Need Thanksgiving Stuffing Recipes?

I get rave reviews every time I make this stuffing.

Apple-Sausage Stuffing, Pennsylvania Dutch Style

Makes enough stuffing for a 10-12 pound turkey.

1 lb. sausage (links)
1 cup diced bacon
1 large onion, chopped
1 cup chopped celery
1/2 lb. mushrooms, sliced
2 apples, cored and diced
1 cup chopped parsley
1 tsp. sage
1 tsp thyme
1 one-pound loaf firm-type white bread, cut into 1- inch cubes
2 cups chicken broth (canned is fine)
salt & pepper to taste

In a large skillet, fry sausage and bacon until crisp and brown. Remove sausages and cut into 1-inch pieces. Replace in skillet and add onion, celery, mushrooms, apples, parsley and herbs. Saute, stirring occasionally, for 5 minutes.

Cornbread Dressing (my version)
a few days ahead, bake a recipe of cornbread using:
1 c yellow cornmeal
1c flour
1 TBS baking powder
1 tsp salt

Bake in an 8 inch greased pan at 400 till golden brown, about 20-25 mins.

If you can stand to leave the cornbread till then, crumble and air dry for at least 24-48 hours. This makes about 3 cups cornmeal crumbs. While you are at it, cube the same amount of white and/or brown bread and let it stand to get stale, too.

When you are ready to make the dressing, combine the breads in a large bowl and add:
1c chopped onion
1 c chopped celery
1 TBS minced garlic
1/2 or more grated carrot (this is important and keeps the dressing moist)
about 3 TBS minced pepperoni
1 TBS poultry seasoning
2 TBS dry parsley
1 tsp salt
1/2 tsp pepper
1/2-1 stick butter or margarine
1 can chicken broth

I never stuff a turkey. It takes longer to cook the turkey, and it is just not that safe. This is a very flavorful dressing that will bake up nicely in a casserole dish. Bake, covered 1/2 hour at 350, and then uncover for another 15 minutes to make a nice crunchy top.

Here's a simple stuffing that always gets rave reviews. No one can tell it's not homemade!

Make a stock out of the turkey neck, giblets, liver, onions, celery, seasoning to taste and water. Slowly simmer all day the day before turkey day. Chop meats and use this stock instead of water or broth in the stuffing directions. We use Stove Top Cornbread or Chicken. I also add a couple chopped boiled eggs and bake till golden brown on top.

Hope this helps!

I need a stuffing receipe without sage or to know how to replace the sage with another spice.I live in East Africa and I can not find any sage. HELP!!

ro wright

December 6, 20090 found this helpful

Cornbread Dressing (my version)
3 c cornmeal
1 tsp salt
combine the above in a medium bowl add:
1 1/2- 2 c milk
1 egg
Stir till just moistened.
Heat 1/4 c oil in skillet till hot Add bread into skillet
Bake in an 8 inch greased pan at 400 till golden brown, about 20-25 mins.

This makes about 3 cups cornmeal crumbs.
In saucepan combine
1 c chopped onion
1 c chopped celery
1 tablespoon poultry seasoning
1tsp Italian Seasoning
1 tsp salt
1/4 stick -butter or margarine

When you are ready to make the dressing, combine the breads in a large bowl and add sauce pan ingredients til very moist.

Put on top like gravy 2 (10.75 ounce) cans of condensed cream of chicken soup Put back in oven at 275*F for 30 minutes.