Want stuffing without the bird?!


Question:

Want stuffing without the bird?


I'm having close to 12 friends over for Thanksgiving, and it's been decided by all that we're officially ditching the turkey this year and having ham. One problem - everyone still wants stuffing.
I know in previous years I've tried to make my same stuffing recipe and bake it in a dish on it's own, but it always comes out very dry. (not sure if it's the recipe or the pathetic cook I am) Any good recipes that will keep their moisture??
Many thanks in advance.....


Answers: This recipe is the only reason I own a crock pot. It comes out perfect and saves oven space on a busy cooking day. My Mother even states it tastes just like hers. As she had never written down a recipe for her stuffing she now passe's out this version as she is also sold on the use of the crock pot.

Crock Pot Stuffing
2 cups chopped celery
2 cups chopped onions
1/4 cup chopped parsley
12 cups stale bread, cut into cubes
1 cup Peperidge Farm herb Seasoned Stuffing Mix
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1 1/2 teaspoons sage
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon dried marjoram
2 eggs, beaten
4 cups chicken broth

In a large skillet over medium heat, melt the butter.
Saute the celery, onion, parsley and until onions are soft.
In a large bowl, combine the bread cubes and vegetables.
Add the poultry seasoning, thyme, sage, pepper, salt and marjoram.
Toss together well.
Add egg and enough broth to moisten well.
Lightly pack into slow cooker; cover and cook on high for 45 minutes.
Reduce to low and cook for 4 to 8 hours. Here's a good basic stuffing or dressing recipe.


Double this for 12 people

Moist Oven Stuffing

1/2 C butter
1 med onion, chopped
2 stalks celery, chopped
4-6 cloves garlic, minced
2 tsp. salt
1 tsp. thyme
1 tsp. rosemary
1 tsp. sage
1 tsp. black pepper
1/2 tsp. savory
1 T dried parsley
1 tablespoon poultry seasoning
8 C stale bread,broken into one-inch pieces
about 4 C poultry stock
1/4 cup butter


Melt 1/2 c. butter in large skillet and add all ingredients except the bread and stock. Cook over medium heat until onions are soft. Pour into a large mixing bowl. Add the bread and 3 cups of the stock and mix well.
to the additional cup of stock, add the 1/4 cup butter ( you can do this is the microwave or in a small pan) Keep on reserve.
To bake dressing in pan: Preheat oven to 350°F. Butter a large shallow baking dish. Transfer stuffing to prepared dish. Cover with buttered foil and bake- every 15 minutes, baste with the reserved stock/butter mixture until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. Ok, this one should stay moist, it's my own special (and fattening) recipe. :)

Break up some bread into little cubes, keep the crusts on.

Add any herbs and spices you like (I like chilli powder, parsley, thyme, chives)

Add a very finely diced onion, and a few cloves of minced garlic.

Add some chilli oil if you have it, otherwise a little olive oil (but don't saturate it, just a little bit)

Now the good stuff!

Cut up as much butter as you like into little cubes, add it.

Cut up as much Philadelphia cream cheese!!! as you like (lots!) and add it to the mix.

Also add some crumbled powdered stock cubes, any kind is good.

Because of the oils, butter and cheese, it'll stay moist.

You could also add some finely grated carrot and celery or maybe even potato to the mix as well.

It's my favourite, everyone loves it (especially me) :P

Hope I've helped.

If you don't like my recipe idea, then just add cheese, butter or oil to keep it moist. From my 360... I make this every year and everyone who eats it raves about it:

Holiday Stuffing:

1 large and 1 medium sweet onion, diced
12 oz. sliced mushrooms, finely diced
10 stalks celery, diced
3 lbs unseasoned bread croutons (or prepackaged bread cubes)
7 cans chicken broth (approx. 1 pt. each)
2-1/2 lbs country sausage, bulk (not patties or links) salt/pepper/sage to taste

In a large skillet, sautee the onion, mushrooms, and celery down till the onions are transparent and the mushrooms are browned. When veggies are browned, add the sausage and brown. Season with ground or fresh sage to taste.

In a large bowl, empty the bread cubes. When fully cooked, add the sausage and veggies to the bread, pouring the juice in as well. Add in the 7 cans of chicken broth slowly, mixing well after each can. Season with salt, pepper, parsley flakes, or a little thyme. You don't have to change your stuffing recipe if you don't want to. Just don't use the casserole. Make certain after the dressing is cooked that it is moist. If it is slightly dry continue to cook and add melted butter. If necessary, add a little water, but don't make the stuffing soggy. Stir in and remove from heat. Take two generous sized strips of aluminum foil and double them for strength. Place your stuffing on the foil. Pull together the two long sides and fold over, and then over again. Take the short edges and fold them up, sealing the packet. Place the stuffing in the oven along with the ham. About 20 minutes before the ham is done, remove the packet from the oven. Unfold the top of the packet carefully since it will be very hot. Leaving the packet open, return to the oven for about 10 minutes more, checking to make certain the stuffing doesn't get dry. If the stuffing seems too wet, leave it uncovered in the oven another five minutes. This should solve your problem of dried-out stuffing, and save you from washing another dish. The pork & apple in this recipe will ensure that it's always moist:
http://www.gourmet-food-revolution.com/s... Keep your stuffing recipe. Add a cooked recipe of rice-a-roni to it. Add to the mix 1-2 can of turkey or chicken gravy and bake. This will keep it moist, except the top. Cover with foil for a no crust top. Enjoy, spare the bird!



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