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Stuffing Recepies

nudgie's picture
nudgie
Posts: 1483
Joined: Sep 2006

Thought it would be interesting and fun to see how many stuffing recepies there are amoung us?

Mine is very simple and goes inside the bird

a) Dry herb seasoned stuffing mix
b) Swanson broth
c) Butter
d) Apple (granny smith perfered)
e) Raisins
f) Seasonings - celery seed, onion powder, poultry seasoning, parsely if wanted

Pour bag(s) of stuffing mix in large mixing bowl. Add Swanson broth and butter to mix. Add raisins and apple chunks. Using hands, mix well. Stuffing needs to be semi-moist. Stuff bird.

Lovekitties's picture
Lovekitties
Posts: 3346
Joined: Jan 2010

Ours is called “Dressing” since we don’t stuff it in the bird but bake it separately.

2 Large loaves of Bread (leave it out overnight to dry out some)
4 eggs beaten well
1 Tablespoon Baking Powder
4 Pieces of Celery including the leaves, chopped fine
1 Large Onion chopped fine
Broth (just enough to moisten bread, but don’t make it too wet) Broth can either be store bought or made from cooking the giblets in a small amount of water.

Tear bread into small pieces. Let dry out for an hour or two.

Cook Onion and celery for about 30 minutes in a small amount of water.

Mix all together with hands. Pat on a greased cookie sheet and bake at 350 degrees for about ½ hr. or until no longer moist inside.

PGLGreg's picture
PGLGreg
Posts: 741
Joined: Jul 2006

I compromise on the issue of baking separately versus in the bird. I put as much as will fit loosely inside the bird and bake the rest separately. When the bird is done, I remove the dressing and add it to the part that baked separately, toss the two parts together, then bake for another 15 minutes or so. That way you get the added flavor the bird can add to the stuffing, you avoid an excess of fat from the bird soaking into the stuffing, and you get the delicious crusty part on the portion that is baked in the oven.

Last year I used a prepared stuffing mix from Pepperidge Farm that turned out very well. It seemed to have rye or dark pumpernickel as a base.

--Greg

Lovekitties's picture
Lovekitties
Posts: 3346
Joined: Jan 2010

Nice to hear from a man who knows his way around the kitchen!

Annabelle41415's picture
Annabelle41415
Posts: 6514
Joined: Feb 2009

Thought you meant about stuffing green peppers, cabbage stuffing, stuffed mushrooms. Oh my goodness just got my taste buds working. I'm really not a stuffing person so I'll leave tht to others. My stuffed mushrooms are soooooo good though.

Kim

Lovekitties's picture
Lovekitties
Posts: 3346
Joined: Jan 2010

Not everyone will have a 'bird' for Thanksgiving, so please share your receipe for stuffed mushrooms.

idlehunters's picture
idlehunters
Posts: 1792
Joined: Apr 2009

**** STOVETOP!!!! ****** LOL

JENNIE

herdizziness's picture
herdizziness
Posts: 3642
Joined: Apr 2010

Glad you brought that up, as a gift to my husband (I HATE mushrooms)I would love to make him lovely stuffed mushrooms, if you give the recipe, I promise to make them with love, just for him.
Many thanks,
Winter Marie

herdizziness's picture
herdizziness
Posts: 3642
Joined: Apr 2010

First it starts with the deflowering of the turkey, remove neck and all giblets out of the bird, take that neck, those giblets and put them in 4 cups of water and put on medium heat(this starts at 6 AM turkey day) hours later (around 10 AM, take the neck and giblets out (after adding water throughout the morning, so you still have 4 cups at the end) and strip the neck of all it's meat that you can, slice into small pieces, slice the liver and heart into small pieces, throw the gizzards out (although I lived in the south many years, still can't look at a gizzard with a straight face), take one onion and as much celery as you can tolerate (I don't like celery) and sautee in butter until the onion is transluscent. In large bowl add two packages of pre-seasoned bread crumbs (partridge farms is one of the best), add the sauteed onion and celery, add two eggs (raw of course), add the neck, liver and heart pieces and all the broth (from cooking the neck and giblets)(add extra water if necessary to make most moist) stir all ingredients and put it in that turkey.
YUM. This was my mother's and my grandmother's recipe.

AnneCan
Posts: 3692
Joined: Oct 2009

Americans take their Thanksgiving stuffing very seriously! LOL,

herdizziness's picture
herdizziness
Posts: 3642
Joined: Apr 2010

A great stuffing with a moist bird and the cranberry sauce is most IMPORTANT to a great Thanksgiving. It's all in the stuffing!!!
LMAO

khl8
Posts: 810
Joined: Nov 2009

Ok now I am hungry! Every year we go to my mother in laws for dinner, and people I have to tell you, it is a huge dissapointment. she insists on having dinner at 1pm and for thepast few years she has cooked the turkey the day before so by the time we have dinner she has reheated it so much that even though it was dry and overcooked to begin with, it is even worse! I always cook my own turkey the weekend after Thanksgiving so I can have a meal with some flavor! And she does not make gravy!!! Gravy!!! can you beleive it? What is thanksgiving without gravy?
this is why I look so forward to Christmas with my sister, we make the turkey dinner for that too! But this year, Xmas is going to be different, I will only be 2 weeks out from surgery and my sis was supposed to come to my house and cook, but she just found out that she has to have part of her colon removed from Diverticulitis and is having suregey 5 days after me. I guess I will be ordering a pre prepared meal from somewhere this year.

Lovekitties's picture
Lovekitties
Posts: 3346
Joined: Jan 2010

Sounds to me like what you need is some helping hands. Maybe a neighbor or two wouldn't mind coming in the do the manual work while you direct...especially if you offer to share!

What is this about no gravy at mom-in-laws! What do you put on the mashed potatoes, turkey and the dressing/stuffing? Maybe you could take your own!

Hope all goes well for you and your sis.

Hugs,

Marie who loves kitties

Lori-S's picture
Lori-S
Posts: 1287
Joined: Sep 2010

It all sounds so good even through my FOLFOX nausea!

I usually do 2 types of stuffing for Thanksgiving. One the kids call the dessert stuffing ... with apples, raisins and walnuts. The other is a basic with celery and onion. I take the gimblets out and put them in a pot and boil them to make the broth to use in the stuffing. I love a cornbread base and sometimes I make it from scratch and sometimes just use the package like Mrs. Cs. I make the dessert stuffing in it's own dish in the oven and the other I make part in the bird and part in a dish and them mix them once everything is done, then pop them back in the oven to get the crisp on top. I usually get some great compliments. I always have a full house for the holidays and last year even had my ex-in laws, mil, fil, sil, been divorced for over 20 years. I think the count last year for Christmas was over 25 and for Thanksgiving was 18. I always invite friends and co-workers that don't have family in town and they bring friends too. I love the production and always bake cookies, brownies and candies to give to everyone in tins to take home. It's my way to make sure that everyone has something even if they don't get to take left overs. Of course some visitors bring things too so it's always lots of fun to see what comes in the door.

Thanksgiving is the traditional turkey and ham dinner but, I do a fantastic Italian spread for Christmas, great colors especially the sausage with red and green peppers and my oldest son comes into town ahead to help with the braided breads, Tiramisu, lasagna, shrimp and meatballs all made with home grown herbs!

Waaaaah, making me a little sad because this will be the first year that I'm not having the holidays at my house. Thanks cancer! I had chemo the week of my birthday, and get it the week of Thanksgiving and the week of Christmas. Oh well, here's to hoping that next year there is no chemo and an even better, more grateful holiday season for me and for everyone!

AnneCan
Posts: 3692
Joined: Oct 2009

Lori, Sorry you won't be having Christmas at your place this year. Your Italian twist on Christmas sounds wondefrful. We have had Christmas at our house many years running. We have varying numbers of people each year, depending on who has in-law obligations, etc. This year looks to be a big year, with people coming from as far as Winnipeg, Manitoba. People offered to have it at their houses but we declined. I find, on a busy day, if I am tired or not feeling well I would rather curl up in my own bed for a rest. Everyone brings something + my two daughters + husband are fantastic.

cwork's picture
cwork
Posts: 37
Joined: Oct 2010

Well.... hopefully Amber will chime in here cause she is the one that makes this every year. In the south we make corn bread dressing, and it absolutely has to be homemade or it does not count. Amber has all the famiily to her house at Thanksgiving so she usually does the turkey and dressing with the rest of us filling in with casseroles (can we do another thread for them, yum, yum?) But I know how to make it as I watch her and help! But you gotta make a big ole batch of homemade corn bread, bake and cool it. Then you crumble it all up and add to it about half a loaf of stale white bread crumbled up. Then you add in chopped onion and celery (Aunt Patsy put lots of celery in her's but Amber not so much) a few eggs (for binder) poultry seasoning, Sage (uummmm) salt and pepper. Mix all that up then add the broth from the turkey that is cooking or cooling. How much broth you ask. Well... you just pour it in there till it is good and soupy cause if you don't add enough it is DRY and nobody likes dry dressing. Pour it all in big cast iron skillet or oblong baking dish and bake till it is set up and knife inserted in middle comes out clean. This is traditional souther style dressing (not called stuffing) and is severd along side the turkey not inside. This is essentially the same recipe as my Mother, Grandmother, and her Grandmother before her have used. We don't venture off from this by changing it up with oysters, apples, raisens, etc. You could possible be lynched for doing that in some parts of the south. Oh, also forgot to say you have to top this off with giblet gravy you have made with all the turkey giblets, drippings, boiled eggs, and cornmeal to thicken it. Seconds anyone?

Lovekitties's picture
Lovekitties
Posts: 3346
Joined: Jan 2010

Not sure how that would work since I am years older than you, but would be worth a try to be at your house for Christmas dinner!

Maybe the doc would alter your schedule just enough to get you a free week at Christmas.

Take care and hope you feel well enough to really enjoy the holidays.

Marie who loves kitties

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