thanksgiving stuffing

[cvanderweyst]

I get to cook my first thanksgiving dinner and i need a good stuffing recipe. Thanks

[Chef]

How much work are you willing to put into it? If you're buying the stuffing,in bags, which is pretty typical and you are stuffing a bird with some. Just follow the quantity directions on the bag and add the following to doctor-up the stuffing:

2-Diced Celery stalks

1.C. Diced onion

.5 to 1-Lb Diced fresh Mushrooms

2-Large crushed Garlic Cloves

Melt 1/2 stick butter in a large saute pan over med-high heat. Add all ingredients listed above and cook for appx. 5-8 mins or until onions are translucent. you can just melt the rest of your butter per the instructions on the bag in this pan so it's all incorporated.

Put stuffing in a large mixing bowl, add your cooked ingredients, salt/pepper to taste. toss all with your stock and you're ready to stuff the bird after it cools for about 10 minutes.

NOTE: Use prepared Chicken Stock for the moisture, not water. it makes a huge difference.

You can add 1.C chopped toasted Walnuts to this too if you like the taste and texture of the nuts.

[delcecchi]

Make cornbread stuffing, preferably with home made cornbread

12 cups cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes

3 cups chicken stock or canned low-sodium chicken broth

2 cups half-and-half

2 large eggs , beaten lightly

8 tablespoons unsalted butter (1 stick), plus extra for baking dish

1 1/2 pounds bulk pork sausage , broken into 1-inch pieces

3 medium onions , chopped fine (about 3 cups)

3 ribs celery , chopped fine (about 1 1/2 cups)

2 tablespoons minced fresh thyme leaves

2 tablespoons minced fresh sage leaves

3 cloves garlic , minced

1 tablespoon kosher salt

2 teaspoons ground black pepper

Instructions

1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside.

2.

2. Heat heavy-bottomed, 12-inch skillet over medium-high heat until hot, about 1 1/2 minutes. Add 2 tablespoons butter to pan and swirl to coat pan bottom. When foam subsides, add sausage and cook, stirring occasionally, until sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half the onions and celery to fat in skillet; sauté, stirring occasionally, over medium-high until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add remaining 6 tablespoons butter; when foam subsides, add remaining celery and onions and sauté, stirring occasionally, until softened, about 5 minutes. Stir in thyme, sage, and garlic; cook until fragrant, about 30 seconds; add salt and pepper. Add this mixture along with sausage and onion mixture to cornbread and stir gently to combine so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.

3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11 by 7-inch baking dishes). Transfer stuffing to baking dish; pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes.

[SpitnArgueDuckClub*]

Cornbread Dressing

Recipe courtesy Claire Robinson

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

45 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

8 tablespoons butter, divided

1 large Vidalia or Spanish onion, chopped (about 1 cup)

Kosher salt and freshly cracked black pepper

3/4 cup water

6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound

1/3 cup fresh sage leaves, about 12, stems removed

2 large eggs, beaten

Directions

Preheat oven to 375 degrees F.

In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.

Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

[SpitnArgueDuckClub*]

Sausage Brioche Dressing

Recipe courtesy Claire Robinson, 2010

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

1 hr 20 min

Level:

Easy

Serves:

8 to 10 servings

Ingredients

1 brioche loaf, cubed into 1-inch pieces

1 pound pork breakfast sausage

4 celery ribs, halved lengthwise and cross cut into 1/4-inch pieces

4 cups stock

1/4 cup chopped sage leaves

Kosher salt and fresh ground black pepper

Directions

Preheat the oven to 400 degrees F.

Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.

In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.

[reinhard1]

one thing to maby do for a change. instead of pork sausage go with italian sausage and add wild rice to the reciepe. i never use water only buttered chicken broth. good luck.

[Jack Peterson]

Stuffing makes me throwup! eewwww!!

[cvanderweyst]

wich would go best with ham instead of turkey?

[reinhard1]

stuffing is the no.1 request at my house but i think if it's the same old same old it's no wonder why some may get tired of it. good luck.

[reinhard1]

i'm sure if you did a search here on hso you would find a lot of reciepies. otherwise you could google stuffing reciepies and find more. good luck.