Stuffing recipe?

[DLgal]

the responses on this thread have me wondering-was i the only child to be subjected to the nastiness of gizzards and liver put into stuffing?

Maybe. My mom used to wave that stuff in our faces to freak us out, but she just threw it into the stock pot with the neck to make stock, and fished it all out into the trash afterwards.

 

[fla4fun]

Mine is super simple. Onion, celery, salted butter, chicken broth and sage. Cook until veggies are tender. Ladle over dried bread until damp but not wet (you can buy croutons or dry the bread yourself - I dry a couple loaves slowly in the oven). Since we actually stuff the bird, I do not add other seasonings. Excess stuffing goes in a casserole dish lined with foil for easy clean up and is baked off while the turkey rests. Quantities vary, depending on how much stuffing you are making.

 

[fla4fun]

Casually look up how often people get salmonella from stuffing inside of a turkey and tell yourself 'not MY turkey!'

We have never had an issue and my family has been stuffing the bird longer than I have been alive. Two things we do. One - we use the meat thermometer on the stuffing to make sure it gets up to temperature just like the bird. We have never had an overcooked bird, but it does make sure that the stuffing is hot enough to kill bacteria. Two - we remove the stuffing from the bird immediately when we take it out of the oven. Since we cut the turkey in the kitchen instead of carving at the table, we don’t have to leave the stuffing inside the bird to look pretty.

I believe a lot of the illnesses come from not getting the stuffing up to the right temperature and allowing It to remain in the bird too long. When I was in middle school, my choir teacher missed the entire week after thanksgiving one year due to getting sick from her holiday meal.

 

[mickeyboat]

We use the Pepperidge Farm cubes in the white and green package and cook per the package directions. We add cooked onion, celery and sausage and apples. YUM!

 

[AuntieMe3]

Fry some bacon in a pan, leave some of the grease when done, chopped up bacon and set aside for later. Add two sticks of butter to the pan with the leftover bacon grease, add a chopped onion and celery to saute, add chopped mushrooms at the end.

In a big bowl, i put a box of Mrs Cubbisons cornbread stuffing and add everything from the pan to that, add chicken broth(until desired consistency) and mix. Add chopped bacon and mix that in. Put in a casserole dish covered with foil, cook at 350° for 30 minutes, uncover and cook for another 15 minutes. The top gets a little crispy and the inside is still nice and moist. Yum.

 

[disney4us2002]

We make it very similar as most above. I think what makes it over the top is to use turkey stock instead of chicken stock. I buy turkey parts (thighs & wings) and dh boils them down for a long time and then we add that stock along with some of the turkey meat to the Pepperidge Farm bags of stuffing. Dh likes the cubed and I prefer the crushed stuffing mix so we use both and then it's just the sauteed onion and celery with cooked sage sausage. I don't eat mushrooms but others add that prior to baking.

 

[Bianca and Bernard]

Just a tip DH taught me if using dried Craisins or cranberries.

Rehydrate them in a little warm water before using.

chicken broth!

the responses on this thread have me wondering-was i the only child to be subjected to the nastiness of gizzards and liver put into stuffing?

my mom put them in to hers, and did a bread stuffing, made from the crusts of loaves of bread from the months before + a loaf or two of bread (frozen until used). Did not like it at all..too soggy

 

[KPeterso]

Keep it simple.

2 bags of Pepperidge Farm Herb CUBED stuffing.

2 large yellow onions, chopped.

2 cups chopped celery

1 stick butter

Turkey Stock (4 cups)

Poultry seasoning (about 1 tablespoon)

Follow the instructions on the bag. Best stuffing ever. No fuss. Classic.

This is almost exactly what I do too. I usually use 2 bags of the Pepperidge Farm (1 cubed and 1 classic stuffing which is shredded like). Mix the 2 bags together with chopped celery and onion. Use warmed chicken stock & water (maybe half and half) with a stick of melted butter. Season to taste - we like a lot of sage. Bake covered according to package but uncover the last few minutes to make a little crunchy on top.

We will be making to take to our relative's house. I most agree with the last line - Best Stuffing Ever. No Fuss. Classic.

 

[Skywalker3]

This thread is so interesting. I've never had actual turkey stuffing. We always had cornbread dressing. Mama (and all my aunts) used to make that. They're from south Alabama. I can't remember anyone ever doing stuffing. She made cornbread from scratch, used a cast iron skillet, NEVER sweet cornbread. Then celery, onions, breadcrumbs, spices, chicken stock, and cooked chicken. I sure miss that. Haven't had it since Mama passed away almost 15 years ago. Husband and kids/in-laws don't like it, and it's a lot of work for just me, plus I never quite got the hang of homemade cornbread.
In Louisiana, we often had homemade rice dressing. rice, and often liver and/or ground meat. Local grocery store, Rouse's, made a good meat mix to just add to the rice.

 

[PrincessShmoo]

the responses on this thread have me wondering-was i the only child to be subjected to the nastiness of gizzards and liver put into stuffing?

We had them diced in the gravy, not in stuffing. Only my father & I would eat it. Once he died, my mom started just making basic gravy (no giblets).

 

[wenrob]

Keep it simple.

2 bags of Pepperidge Farm Herb CUBED stuffing.

2 large yellow onions, chopped.

2 cups chopped celery

1 stick butter

Turkey Stock (4 cups)

Poultry seasoning (about 1 tablespoon)

Follow the instructions on the bag. Best stuffing ever. No fuss. Classic.

Almost exactly this except I use Mrs. Cubbison’s Cornbread, add carrots, salt and pepper my veggies as they’re sautéing and toss in an egg. I’ve never looked at the directions on the box in my life. I just do it like Dad did.

the responses on this thread have me wondering-was i the only child to be subjected to the nastiness of gizzards and liver put into stuffing?

My dad would put them in the gravy. I fish them out of the stock and give them to my DH. In turn he pulls the meat off the neck for me and I put that in my gravy.

I’ve had stuffed turkeys all my life and I’ve never known anyone to ever get sick. However I stopped stuffing my bird a couple years ago because it’s just easier. The turkey cooks faster and more evenly and I don’t have to worry about overcooking it making sure the stuffing is cooked through.

 

[Pea-n-Me]

yup-i put them in the container of chicken broth that i microwave prior to making the stuffing.

chicken broth!

I don’t use chicken broth in my stuffing, but sure, that will work, too!

 

[tazdev3225]

I make my stuffing from scratch and always make too much for just my DH and me. Of course, I always get the largest turkey I can find, and I am not overly fond of turkey, but I LOVE my stuffing. Even my DH loves it, but I can't blame him, he grew up on Stove Top.

My recipe is easy. 1 pound butter or margarine, 2 onions diced, 4 stalks celery diced, at least 1 pound of mushrooms sliced. Add the vegies to the margarine and cook until the onions are translucent. Add pepper, sage, marjoram and poultry seasoning. Pour it over the bread and as stated in a previous post mix with your hands. I keep the cold water running to lessen the burns. Stuff in as much as you can in the bird. If there is any leftover I mix a little chicken broth in the mixture and put in a casserole. It's the way my mom taught me and we all complain if she forgets the mushrooms, they are a must.

Now my husband once asked me to make stuffing the way his family did. I ate there ONCE. I will not make black, crunchy stuffing. I don't even know how you make that. It wasn't burnt, just black and crunchy. To make it edible they pour this weird tomato concoction over it. That is tomato juice, butter and sliced onions that simmer on the stove for a couple of hours. The onions NEVER cook through though, they remain raw! I refused to eat there after the one and only Thanksgiving. Don't get me started on there not being any potatoes.

 

[Pea-n-Me]

Love the sound of mushrooms in the stuffing. We never put them in because FIL was allergic.

 

[KPeterso]

Love the sound of mushrooms in the stuffing. We never put them in because FIL was allergic.

I am kind of amazed so many put mushrooms in their stuffing. Never had them in our stuffing as my Mom is allergic to mushrooms. So, I guess they will always be a no go for us. Plus, I don't like them either.

 

[PrincessShmoo]

I use half and half prepared stuffing mix (usually whatever's been on sale at the store) and dried bread cubes that I've cut and dried for a week or so.

Soak raisins (could use craisins, but I grew up with raisins) in warm water while prepping.

Melt butter with diced onions & celery until soft.

Drizzle over bread mix and combine. Add spices (poultry/sage and a little salt/pepper). Drain raisin water into pan that I cooked onions & celery in to get all the butter melt.

Add raisins and enough of the raisin water to feel "just" damp.

Stuff turkey and cook.

 

[_19disnA]

Casually look up how often people get salmonella from stuffing inside of a turkey and tell yourself 'not MY turkey!'

The issue is stuffing the cavity too full, too far ahead of when you place in the oven and not having the stuffing ever reach the recommended internal safe temperature.

 

[Mrs. Ciz]

Keep it simple.

2 bags of Pepperidge Farm Herb CUBED stuffing.

2 large yellow onions, chopped.

2 cups chopped celery

1 stick butter

Turkey Stock (4 cups)

Poultry seasoning (about 1 tablespoon)

Follow the instructions on the bag. Best stuffing ever. No fuss. Classic.

This is very similar to the way my mother always made the stuffing, except she used Lipton Onion Soup mix (mixed with water and melted butter) instead of turkey broth. The Lipton Onion Soup mix gives the stuffing such a great flavor!

 

[Micca]

We just do Stovetop and "doctor it up." They do at least half of the work for you, no need to re-invent the wheel. (Kudos to those who do start from scratch though.)

 

[Praying Colonel]

After years of trying different recipes, we've settled on the Pepperidge Farm cornbread stuffing in a bag. It's good and saves a lot of time.