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I Beg of You, Please Post Stuffing Recipes!

post #1 of 19
Thread Starter 
Would you consider sharing your great stuffing recipe? I have the hardest time making a good stuffing and it's the thing I dread most about preparing holiday dinners. Thanks much!
post #2 of 19
This is the french meat stuffing I use, but I don't use the Accent and cut way down on the salt:

http://www.cooks.com/rec/view/0,1918...242195,00.html

I make a ridiculous amount of the chourico stuffing and sort of wing it, but the basics for a small batch would be -

saute 2 chopped onions, 1 chopped pepper and 4-6 cloves chopped garlic until soft. Add 1-1/2 pounds ground chourico. I would think you could also use Italian sausage. Cook until meat is cooked through, adding water as needed.

Break up two large stale loaves of bread into small pieces. Add meat mixture to bread. Keep mixing thoroughly until it is a paste-like consistency (sounds appetizing, doesn't it ) Add water as needed to get to right consistency. Add crushed red pepper flakes to taste. Bake in greased 13x9 pan at 350 until brown and crusty. It's probably around a half hour, but really depends on how much water you added.
post #3 of 19
Thread Starter 
Quote:
Originally Posted by AbbysMom View Post
...Break up two large stale loaves of bread into small pieces....
What kind of bread?
post #4 of 19
check out rachael ray's website. She did a thanksgiving show and had a pretty good stuffing recipe. Usually the recipes are on the website for people to go on and use.
post #5 of 19
Quote:
Originally Posted by SwampWitch View Post
What kind of bread?
I normally use just plain white bread.
post #6 of 19
My gram's recipe for stuffing (I grew up having this and love it, simple as it is):
1 head celery
2 large onions
butter
2 loaves of bread (I'd use a country white)
4-5 eggs (slightly beaten)
sage, salt, pepper and Bells Poulty Seasoning to taste

Chop celery and onions, saute in butter. Dice the 2 loaves of dry bread (or can toast the bread if desired). Add seasonings, toss. Add veggies and eggs.

Stuff lightly in chicken or turkey, or bake at 350 in a casserole (no time listed, I'd think 30 minutes?)

Here are 3 posted in 1994 by Jenne Burns who had lost the source of these, so this is the best credit I can give (she had had all 3 of these recipes since 1967).

Oyster Stuffing:
1/4 lb. butter
2 cups oysters, cut into bite-size pieces
4 Tablespoons chopped onions
4 tablespoons finely chopped celery
4 cups bread crumbs
1/4 teaspoon black peper
salt to taste

Melt the butter in a skillet and stir in the onion and celery. Cook over medium-low heat until the onion is soft.

In a large bowl, add the oysters, bread crumbs, salt and pepper.
Add the cooked onions and celery and mix thoroughly.
This recipe makes 3 cups and she doubled the recipe for a 20 lb. turkey, though she prefers cooking this in a pan and serving it as a side dish. NO info. given re what temp or how to bake if done as a side dish.

Apple Stuffing

8 tablespoons cooking oil
4 cups diced, unpeeled apples (No recomendation as to what kind of apples..I'd do a google on best apple for stuffings )
4 teaspoons sugar
1 cup bread crumbs
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Heat the oil in a skillet and add the apples and sugar. Cook over medium-low heat for 5 minutes, stirring constantly. Remove from heat and add the bread crumbs and spices. Makes 5 cups stuffing.

and last one from her

Wild Rice & Mushroom Stuffing
2 cups wild rice, cooked
8 tablespoons butter
4 cups chopped mushrooms (assume white - given the times, when all the mushroom options we have these days were not available).
2 small onions, chopped fine
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
salt to taste

Melt the butter in a skillet and stir in the onion and mushrooms. Cook over low heat until the onions are tender. In a large bowl, add the rice, nutmet, salt and pepper and then add the onions and mushrooms and toss well before stuffing the bird.

Last one!!

Good Old Country Stuffing by Paula Dean

2 loaves dry white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines (hint, if like me you don't like a ton of salt, use the unsalted saltines)
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning (I prefer Bells)
3 eggs beaten
1/4 stick butter

Preheat oven to 350 degrees F

Crumble the dried white bread into a large bowl. Add cooked white rice and crushed saltines.

Cook pork sausage in a large saute pan until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage and poultry seasoning. Mix well. Pour stuffing into a greased pan and bake until done and golden brown, about 45 minutes.
post #7 of 19
Oh my, how do you explain a recipe that you "wing" every year?

Basic bread stuffing:

1 loaf white bread (I just use the cheap generic kind)
2 stalks celery, finely diced
1 medium onion, finely diced
4 large mushrooms, finely diced (optional)
1/2 cup butter (the real stuff, don't use margarine)
2-3 eggs
3/4 tsp salt
1/2 tsp pepper
1 tsp poultry seasoning
1/2 tsp marjoram
1 cup chicken broth (I often just use chicken boullion dissolved in water)

Cut the bag of bread open and let it get stale. Break it apart into small chunks and drop into a very large bowl (if you don't have a large bowl, a big pot works great).

Place the celery, onions, mushrooms and butter in a microproof dish, cover and microwave for 3 minutes. The onions should be translucent and if not, cook up to an additional 3 minutes.

Dump the veggie mixture over the bread and let it cool slicely (10 minutes or so). Add the eggs and seasonings. Stir the mixture thoroughly. Add about 1/4 cup of the chicken broth at a time, stirring it in thoroughly. Keep doing this until the dressing looks good and mushy (sort of the texture of mashed potatoes). If you run out of chicken broth, either make more, or start adding milk. You don't want to make it too runny. If it gets too runny, add more bread to soak up the moisture.

This is intended to be stuffed into a bird. If you don't do it, bake it at 350 for about an 1 to 1-1/2 hours and if you can get it, baste it with turkey juices from the pan. It is so much better with embedded turkey flavor.

This was my mom's recipe and I learned it by watching her. My mother in law makes it the exact same way. Nothing is measured so I'm guessing the seasoning amounts. You just make stuffing year after year until you perfect it.
post #8 of 19
The only "real" stuffing is cornbread stuffing!!!! I've never made it- but my mom's recipe is to die for!!! I'll ask her what she puts in hers and if she's willing to share the recipe!
post #9 of 19
The recipe that has been handed down in our family is my Dad's. It's a basic bread stuffing, and pretty darned fine...

1/2 lb butter
10 cups bread cubes, preferably stale
2 to 2-1/2 cups onion, chopped
1 to 1-1/4 cups celery, chopped
Basil, Thyme, and Sage to taste
or about 1-1/2 teaspoons poultry seasoning
Salt and Pepper to taste

Heat butter in a large skillet; add onion and celery and cook over low heat until soft but not browned.

Add bread cubes and seasoning. Heat until bread cubes are lightly browned and butter is absorbed, stirring occasionally.

This makes a crumbly stuffing. If it's too dry, add a little water or milk.

Makes enough for a 12-14 pound bird.
post #10 of 19
I buy the bread already cubed and ready to add my ingredients.

1 bag of Pepperidge farms cornbread stuffing mix
1 chopped onion
chopped celery
garlic
salt and pepper to taste
1 stick butter (real for best flavor)
2 1/2 cups chicken broth or water
post #11 of 19
Quote:
Originally Posted by AbbysMom View Post
This is the french meat stuffing I use, but I don't use the Accent and cut way down on the salt:

http://www.cooks.com/rec/view/0,1918...242195,00.html
.
WHich recipe is it? That link for me says, it doesnt match any documents and when I type French Meat Stuffing, it gives me loads of recipes.
post #12 of 19
post #13 of 19
Quote:
Originally Posted by AbbysMom View Post
Yes that one does work. Thank you.

Edit. I went back to the original one and it worked too........ thats weird because I tried it several times before I posted. hmmmmm
post #14 of 19
I edited the original one.
post #15 of 19
Quote:
Originally Posted by AbbysMom View Post
I edited the original one.
well that explains it
post #16 of 19
Ok here's what you do......

Step 1
Go to a store that sells food
Step 2
Look in the box section
Step 3
Buy a box of dry stuffing mix
Step 4
Follow the directions on the box
Step 5
Enjoy some nice "homemade stuffing"

That's what I do!!!! It's so easy and it actually doesn't taste to bad, and it's rather tastey for a boxed item!
post #17 of 19
Quote:
Originally Posted by EnzoLeya View Post
Ok here's what you do......

Step 1
Go to a store that sells food
Step 2
Look in the box section
Step 3
Buy a box of dry stuffing mix
Step 4
Follow the directions on the box
Step 5
Enjoy some nice "homemade stuffing"

That's what I do!!!! It's so easy and it actually doesn't taste to bad, and it's rather tastey for a boxed item!
You sound like me! MY bf cooks the turkey too, never made one myself...
post #18 of 19
We use Bread, Eggs, Butter, & Spices.
Don't know the measurements, we go off of looks. Its cooked in the oven. The stuffing turns out fluffy.
Thank goodness its almost Thanksgiving! Can't wait for all that good food!
post #19 of 19
OMG, this thread is making me

Any stuffing is good to me..as long as their aren't weird things in it like cranberries or nuts
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