sweetpeasmom
Pearl Clutcher
Posts: 2,594
Jun 27, 2014 14:04:01 GMT
|
Post by sweetpeasmom on Nov 29, 2014 1:39:32 GMT
I got mine from a friend years ago. She says use bread cubes. But I use the Pepperidge Farm herb bread cubes mix.
-stick of butter -1 onion chopped -2 large celery stalks chopped -2 cups of chicken broth -1 tsp of fresh sage -1 tsp of parsley (I honestly have left this out every time and it's fine) -1 cup of chopped pecans -2 pears chopped -salt and pepper
Melt the butter and then saute the onions and celery. Add the sage and broth, salt and pepper. Add the bread cubes and mix together. Add pears and pecans. Bake at 350 the last 30 mins.
|
|
|
Post by scrapbookbobbie on Nov 29, 2014 1:56:23 GMT
I have used this recipe for the last two years. I sub craisins for the golden raisins. Everyone loves it. sourdough Dressing
|
|
|
Post by myboysnme on Nov 29, 2014 2:18:40 GMT
Nope. I didn't see any other stuffing recipes. I just am of the opinion that sausage does not belong in stuffing. Sorry to have upset you. Nothing personal! Chele :-) How come it doesn't belong? I'm truly curious!
|
|
|
Post by nantini on Nov 29, 2014 2:29:31 GMT
We've used the Giadas from Food Network ciabatta (sp?) dressing. It's like crack, seriously addictive. And the best part is it turns out perfectly moist and not dry but still fluffy.
|
|
|
Post by kristalina on Nov 29, 2014 3:31:00 GMT
We were sitting down to dinner last year and I actually left and drove to CVS and got a box of Stove Top. I had gotten herbed bread cubes at Costco and it made the worst stuffing I've ever ever come across - EVER! It was like spooning pure oregano into your mouth. We threw the whole batch into the trash, then had to put the trash outside because the smell was so strong!
This year we made a version of the one my dh saw on TV, made by Ina Garten. I usually just dress up Stove top with mushrooms, onion, celery and garlic but we added some Italian sausage, dried cranberries and we were supposed to add cubed apples but I completely forgot! I use a lot of chicken broth and bake in the oven, not the bird. It was fantastic!
|
|
|
Post by PEArfect on Nov 29, 2014 3:36:38 GMT
I was really nervous this year about my stuffing. It's hard for me to find gluten free stuffing around the holidays. When stores order it they never order enough. It goes quickly. My preferred brand is Glutino. I found some on Amazon, but it was REALLY expensive. I found another brand that was still more than what I would pay in the store, but a little less expensive then the Glutino brand. When I find it in the store it's $3.99-$4.99 a box. I bought Aleia brand and it was $8.99 a box (10oz). I got two boxes. I figured it's something we normally only have once a year, so why not. It was SOOO good. It tasted just like the Pepperidge Farm stuffing my mom used to make. I just added butter, chicken stock/vegetable stock, celery, and onions. If you like it moist add a little more butter and stock. If you like it a little on the dry side, go by the recipe.
|
|
Deleted
Posts: 0
Jun 1, 2024 12:47:56 GMT
|
Post by Deleted on Nov 29, 2014 3:44:42 GMT
Nope. I didn't see any other stuffing recipes. I just am of the opinion that sausage does not belong in stuffing. Sorry to have upset you. Nothing personal! Chele :-) It's different for everyone. I've never had stuffing with apples and don't think of it as normal. I'm willing to give it a try as well as sausage. Ours is more boring than yours; Ms.Cubbinsons stuffing mix, onions, celery, and I'm not sure what else. My mom is the one in charge.
|
|
|
Post by scrapnatya on Nov 29, 2014 4:17:44 GMT
I saute celery and onion (both chopped fine) in some butter until nice and soft. I add 2 cups chicken broth and cook until it comes to a boil. I dump in blue bag of Pepperidge Farm stuffing and some poultry seasoning. Remove from heat and mix well. I may add more chicken stock until it's the right moistness. Then i bake it so it gets browned on top.
I also make a separate one with Jones sausage (browned) mixed in.
|
|
|
Post by krispin41 on Nov 29, 2014 5:07:07 GMT
I've made this one, but we like this one too. I always add pine nuts (like my Nona did and dried cranberries (or raisins) to it as well: Sausage and Cornbread DressingThis year I used one box of Trader Joe's Pumpkin Cornbread, and one box of Jiffy Cornbread. I cooked them the night before and left them out and crumbled them in the AM. My Dad did comment that it was a bit dry, but he just didn't have enough gravy on it. LOL
|
|
michellegb
Pearl Clutcher
Posts: 3,915
Location: New England and loving it!
Jun 26, 2014 0:04:59 GMT
|
Post by michellegb on Nov 29, 2014 10:25:00 GMT
I've used this recipe for the last two years after searching for one that would be like what my grandmother made (and none of us thought to get the recipe from her before we lost her): Sausage and Chestnut Stuffing. I use the seasoned Pepperidge Farms bread cubes and substitute chopped apple for the mushrooms. This is so yummy with gravy that I will eat just that for a couple days as a treat.
|
|
|
Post by Scrapbrat on Nov 29, 2014 15:24:45 GMT
No help here. I tried a new recipe and mine sucked, too.
|
|
|
Post by jojam on Nov 29, 2014 15:46:10 GMT
Kellog used to make the BEST croutons/bread for stuffing, but they discontinued it. Thanksgiving hasn't been the same since, and I haven't been able to find a suitable replacement.
|
|
|
Post by carolynhasacat on Nov 29, 2014 16:14:11 GMT
I make a sausage stuffing, only I use soda crackers in place of bread. It changes the texture a bit and is always a huge hit.
|
|
|
Post by scrapqueen01 on Nov 29, 2014 16:15:53 GMT
I make cornbread dressing. My cornbread is slightly sweet. After the bread is done I crumble it and add a can of cream of celery soup, can of chicken broth, can of French onion soup, 3 eggs, salt, pepper and sage to taste. I stir well and taste until I like the flavor. I let it set overnight in the refrigerator so it has time to get more flavor. Next day I cook it on 350 stirring occasionally to keep it from sticking on the sides of the pan and to check for consistency. How long it is cooked depends on how firm you like it. This recipe has been passed down through my grandmother.
|
|
|
Post by janesays on Nov 29, 2014 16:28:24 GMT
I strayed from my MIL's dressing recipe this year (recipe on the back of the Gladiola cornbread package) because although it is very good, it's just so heavy. She always talks about how gassy everyone is going to be because of all the eggs in it. She is very blunt about everything! So, I decided that I wanted to try a different recipe this year and it came out very, very good. I used Pioneer Woman's stuffing recipe that calls for using half french bread cubes and half cornbread. After you sauté the celery and onions in butter, you add the chicken broth and herbs/spices to the mixture and bring it to a boil. Then you ladle it on the bread cubes until it is as moist (sorry about that word!) as you want it. It was light and fluffy! Not heavy! I really liked that it did not have any eggs in it. It was also very pretty! The MIL said it was good, but I don't know if she really meant it if you know what I mean. My husband loved it and didn't mention that it was different from all previous years. That's a good thing!
|
|
|
Post by lucyg on Nov 30, 2014 4:31:46 GMT
We were sitting down to dinner last year and I actually left and drove to CVS and got a box of Stove Top. I had gotten herbed bread cubes at Costco and it made the worst stuffing I've ever ever come across - EVER! It was like spooning pure oregano into your mouth. We threw the whole batch into the trash, then had to put the trash outside because the smell was so strong! Kristi, I gotta know ... was this the Marcy's Traditional Seasoned Stuffing? Big foil-type bag? I have a bag I bought last year and I don't want to use it if it's going to be icky. I can send a picture if that would help jog your memory.
|
|
|
Post by kristalina on Nov 30, 2014 8:30:56 GMT
We were sitting down to dinner last year and I actually left and drove to CVS and got a box of Stove Top. I had gotten herbed bread cubes at Costco and it made the worst stuffing I've ever ever come across - EVER! It was like spooning pure oregano into your mouth. We threw the whole batch into the trash, then had to put the trash outside because the smell was so strong! Kristi, I gotta know ... was this the Marcy's Traditional Seasoned Stuffing? Big foil-type bag? I have a bag I bought last year and I don't want to use it if it's going to be icky. I can send a picture if that would help jog your memory. Lucy, yes, it WAS in a foilish bag. I just looked at Google Images of the kind you have and I'm pretty sure that's the same stuff. My problem was with how herby it was. The bread cubes were green they were so covered with Italian herbs. Just open it and take a whiff. If it knocks you over from the pungent aroma, it's the same one. It was just gross.
|
|
|
Post by queenofshoes on Nov 30, 2014 17:31:00 GMT
Mine probably sucked worse than yours I've always made cornbread bacon stuffing in the turkey. This year SIL asked if I'd make a bread stuffing made in a casserole. I found a recipe that sounded like what he wanted and made it. Yuck! I fed the leftovers to the garbage disposal. I feel your pain! Stuffing and gravy are my favorite leftovers You can bet the turkey for Christmas will have cornbread bacon stuffing in it How do you make cornbread bacon stuffing? I make cornbread stuffing but I think bacon with it would be heaven. Lesa
|
|
akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
|
Post by akathy on Nov 30, 2014 19:35:41 GMT
Mine probably sucked worse than yours I've always made cornbread bacon stuffing in the turkey. This year SIL asked if I'd make a bread stuffing made in a casserole. I found a recipe that sounded like what he wanted and made it. Yuck! I fed the leftovers to the garbage disposal. I feel your pain! Stuffing and gravy are my favorite leftovers You can bet the turkey for Christmas will have cornbread bacon stuffing in it How do you make cornbread bacon stuffing? I make cornbread stuffing but I think bacon with it would be heaven. Lesa 4 cups cubed or crumbled cornbread (9" square pan) 2 cups sliced celery 1/4 cup butter, melted 1/4 cup chicken stock 8 slices bacon, cooked and crumbled 1 medium onion, chopped fine 1 teaspoon salt 1/4 teaspoon pepper 3 Tablespoons bacon drippings *Stir together and stuff into 12-14 pound turkey.
|
|
|
Post by lucyg on Dec 1, 2014 5:30:25 GMT
Kristi, I gotta know ... was this the Marcy's Traditional Seasoned Stuffing? Big foil-type bag? I have a bag I bought last year and I don't want to use it if it's going to be icky. I can send a picture if that would help jog your memory. Lucy, yes, it WAS in a foilish bag. I just looked at Google Images of the kind you have and I'm pretty sure that's the same stuff. My problem was with how herby it was. The bread cubes were green they were so covered with Italian herbs. Just open it and take a whiff. If it knocks you over from the pungent aroma, it's the same one. It was just gross. Thanks so much for the heads up. I'll check it out when I'm ready to roast my turkey and will report back to you. (I don't want to open the bag this long before I might be using it.) It's just past the expiration date now, anyway, so it should be in the next few weeks.
|
|