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Post by freecharlie on Nov 13, 2017 2:03:30 GMT
Let's see everyone's stuffing/dressing recipes. I'm hosting this year and Stove Top isn't going to cut it.
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Post by jesq on Nov 13, 2017 2:45:48 GMT
I make a very simple cornbread stuffing. I don't have a recipe or exact quantities, but it's cornbread cubes (I make the cornbread the night before, cut it into cubes and let it dry out overnight), sausage, celery, onions and chicken broth. Saute the celery and onions, add the cooked sausage and cornbread, then add chicken (or turkey) stock until the consistency is what you want. Season with salt, pepper, and celery salt. Bake until hot. I usually add a little more broth than I think I need, because it dries out a bit while it bakes.
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Post by Merge on Nov 13, 2017 2:57:09 GMT
Honestly, my favorite is to buy the bag of Pepperidge Farm bread cubes and follow the recipe on the back (sautéed onion and celery, a little fresh sage and thyme, salt and pepper, homemade turkey stock and butter).
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Deleted
Posts: 0
Jun 16, 2024 20:58:30 GMT
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Post by Deleted on Nov 13, 2017 2:59:14 GMT
In my family the long standing traditional stuffing is made with the saved ends of bread loaves, left over toast, stale bread (all goes in a bag in the freezer until Thanksgiving) so there is an assortment of breads from white sandwich breads, dinner rolls, rye, cornbread... everything. It all gets mangled into small cube-ish pieces, mixed with a couple of beaten eggs, diced onion, apple, garlic, poultry seasoning, salt and pepper. Then wet down liberally with turkey stock and put in a baking dish to bake until the top gets a bit crusty looking and a knife to the center comes out clean.
Honestly, you can get the same thing with Stove Top. Just add in the extra spices, chopped vegs and bake it in the oven instead of on top of the stove. Use turkey stock (or beer) instead of plain water to up the flavor level.
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Post by quinlove on Nov 13, 2017 3:29:30 GMT
Honestly, my favorite is to buy the bag of Pepperidge Farm bread cubes and follow the recipe on the back (sautéed onion and celery, a little fresh sage and thyme, salt and pepper, homemade turkey stock and butter). This is what do too. It must be the cubes and not the smaller pieces. |
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Post by ntsf on Nov 13, 2017 3:36:15 GMT
I follow joy of cooking... use sweet batard bread, cube it and cut off crusts, stir up with sauteed onion, mushrooms, spices (basil, sage, tarragon), chopped walnuts, moistened with milk.. throw into casserole dish and cook for about 45 min.
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zookeeper
Pearl Clutcher
Posts: 3,909 
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Post by zookeeper on Nov 13, 2017 3:44:48 GMT
I make a very simple cornbread stuffing. I don't have a recipe or exact quantities, but it's cornbread cubes (I make the cornbread the night before, cut it into cubes and let it dry out overnight), sausage, celery, onions and chicken broth. Saute the celery and onions, add the cooked sausage and cornbread, then add chicken (or turkey) stock until the consistency is what you want. Season with salt, pepper, and celery salt. Bake until hot. I usually add a little more broth than I think I need, because it dries out a bit while it bakes. This is what my mom does except we don't do the celery and we add hard boiled eggs. We also add sage and poultry seasoning with the other spices. And yes....we always add more broth because it will dry out as it cooks. My mom also adds chopped up cooked gizzards from the turkey. |
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QueenoftheSloths
Drama Llama
Member Since January 2004, 2,698 forum posts PeaNut Number: 122614 PeaBoard Title: StuckOnPeas
Posts: 5,955
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Post by QueenoftheSloths on Nov 13, 2017 4:12:07 GMT
Has anyone ever made the white castle sliders stuffing recipe? I find myself intrigued and repelled at the same time.
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Post by mcscrapper on Nov 13, 2017 4:17:00 GMT
I make a very simple cornbread stuffing. I don't have a recipe or exact quantities, but it's cornbread cubes (I make the cornbread the night before, cut it into cubes and let it dry out overnight), sausage, celery, onions and chicken broth. Saute the celery and onions, add the cooked sausage and cornbread, then add chicken (or turkey) stock until the consistency is what you want. Season with salt, pepper, and celery salt. Bake until hot. I usually add a little more broth than I think I need, because it dries out a bit while it bakes. This is pretty much what I do, too. I don't use a lot of sausage but I do like the flavor it adds. I also add some sage, butter and an egg or two. SaveSave |
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Post by andreasmom on Nov 13, 2017 6:10:29 GMT
Cubed bread
Hot italian sausage
Celery
Pecans or chestnuts depending on the year
1 egg
Sage,thyme, rosemary
Chicken stock
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Post by Crack-a-lackin on Nov 13, 2017 6:17:57 GMT
Has anyone ever made the white castle sliders stuffing recipe? I find myself intrigued and repelled at the same time. Had to google that...sounds pretty disgusting. But, I’ve also never had a White Castle burger, maybe they would make good stuffing (kidding..even though I’ve never had WC I’ve had other cheap greasy burgers so I don’t really think it would make good stuffing). |
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Post by nlwilkins on Nov 13, 2017 8:38:16 GMT
cornbread - 3 packs baked up and crumbled
chopped celery, onions, bell peppers (red and green), and boiled eggs
Add 3 raw eggs and lots of broth of your choice. It should be pretty runny as in being able to pour it into pan.
Bake until it doesn't jiggle anymore when shaken. The raw eggs cook up and make it fluffy instead of soggy. And boy does it come out moist. This all makes a roaster full which never is enough since everyone wants to take a bunch home.
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Post by papercrafteradvocate on Nov 13, 2017 9:53:49 GMT
I sauté finely diced onions, celery, and mushrooms in butter until softened and a tiny bit brown, then I add to usually a seasoned Pepperidge Farm stuffing mix, add turkey stock to moisten and put into a baking dish topping the entire dish with melted butter!
Simple and what we had as kids.
I’ve had and made more elaborate stuffings (with apples, sausage, cranberries, walnuts and even one with oysters) but the simple one is well liked by everyone.
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M in Carolina
Pearl Clutcher
Posts: 3,128
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Post by M in Carolina on Nov 13, 2017 10:23:25 GMT
Has anyone ever made the white castle sliders stuffing recipe? I find myself intrigued and repelled at the same time. THANK YOU so much for posting this! I hadn't heard about this and am also very intrigued but am probably too repelled to try it. Pinterest White Castle Classic Hamburger Slider Stuffing I immediately imagined cheeseburger sliders. (I've always believed that a burger without cheese isn't finished--doesn't matter *what* cheese you put on it... Even last year's Bon Appetit Burger special edition waxed poetic about American cheese--they weren't too snobby to admit how deliciously gooey American cheese can be) I think the stuffing should have been made with their turkey sliders, though. |
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michellegb
Pearl Clutcher
Posts: 3,917
Location: New England and loving it!
Jun 26, 2014 0:04:59 GMT
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Post by michellegb on Nov 13, 2017 11:14:41 GMT
I make this one: Sausage and Chestnut Stuffing but I replace the mushrooms with a chopped granny smith apple. It's like the one my grandmother made but no one got the recipe for and it was years before we were able to get it right. |
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Post by chrissyc72 on Nov 13, 2017 11:24:24 GMT
I buy the blue bag of Pepperidge farm stuffing and follow directions but I add bells seasoning.
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Post by ktdoesntscrap on Nov 13, 2017 11:44:39 GMT
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,361
Location: Dallas Texas
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Post by SabrinaP on Nov 13, 2017 12:45:33 GMT
This is my go to recipe. So yummy!
Holiday Dressing
Holiday
Prep 20 M ∙ Cook 2 H ∙ Makes 16 servings ∙ Source Allrecipes.com
INGREDIENTS
1 (7.5 ounce) package dry cornbread mix
1 cup butter
2 onions, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 pound pork sausage
16 slices white bread
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped fresh parsley
2 eggs
4 cups chicken stock
DIRECTIONS
Prepare corn bread as directed on package. Cool, and crumble.
Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
Bake at 325 degrees F (165 degrees C) for 1 hour.
PREP 20 mins
COOK 2 hrs
READY IN 2 hrs 45 mins
NUTRITIONAL INFO
Calories 316 kcal 16%
Carbohydrates 24.5 g 8%
Cholesterol 75 mg 25%
Fat 20.6 g 32%
Fiber 1.4 g 6%
Protein 8.4 g 17%
Sodium 1128 mg 45%
Sent from Paprika Recipe Manager
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Post by myboysnme on Nov 13, 2017 12:51:18 GMT
My stuffing:
long grain/wild rice cooked water chestnuts diced spring onions or regular onion diced sausage - usually breakfast sausage fried up and drained 1 large bag of bread crumbs (can use 2 boxes of stuffing if you want) moistened in broth
mix it all together. If you have non meat people leave out the meat for part of it and mix the meat into the rest of it.
At this point it is cooked and people come snorking around for a small bowl Stuff the turkey and put the rest in a baking dish and keep it warm or bake it with other stuff prior to serving.
I learned about putting sausage in it when I lived in England. The rest I made up because I was married to someone who liked rice for every meal. *** My mother made her mom and grandma's bland Pennsylvania Dutch filling - bag of large cubed bread, celery, sautee'd onion, broth and salt and pepper. It has no taste if you eat it by itself but when you slather the gravy on it with turkey and potatoes or cranberry sauce it is 'filling!' Hence the name I guess.
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Julie W
Drama Llama
Posts: 5,209
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Post by Julie W on Nov 13, 2017 13:43:35 GMT
My mom always did the crusty bread, Jimmy dean sausage, sage, thyme, onions, turkey broth. Never documented the quantities. It works for us, though I do like the handy aforementioned pepperidge farm bread crumbs vs. ripping up our own bread.
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Post by tara595 on Nov 13, 2017 13:58:14 GMT
My mom always make the Jimmy Dean stuffing. It's on the back of the package - it's so delicious!
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Post by clarencelynn on Nov 13, 2017 14:33:32 GMT
Honestly, my favorite is to buy the bag of Pepperidge Farm bread cubes and follow the recipe on the back (sautéed onion and celery, a little fresh sage and thyme, salt and pepper, homemade turkey stock and butter). This but I also add 2 cans of oysters with some of the oyster juice. |
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momtoone
Shy Member
Posts: 31
Apr 13, 2016 22:40:14 GMT
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Post by momtoone on Nov 13, 2017 15:07:09 GMT
We started making "Stuffing Balls" and they've become a family favourite!
Stuffing Balls
1 cup chopped onion
1 cup chopped celery
1/4 cup margarine
Put in saucepan and cook until tender.
Add:
1 14oz can cream corn
1 cup water
1 tsp salt
1/4 tsp pepper
1 1/2 tsp sage (I always add more)
Bring to a boil.
Pour over 6 cups dried bread cubes. Mix lightly.
Beat 3 egg yolks and pour over mixture Mix in
Shape into balls.
Place into 9X13 pan
Melt 1/2 cup butter and pour over balls.
Bake 350 for 15 mins
Makes approximately 12 balls.
Personal notes:
If I have, I add a box of dry Stove Top Stuffing mix (added flavour) to the dried bread cubes
Its very messy to make the stuffing balls (sticks to hands) but worth it!
Great texture - They make a crunchy shell with moist stuffing inside
I make mine a day ahead and put in fridge until ready to cook - saves oven/work time the day of the meal
I usually add more sage - just enough to make it smell how you want it to taste (LoL, hope that makes sense!)
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SweetieBsMom
Pearl Clutcher
Posts: 4,634
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Post by SweetieBsMom on Nov 13, 2017 18:04:25 GMT
Honestly, my favorite is to buy the bag of Pepperidge Farm bread cubes and follow the recipe on the back (sautéed onion and celery, a little fresh sage and thyme, salt and pepper, homemade turkey stock and butter). This is what do too. It must be the cubes and not the smaller pieces. I use a bag of both. Then I follow my MIL top secret recipe.....which I realized last year was on the Jimmy Dean sausage wrapper! |
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Post by librarylady on Nov 13, 2017 20:27:23 GMT
Mine is pretty much this one, www.southernliving.com/recipes/cornbread-dressing-recipe?However, instead of making the cornbread from scratch, I use packaged cornbread. Beware: some packaged corn bread is too sweet to use--so make sure you don't get the cornbread mix that says it is sweet cornbread. But, then I add cooked white rice to make it less dense when it is eaten. Depending upon how much dressing I will be making, I adjust so that the rice ratio is about 1/4 of what the cornbread is. |
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used2scrap
Drama Llama
Posts: 6,036
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Post by used2scrap on Nov 13, 2017 21:14:56 GMT
Honestly, my favorite is to buy the bag of Pepperidge Farm bread cubes and follow the recipe on the back (sautéed onion and celery, a little fresh sage and thyme, salt and pepper, homemade turkey stock and butter). This is what do too. It must be the cubes and not the smaller pieces. Absolutely the cubes! I leave out the butter though, with all the broth we don't miss it! |
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Post by Lori McMud on Nov 13, 2017 21:39:01 GMT
I have made this one for several years and it is delicious. Artichoke Parmesan Sourdough Stuffing
I do not put in the egg, as I like to taste it before I bake it and I have never stuffed a bird with it. |
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Deleted
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Jun 16, 2024 20:58:30 GMT
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Post by Deleted on Nov 13, 2017 21:41:55 GMT
This year I am going to buy some turkey wings and put over my dressing. So I get some of that roasted flavor.
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Post by pas2 on Nov 21, 2017 20:22:35 GMT
You will probably find this crazy but our family tradition is a very basic stuffing, onions parsley and celery, bread cubes, chicken broth and eggs S&P all mixed together then pan fried in lots of butter. We make it ahead enough to fill two large crockpots. It's a form of Amish stuffing . My grandmother added smashed boiled potatoes.DH is the only one that likes the baked kind.
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Southern Side eyed Pea 
