Thanksgiving stuffing recipes

[DLSuperVet]

Share your awesome stuffing recipe.

Half loaf of your favorite bread toasted and cut into segments
(You can do stuffing mix but I don't)
1 apple (granny smith or red delicious) cored and chopped. Don't peel.
1 orange (peel, segment, then cut segments in half.)
1/2 large onion chopped or 2 cups
2 eggs
1 1/2 cup chopped celery
1/4 cup tablespoons chopped parsley
1/2 stick butter, melted
3/4 cup fresh orange juice
1 tablespoon finely grated orange peel
1 to 2 cups of low sodium chicken stock depending on how moist you like it.
Don't you dare put raisins in it.

Pre-heat your oven to 350 then mix your ingredients.

Cook covered with foil for about 30 minutes then uncover and cook for an additional 10 minutes or so to make the top crisp.

You can also stuff a bunch of it in your bird if you like.

I'll be testing a new recipe this year and I'll be sure to share if it's good.

 

[Jennifer S]

This is my favorite

TURKEY STUFFING

This amount will easily stuff a 20 pound bird with plenty of left over to bake in a dish.


2 loaves potato bread
2 loaves 12 grain bread or some other type whole grain bread
1 pound butter
2C small dice celery
2C small diced sweet onion
2 cans of chicken stock
2T kosher salt
2T fresh ground black pepper
2T poultry seasoning


Dice bread into ½” cubes and place in 2 very large mixing bowls. I use one of each loaf for each bowl.

In a large skillet over medium heat, melt butter
Add celery and onion and cook until soft.
Add chicken stock, salt, pepper and poultry seasoning and turn off heat

When cool enough to handle, divide mixture into the two bowls of bread cubes
Using a large spatula, blend the butter mixture into the bread cubes

Stuff turkey, both the cavity and neck end with the stuffing and bake as directed. A 20 pound turkey takes about 6 hours or more at 325 degrees.

Bake the extra stuffing in a baking dish for about 30 minutes covered

 

[Chicago526]

I've done this one for the last three years, it's FANTASTIC and pretty easy.

Sourdough Bread Stuffing

http://www.foodnetwork.com/recipes/dave-lieberman/sourdough-bread-stuffing-recipe/index.html

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini (baby 'bella) 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.

 

[MushyMushy]

I've actually been searching for a particular recipe. It's made from oyster crackers and oysters (thus, an oyster stuffing ). I know there's milk in it and like a whole stick of butter, or maybe more. I'd love to find this recipe because this stuffing is to die for!

 

[C.Ann]

Off the top of my head (can't locate it right now) - from my late MIL it included:

pork sausage
celery
onions
bread cubes
egg
milk
Bell's Seasoning

I think that's all of it, but can't say for sure.. I could eat a whole plate of that alone..

 

[Tinker'n'Fun]

We call it dressing

1 stick butter
1 small onion diced
4-5 ribs of lettuce diced (equal to the onion)
2 loaves of bread staled then torn into small pieces
4-5 cans chicken broth (open one at a time)
poultry seasoning

Melt butter, sweat onions and celery. Place all bread in a large pan (at least 9x13). Cool onion/celery. Mix into bread with hands. Add one can of broth at a time til it appears to be just a little over-moist. Season to taste. Cook 350 for an hour.

Happy Thanksgiving!!

 

[lovesmurfs]

I've actually been searching for a particular recipe. It's made from oyster crackers and oysters (thus, an oyster stuffing ). I know there's milk in it and like a whole stick of butter, or maybe more. I'd love to find this recipe because this stuffing is to die for!

We make scalloped oysters -- sounds similar:

SCALLOPED OYSTERS

1 qt. shucked Maryland oysters, with liquor
2 to 3 c. coarsely crushed fresh crackers
1/2 c. (1 stick) butter
1 to 2 c. milk
Salt and pepper as desired

In a greased 2-quart casserole, place alternate layers of oysters with liquor and crackers, dotting each layer with butter and sprinkling with salt and pepper. End with layer of crumbs. Add milk until liquid almost reaches top of casserole. Dot with remaining butter. Bake at 350 degrees until browned, 45 to 60 minutes. Makes 6 generous servings.

My stuffing recipe is found on Allrecipes, and it's wonderful!

http://allrecipes.com/Recipe/Awesome-Sausage-Apple-and-Cranberry-Stuffing/Detail.aspx

 

[MushyMushy]

We make scalloped oysters -- sounds similar:

SCALLOPED OYSTERS

1 qt. shucked Maryland oysters, with liquor
2 to 3 c. coarsely crushed fresh crackers
1/2 c. (1 stick) butter
1 to 2 c. milk
Salt and pepper as desired

In a greased 2-quart casserole, place alternate layers of oysters with liquor and crackers, dotting each layer with butter and sprinkling with salt and pepper. End with layer of crumbs. Add milk until liquid almost reaches top of casserole. Dot with remaining butter. Bake at 350 degrees until browned, 45 to 60 minutes. Makes 6 generous servings.

My stuffing recipe is found on Allrecipes, and it's wonderful!

http://allrecipes.com/Recipe/Awesome-Sausage-Apple-and-Cranberry-Stuffing/Detail.aspx

That sounds like it, minus the liquor! I know you have to dot the butter all over so it melts into it. I think the only difference is we crushed the oyster crackers with some of the oysters rather than layering it. But it's still a very similar recipe.

Delicious!

 

[#1hockeymom]

two boxes turkey stuffing mixed with
one box corn bread stuffing
extras thrown in depending on mood. Apples, sausage, celery, etc

I've tried to make the real stuff... my family prefers stove top!

 

[Ohiodislover]

We make scalloped oysters -- sounds similar:

SCALLOPED OYSTERS

1 qt. shucked Maryland oysters, with liquor
2 to 3 c. coarsely crushed fresh crackers
1/2 c. (1 stick) butter
1 to 2 c. milk
Salt and pepper as desired

In a greased 2-quart casserole, place alternate layers of oysters with liquor and crackers, dotting each layer with butter and sprinkling with salt and pepper. End with layer of crumbs. Add milk until liquid almost reaches top of casserole. Dot with remaining butter. Bake at 350 degrees until browned, 45 to 60 minutes. Makes 6 generous servings.

That sounds like it, minus the liquor! I know you have to dot the butter all over so it melts into it. I think the only difference is we crushed the oyster crackers with some of the oysters rather than layering it. But it's still a very similar recipe.

Delicious!

This is close to how I do my oysters. The layering is the same. I heat the butter and milk in the microwave, w/ Worcestershire, until not quite boiling. I've always used saltines, but the oyster crackers sound interesting.

 

[Mermaid02]

I don't have a recipe.... tear up your bread (don't cut it.... that's just wrong) place in large bowl. Saute onion and celery (chopped to your liking) in butter (REAL butter and lots of it) add to bread.... put in BELL'S Poultry seasoning (don't even think about using another kind) until it smells just right... then add a little salt. Add hot water until as moist as desired.... the STUFF THAT BIRD!! I don't care what they say, stuff the bird loosely and bake the rest in a casserole dish.

 

[Sandy51]

I use a bag of Pepperidge Farm Herb stuffing, put a bit of shredded carrot in (makes it more moist), toss in a splash of Worcestershire sauce, and a small can of chopped up mushrooms. I also add celery, onion, and chicken broth.


Sandy

 

[mom2rb]

I make corn bread dressing.

4 pans of corn bread torn in large chunks
1 small bag seasoned bread crumbs
4 bunches green onions, chopped
1 bunch celery, chopped
2 large onions, minced
1 stick of butter
4 cans of chicken broth
4 beaten eggs
4 boiled eggs, sliced
poultry seasoning
large roasting pan

Sauté the vegetables in the butter, put everything in the pan, pour the beaten eggs and chicken broth on top, add a lot of poultry seasoning. Use your hands to mix everything up. Cover with foil and cook for an hour. Take off the foil and cook for another 30 min.