Recipes

[151949]

We had bought a roasting chicken for today to put on the rottisserie but it's cold here in Fl. today so I decided to stuff it and roast it instead. The warmth from the oven will feel good in the house. As I was making the stuffing I was thinking of all the various ways to make stuffing.I use bread , celery & onions and sage sausage. The sausage makes it moist as well as seasons the stuffing and the chicken, so I only season with salt & pepper. I use canned chicken broth to moisten the stuffing and a couple eggs. DH prefers his stuffing baked in a casserole - I prefer it baked in the bird so I made enough to stuff the chicken and make a small casserole. I used canned broth in the roasting pan so we should have some very good gravy. OK I'm done - I've made myself hungry.I hope there is enough left over to make soup tomorrow.

[ECBG]

I use Pepperidge Farm Herb Stuffing and add fresh celery, onions, butter, and broth.

I can't take anything else on to fix at Thanksgiving, but once, my hair dresser's mother, an origonal country cook, who learned from her mother, was making her amazing homemade stuffing and selling a large pan for $15.00 for her church.  I bought some and had it along with mine.  Our sons didn't like it at all.  Actually, I liked only somewhat but still prefered the texture of mine.  I asked DH if he wanted me to save some for later and he said "no!".

[Group 5 minus 1]

I usually buy the Stove Top at the Grocery Store.

[lOVETOSHOP]

I've always loved my mother-in-law's stuffing and when I got her recipe from her, I was shocked at how simple it was! 

It's basically sauteing chopped onions and celery in about 3/4 of a stick of butter, then adding sausage and cooking that well.  When it's done, about 2 tsp.'s of poultry seasoning is added.  Then about 6 cups of cubed bread that has been left out overnight is mixed in.  Last, she adds about 1 cup of chicken broth and mixes with clean hands.  At this point, you add chicken broth in small increments until you get the moistness you desire.  Bake in a greased casserole dish at 350 degrees for 40 mins. or so, uncovered.

She had no exact measurements for the onions, celery and sausage...I don't like a lot of sausage, so I added about half of a roll of Jimmy Dean sausage and about 1 cup each of the onions and celery but all of this can be modified to anyone's specific taste.

[DiAnne]

I grew up with oyster stuffing.

[RedTop]

I sauté onions and celery in bacon fat and butter.   My bread mixture is a combination of cornbread and leftover white bread like hamburger buns, held together with chicken broth, and seasoned generously with salt, pepper and sage.   This is made into patties, baked, and served with gravy.   

[Carmie]

I sauté onions and celery in butter.  While this cooking, I add canned milk, eggs,  salt, pepper and parsley to cubed bread in a bowl and then add the sautéed onions and celery. I mix everything well and fry it in butter until it is browned.

  I can stuff the bird, bake in a casserole dish or eat it as is.

 I have to chase my DH out of the kitchen because he has been known to eat it all as soon as I remove it from the burner.

[Junker2327]

My Grandmas recipe:

1 cup cooked onion and celery (sauteed in butter) to every 3 cups dried bread ( i use store bought dried brread crumbs). Sage, poultry seasoning, salt, pepper and chicken or turkey broth all to taste. I add my broth slowly because I like mine kind of dry since the meat juices make it moist. DELICIOUS!!!.

Beckyblu

[jaxs mom]

First I bake the cornbread using my favorite recipe, then I cube it and dry it in the oven. I cook the sausage then I saute the vegetables ( onion, celery, scallions, fennel), add fresh herbs thyme, sage and margoram and lastly I add the fresh pears then deglaze the pan with white wine and reduce it. Mix with the cornbread, add chopped flat leaf parsley, mix in 2 beaten eggs and moisten with homemade stock. Then bake in the oven 30 minutes covered, 20-30 uncovered. I don't ever stuff the bird. 

[sward05]

I, too,use Peppridge Farm herb stuffing mix, but I also add about eight slices of toast that has been wet, wrung out, and shredded.  Then add diced onion and celery that has been sauted in butter, 6 eggs, a sprinkle of poultry seasoning and pepper, and a jar of applesauce. Finally, if the mixture appears to dry, I add a bit of milk. I usually bake it at 350 for about a half hour.