Kitchen

[Desertdi]

chopped walnuts, slivered almonds...

[wagirl]

Not a packaged stuffing fan--I make my own.

[Kachina624]

I always use Pepperidge Farm cornbread dressing mix.  Add onion, celery, poultry seasoning, a chopped apple, chicken broth, 3 beaten eggs, a can of cream of chicken soup.  I add a chopped deboned otisserie chicken and cook in slow cooker about 3 hrs.  I make it just for me and eat it every day til it's gone.

This makes a chicken and dressing dinner with minimal effort and is delicious.  Lots of cranberry sauce.

[cusegirl]

We love stovetop stuffing. I saute onions and celery in butter, then crumbled Italian sausage. Very easy and has a lot of flavor.

[Puppy Galore]

---

@MaverDaver wrote:

Ground pork sausage like Jimmy Dean. Adds moisture and gives stuffing a nice taste. This in addition to onions & celery.

---

@MaverDaver 

Do you drain the grease from Jimmy Dean's sausage?

[cusegirl]

@ Puppy Galore, when I add the Italian sausage I definitely drain the grease

[Puppy Galore]

---

@JeanLouiseFinch wrote:

I use Pepperidge Farm Herb Stuffing Crumbs (14 oz. bag).  I add sautéed diced celery & diced onion (a generous cup of each) that's been done in a generous amount real butter ( 1/4-1/3 cup).  I use Kettle & Fire chicken broth for the liquid instead of water.  Heat 2.5 - 2.75 cups, depending on how moist you want the stuffing to be.  I always stuff the turkey but you can easily do this while the turkey is resting prior to carving.  Be sure to heat your broth to boiling and after mixing everything together let it sit for a few minutes to allow the stuffing crumbs to absorb the liquid. Give it one more quick stir before serving. 

---

@JeanLouiseFinch 

Do you bake it?

[Etoile308]

Like others, low sodium chicken stock, a chub of sausage browned and drained, celery, and onions.

[Mary Bailey]

I cook & drain:  2 mild 1# sausage chubs and 1 1# hot sausage chub;   diced and sauted: large onion & 1 pkg celery - add to 3 boxes of prepared StoveTop.  

[JeanLouiseFinch]

---

@Puppy Galore wrote:

---

@JeanLouiseFinch wrote:

I use Pepperidge Farm Herb Stuffing Crumbs (14 oz. bag).  I add sautéed diced celery & diced onion (a generous cup of each) that's been done in a generous amount real butter ( 1/4-1/3 cup).  I use Kettle & Fire chicken broth for the liquid instead of water.  Heat 2.5 - 2.75 cups, depending on how moist you want the stuffing to be.  I always stuff the turkey but you can easily do this while the turkey is resting prior to carving.  Be sure to heat your broth to boiling and after mixing everything together let it sit for a few minutes to allow the stuffing crumbs to absorb the liquid. Give it one more quick stir before serving. 

---

@JeanLouiseFinch 

Do you bake it?

---

yes, but not too long, @Puppy Galore. It can be done while the turkey is resting and being sliced, so about 25-30 minutes.  350* oven.  Sorry, for not being clear.