Stuffing a turkey (besides hubby) for Christmas?!
Answers: What is your favorite stuffing for your turkey and what is the recipe for it. I may change this year. Mine is cornbread dressing.....1 pan of cornbread crumbled (no sugar), I lb loaf day old white bread crumbled, 4 tbsp melted margerine, 1/2 cup chopped onions (sauted), 1/2 cup chopped celery (sauted), 1 (10 oz) can Crm Chicken Soup, 4 cups chicken or turkey broth, 1 tsp poultry seasoning, 1/2 tsp black pepper, and 6 chopped hard boiled eggs. Mix it all together and bake it at about 350 degrees F for about 30 minutes. It is go-o-o-o-d but I'm ready for a change.
I make my mom's sage stuffing. I cut a whole loaf of french bread into cubes and let it dry out. I add a box of Mrs. Cubbison's dressing cubes to that. Saute 2 medium onions, about a cup of celery, and some poultry seasoning in a pan with a melted stick of butter, pour onion mixture in bread mixture and add some sage. I used fresh sage that I chopped up, and it made a big difference! I added chicken broth until you reach the desired moistness (I used about a box and a quarter). Add additional sage, if necessary, and some salt and pepper. Put in casserole dish and bake at 350 degrees F for 45 minutes to an hour. Just watch for it to be brown and bubbly. Yum...
I`ve never had cornbread stuffing before,but I`ve heard it`s very good.My favorite is a recipe using fresh white bread or stove top as a base,then adding Italian sausage.
A pound of Italian sausage browned and sliced then the slices sliced in half
minced celery,onion,carrot,2 cloves garlic minced,salt,pepper
Saute veggies in olive oil,or regular oil.Mix with two boxes of stove top.Use some chicken stock to moistened it.You can also add some raisins and apples to your stuffing.Rachael Ray uses different muffins as a base for her stuffing.I don`t have an exact recipe for anything though.I hope I was of help.You can go on www.foodnetwork.com or allrecipes.com for some more ideas.Merry Christmas:o)
I made this for turkey day.. I was tired of the same old crap too.... everybody really loved it!!!
CORNBREAD SAUSAGE NUT STUFFING
8 or 9 inch square pan of favorite cornbread (make the day before)
1 lb. herbed or spiced bulk pork sausage
3-4 ribs chopped celery
1 lg. onion, chopped (about 1 cup)
1 sm. green bell pepper, chopped
1/4 c. chopped parsley
1-2 cloves garlic
1 c. coarsely chopped pecans
2 (8 oz.) cans water chestnuts, coarsely chopped (reserve liquid)
1/2 tsp. ground sage
1/4 tsp. ground thyme
1/4 tsp. ground marjoram
1/4 tsp. ground savory
2 tsp. salt
1/2 tsp. pepper
2 eggs, lightly beaten
Milk and liquid from chestnuts (enough to moisten stuffing, about 1 cup)
Crumble cornbread and set aside. Brown sausage in a large skillet. Stir frequently. Drain drippings into a dutch oven or large heavy pan, leaving sausage in skillet until later. Stir celery, onion, green pepper, parsley and garlic into drippings Cover and cook over low heat 5 minutes or until vegetables have softened slightly. Remove from heat. Stir in cornbread and reserved sausage. Add pecans, water chestnuts, herbs, salt and pepper. Toss gently to mix thoroughly. Stir in eggs and then as much liquid as needed to make a moist stuffing. The stuffing should just hold together when pressed in your hand. Spoon stuffing into turkey cavity and neck, being careful not to pack too tightly. To cook any remaining stuffing, place in foil, moisten with turkey drippings or butter, seal and chill. Add to oven 45 minutes before turkey is done.
Makes about 12 cups or enough for a 16 pound turkey.
That sounds absolutely delicious! Well, I'm getting old now and I don't stuff the bird anymore (in fact these days nothing is getting stuffed around this house anymore). I tried Stove Top and Uncle Ben's package stuffing mixes and they work just fine, all kinds of varieties and it only takes 5 minutes in the pan after you have the water boiling it the kettle. I still make my own gravy as we use a lot of gravy. No complaints so far from friends & family. I get a little chuckle when someone asks me for the recipe. Do I give the recipe? No way, I just say it's a family secret - I really dont think thats a lie - well perhaps a white one but it doesn't hurt anyone.
I'm puzzled how you could stuff a turkey and bake it for only 30 minutes...... but maybe there's something lost in the translation to my poor little male brain!
Anyway, since my wife can no longer stand long enough to do any cooking.... I get to do it all! Here's my well-loved family recipe handed down for at least 3 generations:
Ingredients: 1 Cup Butter - 2 Cup Chopped Onion - 2 Cup Chopped Celery - 2 Tsp Salt - 1 Tsp Pepper - 6 Tsp Poultry Seasoning(OK - make it 2 Tablespoons!) - 2 loaves english muffin bread or similar - 1 1/2 Cup broth or hot water.
This recipe generally makes more than can be stuffed into the turkey. So.... the stuff that goes IN the turkey is 'stuffing' and the stuff that is cooked outside the turkey is dressing. After we are done cooking them, we mix the stuffing and dressing all together.... it is rather wonderful!
Cut the bread into cubes and set aside. Melt butter in a skillet. Add onion and celery and stir frequently for 5 minutes. Add seasonings and cook for 3 more minutes. Mix this with the bread and add as much broth or hot water as makes sense.
Stuff the turkey and bake it at 325 degrees as directed by the size of the turkey. You should have excess stuffing from this recipe. It should be cooked separately along with the neck and giblets. I wait until the turkey has about 1 to 1 1/2 hours left and then put the covered pan of the excess in the oven. When everything is done, I remove the stuffing from the turkey, and the dressing from the pan, toss the giblets and mix them together.
The last time I made this I had a lot of stale bagels... so I chopped those up instead of one of the loaves..... worked great.
http://food.yahoo.com/recipes/epicurious...
This is so-o-o-o good! It's artichoke sausage and parmesan cheese stuffing.