Recipes

[peachesncream]

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.

[Sooner]

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!

[Fla Kitty]

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.

[lhasapso]

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

[susielong]

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

[Sooner]

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.

[RespectLife]

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.

[Vamp]

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.