In need of a good stuffing recipe. Anyone have one to share?!
Myself and my boyfriend are cooking Thanksgiving dinner for my family and we are looking for a good stuffing recipe!. We won't stuff the bird to cook it and it needs to be a recipe that isn't too heavy on the sage!. Thanks for your ideas!Www@FoodAQ@Com
Answers:
I have a good recipe
1 loaf of bread (preferably an italian style loaf that isnt cut up)
3 stalks of celery
1 large onion chopped
1 cloved of garlic minced
6 cups of chicken broth
1/4 cup of oil
3 eggs (beaten)
1 tspn of salt
1 tspn of pepper
combine the oil, garlic, onion, celery in frying pan and sautee until the vegetables are soft but not brown (fry over medium heat for about 7 min)!. Remove from stove once done!.
in a sperate bowl cut up the bread into smal pieces and cover with the chicken soup broth and let sit for about 5 min!.
removed all the excess broth from the bread and combine all of the ingredients together including the fried onion mixture with the oil and the eggs!.
Bake in the oven with or without your turkey!. If you are not cooking it with turket bake in oven at 375 for about 30 min!. Its soooooooo tastyWww@FoodAQ@Com
1 loaf of bread (preferably an italian style loaf that isnt cut up)
3 stalks of celery
1 large onion chopped
1 cloved of garlic minced
6 cups of chicken broth
1/4 cup of oil
3 eggs (beaten)
1 tspn of salt
1 tspn of pepper
combine the oil, garlic, onion, celery in frying pan and sautee until the vegetables are soft but not brown (fry over medium heat for about 7 min)!. Remove from stove once done!.
in a sperate bowl cut up the bread into smal pieces and cover with the chicken soup broth and let sit for about 5 min!.
removed all the excess broth from the bread and combine all of the ingredients together including the fried onion mixture with the oil and the eggs!.
Bake in the oven with or without your turkey!. If you are not cooking it with turket bake in oven at 375 for about 30 min!. Its soooooooo tastyWww@FoodAQ@Com
Sausage, Dried Cranberry & Apple Stuffing- This is excellent try it sometime :)
Ingredients
1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Directions
Preheat the oven to 375 degrees F!.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes!. Using a slotted spoon, transfer the sausage and drippings to a large bowl!. Melt the butter in the same skillet over medium-high heat!. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes!. Mix in the drained cranberries, sage and rosemary!. Add the mixture to the sausage, then mix in the croutons and parsley!. Next add the chicken stock a little at a time until the stuffing is very moist!. Be sure not to overdo it; it shouldn't be mushy!. Season with salt and pepper!. Place in a casserole dish!. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated!.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot!. Remove and serve immediately!.
*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird!.
Www@FoodAQ@Com
Ingredients
1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Directions
Preheat the oven to 375 degrees F!.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes!. Using a slotted spoon, transfer the sausage and drippings to a large bowl!. Melt the butter in the same skillet over medium-high heat!. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes!. Mix in the drained cranberries, sage and rosemary!. Add the mixture to the sausage, then mix in the croutons and parsley!. Next add the chicken stock a little at a time until the stuffing is very moist!. Be sure not to overdo it; it shouldn't be mushy!. Season with salt and pepper!. Place in a casserole dish!. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated!.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot!. Remove and serve immediately!.
*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird!.
Www@FoodAQ@Com
Here's mine - sorry I dont have exact measurements:
Chop up 2 or 3 stalks of celery
Chop up about 1/2 a large spanish onion
Fry onion and celery in about a 1/4 cup of marjorine until just soft
To a large bowl add:
3 or 4 slices of brown bread torn into pieces (about the size of a quarter) and 3 or 4 slices of white bread torn into pieces
Season the bread with salt, pepper, dry sage, thyme (dry or fresh)
Add celery/onion mixture to bread and mix well - be sure to get all the melted marjorine in the bowl too
That's it - Stuff the bird!. I also reserve the end piece of the bread to cover the hole where the stuffing is exposed!. This just protects it a bit from getting dry on the outside edge!.Www@FoodAQ@Com
Chop up 2 or 3 stalks of celery
Chop up about 1/2 a large spanish onion
Fry onion and celery in about a 1/4 cup of marjorine until just soft
To a large bowl add:
3 or 4 slices of brown bread torn into pieces (about the size of a quarter) and 3 or 4 slices of white bread torn into pieces
Season the bread with salt, pepper, dry sage, thyme (dry or fresh)
Add celery/onion mixture to bread and mix well - be sure to get all the melted marjorine in the bowl too
That's it - Stuff the bird!. I also reserve the end piece of the bread to cover the hole where the stuffing is exposed!. This just protects it a bit from getting dry on the outside edge!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Grandma-Win!.!.!.
Last year, I was making the turkey for the family get together (my first time ^_^) Everyone is really picky in my family so I was really scared about the stuffing, I tried this and everyone LOVED it, even the pickiest eaters!. There were no left overs :O
Anyway, enjoy!Www@FoodAQ@Com
Last year, I was making the turkey for the family get together (my first time ^_^) Everyone is really picky in my family so I was really scared about the stuffing, I tried this and everyone LOVED it, even the pickiest eaters!. There were no left overs :O
Anyway, enjoy!Www@FoodAQ@Com
veronica replied with a good recipe!. I don't like fruit of any sort in my stuffing!. I've seen people put clam or oyster in it as well!. When I make mine, I'll either use stove top or homemade, but I put pine nuts in mine!. I love it!. I made it for my friend one nite with a chicken roaster and he really liked it!. Give it a whirl with the pine nuts!.Www@FoodAQ@Com
This is my favorite stuffing recipe and you can choose your own herbs:Www@FoodAQ@Com