Kitchen

[GrailSeeker]

On 11/8/2014 foggy! said:

If you're lucky enough to have left-overs on day2, this dressing is marvelous heated with some turkey, a spoon of gravy (slice of cranberry sauce if you're game) wrapped in a warmed flour tortilla.

Many of us l like the turkey burritos even better than the turkey dinner!

I think dressing, like chili, is better the next day. I also love it topped with giblet gravy the second day. Cranberry sauce is an absolute must. The dressing is so highly seasoned that the tartness of the cranberry sauce is needed to "cleanse the palate". It makes all the other flavors in your dinner seem to "pop".

[Mary Bailey]

2# mild pork sausage, 1# hot pork sausage cooked, crumbled, drained &

1 med onion, 4 stalks celery diced & sauteed in butter &

prepare 4 boxes stovetop (store brand is okay) turkey stuffing, use low sodium chicken broth instead of water

combine all and put crockpot to keep warm.

[151949]

I use eggs in my stuffing AND I like to use sausage because it does make the stuffing much more moist.

Also, I know it is more modern to make the stuffing separate and bake it in a casserole but I still prefer to make it in the bird.

[songbird]

On 11/8/2014 betteb said:

I don't like to use a seasoning mix. I use good quality rubbed sage as the only seasoning. Also, make sure you saute your celery and onions in butter and dump the whole thing, butter and all into the mix.

That's what I do. I always saute onions and celery. Lots and lots of butter on the bird too. I also tuck in butter under the skin. I also chop up the heart, liver etc and add the broth they were cooked in. I still stuff the turkey too.

[namaste000]

I am a straight forward cook who can't spend too much time preparing each dish and cleaning the house!

Here is an easy stuffing recipe made in a crockpot. My stuffing was always tasty but sometimes too dry - not with a crockpot.

Slow Cooker Stuffing

INGREDIENTS:

1 cup butter (or margarine)

2 cups chopped onion

2 cups chopped celery

1/4 cup fresh parsley

12 ounces fresh mushrooms, sliced

12 1/2 cups dry bread cubes

1 teaspoon poultry seasoning

1 1/2 teaspoons dried sage

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

4 1/2 cups chicken broth

2 eggs, beaten

DIRECTIONS:

1.Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.

2.Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.

3.Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

[sunshine45]

On 11/9/2014 GrailSeeker said:

On 11/8/2014 foggy! said:

If you're lucky enough to have left-overs on day2, this dressing is marvelous heated with some turkey, a spoon of gravy (slice of cranberry sauce if you're game) wrapped in a warmed flour tortilla.

Many of us l like the turkey burritos even better than the turkey dinner!

I think dressing, like chili, is better the next day. I also love it topped with giblet gravy the second day. Cranberry sauce is an absolute must. The dressing is so highly seasoned that the tartness of the cranberry sauce is needed to "cleanse the palate". It makes all the other flavors in your dinner seem to "pop".

a good dressing can even be eaten cold!

my daughter likes to toast a piece of sourdough bread and butter it and then top a layer of stuffing, then turkey, then our homemade cranberry/apple/raspberry sauce on top of it all.

[goodstuff]

I am a Southern girl and love traditional cornbread dressing. I discovered a few years ago that if you cook quick, pre-seasoned stuffing mix (Pepperidge Farm, Stovetop, whatever) per package directions, stir in some chopped, sauteed (or microwaved) onions and celery, spread the mixture in a casserole dish, moisten the top with cooking spray, and heat it in the oven till lightly browned on top, NOBODY WILL KNOW YOU DIDN'T MAKE DRESSING FROM SCRATCH!! Just serve it with your favorite gravy. I've been getting away with this for years. It's easy and delicious!

[mjmm]

Don't use the Bell seasoning just the Pepperidge farm stuffing classic mix. How about putting in seasoned (salt and pepper) ground beef and ground pork. Fry it separately and add it as you combine the stuffing. Use turkey broth. And don't put too much broth so that it has texture of the bread bits. Enjoy your day.

[Retta Jo]

This is the dressing I have made for years.....no weird ingredients....really good...everyone that has had it loves it!

Aunt Sis’ Cornbread Dressing

1 whole chicken

Cornbread Mixture

2 ½ cups flour
1 ½ cups cornmeal
½ cup sugar
4 tsp. baking powder
1 tsp. salt
2 cups skim milk
½ cup vegetable oil
4 eggs, beaten
-------------------------------
1 pkg seasoned cubed stuffing mix
celery
onions
poultry seasoning
salt and pepper to taste
3-4 eggs, beaten


1. Cover chicken with water and simmer until done. Set aside to cool. When cool, remove chicken from bones and shred into bite size pieces. Reserve water

2. Combine ingredients for cornbread, mix well.

3. Pour cornbread mixture into 9X13 in pan, sprayed with Pam. Bake at 400 degrees for approx. 20-25 min; or until golden brown. When cool, crumble into very fine pieces.

4. Combine, crumbled cornbread, stuffing cubes, chicken, onions, celery, poultry seasoning and salt and pepper to taste.

5. Add beaten eggs and enough of the reserved chicken water to moisten. Don't add too much water, should not be soupy, just so it holds together nicely.

6. When stuffing in turkey, don't pack.... there will be more than enough to stuff turkey. Put what you don't stuff in the turkey in a crockpot at the same time you put your turkey in and cook the same amount of time you cook turkey.

[swedish42]

Over the years I have developed a recipe my family loves, of course there have been tweaks here and there. I use the Pepperidge Farms stuffing, I follow the recipe but add garlic, pomegranate, dates, a little Saffron and a few other spices. I end up splitting the stuffing because the stuffing I use in the turkey has jalapenos in it, which some of the family doesn't like. The rest of the stuffing I heat it separately for everyone who doesn't care for the heat of the jalapenos.