What is the best turkey stuffing recipe? I'm not putting in the bird. But to cook in a casserole dish?!


Question: German's Turkey Stuffing

1/2 c Celery, sliced
1/4 c Onion, sliced
3 tb Margarine or Butter
3 1/2 c Cubed or crumbed bread
3/4 c Chicken or turkey broth
Salt, to taste
Pepper, to taste

Saute celery and onion in the butter/margarine until soft; toss wiht bread
in a bowl. Add warmed broth and season and mix until well belnded. Stuff
bird or bake in a covered casserole at 350 F. for 20 minutes


Answers: German's Turkey Stuffing

1/2 c Celery, sliced
1/4 c Onion, sliced
3 tb Margarine or Butter
3 1/2 c Cubed or crumbed bread
3/4 c Chicken or turkey broth
Salt, to taste
Pepper, to taste

Saute celery and onion in the butter/margarine until soft; toss wiht bread
in a bowl. Add warmed broth and season and mix until well belnded. Stuff
bird or bake in a covered casserole at 350 F. for 20 minutes

1(10 3/4ounce)can condensed cream of chicken soup
1 1/4 cups milk
1 cup frozen peas
1/2 cup dried cranberries
4 medium green onions, sliced
2 cups cut-up cooked turkey or chicken
1 1/2 cups cornbread stuffing mix
1 cup Bisquick
1/4 cup milk
2 eggs
Directions
1)Heat oven to 400 degrees. Grease a 3 quart casserole.
2)Heat soup and milk to boiling in a 3 quart saucepan, stirring frequently.
3)Stir in peas, cranberries and onions. Heat to a boiling, stirring frequently, remove from heat.
4)Stir in turkey and stuffing mix. Spoon into cassertole dish.
5)Stir remaining ingredients until blended. Pour over stuffing mixture.
6)Bake uncovered 35 to 40 minutes or until a knife inserted in center some out clean.

its called Stove Top stuffing..

Cornbread and Andouille Dressing Recipe


2 teaspoons unsalted butter
1/2 pound andouille, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic Cornbread, recipe follows
3 slices white or whole wheat bread, torn into 1/2-inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed

Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.

Basic Cornbread:
1 tablespoon plus 1/4 cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
1 egg

Preheat the oven to 400 degrees F.
Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.
Note: When making the dressing, make cornbread the day before.
Yield: 8 servings



Recipe Summary

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 8 servings


BASIC STUFFIN' CASSEROLE

Two 6 oz. bags Mrs. Cubbison's stuffing
1 cup (2 sticks) melted butter or margarine
1 1/2 cups chopped celery
1 cup chopped onion
1 1/2 cups broth, fruit juice or water

Combine dressing with butter or margarine and vegetables. Stir liquid in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Makes 12 (1/2 cup) servings.






CORN BREAD STUFFIN' WITH APPLESAUCE

2 – 6-ounce packages of Mrs. Cubbison's Cornbread Stuffin'
3 cups applesauce
1/2 tablespoon tarragon, chopped (optional - adds tartness to applesauce
1 teaspoon cinnamon
1/2 to 1 cup apple juice or water

Mix applesauce, tarragon (optional) and cinnamon in a large bowl. Add the stuffing mix and mix thoroughly. ONLY add enough liquid to get proper moisture consistency, a half cup should be fine, as the applesauce adds considerable moisture. Prepare stuffing just prior to roasting. Makes 12 servings.

This is not really called turkey stuffing. Down here we usually call it dressing and I make mine with chicken. This taste great!

Chicken and Cornbread Dressing
(GREAT FOR HOLIDAYS)
1 large hen or chicken
3 cups crumbled bread (day old)
6 cups crumbled cornbread (not sweet)
2 large onions, chopped
1/2 cup green onion tops, chopped
1/2 cup chopped bell pepper
1 cup celery, chopped
7 eggs (raw)
2 cups milk (I use evap. milk)
5 cans cream of chicken soup
salt and pepper (I don't salt, I use chicken bullion cubes adds more flavor to broth.)
Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 - 12

nfd?

Forcemeat Stuffing Yum
pork, cranberries, chestnuts, fresh herbs and spices and bread crumbs and last but not least tawny port. I believe in the liberal use of alcohol in my recipes…this one has a quarter bottle port in mix ...Enjoy

I like cornbread stuffing.

I make it with cornbread, sausage, wild rice, celery, carrots, and chicken broth. it's very yummy

Once I made stuffing with cornbread, sausage and dried cranberries. It was so good, I was craving it for months afterward.





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