Turkey stuffing

bargainsgirl · ‎01-13-2012

I have an old family recipe which we all love. I have noticed many recipes call for eggs and poultry seasoning in the mix. Does anyone use these? I stuff the bird and then make a separate dish so I am always ready to try something new!

dex · ‎03-09-2010

@bargainsgirl wrote:
I have an old family recipe which we all love. I have noticed many recipes call for eggs and poultry seasoning in the mix. Does anyone use these? I stuff the bird and then make a separate dish so I am always ready to try something new!

I used to stuff the bird and I think it makes the best flavor and moistness but everyone tells me that it is safer to bake the stuffing separate so that is what we do now.

I don’t think it is as good but I try don’t want to make anyone sick.I The past we all stuffed the bird but I guess things have changed and poultry has more bacteria these days.I just make my old recipe and put it in the oven..my son just buys those stove top packages and adds stuff to make them more like ours.His is good too but a little salty.

itsmagic · ‎08-08-2011

My stuffing recipe is very basic - dried bread cubes (that I make myself with a loaf of bread), onions and celery sautéed in butter, chicken both and poultry seasoning. I used to stuff the turkey (but my daughters as they got older thought that was gross 😃 so I make it as a side dish now). Everyone loves it so I stick with that recipe.

Katcat1 · ‎07-21-2011

Cornbread dressing is nice for a change.

1 pkg. breakfast sausage

1 8x8 baked cornbread or 2 boxes Jiffy cornbread mix baked

chopped: onion and celery

chicken broth to moisten

1/2 to 1 t sage

1/2 t poultry seasoning mix

salt, pepper

1 egg

Crumble and cook sausage and drain off fat. Crumble up cornbread in a big bowl and add egg and mix together. Add crumbled sausage, onion, celery, sage, poultry season mix, salt & pepper. Add chicken broth to moisten. Stuff turkey or place in a square casserole and cover & bake 350 for 30 to 40 minutes. Last 10 minutes you can remove top to brown the stuffing.

kindness is strength

aroc3435 · ‎09-30-2010

@bargainsgirl My mother used to stuff the dressing in the turkey, but times change and before my mom died we started to bake it in a casserole instead.

I still use the stale bread and/or Pepperidge Farm bags--the cubes or crumbles, whole egg, unsalted butter, giblets minced fine, sauteed celery, onion, sliced mushrooms and crumbled sausage, fresh sage, thyme, poultry stock or broth, lots, of melted butter, and Bell's seasoning. I make a lot of it since we love the leftovers.

The box of Bell's seasoning is a MUST in my family. None of the competing brands of poultry seasoning have the same mixture.

There was a discussion last year I think on one of the Thanksgiving threads discussing poultry seasoning.

Some years I'll make a couple of other dressings in casseroles for Thanksgiving but the one I list above has to be on my table that day.

Have fun and have a wonderful Thanksgiving feast. It is such a great holiday.

Sooner · ‎03-10-2010

Ours is super simple, we make it often during the year with chicken, and sort of a different take. Very easy.

Saute onion and celery in a little oil or butter or both. Add this to crumbled cornbread, and sprinkle with a light touch of salt, pepper and Italian seasoning to taste.

Pour chicken broth over and bake for super simple; or take a can of cream of mushroom soup, and if you want also a can of cream of chicken, mix with the broth and pour over to moisten cornbread mix. I add a tablespoon or two of dry sherry to freshen up the taste. Lemon juice would work too. Bake at 350 until hot and bubbly.

NO sage for us, no eggs, no turkey juices. None of us like it to taste strongly of turkey or to have any turkey fat in it. We use gravy over the dressing so that takes the place of juices and turkey fat.

We have added mushrooms, sausage, chopped pecans, or ever oysters to the basic mix. Ham is good also.

We often do this and layer in cooked chicken and use more of the broth or soup broth mixture than if we are having gravy with it.

deepwaterdotter · ‎03-09-2010

My grandmother's recipe uses all the traditional ingredients. She used to cook it in the turkey, but I bake it in a dish:

7 tbsp butter

9 1/2 cups crusty white bread cut into 1/2" cubes

2 tbsp extra-virgin olive oil

5 stalks thinly-sliced celery

2 onions thinly-sliced into half-moons

2 tsp minced garlic

2 cups chicken broth

1/2 tsp poultry seasoning

3 tbsp chopped parsley

1 tsp dried sage

1 tsp dried thyme

1 tsp dried rosemary

4 lightly-beaten eggs

Melt 5 tbsp butter in big bowl, then toss with bread. Spread in single layer on baking sheets. Toast in 350 degree oven for 20 minutes, tossing after 10 minutes. Cool completely.

Melt 2 tbsp butter and olive oil in big skillet. Stir in celery, onions, garlic, and pinch of salt over medium-high heat until soft and golden brown. Pour into big bowl and mix with bread cubes, poultry seasoning, parsley, sage, thyme, and rosemary. Stir in eggs to coat mixture. Pour into buttered 9x13" baking dish and top with a lot of butter slices. Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and continue baking until top is golden brown.

cherry · ‎03-09-2010

Eggs make it fluffy. My sil could never understand why our dressings never looked the same..She wanted hers to look like mine..they tasted the same. When she found out I used eggs , she started making hers that way too

Carmie · ‎10-25-2010

I make an old family recipe for stuffing that includes eggs and milk. You sauté onions and celery in butter. Then you mix eggs with evoraped milk, salt, pepper and fresh cut parsley and pour that over fresh bread cubes until moist. Toss with onions and celery mixture.

After it is all mixed and seasoned well to taste, you fry the bread cubes in batches in a large pan with butter...Lightly browning it.

You can stuff the bird or bake in a casserole dish, or serve as is. This is the only stuffing my family will eat. I get asked about the recipe often.