topic Re: Thanksgiving stuffing/dressing ideas in Recipes

Thanksgiving stuffing/dressing ideas

lhasapso — Sun, 19 Oct 2014 02:37:50 GMT

Does anyone have a foolproof recipe for stuffing or dressing baked in the oven and without meat? Thank you all in advance.

Re: Thanksgiving stuffing/dressing ideas

betteb — Sun, 19 Oct 2014 02:50:44 GMT

I don't have a written recipe, but I'll try.

2 boxes of Jiffy Cornbread Mix, mixed to the package directions

Add to this 1 medium onion chopped fairly small and the top 2/3 of a bunch of celery, also chopped small.

Good quality rubbed sage to taste, 2-3 tbls.

You may need a little extra milk, but not a lot, the batter should be fairly thick.

Bake at 400.

When it's done and cooled some, dump it into a large mixing bowl, then add low sodium, no msg Swanson chicken broth, (2-3 cans, enough to make it fairly moist/wet +any turkey pan drippings/giblets you like) and one sack of prepared cubed stuffing mix (not Stove Top).

Mix it all up and bake at 350.

Re: Thanksgiving stuffing/dressing ideas

oceantown — Sun, 19 Oct 2014 03:03:38 GMT

Favorite Bread Stuffing

We usually put this in the oven after taking out the turkey. It can heat in the oven while the turkey is resting. This is so delicious!

I leave the cubed day old bread out over night in order to dry a little. If you live in a very humid climate, that may not work. Dry slightly in oven.

Ingredients:

12 cups day old good quality bread, cubed (white bread, or half white and half whole wheat)

(Cut bread in fairly small cubes and put on a couple cookie sheets, covered loosely with wax paper, and let set overnight on kitchen counter to get a little dry, or very lightly dry in a warm oven.)

2 cups chopped onion

3 cups chopped celery

1 cup chopped fresh parsley

1 cup butter

1 1/2 teaspoon sage (or more, to taste)

1 teaspoon thyme

1 teaspoon marjoram

1/2 teaspoon pepper

1 1/2 teaspoon salt

1. Cook onion, celery, and parsley in butter until onion is tender but not brown. Add spices to butter mixture and stir.

2. Add butter mixture to bread cubes in a large casserole or baking pan or roaster, and toss well.

3. Bake at 350 degrees until hot, maybe 20-30 minutes. Cover loosely with foil if it begins to brown too much.

Re: Thanksgiving stuffing/dressing ideas

lhasapso — Sun, 19 Oct 2014 03:06:46 GMT

Thank you so much for those quick replies.

Re: Thanksgiving stuffing/dressing ideas

oceantown — Sun, 19 Oct 2014 03:14:16 GMT

You are so welcome!

Re: Thanksgiving stuffing/dressing ideas

denisemb — Sun, 19 Oct 2014 03:18:52 GMT

This is listed as a slow cooker recipe from allrecipes dot com, but directions are included for baking in the oven. Just a simple bread stuffing I do every year in the crock pot. Depending on how much broth you use, it's moist or crunchy.

Edit: For some reason I cannot link and allrecipes doesn't copy well. If interested, go to allrecipes dot com and search for Slow Cooker Stuffing Recipe (by Gayle Wagner)

Re: Thanksgiving stuffing/dressing ideas

Sooner — Sun, 19 Oct 2014 15:21:48 GMT

Foolproof? Pretty much a method--change proportions as you see fit and as you decide how many to serve. Sort of eyeball how much cornbread you need for your baking dish. We sauté a good amount of onions and celery in a little butter, add some Italian seasoning (whatever you like--poultry seasoning, more sage, etc.) and then mix this with some crumbled cornbread.

Sometimes we add browned sausage, mushrooms, or whatever we are in the mood for. Slivered almonds are good too. Dried cranberries are good as well. We've added all kinds of things over the years!

We mix a can or two of Campbell's "healthier" soups with chicken or turkey broth (home made before the day on a good year), add a tablespoon or two of dried sherry, and pour this mixture over the top of the dressing in a baking dish.

We put this in the oven and bake until hot and bubbly and browned on top. I have never seen anyone turn it down, say it wasn't good, or prove that point by eating a LOT of it! We like a drier dressing than some, and it soaks up gravy really well!

If you are a bread crumb person, you can use that as well as cornbread or mix. We DO NOT use eggs and this dressing is fine without it. Make it ahead and freeze, make the dry and wet ingredients the night before, or put the whole thing together the night before. It is pretty much bullet proof!

Re: Thanksgiving stuffing/dressing ideas

BOYINTX — Sun, 19 Oct 2014 15:26:34 GMT

Ester has used this method for years .It is a wonderful dish. Her Turkey is always so dry.

Bless her heart we compliment her each year anyway.

Re: Thanksgiving stuffing/dressing ideas

Snowpuppy — Sun, 19 Oct 2014 15:59:53 GMT

Chopped, toasted pecans add a little crunch. So does chopped apple. Granny Smith for a little tart flavor.

Use good stale breads. Add a few cubed slices of pumpernickle or rye to make a heartier stuffing. I always like a bit of french or italian bread or rolls. Adds a little more chew.

While you don't want any meats in yours, for those that do you can use browned sausages that are mild like Italian breakfast sausage, or a savory roll sausage like Jimmy Dean's or Bob Evans Sage sausages. Brown before adding to your bread cubes and saute your onions/mushrooms in a bit of the sausage fat.

I had a friend who would make traditional Hungarian stuffing with only breads, seasoning and very heavy with eggs & milk. Mild tasting, very moist, very heavy.

Re: Thanksgiving stuffing/dressing ideas

chickenbutt — Sun, 19 Oct 2014 16:27:21 GMT

My recipe probably wouldn't be popular here because it's not super quick and uncomplicated, but one facet of it, IMO, is a very nice touch -

I like to make it in a casserole dish in the oven as a stand-alone dish.

I like to make my own croutons out of sourdough bread. I just cut it into small squares (I like fresh bread, though, as stale bread doesn't appeal to me - I'm too food-neurotic for that. hehe). Then I take a large zip lock baggie (the gallon size) and put some olive oil in it and the herbs. I pour the bread cubes into the bag and, leaving as much air in the bag as possible, I zip it up. Then I shake it between my hands to get the oil and herbs mixed well with the bread.

Dump them out onto a large baking sheet and I like to hit it with a little s&p. I find that s&p don't mix up as well in a bag as the herbs, so I add it on the baking sheet to make sure it's evenly distributed.

Toast it in the oven and then just let it cool completely before putting it into a bowl to use. Lately, since I have to stretch the TG cooking out to 3 or 4 days, I make it the day before I'm going to use them. After they are COMPLETELY cool, I put them into a Lock & Lock bowl and seal it up for the next day.

They are very flavorful and add a nice touch to the recipe. Plus, toasting them makes them hold up well and not become mushy in the dish.

Re: Thanksgiving stuffing/dressing ideas

peachesncream — Sun, 19 Oct 2014 16:58:42 GMT

My favorite is Apricot, Almond and Apple Bread Stuffing, from the Frog Commissary Cookbook.

The recipe is posted here:

http://www.recipelink.com/msgbrd/board_31/2001/OCT/6676.html

I use a sturdy white bread, Pepperidge Farm Country White or something of that sort.

Any firm (not mushy) type of apple will work; I prefer Golden Delicious.

Re: Thanksgiving stuffing/dressing ideas

Sooner — Sun, 19 Oct 2014 18:43:58 GMT

I never could eat dressing made in a turkey. As a kid once in awhile I would encounter that and it was SO greasy and soupy and almost green from the sage. I don't remember who made it, not my mother, but it was awful. I am still a cornbread dressing girl, and occasionally might add a few bread crumbs, but my favorite is still cornbread! Nice and crispy on the top of the dressing!

Re: Thanksgiving stuffing/dressing ideas

Fla Kitty — Sun, 19 Oct 2014 19:23:29 GMT

Cornbread Dressing - November 2002 Southern Living

Ingredients

1 cup butter or margarine, divided

3 cups white cornmeal

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

7 large eggs, divided

3 cups buttermilk

3 cups soft breadcrumbs - regular bread in the food processer

2 medium onions, diced

1 large bunch celery, diced

1/2 cup finely chopped fresh sage* (I use 1 tbsp. pouty seasoning)

6 (10 1/2-ounce) cans condensed chicken broth, undiluted

1 tablespoon pepper

Preparation

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Pour hot butter into batter, stirring until blended. Pour batter into pan.

Bake at 425° for 30 minutes or until golden brown. Cool.

Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.

Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.

Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

*1 tablespoon dried rubbed sage may be substituted for fresh sage.

Re: Thanksgiving stuffing/dressing ideas

lhasapso — Sun, 19 Oct 2014 19:28:39 GMT

Thank you again. I will try one or two out on DH ahead of the big day!!!

Re: Thanksgiving stuffing/dressing ideas

susielong — Sun, 19 Oct 2014 20:15:01 GMT

On 10/19/2014 Fla Kitty said:
Cornbread Dressing - November 2002 Southern Living

Ingredients

1 cup butter or margarine, divided

3 cups white cornmeal

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

7 large eggs, divided

3 cups buttermilk

3 cups soft breadcrumbs - regular bread in the food processer

2 medium onions, diced

1 large bunch celery, diced

1/2 cup finely chopped fresh sage* (I use 1 tbsp. pouty seasoning)

6 (10 1/2-ounce) cans condensed chicken broth, undiluted

1 tablespoon pepper

Preparation

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Pour hot butter into batter, stirring until blended. Pour batter into pan.

Bake at 425° for 30 minutes or until golden brown. Cool.

Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.

Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.

Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

*1 tablespoon dried rubbed sage may be substituted for fresh sage.

This is how I make mine and it is the best. Instead of the breadcrumbs I use a box of stovetop, it adds a little more flavor, IMO. Susie

Re: Thanksgiving stuffing/dressing ideas

Sooner — Mon, 20 Oct 2014 13:14:07 GMT

One thing our family does sort of different is we started using some Italian seasoning mix and going really easy on the sage. And sometimes we add sautéed mushrooms to it too and I LOVE those.

Re: Thanksgiving stuffing/dressing ideas

RespectLife — Mon, 20 Oct 2014 14:41:46 GMT

Ever since I found this recipe years ago in the newspaper, everyone always requests it. It is easy, foolproof and different! Since we smoke our turkey, I make this on the stovetop and keep warm in the oven. It does stuff just fine...and is never mushy, greasy or soupy. I just don't know about stuffing the bird and then smoking it....

WILD RICE CHERRY STUFFING

¾ c wild rice (The long black rice, that doesn’t look like rice! I use Haddad House found in the rice section)

1 T olive oil

1 lb pork sausage (I use Bob Evans Regular, you can use Sage if desired)

2 c chopped onions

Chopped celery

½ c Fennel dry seeds (not the Fennel onion)

½ lb Shiitake, white, baby bella, or cremini mushrooms quartered (or a combo of mushrooms

1 bay leaf

¾ t salt

½ t freshly ground pepper

½ c fresh flat-leaf parsley chopped

½ c dried cherries or dried cranberries (I use more, sometimes a combo but mostly dried cherries. I have also used Craisins, dried oranges and dried blueberries!)

½ c brown or wild long-grain rice, cooked according to directions (I use easy Unc Ben in the pouch)

½ c slivered almonds

Handful of stuffing mix (crushed, not croutons) to bind

May add some chix. broth if needed

1. Cook black wild rice according to instructions on pkg. just until tender but still has a slight crunch, approx. 40-50 mins. Remove from heat and cool to room temp.

2. Heat oil in large skillet. Add sausage and cook, breaking up w/ a spoon, 5 – 8 mins. till no longer pink. Add onions, fennel, mushrooms, bay leaf, salt and pepper. Cook till vegs soften approx. 5 mins. Add parsley and cherries, cook 2 mins. Remove from heat.

3. Add brown/long-grain rice and almonds. I then add just a small handful of crushed stuffing mix and some chix broth if needed. This is not a traditional bread/crouton stuffing so just add enuf stuffing mix and broth to make it ‘stuffable’ OR serve as a side dish.

Re: Thanksgiving stuffing/dressing ideas

Vamp — Tue, 21 Oct 2014 02:17:52 GMT

I love my mom's oyster dressing! It's basically a sage dressing with mushrooms and celery and onions sauteed in there, then she adds oysters with all the liquid. Makes a very moist dressing. I can post the full recipe tomorrow if anyone wants it.

We never cook the dressing in the turkey either; I don't know many who do these days.