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| Nov 23, 2008 @ 9:07 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes!
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QtrAcreGalSeeking
Posts: 46
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Ok, BigDanAbbott and I were talking by phone, and we realized our Turkey Stuffing Recipes are VERY different! As I have vertigo, this Sunday before Turkey Day, won't you all begin this thread, by sharing what you put in YOUR birds? 
Perhaps you DON'T stuff, but put "dressing" in casserole dishes, baking them separately?
Come on, culinary creatives: Share what you got! 
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| Nov 23, 2008 @ 9:14 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes! |
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BigDanAbbott
Posts: 21
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Ok here goes mine though to some extent this is more guidelines than an actual recipe as I tend to improvise. I start with cornbread add meat ham & at least one kind of sausage. I brown the sausage first. I moisten with some of the juices from the sausage , a little broth and some of the water from boiling up the giblets. I use two or three kinds of nuts. Almonds, Peacans, hazelnuts etc whatever is handy. I chop an onion preferably a Vidalia add dried Cherries and dried blueberries and two or three cheeses. Common cheeses used include Cheddar, mozzarella pepperjack or sometimes other types. Then I add spices. In addition to the traditional stuffing spices I add a fair amount of cumin usually some curry and maybe some chili powder. I then bake in a casserole dish until hot and the cheese is melted usually at 350 degrees.
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| Nov 23, 2008 @ 10:38 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes!
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graywolf
Posts: 44,535
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APPLE-SAUSAGE TURKEY STUFFING
1 sm. bag stuffing mix
1 lb. roll pork breakfast sausage (spicy)
2 onions
1 tbsp. poultry seasoning
15 oz. jar applesauce
1/4 tsp. pepper
1 tsp. salt
Fry sausage, remove. Fry 2 onions in drippings. Remove. Save drippings.
Toss together stuffing mix, fried sausage and onions, salt, pepper, poultry seasoning and applesauce. Mix well, squeeze and fry in drippings and butter until brown.
Stuff turkey just before roasting.
TURKEY STUFFING
1 lb. sausage meat roll
4 apples
1 pkg. Pepperidge Farm or equivalent turkey stuffing
bottle of apple juice
Break up sausage meat into little pieces. Thoroughly cook sausage meat. Drain off grease and pat down with paper towel. Set aside.
Wash, pare and core apples. Dice and put aside. Combine sausage meat, apples and turkey bread crumbs. Mix well to insure even distribution of all ingredients.
Add apple juice to mixture one cup at a time. Mix juice into mixture with your hands. You want to make the mixture quite moist but not soggy, so add juice a little at a time.
This recipe should fill a 12 pound bird with some leftover. The extra can be cooked outside the bird. Remember to add additional time when cooking a stuffed bird.
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| Nov 23, 2008 @ 11:24 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes! |
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UnicornLover1962
Posts: 13
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my mom used to make this
3/4 stalks celery diced
1 medium onion diced
5-6 chicken bouillion cubes
one stick of butter/margarine
2-3 cups water
the night before thanksgiving, she'd put all that in a pot and bring it to a boil and let it simmer until the celery and onions were tender. in another small pot, she'd cook off the turkey neck and giblets. the stuff would cool overnight.
early thanksgiving she'd take the meat off the neck and add it to the celery/onion mixture. she'd chop the giblets and put back in their cooking liquid for gravy.
in a big bowl, she'd take a big loaf of white bread and break it up. using a slotted spoon, she'd add all the celery/onion/meat to the bread and then toss in enough sage to her taste and toss it all together. then she'd add enough of the veggie broth to wet the bread and bring it all together.
yes, it comes out mashed and all, but it's delicious. i cannot think of the holidays and not simmer the veggies and such. even if i use a packaged mix nowadays.
she'd stuff the bird, and it was almost always enough for a 15 lb one.
now i'm hungry..lmao
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| Nov 23, 2008 @ 11:32 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes!
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BandTMom
Posts: 38,059
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Since I mainly cook by taste, it's difficult for me to post a recipe, but here goes.....
Make an 8x8 pan of cornbread (white corn meal is the best).
While te corn bread is baking, chop some celery and onions (probably about a cup of each) and boil until tender.
In a large bowl, crumble the cornbread and add 1 sleeve of finely crushed saltine crackers. Pour in the celery and onions (including the liquid). Add enough chicken broth to make the mixture the consistency of uncooked cornbread. Add salt, pepper, and sage until it tastes the way you want it to.
Pout into a 13x9 cake pan and bake at 350 until the top is crispy and golden brown.
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| Nov 24, 2008 @ 2:01 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes! |
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sweet5red
Posts: 9,704
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this isnt my recipe but one i will try..
Cornbread Dressing Recipe
Serves 8-10
Ingredients:
2 (8” or 9”) pans of cornbread (make from scratch or use the Jiffy mix). Note that the Jiffy mix tends to make the cornbread dressing a little sweeter than with homemade cornbread.
1 package of onion soup
1 can of cream of mushroom soup
1 can of cream of celery soup
2 cans of chicken broth
2 tablespoons of sage
Salt and pepper to taste
1 cup of finely chopped green pepper
1 cup of finely chopped celery
Preparation:
Preheat oven to 375 degrees
Sauté green peppers and celery in a skillet and set aside
Prepare onion soup according to the package
Add cream of mushroom soup, celery soup and 1 can of chicken broth - simmer over heat.
Add green peppers and celery
Break apart cornbread with your hands and add little by little into the soup mixture, stirring as you add. Make sure all of the bread is moist. If the mixture is too thick (like the texture of oatmeal) add the other can of chicken broth, and if it's still too dry add a little water. If the mixture is too moist or soupy, toast some bread and slowly add until it is the appropriate texture.
Season with sage, salt and pepper.
Bake in the oven at 375 degrees until the top is crusted. Should take about 30 minutes. Watch carefully as you don’t want the dressing to dry out.
Serve with poultry like turkey, duck or chicken along with fresh cranberry sauce. If you have leftovers, you can freeze the dressing in zip loc bags for future meals.
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| Nov 24, 2008 @ 8:00 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes!
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VaPeppermintPatti
Posts: 140
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Pat's High Test Sage Stuffing
1 lb. thick sliced bacon cut into 1/2 inch pieces
1 lb. sage roll sausage
2 lbs. white button mushrooms cleaned and sliced
2 large sweet onions chopped fine
4 or 5 ribs of celery w/veins removed and thinly sliced with the leafy tops
2 1 lb. loaves or more of slightly stale white bread cut into 1/2 inch cubes
1 1/2 sticks of real butter that has been melted
2 cans Campbells chicken broth
Ground sage
Salt, Kosher is best
Pepper
Preheat oven to 350 degrees and butter a large casserole dish generously
Get out your largest mixing bowl and...
---In a large skillet crisp fry the bacon, reserving all bacon drippings, and place in mixing bowl.
---Brown crumbled sausage, place drippings w/bacon drippings, add to bacon.
---In the slight bit of drippings in the skillet, saute' the mushrooms and add to bowl.
---In a touch more drippings saute' onions and celery till just transparent, and add to bowl.
---Mix all the above together and then mix in the bread cubes. Use hands if you have to since the veg and meats will be fairly cool by now.
---Whilst mixing still drizzle atop with the drippings, melted butter, and chicken broth.
---Add sage to taste...2 tablespoons or more.
---Now salt and pepper to taste. Make sure you taste before you add the salt since you've added the bacon drippings and the chicken broth.
***If this mixture is not moist enough for your likes, add a little hot water at a time till desired consistency is reached, but not too wet and sloppy.
Place in buttered casserole, cover loosely with foil and bake for approximately 30 minutes. Test for desired doneness. My preference is to have a tad of "crunch" on the bottom and edges for the men to fight over.
Note: This is high test, high calorie, high cholesterol stuffing, but a great treat for once a year. It is almost a meal in itself. Yes, this is lethal to any sane, healthy diet.
Note upon Note: This recipe can be easily multiplied. I have used muffin tins lined with well buttered/sprayed foil cupcake liners if you want to keep servings proportional and more crunch. Use an ice cream scoop for easy of filling the cups.
## Yes, this is in the cookbook I am currently writing for my fans who know what I do for a living. ##
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| Nov 24, 2008 @ 10:15 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes! |
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keen5
Posts: 626
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I do stuff the bird with a regular old cornbread stuffing. But, on the side I do a "dressing."
Amish Mashed Potato Filling/Dressing
Ingredients
1/2 cup butter
2 tablespoons onions, chopped
1 pinch saffron
3 eggs
1/2 cup celery, chopped
4 cups bread, cubes
1 cup boiling water
1 1/2 teaspoons salt
2 cups potatoes, mashed
Directions
Melt butter.
Add celery and onion.
Cook until tender.
Pour over bread cubes and mix well. Combine saffron and boiling water.
Add to bread and mix well.
Add remaining ingredients to bread, mixing well after each addition.
Finished product should be very moist.
Add more milk if necessary.
Turn into 2 well greased casserole dishes.
Bake at 350 for 45 minutes.
Note: I use one 9x13 pan instead of two smaller casseroles.
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| Nov 25, 2008 @ 4:13 PM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes!
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kattsmeow
Posts: 22,628
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Dried out bread, broken up.
Chopped celery
Chopped onions
Sage
My mothers secret ingredient.
salt
Pepper
Put it in the Turkey, and around it if you want.
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| Nov 26, 2008 @ 9:27 PM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes! |
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daisy315
Posts: 4,946
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stovetop and add diced oysters to it and bake.
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| Dec 2, 2008 @ 1:16 PM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes!
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sweet5red
Posts: 9,704
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* i did try the dressing recipe and it was good.. just a different texture than my own dressing which i will go back to next year.. Sweet N Louisiana
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| Dec 10, 2008 @ 11:25 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes! |
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EternalFlame
Posts: 4,136
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Somebody needs to link this person to this thread. I tried, but she doesn't allow comments from my demographic 
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| Dec 10, 2008 @ 12:18 PM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes!
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graywolf
Posts: 44,535
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consider it done EF 
 Well I did try EF but got the smaew thing you did. Oh well maybe she will stumble through here one of these days.
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| Dec 10, 2008 @ 12:56 PM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes! |
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Heaveninawildflower
Posts: 18,610
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Maybe she changed it, but I sent her the url for the thread with no problem.
:)
p.s. I just use Stove Top, and add things like bacon, fried chicken livers or whatever strikes my fancy to 'jazz it up.'
Just FYI - Cute just emailed me that she had already snagged a recipe, she found her way here on her own! 
[Edited on 12/10/2008 1:12 PM]
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| Dec 13, 2008 @ 2:26 PM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes!
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misschoos
Posts: 1,481
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Buy a basic stuffing mix, the cheapest you can find,
if you are not going to make your own.
Put the mix into a large container and add -
Chopped onion
1/4 clove garlic
A couple of teaspoons of lemon juice
Pinch salt
One egg yolk
1//2 oz butter
Add boiling water, stir, until the mix is wet but still very stiff.
Take a shallow dish and grease it first, then spread your stuffing mix into it.
Cook in the oven, you will know when it's cooked to your preference.
That's it, for a basic but tasty stuffing.
You can add to this whatever you like too; some chopped apple, sausage,
bacon, ham, capsicum, pate, nuts, whatever you want to enhance your
meal.
Tips
Do not grease the dish with butter, this will burn onto the utensil and will be hard to remove.
Use a vegetable cooking oil or lard.
To wash the cooking utensil afterwards, just soak in plain cold water,
the residue will wipe off with just a soft cloth.
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| Dec 14, 2008 @ 12:42 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes! |
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SunBabe
Posts: 12,279
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Pat! That sage stuffing sounds wonderful! I tend to ise sage a lot with piultry, but didn't know about sage roll sausage.
 Maybe Solitaire will post her mother's chestnut stuffing.
(...and I tried cornbread stuffing, but I prefer bread stuffing. I think it's probably one of those preferences that depends on what you grew up with).
My bread stuffing is often Pepperidge Farms or the equivalant doctored up with sauteed celery, garlic, and onion; a stick of butter; (turkey) broth; sometimes an egg (when I remember  ); seasoned with salt, pepper and herbs (usually sage and thyme or marjoram, sometimes Bell's Seasoning, in addition to the seasoning in the bread crumbs or cubes). I made it with chopped smoked oysters added one time -- it was a great textural and flavor addition.
(I stuff my turkey or chicken before roasting it...I've never made it in a casserole dish. If I want more stuffing than fits inside (front and back), I usually put it in the turkey pan, sort of up high out of the juices so it doesn't turn to mush or wreck the gravey drippings.)
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| Dec 14, 2008 @ 4:42 AM |
IT'S ALL INSIDE: A Call, For Stuffing Recipes!
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VaPeppermintPatti
Posts: 140
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Thanks, Sunny. It is killer stuffing and have had people track me down for the recipe over and over and over. I have even made it up for a pot luck supper a few times when I knew that someone was bringing roast turkey or fried chicken. It is definitely a man pleaser on the hearty side. This stuffing also holds very well in a crockpot when you are serving a large crowd.
Re: Roll sage stuffing. If you cannot find in your locale a commercially seasoned sage stuffing give this a shot - Get a 1 lb. roll of the regular or mild, and then crumble into a bowl. Add your own crushed or ground sage, and mix with your hands thoroughly. Also, you can add a couple of tablespoons of cold water to help you distribute the sage. Won't hurt it at all.
Note: You can take drippings from your roasting chicken or turkey, and drizzle over the top of the stuffing as it bakes for additional "kicked up" flavour. I had to borrow that line from Emeril....
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