My Stuffing needs help ???? Any good recipes.?!
Answers: We are making both Ham and Turkey and I'm stuck with the turkey and my stuffing always stinks. I need some tips.
Homemade from generations back:
3-5 loaves white bread (depending on size of turkey)
1 can chix broth
1 sticks butter
poultry seasoning
sage
celery diced
1 onion diced
Leave bread open to air over night so it dries out some,
saute onion and celery in butter; tear bread apart into pieces; dump butter, celery, and onion on bread sprinkle with sage and poultry seasoning to taste, add chix broth so mixture is moist (NOT dripping) stuff THAWED bird and bake, if you have extra bake in side dish!!
TIP: you can make stuffing day before just cover and refrigerate.
President's Choice with Cranberries or Brownberry stuffings are just about as good as home made and you can't screw up.
Stuffing.
4 onions, 2 Cups of bread crumbs, 40g (1.5 ozs.) melted butter, salt, pepper and powdered sage to taste; 1 egg or a little milk. Combine.
1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted
DIRECTIONS
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
Cube up a bunch of stale or toasted bread - Cook up some breakfast sausage - fry up some onios - get a can or low sodium chicken stock - mix it all together - add some sage, thyme, salt and pepper to taste - make sure the bread is completely soaked - you can add a couple of eggs as a binder - place in an oven baking pan and cook for about 45 minutes to one hour.
fry italian sausage and drain grease cut up onions and peparonni make stove top stuffing on the stove per directions then and pepparoni onion sausage and a can of mushrooms and bake at about 300 for 30 min ( Itaian stuffing)
The secret to great stuffing is adding lots of flavor without adding lots of weird chunks that people don't want to eat especially if they don't know exactly what they are eating. So the best way to go is seasoning. Try this recipe!
3/4 cup finely chopped onions
1 1/2 cups chopped celery (with leaves)
1/2 cup chopped fresh parsley
1 cup butter
9 cups soft bread cubes
2 teaspoons salt
1 1/2 teaspoons dried sage
1/4 teaspoon ground sage
1 teaspoon dried thyme leaves
1/4 teaspoon poultry seasoning
1/2 teaspoon fresh ground black pepper
--Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
Enjoy!
Get a bag of Pepperidge Farms (or other good brand) Herb-Seasoned Stuffing. I prefer the cubed to the crumbs.
In a large bowl put 1/2 onion, chopped fine, 3 or 4 ribs of celery, sliced, (optional) 1 stick of butter, 2 1/2 cups of chicken broth.
Microwave for 10 minutes, until the onion and celery are partly cooked.
Add the bag of stuffing, stir thoroughly. Let it sit for 15-20 minutes for the cubes to absorb the liquid.
Now, either stuff your turkey loosely (the stuffing will expand) or bake the stuffing by itself. About 35-40 minutes at 350 is usually good.
To really dress it up and make it luscious, add 3 small (only three small) white button mushrooms, chopped, to the dish before you microwave it, and add 2 sliced of cooked bacon, chopped, when you stir the cubes into the liquid.
Happy holidays!
I made this stuffing when I was first married. Everyone loves it so much that even my mother has stopped making her family recipe and switched to mine. What really makes it is the fresh hamburger or hot dog buns. How my recipe came about, a friend had had a party two days before Christmas and had buttered his hamburger buns in advance for the party. He was all set to throw away the leftover buns when I asked for them and used them in my dressing. It was a hit and has been ever since.
STUFFING
1/2 yellow onion - diced
1 stalk celery - diced
6-8 whole hamburger buns (or 12-16 halves)
1/2 c chopped pecans
1/2 cube butter
1 tsp poultry seasoning
1/4 tsp sage
1/2 tsp black pepper
Place the butter in a pan and melt. Add the onions and celery and saute until translucent. Add the poultry seasoning, sage, and black pepper. Saute until you can smell the spices (1 minute). Set aside. Tear the hamburger or hot dog buns into bite-sized pieces in a very large bowl. Add the pecans and onion mixture with the butter and swirl out the pan with a little water - add that to the mixture as well. As soon as it's cool enough to handle, mix all together. You want the whole thing moist but not soggy. You don't want any of the bread dry, though. Stuff it into the main part of the turkey and into the hole where the neck used to be. If you have any stuffing left, place inside 2 layers of aluminum foil and place the turkey neck on top of the dressing before closing the foil. Cook the dressing in the foil 1-2 hours but no longer while the bird cooks it's prescribed amount of time. Just reheat the dressing cooked in the foil, in the microwave before serving.
Enjoy!
Saute in a large fry pan, 2 diced onions, and 1 head of celery.
Set this aside and brown 2 lbs ground pork. Season with ground pepper, Poultry seasoning or Summer Savory, and Mrs. Dash seasoning of your choice. In a large bowl mix, vegetables, pork, 1 or 2 cans mushrooms with juice, and about 1 loaf's worth of bread cubes. ****If the cubes are fresh, do not use much of the liquid from the mushrooms. You can add chopped nuts of choice. Stuff fairly firmly in the poultry cavity. Any leftover can be frozen for future use.