Cooking Stuffing

[Sora777]

Looking for new stuffing recipes for Thanksgiving.

 

[piratesmate]

A few years ago GMA had a contest with Emeril for the best stuffing. I'd always stuck with my grandmother's potato stuffing (we call it filling), but some of the ideas from the contest intrigued me. You might want to check their recipe archives to see the ones that got good reviews.

Anyway, I ended up adding apples & dried cherries to my Gram's basic recipe. Everyone really liked it!

Potato Filling

4 – 5 stalks celery, diced
4 – 5 potatoes, diced*
3 Tbl butter/margarine
2 apples, diced (NOT red delicious)
¼ c dried cherries
2 tsp chicken bouillon
1 c boiling water (use more if cooking in casserole instead of in bird)
2 tsp celery seed, ground (or celery salt)
2 Tbl parsley
2 eggs
1 c milk
12 – 15 oz bread cubes (I use the dried ones in a bag)

Sauté celery, potatoes & apples in butter until tender. Cool. Dissolve bouillon in water. Put bread cubes & cherries in a large bowl, sprinkle with spices and pour bouillon over to soften. Stir in potato mixture. Beat egg & add milk then add to bread/potato mixture. Stir to combine. (Do not add egg/milk while the rest is still hot as it causes the egg to “cook”.)
*For a faster alternative, use the frozen hashbrown cubes.

 

[tiggerfan1]

Here's a recipe that I'm planning to try this Thanksgiving. It's a recipe that uses cornbread and regular bread. I plan to use my own cornbread recipe and use sage instead of basil.


http://thepioneerwoman.com/cooking/2007/11/stuffing_dressing_my_favorite_thanksgiving_food/

 

[MazdaUK]

Just what I need as a substitute for Stove Top and its additives

 

[FormrCastMbr]

I grew up having my Mom's sausage stuffing. She never used a recipe and neither do I but this one is very close:

BAKED SAUSAGE STUFFING

"This stuffing is on the moist side, highly seasoned, and tasty."

1 pound bulk pork sausage
1 cup chopped onion
1 cup chopped celery
Butter or regular margarine
10 cups soft bread cubes (I use the packaged bread cubes...if using seasoned you can omit the salt, pepper, thyme and sage from the recipe)
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 eggs, beaten
1 (13 3/4 ounce) can chicken broth

Preheat oven to 325 degrees F. Grease a 2-quart casserole.

Cook sausage, onion, and celery in skillet until meat is browned and vegetables tender. Pour off drippings, reserving 1/4 cup. Add melted butter or regular margarine if necessary to make 1/4 cup.

Combine bread cubes, sausage mixture, reserved drippings, salt, sage, thyme, and pepper in a large bowl.

Blend together eggs and chicken broth. Stir into bread mixture. Turn into prepared casserole.

Cover and bake in 325 degrees F. oven 40 minutes. Uncover and continue baking 15 minutes.

Servings: 8

 

[merekc]

One of the few recipes we didn't get from my grandma prior to her passing was her dressing recipe. We made this one up using a variety of online recipes trying to replicate hers. It is pretty good and pretty close to what she did. It also looks similar to the one posted by tiggerfan1.

Sorry if it is slightly incoherent, but I pulled it from our holiday cooking notes. It is also very dumbed down at places since we made it the first year after grandma died and we were trying to identify each step of the process.

Day before cook 3 boxes Jiffy corn bread using 1 extra egg. Place in ziploc, open with a towel over it.
Day before chop & sautee 4 onions & 5 ribs of celery (both chopped), leave in fridge. Day of crumble corn bread & 1 bag of dried bread crumbs into large roasting pan.
Add onions/celery, pour 1-49.5 oz. can of chicken broth in (may not need entire thing, get it to desired moistness). Add in 2 tsp. sage, 3 tsp. salt, 2 Tbsp poulty seasoning, sprinkle pepper all over top (lightly). (This is from our first year, we start with this, but it is not enough seasoning for our family, so we add more, I just don't have measurements).
Mix in 5 eggs beaten. Bake @ 350 for approx. 45 mins.stir frequently, No foil.


The one thing we have not been able to duplicate is grandma's formed a harder, outside crust as it baked. Ours does not, any suggestion as to what we could do to form the crust. I miss it.

 

[FormrCastMbr]

One of the few recipes we didn't get from my grandma prior to her passing was her dressing recipe. We made this one up using a variety of online recipes trying to replicate hers. It is pretty good and pretty close to what she did. It also looks similar to the one posted by tiggerfan1.

The one thing we have not been able to duplicate is grandma's formed a harder, outside crust as it baked. Ours does not, any suggestion as to what we could do to form the crust. I miss it.

I am sorry that you did not receive the recipe before your Grandmother passed away.

The crust of the stuffing is my absolute favorite part. I would say not to stir the dressing as it cooks (I have never stirred stuffing as it cooks). This will enable the crust to form rather than mixing it all in and not getting to that point. If you are afraid that the eggs, etc will not cook through, just bake it about 15 minutes longer.

 

[disneydeb]

HERE'S MINE:
1 LARGE ONION CHOPPED COARSELY
1CARROT CUT INTO CUBES
3 STALKS OF CELERY CUT INTO CUBES
SAUTE ABOVE INGREDIENTS INTO A STICK OF BUTTER WHEN VEGGIES ARE SOFT ADD 2 CUPS OF SWANSONS CHICKEN BROTH CONTINUE TO COOK FOR 5 MINUTES, THEN ADD 1/4 CUP CHOPPED PARSLEY, AND REMOVE FROM HEAT, ADD I BAG OF PEPPERIDGE FARMS HERB STUFFING, MIX AND TURN INTO 9X9 SQUARE PAN,BAKE COVERED FOR 25 MINUTES IN 350 DEGREE OVEN , REMOVE COVER AND CONTINUE TO BAKE FOR 5 MINUTES