/dressing because of my son's allergies.

 

[okeydokey]

Mu husband makes the stuffing in our house. He browns some mild bulk sausage with celery and onion, drains it all well, then mixes in pieces of torn up bread (usually a combo of wheat and white). The secret is the Bells Seasoning (a type of poultry seasoning). He does it all by smell to get the ratios correct. We have also put in chopped apples before.

 

[bettymae1121]

Best stuffing ever! I've made it the past three or four years. I'll never eat boxed stuffing again! Here's a link to both the receipe and a video showing how to make it. It's not hard, just a bit time consuming due to choping the veggies and toasting the bread.

http://www.foodnetwork.com/search/d...ng=david+lieberman+stuffing&fnSearchType=site

Ingrediants
1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

Directions
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.


Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.


Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.


Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

 

[Christine]

Thanks so much. I think I'll give this a try over the weekend.

okeydokey, we have worked with the Bell's seasoning before and I've heard great things about it for years. I guess it just couldn't help the pitiful stuff we were throwing in with it.

 

[The Mystery Machine]

Secret of a good dressing/stuffing is that you make it with homemade broth. SO good....

I make a basic simple sausage stuffing.

Heat up about 3cups broth in pot (made the day before out of the neck parts, I also buy extra and then add some chicken cubes, celery & onion)
Sage Sausage tube...browned in large fry pan (drain, set aside)
Add stick of butter in fry pan, saute whole large chopped onion and 2-3 stalks chopped celery in pan
Add in sausage, and 1 package of Peppridge Farm bread crumbs (I use herbed)
1 tsp sage or other spices if you have a preference
scramble egg, mix in stuffing
then add HOT broth until it sticks together. You can add as little or as much as you want, depending on how wet/dry you like/need it.
Bake, microwave, or stuff in turkey.