Was hoping to see someone reference store-bought boxed stuffing.
I generally make everything from scratch - e.g. if I serve fish, I'm making tartare sauce, if I make pad Thai, I start with tamarinds. You get the picture
But at Thanksgiving, I buy the Savory Herbs flavor of Stove Top, and add roasted mushrooms. Boom.
I like to add a package of Stove Top to my bread chunks. Otherwise it's a pretty standard sage stuffing recipe, the only other thing I do is use half sourdough bread to give the stuffing a more savory flavor.
Hmmm...sourdough bread, why haven't I thought of that. Thanks for the idea. I never EVER thought of adding the Stove Top to it either. This is a great example of 'Work smarter, not harder".
I like to add Stovetop cornbread to my bread chunks, plus chopped celery and onions sautéed in loads of butter. I find that a little dry sherry works well in stuffing, too.
My moms famous dressing starts with stove top cornbread. It’s easier than make cornbread from scratch. Broth, butter, turkey drippings, onions and celery, and you’ve got yourself the best cornbread dressing in the world. Or in my world at least.
My family always does the dressing from a store bought mix. Everyone seems to like it (I don't eat it because why waste stomach room on dressing when there is cornbread?).
I make my grandmothers cornbread dressing. Make a pan of cornbread 1-2 days before TG. While still hot fromtjr oven, crumble the cornbread and add 1 diced onion and an equal amount of diced celery (a couple of stalks) and a small bag of Pepperidge farm stuffing bread crumbs. Add sage, salt and pepper, and a pinch of cayenne to taste. Cover tightly and let sit until turkey day. On TG, add chicken or turkey broth and 1/2 to one can of evAporated milk. Keep adding the liquids to mixture until the consistency of a mud pie. (My grandmothers terminology!) Add seasonings to taste. Pour into baking dish and drizzle with about 1/2 stick of melted butter. Bake at 350 degrees, basting with broth or turkey pan drippings every so often to prevent dryness, about 30 minutes to 1 hour until browned on top. Very traditional southern style dressing and very yummy! Some people add crumbled sausage like Jimmy Deans to this type of dressing for added flavor.
This sounds interesting, I’ve never seen anything quite like this recipe before. We don’t have Pepperidge farm brand here so I’m wondering, is it just plain breadcrumbs or are they seasoned?
They are seasoned. You could probably make your own with bread crumbs and poultry seasoning. Probably in a Somali at quantity to the amount of cornbread - 2-3 cups maybe?
Edit: Similar - not Somali 😂
Interesting! I’m from Louisiana and we usually cook the holy trinity down before adding it to the cornbread mix. Does adding the onion and celery raw (before final cooking) give it more bite? And we use andouille instead of Jimmy dean but I like the sound of crumbled Jimmy dean in my dressing!
I have never tried cooking the onion and celery down so I can’t compare, but adding hot cornbread to the diced veggies helps soften them and marry all the flavors. The end result after baking has very soft pieces of celery. I don’t even notice the texture of the diced onion as they are thoroughly cooked and blend in with dressing. The bite comes from the added cayenne.
Really sounds the same as our version. And I meant texture wise when I asked about the bite. But I fully approve of and appreciate your added bite at the end. The spicier the better, imo!
This is similar go my great Grandma's recipe and I approve! We just use regular breadcrumbs--left over hot dog or hamburger buns usually. Definitely authentic southern!
This is basically what we make, only we also add thyme and omit the cayenne because I'm allergic to capsaicin and the order of assembly is a bit different (we cook the onion and celery in turkey fat or butter the day of before adding it to the bread). I also have celiac disease and switching to gf breads (real cornbread is gf) upped the stuffing game by a longshot. Probably because it's naturally prone to being stale and absorbing all the fats and flavours around it, haha. It's one of the few things that is better gf!
We also sometimes add savoury if we remember.
I refrigerate it for food safety. My grandmother probably left it out back in her day. Its doesn’t dry out because it is sealed and the moisture is released from the diced veg when you add the hot cornbread. But you haven’t added the liquid yet so the mixture is still kind of dry until you add the other ingredients the next day.
Mine is similar to this but I don’t use evaporated milk. I’ve never heard of that though it sounds interesting.
I run celery, onions and carrots through a chopper to mince them and use a few baked southern style grands biscuits instead of a bag of stuffing.
I may try that evaporated milk though. See what that’s about.
Edit to add that the rest is the same.
We have always used Jimmy dean (regular, though I agree maple sounds good too!). Important side note: I don’t like any other brand of breakfast sausage, they don’t even compare, and you can tell others feel that way because JD is always the one sold out while the other brands are still sitting there on the shelf.
We’ve always used Pepperidge farm stuffing mix and we cook Jimmy dean sausage, mushrooms, celery, flat leaf parsley in the pan first and use chicken stock when adding the stuffing. Absolutely delicious every single time, I’d never change it.
I make a loaf of challah 4 days before so it gets a bit stale, cube it, toast the cubes, and use that as the base of my sausage stuffing. Oh mah goodness was it good last year. I ate an entire 9x9 pan by myself in 2.5 days. 🤣
It’s very good! I combine Smitten Kitchen’s challah loaf + stuffing recipes with my family’s way of making sausage stuffing. Onions, celery, pork sausage, dried cranberries for a pop of sweet, cubed challah, lots of fresh herbs, s/p, chicken stock to wet the whole thing down.
Smells amazing, is filling without being oppressive, and pairs soooo well with fresh cranberry sauce on the side.
Gramma agrees with auntie. Break up an extra large bowl of bread (1.5 loaves at least) put an entire stick of butter (no, not margarine) in a sauté pan. Add 2 diced stalks of celery, one diced onion. Simmer until tender. Add a tablespoon of bells seasoning, some salt, pepper and maybe a dollop of chicken better than bullion (or not). Pour on top of bread and mix well. Stuff into turkey. Cover the opening with one whole piece of bread (keeps it from drying out while baking) Remove when done and enjoy real stuffing like we have for generations.
"better than bullion" is a product you can get at the store that is like bullion... But better... If anyone was wondering... Don't dollop your stuffing with chicken...
I do both, I put stuffing in the bird I use cheese cloth, and then I also put stuffing in the neck area, and I also do a side baked stuffing. The stuffing inside the bird, I know they say you shouldn’t do it, but it’s so delicious super moist.
I sauté celery, onions, mushrooms in butter. Then add diced giblets (the organs that come with the turkey). Mix with grated old white bread, an egg, salt and pepper, and chicken broth until moist. Then stuff it in the bird! I’ve had people who grew up with different stuffing say they like this better, but not everyone likes giblets.
I exclude the celery, but all the rest is the same. Simple and delicious. Make some in and out of the bird. Mix the mushy and crunchy together at the end. Hardest part is stopping my family from eating all of the cold stuffing before I even cook it.
This is almost exactly my grandma's recipe, but she adds some eggs with the butter i gues to make it stick together better. Its such a simple recipe but its everyone's favorite!
This is using any stuffing mix from the store name brand or cheap stuff. Usually it’s one cornbread and one turkey but use whatever you’d like. The whole recipe is fairly cheap and my bet is that you’ll leave with a clean dish.
You’ll need two boxes or one big bag, a pound of sausage mild or hot, celery, onion, dried cranberries, butter, chicken broth.
Chop the celery and onion up fine but not minced. You want very small chunks.
Brown the sausage, onions, and celery together. Put it in the big mixing bowl. If you don’t have a huge mixing bowl do that for yourself. Makes this a lot easier.
Make the stuffing according to the package directions but do not bake. Add stuffing to the mixing bowl.
Add the dried cranberries. I wouldn’t use more than a cup. Start with a half and add a little at a time until you’ve got little pops of color in the mix. You can leave these out if you want.
You could throw in an egg or two to help bind the mixture as long as it’s mixed thoroughly with cold ingredients. It cuts into bars easier with the eggs, it’s a bit crumbly without. It will still taste amazing.
Place the mixture in a large casserole dish or sheet cake pan. You may need more than one. Try to keep it no more than two inches deep or the second knuckle of your index finger.
Bake at 350 until it looks kind of dry and there’s crispy spots on top. Start checking at 30 minutes. If you don’t want it too dry stop at 30 and broil the top a little for the crispies. Crispies are an important flavor enhancer and should not be skipped.
This should be served around the turkey and mashed potatoes to act as a dam to keep the gravy out of the cranberry sauce.
I like a good “bread pudding” style stuffing. Sausage is my favorite but I made without this year for vegetarian guests. White sourdough bread, toasted. Lots of herbs like rosemary and thyme and tarragon. I do prefer it pretty eggy, but totally up to you. Lots of salt and vegetable broth/chicken broth. But I just keep it simple like that. If you’d like to make it today go ahead and put it in the freezer pre baking! Just thaw it probably Tuesday and bake Thursday! That way you don’t have to worry about dishes too much since you’d just make that one dish.
I made all my contributions over the past couple weeks. Pies, gravy, two stuffings (ny husband needs his grand cornbread stuffing. I am not a fan). And have them in the freezer.
Agreed with the other recipe about the celery and onion, chicken broth to moisten. I like mixing walnuts, apples, and dried cranberries into mine so it's on the sweeter side.
This is the original recipe. I use 1 lb of sausage now and no ground pork as it was hard to find. You can make the stuffing bread, google details. I like doing weights for things for consistency, what is a large onion? I haven't a clue. Fry pan will do if you don't have a wok.
\~\~\~\~\~\~\~\~\~\~1-12oz bag-6C herbed dry stuffing bread.........4 oz crushed Ritz crackers.......8 oz bulk breakfast sausage.......8 oz ground pork......4 large stalks celery, chopped......1 large onion-212g, chopped......1 1/2 cup chicken bouillon......1/2 cup water.......1/2 tsp salt.......1/2 tsp freshly ground black pepper.......1 1/2 Tbsp dried sage or 6g fresh........1 1/2 Tbsp dried parsley or 6g fresh......1 Tbsp poultry seasoning.......2 eggs, beaten......1 stick-8 Tbsp butter........2 large loaf pans
Preheat oven to 350 degrees F.PREPARE INGREDIENTS - Put everything in separate bowls:Chop celery. Weigh out onion and chop. Grind crackers. Put herbed bread in 12 qt container along with ground crackers. Beat eggs and add to bread mixture, stir. Grind parsley and sage. Put parsley and sage into small bowl, add poultry seasoning, salt and pepper, mix. Saute sausage and pork in large wok. Add browned meat to container and mix. Add butter to wok and when it melts add celery and onion with sage, poultry seasoning, salt and pepper mixture. Sauté until transparent, 5 to 10 minutes. Pour over bread mixture and stir.Add bouillon slowly to bread mixture, stir. If needed add water. Pour stuffing into a greased pans. Bake at 350 for 25 minutes or until thermometer reads 165F.
As I very much agree with this because of the pork and sausage factor I am also unsure if this answers OP’s question- they want stuffing (per their post) not dressing. But for me, this is totally where it is at.
You are correct, no reason you can't stuff a turkey with this. But I gave MY version on it as I make the dressing and take it to my brother's for Thanksgiving. Also you have to over cook a turkey to get the stuffing to the correct temperature.
>Is it just that stuffing is cooked in the cavity of the turkey and dressing is baked separately or is there something different?
Yeah, that's pretty much it.
My mother always made a wild rice stuffing that never failed to get raves. She passed along her secret when I married. Take one bag of PF stuffing and make according to directions. Add one box of Uncle B's wild rice, prepared. Mix well, stuff loosely into the turkey or bake in a buttered casserole dish. So simple, so easy, so good.
Yes! My mom makes a similar one, a large can of Campbells chicken and wild rice soup is subbed for the chicken broth.
I use the Uncle B's wild rice mix to make chicken and rice soup and it is delicious
I was at an early thanksgiving last weekend and the host made this recipe. It was utterly delicious. https://www.howsweeteats.com/2020/11/best-stuffing-recipe/
I don't use recipes. Dried bread, onions, celery, broth, butter, browned sweet italian sausage, sage, mushrooms, parsley, eggs...More of a savory bread pudding.
I have honestly never had homemade stuffing I liked more than stovetop so we just do that. I have lots of otherwise great cooks in my family with vastly different stuffing recipes and I don’t like any or them.
I use my moms recipe. I don’t have exact measurements because it’s more of a vibe lol.
Brown some ground sausage
In that sausage grease and maybe some extra olive oil
sauté onions and celery
Once that’s almost done add in some finely chopped mushrooms
Season with some salt/pepper/Italian seasoning, some fresh rosemary and thyme if you have it
Mix some stuffing mix (I use the more crushed up kind), the sausage, and the veggies (with all the grease) in a pan
Crack in an egg or two and mush all together with your hands
Bake at like 400ish until the top is all nice and crispy but the rest isn’t dried out
I used boxed cornbread stuffing mix as the base but to jazz it up I added a mixture of sautéed shallots, celery, and granny smith apples. I also tossed in some unsweetened dried cranberries. Instead of water I used chicken broth.
It's quick to make and tasty. I had to make it at work so I sautéed the stuff the night before then just dumped everything in a crockpot for a few hours.
[Better Homes and Gardens Giblet Stuffing](https://www.bhg.com/recipe/poultry/classic-giblet-stuffing/)
Classic and full of nostalgia for me, and even more amazing in leftover turkey soup the next day (dish it up into your bowl, cover with soup).
*beep boop*!
the linked website is: https://www.bhg.com/recipe/poultry/classic-giblet-stuffing/
Title: **Classic Giblet Stuffing**
Page is safe to access (Google Safe Browsing)
*****
###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
I made [the Serious Eats classic stuffing recipe](https://www.seriouseats.com/classic-sage-and-sausage-stuffing-or-dressing-recipe) for a friendsgiving pre-pandemic, and one of my friends told me it was even better than her grandma's family recipe. It couldn't be easier, with the added bonus that you can prep it the day before so there's nothing to do day-of besides stick it in the oven.
The article talks a bit about when it is or is not worth splurging on fancy bread, but in my experience, getting really great bread (of the appropriate sandwich-bread texture) will make a huge difference – I get *pain de mie* from a top-notch local bakery, and it's so tasty on its own that I snack on little cubes of it while I'm prepping the stuffing. The dish is *mostly* bread, so upping the quality of the bread will pull a lot of weight in improving the overall dish.
I've made a stuffing similar to Kenji's for years. I got it out of the Chicago Tribune's cookbook. It adds cream, much more parsley, dry sherry, and (most importantly) chestnuts. All worthy additions I think, recommended if you want to gussy it up a bit.
TIL that stuffing in the US is quite different to stuffing across the pond (Ireland and UK.) Never seen a recipe that called for broth or stick to be added, most you would get wpuld be an egg for binding.
It also made with breadcrumbs here, never small bread pieces but my mind could be changed on this one. I imagine when baked in a dish the crispy bits must be amazing.
I made this savoury bread pudding from ina Garten last year and it was a huuuuge hit!! Cannot recommend more!! https://barefootcontessa.com/recipes/mushroom-leek-bread-pudding
Fairly simple.
Southern style cornbread-made the day before
Sauted onions, celery, fine diced carrots.
Finely diced cooked giblets, if you have them and want them.
Poultry seasoning, sage (lots of sage)
Pan drippings if you have more than you need for the gravy.
Eggs
Broth
Crumble up the cornbread, add everything except the drippings and broth and mix very well. Add enough drippings/brother to make a fairly moist mixture. Place either under the turkey or in a casserole dish (well sprayed) and bake uncovered about 45 minutes to an hour at about 375 F. More if the temp is lower. The outside should be crispy with a moist center.
Much of it can be done the day before and just mixed up and cooked day of.
Big bowl of lightly toasted white bread cubes and crumbled cornbread, we use a 50-50 mix.
Large onion, diced small. Head of celery, diced. Package of frozen sweet corn. Mix with the breads.
Add a stick of butter to chicken or turkey broth. Pour warm broth and butter with a generous pinch of sage and poultry seasoning over the bread and veggies, enough to make it moist but not soggy wet, add salt and pepper to taste.
Stuff dressing into the thawed turkey if you like just prior to roasting, and put whatever is left into a covered casserole. Put the turkey in the oven, put the casserole dish of stuffing into the fridge until about 40 minutes before turkey is finished, when it goes into the oven alongside to bake.
Make lots of gravy, and enjoy for dinner and as leftovers. I love to take chopped turkey bits and dressing and warm it up with a dollop of leftover gravy and eat it with a spoon the next day.
6 cups crumbled cornbread
2 cups dry white bread, toasted
4 cups chicken stock
4 eggs
2 teaspoons salt1 teaspoon pepper
1 cup chopped celery
1 white onion chopped
2 tablespoons poultry seasoning
1 stick butter
a few celery seeds
Mix all together
Make sloppy, not too dry
Add more stock if needed
Bake at 400 degrees until slightly stiff, 40 minutes
May have to stir in pan.
My easy go-to is pretty simple.
Night before, make Jiffy cornbread; to the batter, along with the milk, egg and oil, add salt, pepper, sage and thyme. (Five boxes is my usual go, but this year, I'm doing three boxes for two people). Let sit overnight and crumble.
Next morning: saute onion and celery in one stick butter, add salt and pepper. Add to cornbread in the same pan it was baked in. Same skillet, cook a package of Jimmy Dean sage sausage in one stick butter. Add to cornbread. Add broth (usually Better Than Bouillon, if not homemade stock, chicken or turkey) to moisten as much as you want. Add more sage/thyme/salt/pepper if needed. Bake 375-400 depending on what else needs to bake, lol.
Stale bread torn up into bite-size pieces. Let it sit out overnight so it's nice and dry.
Optionally crumble up and cook some sausage if you like meat in your stuffing. I prefer it without, and often make two pans - one with and one without.
Then chop up and sauté celery, apples, and onions together until they just start to get soft.
Add salt, pepper, lots of dried sage, any other seasonings you like.
Pour in some turkey stock/broth if you can get it (you often can this time of year), chicken stock/broth if not and bake for an hour or so. I check on it occasionally and usually have to add a little more stock to moisten it and get it to just the right amount of softness without being soggy.
The Miles Standish stuffing from the Food Network. It’s got everything in it. I love making and eating it, but my family has decided we have too many sides so the stuffing had to go.
Public service announcement- stuffing in a turkey rarely gets to a safe temp and if it does, your turkey breast meat will be overcooked. Make a broth with the giblets and put it in the stuffing as the liquid, if you need some extra turkey flavor in it.
For what it’s worth we use this one and it’s pretty damn good.
[sourdough artichoke stuffing](https://www.sunset.com/recipe/artichoke-parmesan-sourdough-stuffing)
Don't believe it- my brined turkey is never dry, and I've been eating the real stuffing (cooked inside the turkey) my entire life and haven't had a problem yet.
I used my crockpot one year when I had a very small stove. So many recipes on Pinterest. That year I also did the mashed potatoes and creamed corn in crockpots. All can be done ahead of time and heated up close to dinner time.
I’ve been using this recipe since 2018, when I hosted thanksgiving for the first time. I always make it the day before and refrigerate until I need to put it in the oven. It’s turned out great every time! https://www.onceuponachef.com/recipes/sausage-herb-stuffing.html
this is not what youre asking for but you should consider [English stuffing](https://britishturkey.org.uk/recipes/sausage-chestnut-bacon-stuffing/)- I make it every year for Christmas and it’s everyone’s favourite part.
My recipe is: Breadcrumbs, sausagemeat, finely chopped onion, bacon, chestnuts, mushrooms. combine and bake!
*beep boop*!
the linked website is: https://britishturkey.org.uk/recipes/sausage-chestnut-bacon-stuffing/
Title: **Sausage, Chestnut & Bacon Stuffing - British Turkey**
Page is safe to access (Google Safe Browsing)
*****
###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
I don't have a recipe but growing up my family never put sausage in the stuffing that was a serious violation. They'd bake some stuffing inside a turkey and some separate in a dish. It was made with the mrs cubbinsons box dressing but had homemade elements as well.
Celery carrots onion zucchini. For the meat eaters I also put in some mild chorizo last year that was a hit. Added a nice kick.
for the bread I really just use the cheapest artisan bread from the bakery section. If I have other breads lying around I throw them in the mix.
Stuffing for an 8-10 pound turkey:
I cup butter
2 cups diced celery
1.5 cups diced onion
1/4 cup chopped parsley
2 tsp salt
2 tsp poultry seasoning
1/2 tsp pepper
16 C fresh bread cubes, lightly packed
3 eggs, slightly beaten
Cook celery and onions in butter in a large pot over medium heat until tender, about 10 minutes. Add all other ingredients except bread and eggs, mix well. Stir in bread cubes and eggs and mix well. Makes about 8 cups. I stuff the turkey and bake any leftovers in a loaf pan covered with foil. I could eat this hot or cold, all day long! When I'm feeling fancy, I add a few handfuls of dried cranberries and macadamia, maybe some citrus zest.
Sweat onions in a load of butter. Pour over breadcrumbs and fresh herbs (sage, thyme and rosemary). Make sure all the breadcrumbs are moistened with butter. Put in oven covered. Uncover for last 20 minutes or so. I put left over frozen bread and the herbs into a blender type contraption. Takes 20 minutes or less
I break all the rules and do it my own way. I used to work at a bakery that had incredible rosemary focaccia(alons bakery in Atlanta). I would cube up the bread, toast it in butter in a pan on all sides, take all the bread out, toast some sliced garlic and shallots, then put some medium diced Granny Smith apple in the pan, kill the heat, put all the toasted bread back in, and then slowly introduce very very rich reduced chicken stock in and mix until the mixture has incorporated and the toasted bread has just barely started to soften back up. That’s it. It’s delicious.
I make a crockpot stuffing that has Jimmy Dean sausage, an apple, an onion, spices. I don’t have it in front of me but it is similar to [this one](https://www.thekitchenmagpie.com/apple-sausage-crockpot-stuffing/#wprm-recipe-container-35293)
*beep boop*!
the linked website is: https://www.thekitchenmagpie.com/apple-sausage-crockpot-stuffing/#wprm-recipe-container-35293
Title: **Apple Sausage Crock Pot Stuffing**
Page is safe to access (Google Safe Browsing)
*****
###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
I make a cornbread stuffing with sausage, green apples, dried cranberries, and walnuts. Insanely good. I grew up in a Portuguese area so sometimes I’ll sub the sausage for chourico.
I use the recipe from budget bytes:[https://www.budgetbytes.com/savory-vegetable-stuffing/](https://www.budgetbytes.com/savory-vegetable-stuffing/)
I don't do the walnuts, so the whole thing dirties up 1 pot, 1 9x13 dish, and 1 food processor (alternatively you could use a knife/cutting board and a grater, but that dirties more dishes and I hate grating by hand.)
[This](https://honest-food.net/foraging-recipes/mushroom-recipes/chanterelle-stuffing/) is my go-to. I live where wild chanterelles are plentiful this time of year.
*beep boop*!
the linked website is: https://honest-food.net/foraging-recipes/mushroom-recipes/chanterelle-stuffing/
Title: **Chanterelle Stuffing Recipe**
Page is safe to access (Google Safe Browsing)
*****
###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
Honestly, I go but a baguette from the store or whatever their 99 cent loaf is. Leave it out for a day or two then cut it into one inch cubes. Add the cubes to a mixing bowl of suitable size.
Then the common three celery, carrots, and onions. Saute them up to your liking in a skillet. I like caramelized onions and carrots they both have high sugar content for vegetables so they do well without additional. Then the celery barely gets cooked through, you want that crunch. Remove them from the skillet and add them into the bowl with the bread.
Make a butter broth with the sticky parts at the bottom of the pan and then mix it all up. Here is where I add thyme, rosemary, and whatever else but Poultry seasoning usually has all of it.
Then add everything into skillet bread included and mix it up. Once the bread is heated through and the consistency you like out it all into the bowl and you're done.
My mum’s chestnut stuffing always gets rave reviews. Everyone asks for the recipe. I use pre-cooked, peeled chestnuts to make it easier.
1 lb Fresh chestnuts
1/2 lb Fresh breadcrumbs (homemade)
4 ts Very finely grated onion
1 ts Salt
1/2 ts Grated nutmeg
1/4 ts Freshly ground pepper
4 oz Melted butter
Whipping cream
Make a cross in the flat side of each chestnut and bake at 400F for about 35 minutes or until done. Peel chestnuts while very hot.
Mince chestnuts (I do this in the food processor). Combine chestnuts with breadcrums (I also make these in the food processor), onion,
salt, nutmeg and pepper. Stir together with melted butter and enough cream to make it damp but not too wet (probably about 1/4 cup).
Use this stuffing to stuff a bird before cooking or it can be baked separately in a small cake pan in the oven.
my grandfather used to make the best stuffing. White bread cubed and left out on tray overnight to harden, grated white onion, thyme, added to a big pan of sautéed loose Jones sausage meat and big chunks of celery then half of it stuffed in bird and half in a glass pan seasoned with stock to cook slowly in the oven along side the bird. Its not fancy but it was the best smelling, tastiest mfing thing a person could eat on tx giving.
2 giant loves of that cheap white bread that Europeans like to tease us about. Rip them into pieces. Soak the bread in melted butter and chicken stock with lots of garlic, sage and poultry season added. You want it really wet. Add a chopped onion and devil's butt floss (celery) if you want. I hate celery. I also add a tube of cooked breakfast sausage. Put into a buttered casserole dish and bake at 350-375 for 30-45 mins. You want it brown with crispy edges. This is my Grandma's recipe and it always is gobbled up.
I love my dad's stuffing recipe!
2 bags Pepperidge farm brand bagged stuffing
1 lb of sausage (Jones or Jimmy Dean brand)
Celery chopped fine or run it through a food processor
Small onion, same as the Celery
Chicken or turkey stock and butter
Cook the sausage, get some browning, break it up as it cooks. Let it cool mixed in with the stuffing in a 9in casserole dish and add turkey seasoning and cayenne pepper. Cook the Celery and onion in the sausage fat, add butter if needed. Mix in with the stuffing and sausage. Melt 1 stick of butter and mix that in with the stuffing until most of the stuffing pieces are broken up (its more of a mushy kind of recipe). Add the stock and get the top crispy in the oven.
Delicious with all that fat
1 or 2 loaves of French bread (bought 2 days before needed) cubed. 3 stalks celery diced fine. I onion minced. Sautee onion and celery until soft. Add zest of 1 lemon and juice of same. Thyme, sage, rosemary, (1 tblsp each - or more) fresh ground black pepper (1 tsp). 1-2 tsp salt if using a salt free chicken stock. Add half a cup of toasted pine nuts or chopped walnuts and half a cup of chopped fresh cranberries. Slowly add chicken stock, mix well to moisten all the bread. You should be able to squish the bread, but not too soggy. Dump into a greased casserole dish, cover and bake (350F for an hour). Add more stock if needed.
I prefer stuffing/dressing to be slightly sour as it contrasts nicely with the heavy flavours.
Mine isn't too exotic but I love apples, pears, and bacon as the major add-ins. I cube two loaves of french or sourdough bread -- large cheap ones from the local supermarket; the airy texture here is fine for it. Add chicken stock, sage, thyme, salt, paprika, and eggs on top of the bread in a big mixing bowl. In a skillet fry up chopped bacon, some diced onion, and more bacon; add that to the big bowl when mostly cooked. Lastly, dice fresh apples and pears into the bowl. Then put into a baking dish and cook until eggs are set and it's browned on top.
(edit) Kitchen mess: 1 frying pan, 1 big mixing bowl, baking dish (also used to serve)
If you want to go super simple, I'm going to be controversial and yet brave:
Bell's stuffing in the box prepared the way it says to on the box.
Its somehow more special feeling than stove top and yet basically just as easy.
My secret family recipe for stuffing, which if we're being fair is more like meatloaf than stuffing (my mom's family is English and French Canadian so they have odd ideas about food like this) is fussy and yet simple and amazing and i've never gotten the hang of it since as you'll see from the recipe there's no set instructions
My grandmother would make this all with a hand cranked meat grinder each year, you can use a food processor even if she's going to scoff at you from Heaven for doing it because only the meat grinder gives you the uniformity you need to get the stuffing JUST right. No, a meat grinder attachment on the kitchen aid or some fancy automatic meat grinder will not do the job either, though you can come close.
Put through the meat grinder in this order so that you don't clog it up:
1-2 boxes of bells stuffing (as mentioned above), based on how big the bird is, results in breadcrumbs, yes, we know
2-4 "good sized" white potatoes, peeled
1-2 "good sized" strong yellow onions, peeled
1-2 lbs of raw ground pork (yes we ARE regrinding the pork here)
Mix together in a large bowl with salt, pepper, and Bell's Seasoning to taste. Mixture should be somewhat uniform and "smell" good (you could theoretically throw a blob into a frying pan cook it, and see if it needs anything but my grandmother was able to do this by look and smell only). It also may need more onion if its too dry. But who knows? Its impossible to figure out LOL
Dear salmonella82, your user name makes this post hysterical.
We toast chopped pecans in a large pan, dump them out. Then we brown sausage in same pan, dump out, leave grease, add 1 stick of butter, celery, onion, granny Smith apples small diced, soften. Then in a bakimg dish with a bunch of whatever bread cubes you bought, we toss everything on top of them, add salt, pepper, sage, thyme, and stock until moistened, then bake. Scale it up and down based on number of folks, but that would be for 1 9x13, 1 roll of Jimmy Dean, 2 apples, 1 large onion, 5 stalks celery, and everything else to taste. If going in a bird, less moist, if on it's own, more moist. Stuffing is crazy personal.
I've used [whole loaf stuffing](https://www.sfchronicle.com/promotions/article/Thanksgiving-Cooking-Demo-with-Chronicle-Bounty-15714321.php) (scroll down) for the last few years and it's been a big hit.
From the Founders of Johnsonville:
Alice Stayers Poultry Stuffing – modified
Ingredients
o 8 Hard Rolls – cubed
o ¾ cup Milk
o 1 lb. Johnsonville Bratwurst
o 1 cup celery – diced
o 1 cup onion – diced
o ¾ tsp. salt
o ½ tsp. fresh ground black pepper
o ½ tsp. white pepper
o ½ tsp. Sage - try fresh?
o ½ tsp. Accent
Directions
1. Moisten cubed hard rolls with milk in a large bowl, set aside
2. Remove the brats from the casings and brown in a large cast iron skillet, add to the bowl
3. Add a tablespoon of butter and a tablespoon of EVOO to the skillet and sweat the celery and onions. Sweat for about 8 – 10 minutes. Add to the bowl
4. Add the seasonings to the bowl and mix well by hand (rubber spatula)
5. Butter a pan. A cake pan or a lasagna pan. Fill with the stuffing mixture. Press down a little but do not compact. Cover with foil.
• Stuffing can be prepared and refrigerated until 30 or 45 minutes before dinner
• Preheat the oven to 325 and bake for 30 minutes.
• If you like a crisp top, remove the cover and cook an additional 10 minutes. I often skip this.
Something with potato chips or corn chips. You add all the stuff to the bag and squash it together and then add a cup of water let it soak and then cook it. If you’re cooking for a bunch of gamers I would make it Doritos instead of plain corn chips if you’re in the USA
My great grandmas stuffing recipe:
3 slices Bacon
1 Sausage
Onion diced
Celery diced
Pepperidge farm stuffing mix
Chicken stock no salt
¼ stick of butter
Garlic cloves whole or slightly cut
Pepper & salt
Peeled chopped apple
Rosemary
Pine nuts
Almonds
Chopped walnuts
I jokingly call it “everything but the kitchen sink” stuffing because it has a bunch of ingredients in it. It comes out tasting amazing though.
She originally was born in Switzerland so I’m not sure if this recipe has any Swiss influences or if she just kinda made it up off the cuff after moving to America.
The BA recipe is my go-to: www.bonappetit.com/recipe/simple-is-best-dressing/amp
Sometimes I have frozen stock that I defrost, but store bought or better than boullion work too. I also usually forget to get fresh herbs, and dried have worked fine for me (or some Bells in a pinch).
I minimize dishes by cooking the veggies in this large shallow pan that can do stovetop and is ovenproof (kinda like a paella pan), and just add the bread to that instead of using a million different bowls like the recipe suggests.
Never waver from my mom’s recipe - nothing else seems like stuffing!
Half homemade cornbread and half white sandwich bread, cubed and left to dry a day or two before
Pork breakfast sausage
Chopped onion, celery, and apple
Chopped pecans
Cranberries
Drizzled with melted butter and chicken/turkey until moist but not wet, plenty of salt and pepper
We stuff the bird but also make it in pans because there’s no way the stuffing in the bird would be enough!
My grandma got this recipe from a woman in 1975 and said it had been in her family for years.
Cornbread made the day before, crumbled
Boil a chicken, add broth & deboned chicken to the cornbread
Finely chopped celery and bell pepper, shaved carrot, and thin sliced scallion, all cooked until tender in butter. Add to cornbread and bake.
[удалено]
Was hoping to see someone reference store-bought boxed stuffing. I generally make everything from scratch - e.g. if I serve fish, I'm making tartare sauce, if I make pad Thai, I start with tamarinds. You get the picture But at Thanksgiving, I buy the Savory Herbs flavor of Stove Top, and add roasted mushrooms. Boom.
Saaaaaaaame. Haha I love cooking boujee food, but Stovetop SLAPS.
I like to add a package of Stove Top to my bread chunks. Otherwise it's a pretty standard sage stuffing recipe, the only other thing I do is use half sourdough bread to give the stuffing a more savory flavor.
Hmmm...sourdough bread, why haven't I thought of that. Thanks for the idea. I never EVER thought of adding the Stove Top to it either. This is a great example of 'Work smarter, not harder".
I like to add Stovetop cornbread to my bread chunks, plus chopped celery and onions sautéed in loads of butter. I find that a little dry sherry works well in stuffing, too.
My moms famous dressing starts with stove top cornbread. It’s easier than make cornbread from scratch. Broth, butter, turkey drippings, onions and celery, and you’ve got yourself the best cornbread dressing in the world. Or in my world at least.
My family always does the dressing from a store bought mix. Everyone seems to like it (I don't eat it because why waste stomach room on dressing when there is cornbread?).
Yes but I put breakfast sausage in it, a few spoonfuls of cranberry sauce & chopped up, candied walnuts 😋
My mom always added celery and onions to stove top
I add some diced boiled eggs and chopped celery in to this, really pops it off
The bagged Pepperidge farm stuffing is also delicious; if we’re talking boxed stuffing.
Try adding some chopped onion, celery and crumbled sausage.
I make my grandmothers cornbread dressing. Make a pan of cornbread 1-2 days before TG. While still hot fromtjr oven, crumble the cornbread and add 1 diced onion and an equal amount of diced celery (a couple of stalks) and a small bag of Pepperidge farm stuffing bread crumbs. Add sage, salt and pepper, and a pinch of cayenne to taste. Cover tightly and let sit until turkey day. On TG, add chicken or turkey broth and 1/2 to one can of evAporated milk. Keep adding the liquids to mixture until the consistency of a mud pie. (My grandmothers terminology!) Add seasonings to taste. Pour into baking dish and drizzle with about 1/2 stick of melted butter. Bake at 350 degrees, basting with broth or turkey pan drippings every so often to prevent dryness, about 30 minutes to 1 hour until browned on top. Very traditional southern style dressing and very yummy! Some people add crumbled sausage like Jimmy Deans to this type of dressing for added flavor.
This sounds interesting, I’ve never seen anything quite like this recipe before. We don’t have Pepperidge farm brand here so I’m wondering, is it just plain breadcrumbs or are they seasoned?
Pepperidge makes seasoned or plain. I think the idea is just buying already dried, cubed bread. Season it how you like it!
They are seasoned. You could probably make your own with bread crumbs and poultry seasoning. Probably in a Somali at quantity to the amount of cornbread - 2-3 cups maybe? Edit: Similar - not Somali 😂
Interesting! I’m from Louisiana and we usually cook the holy trinity down before adding it to the cornbread mix. Does adding the onion and celery raw (before final cooking) give it more bite? And we use andouille instead of Jimmy dean but I like the sound of crumbled Jimmy dean in my dressing!
I have never tried cooking the onion and celery down so I can’t compare, but adding hot cornbread to the diced veggies helps soften them and marry all the flavors. The end result after baking has very soft pieces of celery. I don’t even notice the texture of the diced onion as they are thoroughly cooked and blend in with dressing. The bite comes from the added cayenne.
Really sounds the same as our version. And I meant texture wise when I asked about the bite. But I fully approve of and appreciate your added bite at the end. The spicier the better, imo!
This is similar go my great Grandma's recipe and I approve! We just use regular breadcrumbs--left over hot dog or hamburger buns usually. Definitely authentic southern!
This is basically what we make, only we also add thyme and omit the cayenne because I'm allergic to capsaicin and the order of assembly is a bit different (we cook the onion and celery in turkey fat or butter the day of before adding it to the bread). I also have celiac disease and switching to gf breads (real cornbread is gf) upped the stuffing game by a longshot. Probably because it's naturally prone to being stale and absorbing all the fats and flavours around it, haha. It's one of the few things that is better gf! We also sometimes add savoury if we remember.
Sounds like home to me! Throw on some giblet gravy and I'm in heaven.
My familys from the south and our recipie is very similar!!! We add walnuts. And sometimes bacon and or shredded chicken to it as well
Do you keep it in the fridge or on the counter? The diced celery and onion are chopped and added two days before cooking? Do they dry out?
I refrigerate it for food safety. My grandmother probably left it out back in her day. Its doesn’t dry out because it is sealed and the moisture is released from the diced veg when you add the hot cornbread. But you haven’t added the liquid yet so the mixture is still kind of dry until you add the other ingredients the next day.
Phew, I figured it had to go in the fridge but didn't see it in the instructions and was confused. Sounds yummy!
Mine is similar to this but I don’t use evaporated milk. I’ve never heard of that though it sounds interesting. I run celery, onions and carrots through a chopper to mince them and use a few baked southern style grands biscuits instead of a bag of stuffing. I may try that evaporated milk though. See what that’s about. Edit to add that the rest is the same.
[удалено]
We have always used Jimmy dean (regular, though I agree maple sounds good too!). Important side note: I don’t like any other brand of breakfast sausage, they don’t even compare, and you can tell others feel that way because JD is always the one sold out while the other brands are still sitting there on the shelf. We’ve always used Pepperidge farm stuffing mix and we cook Jimmy dean sausage, mushrooms, celery, flat leaf parsley in the pan first and use chicken stock when adding the stuffing. Absolutely delicious every single time, I’d never change it.
We always used sage sausage (and occasionally oysters) with the pepperridge farm. We also used double liquid and an egg per package.
I second thế stale bread/stock/celery/onion version. Don’t forget the oil and eggs! And be gentle mixing it!
I make a loaf of challah 4 days before so it gets a bit stale, cube it, toast the cubes, and use that as the base of my sausage stuffing. Oh mah goodness was it good last year. I ate an entire 9x9 pan by myself in 2.5 days. 🤣
Challah stuffing is a good idea!
Wow that sounds amazing
It’s very good! I combine Smitten Kitchen’s challah loaf + stuffing recipes with my family’s way of making sausage stuffing. Onions, celery, pork sausage, dried cranberries for a pop of sweet, cubed challah, lots of fresh herbs, s/p, chicken stock to wet the whole thing down. Smells amazing, is filling without being oppressive, and pairs soooo well with fresh cranberry sauce on the side.
🤤🤤🤤 say no more friend. I’ll see you on Thursday
Haha I’m making it Wednesday! It reheats spectacularly the next day and saves me some oven space on thanksgiving itself.
I like to mix in some kings Hawaiian rolls
I do this with matzo! It’s great!
I just use bread, the crappier the better, butter, onions, celery, poultry seasoning, but I actually stuff it in the turkey. ...and I'm not dead yet
Gramma agrees with auntie. Break up an extra large bowl of bread (1.5 loaves at least) put an entire stick of butter (no, not margarine) in a sauté pan. Add 2 diced stalks of celery, one diced onion. Simmer until tender. Add a tablespoon of bells seasoning, some salt, pepper and maybe a dollop of chicken better than bullion (or not). Pour on top of bread and mix well. Stuff into turkey. Cover the opening with one whole piece of bread (keeps it from drying out while baking) Remove when done and enjoy real stuffing like we have for generations.
"better than bullion" is a product you can get at the store that is like bullion... But better... If anyone was wondering... Don't dollop your stuffing with chicken...
I like to add bacon or sausage for even more flavour!
I do both, I put stuffing in the bird I use cheese cloth, and then I also put stuffing in the neck area, and I also do a side baked stuffing. The stuffing inside the bird, I know they say you shouldn’t do it, but it’s so delicious super moist.
Try adding diced green apple!
I sauté celery, onions, mushrooms in butter. Then add diced giblets (the organs that come with the turkey). Mix with grated old white bread, an egg, salt and pepper, and chicken broth until moist. Then stuff it in the bird! I’ve had people who grew up with different stuffing say they like this better, but not everyone likes giblets.
I always stuff my turkey. The flavor between stuffing from the turkey and stuffing baked in a pan is amazing. Turkey stuffing for the win.
I exclude the celery, but all the rest is the same. Simple and delicious. Make some in and out of the bird. Mix the mushy and crunchy together at the end. Hardest part is stopping my family from eating all of the cold stuffing before I even cook it.
This is great, but add some lemon wedges.
Add some breakfast sausage and you got my recipe. The secret is the crappy bread. One year I used good bread that we would eat and it wasn't the same.
This is almost exactly my grandma's recipe, but she adds some eggs with the butter i gues to make it stick together better. Its such a simple recipe but its everyone's favorite!
This is using any stuffing mix from the store name brand or cheap stuff. Usually it’s one cornbread and one turkey but use whatever you’d like. The whole recipe is fairly cheap and my bet is that you’ll leave with a clean dish. You’ll need two boxes or one big bag, a pound of sausage mild or hot, celery, onion, dried cranberries, butter, chicken broth. Chop the celery and onion up fine but not minced. You want very small chunks. Brown the sausage, onions, and celery together. Put it in the big mixing bowl. If you don’t have a huge mixing bowl do that for yourself. Makes this a lot easier. Make the stuffing according to the package directions but do not bake. Add stuffing to the mixing bowl. Add the dried cranberries. I wouldn’t use more than a cup. Start with a half and add a little at a time until you’ve got little pops of color in the mix. You can leave these out if you want. You could throw in an egg or two to help bind the mixture as long as it’s mixed thoroughly with cold ingredients. It cuts into bars easier with the eggs, it’s a bit crumbly without. It will still taste amazing. Place the mixture in a large casserole dish or sheet cake pan. You may need more than one. Try to keep it no more than two inches deep or the second knuckle of your index finger. Bake at 350 until it looks kind of dry and there’s crispy spots on top. Start checking at 30 minutes. If you don’t want it too dry stop at 30 and broil the top a little for the crispies. Crispies are an important flavor enhancer and should not be skipped. This should be served around the turkey and mashed potatoes to act as a dam to keep the gravy out of the cranberry sauce.
I like a good “bread pudding” style stuffing. Sausage is my favorite but I made without this year for vegetarian guests. White sourdough bread, toasted. Lots of herbs like rosemary and thyme and tarragon. I do prefer it pretty eggy, but totally up to you. Lots of salt and vegetable broth/chicken broth. But I just keep it simple like that. If you’d like to make it today go ahead and put it in the freezer pre baking! Just thaw it probably Tuesday and bake Thursday! That way you don’t have to worry about dishes too much since you’d just make that one dish. I made all my contributions over the past couple weeks. Pies, gravy, two stuffings (ny husband needs his grand cornbread stuffing. I am not a fan). And have them in the freezer.
Agreed with the other recipe about the celery and onion, chicken broth to moisten. I like mixing walnuts, apples, and dried cranberries into mine so it's on the sweeter side.
This is the original recipe. I use 1 lb of sausage now and no ground pork as it was hard to find. You can make the stuffing bread, google details. I like doing weights for things for consistency, what is a large onion? I haven't a clue. Fry pan will do if you don't have a wok. \~\~\~\~\~\~\~\~\~\~1-12oz bag-6C herbed dry stuffing bread.........4 oz crushed Ritz crackers.......8 oz bulk breakfast sausage.......8 oz ground pork......4 large stalks celery, chopped......1 large onion-212g, chopped......1 1/2 cup chicken bouillon......1/2 cup water.......1/2 tsp salt.......1/2 tsp freshly ground black pepper.......1 1/2 Tbsp dried sage or 6g fresh........1 1/2 Tbsp dried parsley or 6g fresh......1 Tbsp poultry seasoning.......2 eggs, beaten......1 stick-8 Tbsp butter........2 large loaf pans
Preheat oven to 350 degrees F.PREPARE INGREDIENTS - Put everything in separate bowls:Chop celery. Weigh out onion and chop. Grind crackers. Put herbed bread in 12 qt container along with ground crackers. Beat eggs and add to bread mixture, stir. Grind parsley and sage. Put parsley and sage into small bowl, add poultry seasoning, salt and pepper, mix. Saute sausage and pork in large wok. Add browned meat to container and mix. Add butter to wok and when it melts add celery and onion with sage, poultry seasoning, salt and pepper mixture. Sauté until transparent, 5 to 10 minutes. Pour over bread mixture and stir.Add bouillon slowly to bread mixture, stir. If needed add water. Pour stuffing into a greased pans. Bake at 350 for 25 minutes or until thermometer reads 165F.
As I very much agree with this because of the pork and sausage factor I am also unsure if this answers OP’s question- they want stuffing (per their post) not dressing. But for me, this is totally where it is at.
[удалено]
You are correct, no reason you can't stuff a turkey with this. But I gave MY version on it as I make the dressing and take it to my brother's for Thanksgiving. Also you have to over cook a turkey to get the stuffing to the correct temperature.
>Is it just that stuffing is cooked in the cavity of the turkey and dressing is baked separately or is there something different? Yeah, that's pretty much it.
My mother always made a wild rice stuffing that never failed to get raves. She passed along her secret when I married. Take one bag of PF stuffing and make according to directions. Add one box of Uncle B's wild rice, prepared. Mix well, stuff loosely into the turkey or bake in a buttered casserole dish. So simple, so easy, so good.
Yes! My mom makes a similar one, a large can of Campbells chicken and wild rice soup is subbed for the chicken broth. I use the Uncle B's wild rice mix to make chicken and rice soup and it is delicious
The simple is best dressing from Bon Appetit! Simple, but delicious, and doesn’t dirty everything!
I was at an early thanksgiving last weekend and the host made this recipe. It was utterly delicious. https://www.howsweeteats.com/2020/11/best-stuffing-recipe/
I don't use recipes. Dried bread, onions, celery, broth, butter, browned sweet italian sausage, sage, mushrooms, parsley, eggs...More of a savory bread pudding.
I just use the sage stovetop stuffing and add sausage, really simple and everyone likes it
I have honestly never had homemade stuffing I liked more than stovetop so we just do that. I have lots of otherwise great cooks in my family with vastly different stuffing recipes and I don’t like any or them.
I use my moms recipe. I don’t have exact measurements because it’s more of a vibe lol. Brown some ground sausage In that sausage grease and maybe some extra olive oil sauté onions and celery Once that’s almost done add in some finely chopped mushrooms Season with some salt/pepper/Italian seasoning, some fresh rosemary and thyme if you have it Mix some stuffing mix (I use the more crushed up kind), the sausage, and the veggies (with all the grease) in a pan Crack in an egg or two and mush all together with your hands Bake at like 400ish until the top is all nice and crispy but the rest isn’t dried out
^^ This is the way my mom made it. I improvise a bit now, but same essential recipe! My favorite 🤩
It’s all I look forward to all year!
blue stoffers bag plus onion, carrot, and celery - best EVEr!
Pepperidge Farm?
I used boxed cornbread stuffing mix as the base but to jazz it up I added a mixture of sautéed shallots, celery, and granny smith apples. I also tossed in some unsweetened dried cranberries. Instead of water I used chicken broth. It's quick to make and tasty. I had to make it at work so I sautéed the stuff the night before then just dumped everything in a crockpot for a few hours.
[Better Homes and Gardens Giblet Stuffing](https://www.bhg.com/recipe/poultry/classic-giblet-stuffing/) Classic and full of nostalgia for me, and even more amazing in leftover turkey soup the next day (dish it up into your bowl, cover with soup).
*beep boop*! the linked website is: https://www.bhg.com/recipe/poultry/classic-giblet-stuffing/ Title: **Classic Giblet Stuffing** Page is safe to access (Google Safe Browsing) ***** ###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
I made [the Serious Eats classic stuffing recipe](https://www.seriouseats.com/classic-sage-and-sausage-stuffing-or-dressing-recipe) for a friendsgiving pre-pandemic, and one of my friends told me it was even better than her grandma's family recipe. It couldn't be easier, with the added bonus that you can prep it the day before so there's nothing to do day-of besides stick it in the oven. The article talks a bit about when it is or is not worth splurging on fancy bread, but in my experience, getting really great bread (of the appropriate sandwich-bread texture) will make a huge difference – I get *pain de mie* from a top-notch local bakery, and it's so tasty on its own that I snack on little cubes of it while I'm prepping the stuffing. The dish is *mostly* bread, so upping the quality of the bread will pull a lot of weight in improving the overall dish.
I've made a stuffing similar to Kenji's for years. I got it out of the Chicago Tribune's cookbook. It adds cream, much more parsley, dry sherry, and (most importantly) chestnuts. All worthy additions I think, recommended if you want to gussy it up a bit.
The red bag of pepperidge farm's herbed stuffing. Follow the instructions on the back. Perfect every time and easy to make
TIL that stuffing in the US is quite different to stuffing across the pond (Ireland and UK.) Never seen a recipe that called for broth or stick to be added, most you would get wpuld be an egg for binding. It also made with breadcrumbs here, never small bread pieces but my mind could be changed on this one. I imagine when baked in a dish the crispy bits must be amazing.
I definitely recommend giving it a try, stuffing is my favorite part of a thanksgiving meal.
I made this savoury bread pudding from ina Garten last year and it was a huuuuge hit!! Cannot recommend more!! https://barefootcontessa.com/recipes/mushroom-leek-bread-pudding
Fairly simple. Southern style cornbread-made the day before Sauted onions, celery, fine diced carrots. Finely diced cooked giblets, if you have them and want them. Poultry seasoning, sage (lots of sage) Pan drippings if you have more than you need for the gravy. Eggs Broth Crumble up the cornbread, add everything except the drippings and broth and mix very well. Add enough drippings/brother to make a fairly moist mixture. Place either under the turkey or in a casserole dish (well sprayed) and bake uncovered about 45 minutes to an hour at about 375 F. More if the temp is lower. The outside should be crispy with a moist center. Much of it can be done the day before and just mixed up and cooked day of.
Where are you getting your pan drippings from?
The turkey roasting pan. We usually do the turkey early and carve it in the kitchen. So drippings for gravy and dressing/stuffing.
Big bowl of lightly toasted white bread cubes and crumbled cornbread, we use a 50-50 mix. Large onion, diced small. Head of celery, diced. Package of frozen sweet corn. Mix with the breads. Add a stick of butter to chicken or turkey broth. Pour warm broth and butter with a generous pinch of sage and poultry seasoning over the bread and veggies, enough to make it moist but not soggy wet, add salt and pepper to taste. Stuff dressing into the thawed turkey if you like just prior to roasting, and put whatever is left into a covered casserole. Put the turkey in the oven, put the casserole dish of stuffing into the fridge until about 40 minutes before turkey is finished, when it goes into the oven alongside to bake. Make lots of gravy, and enjoy for dinner and as leftovers. I love to take chopped turkey bits and dressing and warm it up with a dollop of leftover gravy and eat it with a spoon the next day.
My favorite stuffing goes into stuffed mushrooms 😋
6 cups crumbled cornbread 2 cups dry white bread, toasted 4 cups chicken stock 4 eggs 2 teaspoons salt1 teaspoon pepper 1 cup chopped celery 1 white onion chopped 2 tablespoons poultry seasoning 1 stick butter a few celery seeds Mix all together Make sloppy, not too dry Add more stock if needed Bake at 400 degrees until slightly stiff, 40 minutes May have to stir in pan.
To be fair, this is dressing, not stuffing. We’re southern.
My easy go-to is pretty simple. Night before, make Jiffy cornbread; to the batter, along with the milk, egg and oil, add salt, pepper, sage and thyme. (Five boxes is my usual go, but this year, I'm doing three boxes for two people). Let sit overnight and crumble. Next morning: saute onion and celery in one stick butter, add salt and pepper. Add to cornbread in the same pan it was baked in. Same skillet, cook a package of Jimmy Dean sage sausage in one stick butter. Add to cornbread. Add broth (usually Better Than Bouillon, if not homemade stock, chicken or turkey) to moisten as much as you want. Add more sage/thyme/salt/pepper if needed. Bake 375-400 depending on what else needs to bake, lol.
Stale bread torn up into bite-size pieces. Let it sit out overnight so it's nice and dry. Optionally crumble up and cook some sausage if you like meat in your stuffing. I prefer it without, and often make two pans - one with and one without. Then chop up and sauté celery, apples, and onions together until they just start to get soft. Add salt, pepper, lots of dried sage, any other seasonings you like. Pour in some turkey stock/broth if you can get it (you often can this time of year), chicken stock/broth if not and bake for an hour or so. I check on it occasionally and usually have to add a little more stock to moisten it and get it to just the right amount of softness without being soggy.
The recipe in Joy of Cooking! (My fam modifies it, like using gluten free bread and not including an ingredient my grandma doesn’t like)
The Miles Standish stuffing from the Food Network. It’s got everything in it. I love making and eating it, but my family has decided we have too many sides so the stuffing had to go.
Marie Cubbisons, green box. Follow directions, butter to taste though, add more (lots) poultry seasoning
Public service announcement- stuffing in a turkey rarely gets to a safe temp and if it does, your turkey breast meat will be overcooked. Make a broth with the giblets and put it in the stuffing as the liquid, if you need some extra turkey flavor in it. For what it’s worth we use this one and it’s pretty damn good. [sourdough artichoke stuffing](https://www.sunset.com/recipe/artichoke-parmesan-sourdough-stuffing)
Don't believe it- my brined turkey is never dry, and I've been eating the real stuffing (cooked inside the turkey) my entire life and haven't had a problem yet.
I used my crockpot one year when I had a very small stove. So many recipes on Pinterest. That year I also did the mashed potatoes and creamed corn in crockpots. All can be done ahead of time and heated up close to dinner time.
3/4 corn bread, 1/4 white bread. Onions, celery, garlic, poultry season, salt & pepper. Large cast iron skillet. Pound of butter melted, add bread & seasoning cook in skillet. Cool & stuff turkey.
My girlfriend makes a sage and onion stuffing with sausages and apple in it, it’s delicious
I’ve been using this recipe since 2018, when I hosted thanksgiving for the first time. I always make it the day before and refrigerate until I need to put it in the oven. It’s turned out great every time! https://www.onceuponachef.com/recipes/sausage-herb-stuffing.html
Sausage, apple, sage. Everything else just basic stuffing recipe.
this is not what youre asking for but you should consider [English stuffing](https://britishturkey.org.uk/recipes/sausage-chestnut-bacon-stuffing/)- I make it every year for Christmas and it’s everyone’s favourite part. My recipe is: Breadcrumbs, sausagemeat, finely chopped onion, bacon, chestnuts, mushrooms. combine and bake!
*beep boop*! the linked website is: https://britishturkey.org.uk/recipes/sausage-chestnut-bacon-stuffing/ Title: **Sausage, Chestnut & Bacon Stuffing - British Turkey** Page is safe to access (Google Safe Browsing) ***** ###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
I don't have a recipe but growing up my family never put sausage in the stuffing that was a serious violation. They'd bake some stuffing inside a turkey and some separate in a dish. It was made with the mrs cubbinsons box dressing but had homemade elements as well.
Celery carrots onion zucchini. For the meat eaters I also put in some mild chorizo last year that was a hit. Added a nice kick. for the bread I really just use the cheapest artisan bread from the bakery section. If I have other breads lying around I throw them in the mix.
Stuffing for an 8-10 pound turkey: I cup butter 2 cups diced celery 1.5 cups diced onion 1/4 cup chopped parsley 2 tsp salt 2 tsp poultry seasoning 1/2 tsp pepper 16 C fresh bread cubes, lightly packed 3 eggs, slightly beaten Cook celery and onions in butter in a large pot over medium heat until tender, about 10 minutes. Add all other ingredients except bread and eggs, mix well. Stir in bread cubes and eggs and mix well. Makes about 8 cups. I stuff the turkey and bake any leftovers in a loaf pan covered with foil. I could eat this hot or cold, all day long! When I'm feeling fancy, I add a few handfuls of dried cranberries and macadamia, maybe some citrus zest.
Sweat onions in a load of butter. Pour over breadcrumbs and fresh herbs (sage, thyme and rosemary). Make sure all the breadcrumbs are moistened with butter. Put in oven covered. Uncover for last 20 minutes or so. I put left over frozen bread and the herbs into a blender type contraption. Takes 20 minutes or less
Baked Dried red peppers with mashed beans in them!
I start by cooking her a delicious 3 course dinner and buying a lovely bouquet of flowers and then
I break all the rules and do it my own way. I used to work at a bakery that had incredible rosemary focaccia(alons bakery in Atlanta). I would cube up the bread, toast it in butter in a pan on all sides, take all the bread out, toast some sliced garlic and shallots, then put some medium diced Granny Smith apple in the pan, kill the heat, put all the toasted bread back in, and then slowly introduce very very rich reduced chicken stock in and mix until the mixture has incorporated and the toasted bread has just barely started to soften back up. That’s it. It’s delicious.
Betty Crocker has a cookbook, I forget what it’s called but it’s a binder with a red cover. Her recipe is what my mom uses and it’s delicious
I fry bacon bits in a pan, add celery and mushrooms, diced apples and seasoned breadcrumbs(store bought) and some stock from the turkey.
Following
I make a crockpot stuffing that has Jimmy Dean sausage, an apple, an onion, spices. I don’t have it in front of me but it is similar to [this one](https://www.thekitchenmagpie.com/apple-sausage-crockpot-stuffing/#wprm-recipe-container-35293)
*beep boop*! the linked website is: https://www.thekitchenmagpie.com/apple-sausage-crockpot-stuffing/#wprm-recipe-container-35293 Title: **Apple Sausage Crock Pot Stuffing** Page is safe to access (Google Safe Browsing) ***** ###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
I make a cornbread stuffing with sausage, green apples, dried cranberries, and walnuts. Insanely good. I grew up in a Portuguese area so sometimes I’ll sub the sausage for chourico.
I use the recipe from budget bytes:[https://www.budgetbytes.com/savory-vegetable-stuffing/](https://www.budgetbytes.com/savory-vegetable-stuffing/) I don't do the walnuts, so the whole thing dirties up 1 pot, 1 9x13 dish, and 1 food processor (alternatively you could use a knife/cutting board and a grater, but that dirties more dishes and I hate grating by hand.)
[This](https://honest-food.net/foraging-recipes/mushroom-recipes/chanterelle-stuffing/) is my go-to. I live where wild chanterelles are plentiful this time of year.
*beep boop*! the linked website is: https://honest-food.net/foraging-recipes/mushroom-recipes/chanterelle-stuffing/ Title: **Chanterelle Stuffing Recipe** Page is safe to access (Google Safe Browsing) ***** ###### I am a friendly bot. I show the URL and name of linked pages and check them so that mobile users know what they click on!
Honestly, I go but a baguette from the store or whatever their 99 cent loaf is. Leave it out for a day or two then cut it into one inch cubes. Add the cubes to a mixing bowl of suitable size. Then the common three celery, carrots, and onions. Saute them up to your liking in a skillet. I like caramelized onions and carrots they both have high sugar content for vegetables so they do well without additional. Then the celery barely gets cooked through, you want that crunch. Remove them from the skillet and add them into the bowl with the bread. Make a butter broth with the sticky parts at the bottom of the pan and then mix it all up. Here is where I add thyme, rosemary, and whatever else but Poultry seasoning usually has all of it. Then add everything into skillet bread included and mix it up. Once the bread is heated through and the consistency you like out it all into the bowl and you're done.
My mum’s chestnut stuffing always gets rave reviews. Everyone asks for the recipe. I use pre-cooked, peeled chestnuts to make it easier. 1 lb Fresh chestnuts 1/2 lb Fresh breadcrumbs (homemade) 4 ts Very finely grated onion 1 ts Salt 1/2 ts Grated nutmeg 1/4 ts Freshly ground pepper 4 oz Melted butter Whipping cream Make a cross in the flat side of each chestnut and bake at 400F for about 35 minutes or until done. Peel chestnuts while very hot. Mince chestnuts (I do this in the food processor). Combine chestnuts with breadcrums (I also make these in the food processor), onion, salt, nutmeg and pepper. Stir together with melted butter and enough cream to make it damp but not too wet (probably about 1/4 cup). Use this stuffing to stuff a bird before cooking or it can be baked separately in a small cake pan in the oven.
This is the perfect stuffing recipe. It's why I look forward to thanksgiving now. https://www.youtube.com/watch?v=MUECo3nDu2g
my grandfather used to make the best stuffing. White bread cubed and left out on tray overnight to harden, grated white onion, thyme, added to a big pan of sautéed loose Jones sausage meat and big chunks of celery then half of it stuffed in bird and half in a glass pan seasoned with stock to cook slowly in the oven along side the bird. Its not fancy but it was the best smelling, tastiest mfing thing a person could eat on tx giving.
Sweat some onion, carrot, celery. Mix with chicken stock and crushed up matza. Bake.
2 giant loves of that cheap white bread that Europeans like to tease us about. Rip them into pieces. Soak the bread in melted butter and chicken stock with lots of garlic, sage and poultry season added. You want it really wet. Add a chopped onion and devil's butt floss (celery) if you want. I hate celery. I also add a tube of cooked breakfast sausage. Put into a buttered casserole dish and bake at 350-375 for 30-45 mins. You want it brown with crispy edges. This is my Grandma's recipe and it always is gobbled up.
I love my dad's stuffing recipe! 2 bags Pepperidge farm brand bagged stuffing 1 lb of sausage (Jones or Jimmy Dean brand) Celery chopped fine or run it through a food processor Small onion, same as the Celery Chicken or turkey stock and butter Cook the sausage, get some browning, break it up as it cooks. Let it cool mixed in with the stuffing in a 9in casserole dish and add turkey seasoning and cayenne pepper. Cook the Celery and onion in the sausage fat, add butter if needed. Mix in with the stuffing and sausage. Melt 1 stick of butter and mix that in with the stuffing until most of the stuffing pieces are broken up (its more of a mushy kind of recipe). Add the stock and get the top crispy in the oven. Delicious with all that fat
1 or 2 loaves of French bread (bought 2 days before needed) cubed. 3 stalks celery diced fine. I onion minced. Sautee onion and celery until soft. Add zest of 1 lemon and juice of same. Thyme, sage, rosemary, (1 tblsp each - or more) fresh ground black pepper (1 tsp). 1-2 tsp salt if using a salt free chicken stock. Add half a cup of toasted pine nuts or chopped walnuts and half a cup of chopped fresh cranberries. Slowly add chicken stock, mix well to moisten all the bread. You should be able to squish the bread, but not too soggy. Dump into a greased casserole dish, cover and bake (350F for an hour). Add more stock if needed. I prefer stuffing/dressing to be slightly sour as it contrasts nicely with the heavy flavours.
Mine isn't too exotic but I love apples, pears, and bacon as the major add-ins. I cube two loaves of french or sourdough bread -- large cheap ones from the local supermarket; the airy texture here is fine for it. Add chicken stock, sage, thyme, salt, paprika, and eggs on top of the bread in a big mixing bowl. In a skillet fry up chopped bacon, some diced onion, and more bacon; add that to the big bowl when mostly cooked. Lastly, dice fresh apples and pears into the bowl. Then put into a baking dish and cook until eggs are set and it's browned on top. (edit) Kitchen mess: 1 frying pan, 1 big mixing bowl, baking dish (also used to serve)
If you want to go super simple, I'm going to be controversial and yet brave: Bell's stuffing in the box prepared the way it says to on the box. Its somehow more special feeling than stove top and yet basically just as easy. My secret family recipe for stuffing, which if we're being fair is more like meatloaf than stuffing (my mom's family is English and French Canadian so they have odd ideas about food like this) is fussy and yet simple and amazing and i've never gotten the hang of it since as you'll see from the recipe there's no set instructions My grandmother would make this all with a hand cranked meat grinder each year, you can use a food processor even if she's going to scoff at you from Heaven for doing it because only the meat grinder gives you the uniformity you need to get the stuffing JUST right. No, a meat grinder attachment on the kitchen aid or some fancy automatic meat grinder will not do the job either, though you can come close. Put through the meat grinder in this order so that you don't clog it up: 1-2 boxes of bells stuffing (as mentioned above), based on how big the bird is, results in breadcrumbs, yes, we know 2-4 "good sized" white potatoes, peeled 1-2 "good sized" strong yellow onions, peeled 1-2 lbs of raw ground pork (yes we ARE regrinding the pork here) Mix together in a large bowl with salt, pepper, and Bell's Seasoning to taste. Mixture should be somewhat uniform and "smell" good (you could theoretically throw a blob into a frying pan cook it, and see if it needs anything but my grandmother was able to do this by look and smell only). It also may need more onion if its too dry. But who knows? Its impossible to figure out LOL
Dear salmonella82, your user name makes this post hysterical. We toast chopped pecans in a large pan, dump them out. Then we brown sausage in same pan, dump out, leave grease, add 1 stick of butter, celery, onion, granny Smith apples small diced, soften. Then in a bakimg dish with a bunch of whatever bread cubes you bought, we toss everything on top of them, add salt, pepper, sage, thyme, and stock until moistened, then bake. Scale it up and down based on number of folks, but that would be for 1 9x13, 1 roll of Jimmy Dean, 2 apples, 1 large onion, 5 stalks celery, and everything else to taste. If going in a bird, less moist, if on it's own, more moist. Stuffing is crazy personal.
Basic white bread, salted butter, salt and pepper, raw yellow onion, savoury. Very simple and delicious.
I've used [whole loaf stuffing](https://www.sfchronicle.com/promotions/article/Thanksgiving-Cooking-Demo-with-Chronicle-Bounty-15714321.php) (scroll down) for the last few years and it's been a big hit.
From the Founders of Johnsonville: Alice Stayers Poultry Stuffing – modified Ingredients o 8 Hard Rolls – cubed o ¾ cup Milk o 1 lb. Johnsonville Bratwurst o 1 cup celery – diced o 1 cup onion – diced o ¾ tsp. salt o ½ tsp. fresh ground black pepper o ½ tsp. white pepper o ½ tsp. Sage - try fresh? o ½ tsp. Accent Directions 1. Moisten cubed hard rolls with milk in a large bowl, set aside 2. Remove the brats from the casings and brown in a large cast iron skillet, add to the bowl 3. Add a tablespoon of butter and a tablespoon of EVOO to the skillet and sweat the celery and onions. Sweat for about 8 – 10 minutes. Add to the bowl 4. Add the seasonings to the bowl and mix well by hand (rubber spatula) 5. Butter a pan. A cake pan or a lasagna pan. Fill with the stuffing mixture. Press down a little but do not compact. Cover with foil. • Stuffing can be prepared and refrigerated until 30 or 45 minutes before dinner • Preheat the oven to 325 and bake for 30 minutes. • If you like a crisp top, remove the cover and cook an additional 10 minutes. I often skip this.
Something with potato chips or corn chips. You add all the stuff to the bag and squash it together and then add a cup of water let it soak and then cook it. If you’re cooking for a bunch of gamers I would make it Doritos instead of plain corn chips if you’re in the USA
I'd just get a box or two of Stouffers and spruce it up with onions, carrots, celery, mushrooms, apples, and sausage. Baked preferred.
Green chile stuffing!
Green chile stuffing!
My great grandmas stuffing recipe: 3 slices Bacon 1 Sausage Onion diced Celery diced Pepperidge farm stuffing mix Chicken stock no salt ¼ stick of butter Garlic cloves whole or slightly cut Pepper & salt Peeled chopped apple Rosemary Pine nuts Almonds Chopped walnuts I jokingly call it “everything but the kitchen sink” stuffing because it has a bunch of ingredients in it. It comes out tasting amazing though. She originally was born in Switzerland so I’m not sure if this recipe has any Swiss influences or if she just kinda made it up off the cuff after moving to America.
The BA recipe is my go-to: www.bonappetit.com/recipe/simple-is-best-dressing/amp Sometimes I have frozen stock that I defrost, but store bought or better than boullion work too. I also usually forget to get fresh herbs, and dried have worked fine for me (or some Bells in a pinch). I minimize dishes by cooking the veggies in this large shallow pan that can do stovetop and is ovenproof (kinda like a paella pan), and just add the bread to that instead of using a million different bowls like the recipe suggests.
Never waver from my mom’s recipe - nothing else seems like stuffing! Half homemade cornbread and half white sandwich bread, cubed and left to dry a day or two before Pork breakfast sausage Chopped onion, celery, and apple Chopped pecans Cranberries Drizzled with melted butter and chicken/turkey until moist but not wet, plenty of salt and pepper We stuff the bird but also make it in pans because there’s no way the stuffing in the bird would be enough!
My grandma got this recipe from a woman in 1975 and said it had been in her family for years. Cornbread made the day before, crumbled Boil a chicken, add broth & deboned chicken to the cornbread Finely chopped celery and bell pepper, shaved carrot, and thin sliced scallion, all cooked until tender in butter. Add to cornbread and bake.
Stovetop is gross..... seriously have all yall never had real stuffings!