Your favorite stuffing/dressing recipe for Turkey

by restrangled 23 Replies latest jw friends

• 

  restrangled

  Every year I like to try something a little different, but tend to go back to my favorite...whats yours?

  I use 1/2 pepperidge farm seasoned bread crumbs and 1/2 corn bread and add the following"

  2 onions chopped and at least 5 stalks celery chopped sauteed in a cup of butter. To that I had several roasted Idaho potatoes cubed with skins on and at least a cup of chopped pecans, 1 cup of chopped dates, and 2 granny smith apples diced.

  Add in salt, pepper, sage, poultry seasoning and thyme to taste. Add enough chicken broth to moisten, usually 2 cups and stuff your bird, cook the rest separately and mix the two together when the bird is done.

  Yummy!

  r.
• 

  mrsjones5

  Sounds good.

  I used to make my cornbread from scratch for my dressing but nowadays I used a box of cornbread Stove Top Stuffing (cuz only hubby and I eat the stuffing). To that I add an onion, a few celery stalks, one bell pepper, and a cup of mushrooms that have been sauted in butter, 1/2 pound of sausage (Jimmy Dean if I can get it), one chopped up granny smith apple, a little bit of pepper, I follow the package instructions for how much chicken stock and butter to put in the stuffing mix. Combine all that and it goes in the oven separate from the bird (I don't like to put my stuffing in the turkey).

  It's almost a meal with gravy on top and cranberry sauce on the side.
• 

  beksbks

  Mmmmmmm! You girls!

  I still make my cornbread from scratch, can't help myself. One pan of cornbread, one loaf of french bread, sausage, onion, leek, celery, granny smith apple, pecans, poultry seasoning, salt and peppa, chicken broth, parsley. Sometimes a handful of dried cranberries, but I get complaints if I do that.

  Last year, I saw a recipe in a magazine, and just had to try it. My family was very disappointed. They said it's once a year, and they look forward to the standards. My daughters exact words were "Thanksgiving is not the time to try new things!" Hehe
• 

  mrsjones5

  "My daughters exact words were "Thanksgiving is not the time to try new things!" Hehe"

  Sounds like my kids (hubby included). *snicker* The cornbread cassarole will be a new addition and it will be all mine.
• 

  Tuesday

  Stuffing that I use is actually pretty easy, you can add red onion, celery and carrots if you want to but it's not necessary. I use the Ramen noodles alot for stir-fry so I always have the flavor packets around. In a medium saucepan add a stick of butter, when melted add in the chicken ramen flavor packet. Remove from heat, then add a package of krutons. Mix until soft, you can then add it to the turkey if you want to or just eat straight.
• 

  AGuest

  I use variations of what everyone's posted but with one exception (peace to you all!): I use sagebread (a very "saged" cornbread), which I bake with poulty seasonings, sauted onions, celery, and a little finely chopped garlic included, as my base. Good stuff - I usually make an extra "loaf" for family to "snack" on while the meal is cooking.

  THEN I add all of the other "stuff" some of you have mentioned, depending on how we're "feeling" that particular year (i.e., raisins/apples in this year, out the next, etc.). But onions, celery, stock liquid, butter (LOTS of butter! And I do mean butter, NOT margerine, SmartBalance, Parkay, Oleo... or whatever other "fake" butter is out there...), finely chopped turkey offal (livers, gizzards, neck meat, etc.), always. A little parsley... pinch of celery seed... and voila! GOOD stuff!

  I may do it on Thanksgiving Day... I may not. Depends on how I'm feelin'... and whether I WANT to cook... or have a bunch of people in my house... or not. Because... sometimes I feel like a nut... sometimes, I don't.

  Anyway, peace to you all!

  A slave of Christ,

  SA, of the "I really ain't no domestic diva" class...
• 

  BlackSwan of Memphis

  I made this last year and will likely make it again this year. I like the slight crunch of the chestnuts. A little dry last year, this time will add a bit more fluid.

  Ciabatta stuffing with pancetta and chestnuts

  Ingredients

  • 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

  Directions

  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.
• 

  beksbks

  finely chopped turkey offal (livers, gizzards, neck meat, etc

  Mmmm I add that to the gravy though.

  I'm pretty sure you're some kind of diva Shelby, maybe not domestic.........
• 

  restrangled

  Thanks all,

  Black swan, that sounds Damn good, and someone else mentioned making snacking ahead of time...good idea!

  r.
• 

  BlackSwan of Memphis

  Thanks, Mmmm it is good. You can tell that to Giada DeLaurentiis. I tried to post the link like 5 times and it didn't work, so I copied and pasted.

  Once I got to reading this thread I started thinking about all the tday cooking and it's gotten me pretty geeked over making it all.

  Snacks ahead of time are awesome too. Last year I did this fig and blue cheese thing that rocked. But I don't know if I'll be able to find fresh figs this year.

  They don't exactly grow up here in MI