Stuffing recipe?

[Pooh2]

Does anyone have a tried and true stuffing recipe to share?
The last few years, I picked up a tray of stuffing from the local turkey farm for $20, ready to heat.
The price doubled!
$40 for a tray of stuffing seems a bit silly!
Having a crowd of about 15 people.

 

[bobbiwoz]

https://fox11online.com/living/living-with-amy/sausage-and-mushroom-slow-cooker-stuffing

My family’s favorite

 

[Bianca and Bernard]

I make it like this; Not fancy, but it's the way DH likes it. It's all done to taste, so no measurements, sorry.

Jiffy cornbread--make as much as you want for stuffing. For two of us, for leftovers, I use 2-3 boxes; for when it's all family, 5-6. Add dried sage, thyme, salt and pepper to the batter. Has to be Jiffy for us. Do this the night before; cool. Crumble and let it sit out to dry a bit.

Brown (cook throughly) in at least 1/2 c butter: Jimmy Dean Sage Sausage. One tube gets split into two uses for just the two of us; I use 1-2 tubes for when it's family. It all depends on how much meat you want in it. Has to be the sage sausage.

In drippings and butter: Saute onion (chopped) and celery (chopped). Again, depends on how much you want in the stuffing.

Add sausage and veggies w/drippings/butter to cornbread. Season with salt, pepper, sage and thyme. Add chicken stock to moisten (can add egg to help bindif desired, but DH does not like it with the egg, so I leave it out). Cover and heat until at least 165. I like a little browning, so if not browned enough, I pop on the broiler for a few minutes to get that crispy top.

(I don't stuff my turkey. I use the same pan I made the cornbread in to bake the stuffing)

 

[RUDisney]

I make it like this; Not fancy, but it's the way DH likes it. It's all done to taste, so no measurements, sorry.

Jiffy cornbread--make as much as you want for stuffing. For two of us, for leftovers, I use 2-3 boxes; for when it's all family, 5-6. Add dried sage, thyme, salt and pepper to the batter. Has to be Jiffy for us. Do this the night before; cool. Crumble and let it sit out to dry a bit.

Brown (cook throughly) in at least 1/2 c butter: Jimmy Dean Sage Sausage. One tube gets split into two uses for just the two of us; I use 1-2 tubes for when it's family. It all depends on how much meat you want in it. Has to be the sage sausage.

In drippings and butter: Saute onion (chopped) and celery (chopped). Again, depends on how much you want in the stuffing.

Add sausage and veggies w/drippings/butter to cornbread. Season with salt, pepper, sage and thyme. Add chicken stock to moisten (can add egg to help bindif desired, but DH does not like it with the egg, so I leave it out). Cover and heat until at least 165. I like a little browning, so if not browned enough, I pop on the broiler for a few minutes to get that crispy top.

(I don't stuff my turkey. I use the same pan I made the cornbread in to bake the stuffing)

We are testing sausage stuffing recipes in advance of Thanksgiving. I tried one on Saturday that used regular (dried) bread crumbs and had diced apples in it. Same as the other items that you put into yours.

I think I'll try this one. The cornbread would give it the sweetness of the apples without it being so fall apart. I used 2 apples, as the recipe suggested. I think there was too much apple in it.

My typical stuffing:

Bag of herbed Pepperidge Farms bread cubes
Stick of butter
One diced onion
2-3 diced celery stalks
One diced carrots (if you'd like)

Sauté the butter, onion, celery and carrots until they are all soft. Add either a lot of dried sage, or a julienned bunch of fresh sage to the mix and cook until the room is filled with the scent of sage.

Dump the mix into a large bowl that contains the bread cubes. Add 32 oz. of chicken broth or vegetable broth and mix everything together. You can whisk a couple eggs and add them to the bowl, if you'd like, but it isn't mandatory.

Spread this into a 9x13 baking dish. You'll bake it for 30 minutes at 350 while the turkey is resting.

I'll be making a small batch of this that is vegan for my DD this year with fake butter and vegetable broth. I just need to read the package to see if the bread cubes are made with eggs or dairy first. I may have to substitute bread that I know to be vegan for them.

 

[Pea-n-Me]

I think every family does stuffing differently. Even the turkey farms (around here anyway) have plain stuffing (which is just eh).

We are in New England, so Bell’s is something my family’s used forever. It makes a hearty, flavorful stuffing. We sautee onions, celery and sausage and add it to the Bell’s stuffing mix (box), then we also add chopped apples and cranberries. We only make it on holidays, and it’s always a big hit.

(Now before anyone says they “hate” Bell’s, as I’ve seen in previous threads here, that’s fine. It’s just traditional for many of us locals.)

Bell’s Seasoning | A New England Thanksgiving Classic​

A New England spice blend classic dating back to 1867, Bell's Seasoning has been making Thanksgiving taste good for nearly 150 years.​

 

[White Cat]

Stove top.

 

[barkley]

super easy but everyone likes it-

stove top stuffing-replace water with chicken broth, add craisins, chopped celery and pecans. cook as instructions say.

 

[easyas123]

I'm a Pepperidge farms stuff user - here is what I do:

2 sticks of butter, melt over low heat and add onions, celery and mushrooms. Cook that down and add to my stuff mix. I stir it up and let it sit a while. I heat up some broth, stir in till it reaches the consistency I'm looking for. *sometimes I add dried cranberries*. I stuff my turkey, and the remainder of the stuffing I put in a dish and bake.

 

[Pea-n-Me]

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

Rehydrate them in a little warm water before using.

 

[RangerPooh]

It's super easy to make. I prefer Mrs. Cuberson's or Pepperidge Farms mix.
Add in:

• Stick of butter
• chopped celery and onions sauted
• chicken or turkey broth

Make on the stovetop, it's quick, easy, and low key.

 

[lowlight]

Tyler Florence’s roasted chestnut sausage stuffing. It’s worth the effort. It’s on foodnetwork.com.

 

[_19disnA]

Usually make the Pepperide Farm or Stovetop stuffing/dressing with great results. Stovetop has a lower sodium chicken version that can be hard to find but works well with Turkey. As others have mentioned use broth (chicken or turkey) in place of the water and add a sauteed onion and 1 egg. Don't find that either of those need excessive amouts of butter. Stuffing/dressing can be as simple or complicated as you want to make it. (Don't care for the overly strong flavor of the 'sage' dressings version either of them sell and no longer user them.)

Can either bake it in a dish or place between the skin/white meat of the turkey.

 

[EilonwyWanderer]

This totally depends on how much you want to make but this is the ONLY stuffing recipe I will let into my house. Is is plain? Yes. It is Thanksgiving? YES!

2 loaves of bread (or more, I'm not judging you), torn up into pieces in a LARGE bowl. I have a tupperware one with a lid that I use and kids LOVE to help with this part.
For each loaf of bread you're using, melt that number of sticks of butter in a pan on the stove.
Add at least 1 white onion (I usually use 2 I love onions) and 2 sticks of celery chopped to whatever thin-ness you want. I go thin.
Mix around in the pan and let cook until onions are translucent and your house smells like Thanksgiving
Pour into bowl of bread bits.
Pour in at least 3/4ths of a box of Bells Seasoning. Maybe the whole box. No one is looking but you.
Attempt to use a wooden spoon to stir it but give up and burn the hell out of your hands mixing and squishing it together.
Once you have a big brown lump and your hands are smarting, boil up some water in a tea kettle and then pour some into the bowl. You don't want to make a soup, you just want to make it moist.
Put cover on and wait 15 minutes.
Take cover off and mix it up again.
Cram it into every orifice on that turkey you can find. Into the body, into the neck cavity (pro tip, that flap of skin at the neck can hold a LOT!)
Put turkey in oven. Bandage burned hands. Casually look up how often people get salmonella from stuffing inside of a turkey and tell yourself 'not MY turkey!'

 

[1420Elexismc]

I use Martha Stewart's cornbread recipe when I make it from scratch
https://www.marthastewart.com/337095/cornbread-and-sausage-stuffing

 

[easyas123]

Put turkey in oven. Bandage burned hands. Casually look up how often people get salmonella from stuffing inside of a turkey and tell yourself 'not MY turkey!'

This is my kinda recipe!

 

[barkley]

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

Rehydrate them in a little warm water before using.

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

 

[DLgal]

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.

 

[Ms.Minnie]

Reading this is making me hungry! Another stove top user here, with chicken broth rather than water. You can add other things like craisins or sausage if you want. It's always good and it's quick and easy.

 

[barkley]

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?

 

[sipnride]

I prefer my grandmother's stuffing, which is unlike any other stuffing. She was from Durango MX, operated a molino for turning corn until maza, and had a popular restaurant in El Paso for some time, which only scratches at the surface of what a great cook she was.

This stuffing, called relleno which just means stuffing in Spanish, is amazing and though it wouldn't meet most people's expectations of Mexican food it was exemplary of the style my abuela cooked:

1 lb ground beef+1 lb ground pork (can replace with 2 lb of preferred ground meat to accommodate diet - my favorite was 1 lb beef + 1 lb lamb, but beef+pork is a close 2nd and easier to find)
1 lb peas without pods
1 lb diced carrots
4 large white onions, diced
8 oz slivered almonds
10 oz raisins
1 bunch fresh thyme
1 Tbs ground thyme
1 Tbs black pepper
1 tsp cinnamon
1 tsp chili powder (Chile arbol pref, paprika ok as replacement)
1 tsp coriander
2 tsp salt
Cracked salt and pepper to taste

1. Combine spices in bowl and set aside.
2. Place thyme, carrots, peas and onions in large pot with 2 quarts boiling water and reduce to simmer.
3. Combine and brown meat in a frying pan adding cracked salt and pepper to taste. Drain excess grease when done.
4. Remove thyme sprigs from pot and add meat, spices and raisins. Stir thoroughly.
5. Spread thyme sprigs out over the stuffing.
6. Place lid on pot and allow entire dish to dinner for one hour.
7. Remove heat and discard thyme sprigs.
8. Thoroughly stir in almonds and add 1 part turkey juice or chicken broth to 1 part water (perhaps 1/2 cup each but add more or less depending on how dry the dish is).
9. Simmer for 10 minutes uncovered. Remove heat and place lid back on until ready to serve.

Option for spice eat with simple hot sauce ideally made from Chile arbol but regular cholula or tapatio is fine (do not recommend tabasco or anything with vinegar).

This is the dish I most look forward to cooking and eating every year, and it's delicious with leftovers. Happy Thanksgiving everyone!