What's the tastiest stuffing to go with white meat you've ever tasted?!
Answers: recipes apreciated but not necessary
chestnut and cranberry,(made by paxo)
French Fries!
Chestnut stuffing in a Thanksgiving turkey. Mmmmm!
I'm a ''Strawberry's and cream'' guy myself.
White meat only though, sorry but I need to watch my cholesterol ;-)
Chocolate body paint
Tried this one for holiday and it was the best I"ve ever had
Michelle's Thanksgiving Stuffing
1 to 2 loaves rosemary olive oil bread, cut into bite size pieces
1 box corn bread mix, prepared
5 to 6 chicken apple sausage, chopped into bite size
4 to 6 stalks celery, diced
1 medium white onion, diced
Chopped garlic, optional
2 T. chopped fresh parsley (you can use dry, also)
1 to 2 apples (I use Gala), chopped
4 to 5 cans chicken broth
2 sticks butter
Cut rosemary bread when you buy it then let it dry out. If it is not dry enough, place in oven on baking sheet and toast. Make the cornbread in advance so it can dry out as well. (Usually just overnight is fine). Add rosemary bread to a large bowl, then crumble cornbread over it. Toss to combine. Set aside. Sauté onions, celery and garlic in 1/2 stick butter and olive oil. After a few minutes, add sausage and apple. At this point, you can season it to your liking and add parsley. Add the warm mixture to the bread in the bowl. Heat 1/2 to 1 stick butter with about 3 cups of chicken broth in microwave. Pour over mixture in bowl. Toss to combine all ingredients well. If it seems too dry, add more chicken broth, 1/2 cup at a time until it is perfect. That's it. Place in baking dish and cook in oven until it is heated through. I like to have a crisp top, so I bake it for about 30 to 45 minutes at 35. Make sure you don't bake for too long. You don't want dry stuffing. Enjoy
lemon thyme and parsley.
the best i have ever made and ate is made from seasoned bread cubes that i bought at the store, they were made by pepperidge farm i believe. Then i added my own butter, chicken broth, celery, and onion and baked it. It was light, fluffy and moist not like some of those dried out kinds...You can usually find the crumbs near the bread section or sometimes with the boxed stuffing at your local market..good luck, that sounds yummy right now...
Ciabatta Stuffing with Chestnuts and Pancetta
6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
I LIKE STUFFING WHITE MEAT BUT EVERYTIME IT TASTES COPPERY.
we've been making this one for years. its really good!
Corn Bread-Sausage Stuffing With Apples
- makes enough stuffing for a 20-pound turkey, 12 to 14 portions -
Adapted from Silver Palate Cookbook
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter
2 1/2 cups finely chopped yellow onions
3 tart apples (Jonathan and Winesap are good), cored and chunked; do not peel
1 pound lightly seasoned bulk sausage (breakfast sausage with sage is best)
3 cups coarsely crumbled corn bread
3 cups coarsely crumbled whole-wheat bread
3 cups coarsely crumbled white bread (French or homemade prefered)
2 teaspoons dried thyme
1 teaspoon dried sage
Salt and freshly ground black pepper, to taste
1/2 cup chopped fresh Italian (flat-leaf) parsley
1 1/2 cups shelled pecan halves
Procedure
1. Preheat the oven to 325°F.
2. Melt half of the butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes, Transfer the onions and butter to a large mixing bowl.
3. Melt the remaining butter in the same skillet. Add the apple chunks and cook over high heat until lightly colored but not mushy. Transfer the apples and butter to the mixing bowl.
4. Crumble the sausage into the skillet and cook over medium heat,stirring, until lightly browned. With a slotted spoon, transfer t1he sausage to the mixing bowl and reserve the rendered fat.
5. Add the remaining ingredients to the ingredients in the mixing bowl and combine gently. Cool completely before stuffing the bird; refrigerate if not used promptly.
6. If you do not wish actually to stuff the bird (goose or duck. for example, can make the stuffing greasy), spoon it into a casserole. Cover the casserole and set into a large pan. Pour hot water around the casserole to come halfway up the sides, Bake for 30 to 45 minutes, basting occasionally with the cooking juices from t1he bird or with the reserved sausage fat if necessary.
My mom's conbread dressing, made with cornbread, bread, chicken stock, celery, onions and sage (salt and pepper to taste) eggs to hold it together.
My mothers. But I don't have her recipe and she is passed.
SPARKING CIDER STUFFIN'
Ingredients:
1 box (two 6 oz. bags) Seasoned Corn Bread Stuffin’ or
Seasoned Dressing
1 medium onion chopped, or 1 cup
? cup chopped black olives
? cup chopped fresh parsley
? cup chopped walnuts
2 tablespoons olive oil
1 medium-large apple, cored and coarsely chopped into small pieces
2 cups Martinelli’s Sparkling Cider
? cup grated or shredded Parmesan cheese
Procedure:
Put all ingredients, except cider and cheese, into a large bowl and mix. Add cider; mix well with a spoon until the cider begins to soften the stuffing mix, about one minute.
Put into a greased 2? to 3-quart baking dish. Smooth out the mixture and sprinkle cheese evenly over top. Bake in preheated 350° F oven for approximately 30 minutes or until top is nicely browned.