Check out these recipes.
Fry diced bacon in saucepan until crisp and golden brown. Remove bacon and set aside. Reserve 2-3 Tbsp. drippings in saucepan. Add onions and saute until tender but not brown. Add Minute Rice, water, salt and celery. Mix just to moisten all of rice. Bring quickly to boil over high heat, cover, remove from heat and let stand 13 minutes. Add bacon and remaining ingredients; mix lightly with fork. Put into poultry, not packing tightly. Makes enough for a small chicken. For turkey, double or triple the recipe.
By Robin from Washington, IA
Chop and cook the onion, celery, and peppers in the butter till tender, the day before.
Put all ingredients in a bowl and mix together.
Add chicken/turkey broth to desired consistency.
Sprinkle with sage to taste
Layer in pan 3/4 of an inch thick.
Bake at 350 degrees F till it looks yummy and crisp on top. Let cool a bit then slice in squares.
By Julie Cheek from Liberty, NC
Combine the onion, celery, 1 cup of the chicken broth, sage and salt in a small saucepan and simmer until celery and onion are tender. Set aside a let cool.
Meanwhile, dice the bread. Add half of the reserved chicken broth and the egg to the onion-celery mixture, stirring thoroughly. Pour over the dice bread in a large bowl. Mix gently just until bread is moistened. Be careful not to overmix. You may add the rest of your can of broth a little at a time if it seems too dry.
If you are using it to stuff your birds, pack it in lightly. It will expand as it bakes, so don't overstuff. If you have extra stuffing, put it in a greased 6x9 inch casserole dish and bake in the oven with your bird. You can cover it with foil so it doesn't get too dried out, then remove the foil when a knife comes out clean and let it brown a little on the top.
For leftovers, just chop your turkey and mix into the stuffing. Bake it in a 350 degree F oven.
Source: I have been serving this with my Thanksgiving and Christmas Turkey for over 50 years. And it was always on my Mother's menu growing up.
By Harlean from Hot Springs, Arkansas
This is the recipe that my late Mother used and I have been using it for years.
Try this different stuffing dish with spinach and cheese.
Preheat oven to 350 degrees F. (175 degrees C). Lightly butter a 2-quart casserole dish. Cover raisins with boiling water and let sit for 5 minutes.
I make an old fashioned type of stuffing for both Thanksgiving and Christmas. I used boxed bread crumbs. I can still make my mom's by drying out the bread and seasoning it in the oven as she did. I don't see a difference except for time!
This page contains the following solutions.
When my mother would make bread stuffing for turkey or steak, I would not eat stuffing because I don't like onions. Well, I married in 1966 and the first dinner I had with my new in-laws was Thanksgiving. When my mother-in-law set the big bowl of stuffing on the table, I thought it looked so good and smelled so good that I sampled it. Wow, it was incredible!
After a few years, I decided to make my first turkey and asked her how she made her stuffing. The recipe is the usual bread stuffing recipe, but she used a lot of butter, eggs, she cut her onion and celery very very fine, salt, a lot of pepper, chicken broth or turkey broth (don't make the bread too wet), but the secret surprise was sugar. Her mother cooked for the Italian priest in our town and was the best Italian cook, so was my mother-in-law, but the sugar does it.
If you cut up a big loaf of bread, add a heaping tablespoon or a little more and mix the bread stuffing lightly with your hands. All my girlfriends use sugar and their familes don't want it any other way. Try it, you will see how good this is. The sugar brings out all of the other flavors. My mother-in-law taught me how to cook and I am so glad that I paid attention. She is gone now, but we still enjoy her recipes.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
For some time I have been looking for a good recipe for dressing that is not stuffed in the bird, but baked separately. I would appreciate any that anyone can pass on. Thanks.
By glenda eileen lockhart from Nova Scotia
www.southernliving.com/
Also use the search box on this website:
You can use this recipe from scratch or use the non-bread ingredients to jazz up a mix. I prefer from scratch, but
younger generations come close with mix plus extras (cornbread one in box). This makes a large amount, for a turkey in the 20+ pound range, and contains no meat.
I use mushrooms, celery, carrots, onion, one large clove garlic, fresh sage leaves if I have it, dried sage if I don't, crumbled or chopped, bay leaf or two, marjoram and thyme and a bit of rosemary are nice, black pepper, chicken bouillon cubes (I recommend the large soft ones, Knorr type), butter and oil, and some of broth from simmering the giblets and neck of turkey on stove for a couple of hours with a carrot, celery stock, bay leaves, etc. For large recipe I'd use 3 small carrots and couple stalks celery and one large onion. Everything should be in amounts according to family's likes and dislikes.
And for bread there are two choices: two loaves ordinary bread, one white, one wheat, or 1 recipe cornbread cooked and taken out of pan to dry out a bit (night before or few hours before), plus the other bread choices, but you won't use all of the 2 if you add cornbread so you can use just one of either kind. We're talking longer loaves, not the small 1 pound loaves. The cornbread should be for a small size pan, about 8x8 and of course you can use a corn bread mix if you'd like. We use 1 box jiffy mix, though I've done it from scratch, and found the mix a better.
Cube with knife or pull into small pieces, the bread without the crusts. Break the cornbread into somewhat larger pieces. Put all on cookie sheet and put into low oven, 200 degrees or less for a while, checking to see when they feel a little dry. Not as dry as croutons, but a little crusty, crunchy, but not browned, just dried. Or you can put in oven night before for 15-20 minutes and turn off and leave oven door cracked so can dry overnight or just take pan out and set up somewhere to dry overnight.
Meanwhile mince the onion, celery, carrots into small pieces, about 1/4 inch. Mushrooms should be fairly fine as well. Saute lightly in large pan with a bit of oil and butter. Enough so it won't stick. Don't cook too long. Set aside until bread is dry enough and cool. Get out large bowl. Put breads into bowl and crumble any large chunks of cornbread. Put pan back on medium heat and add a cup of water, a cup of the giblet broth (you can chop giblets and add if you want, our family prefers not, the dog gets the giblets) and start with a 1/2 bouillon cube if large, 1 if small. Add the spices and the mushrooms and simmer 5 minutes. Taste. If it needs more bouillon, add and dissolve. Salt and pepper to taste if needed. See how many crumbs you have in the bowl. If it's a huge amount, add 1 cup boiling water to veggie mixture.
Now here is a choice point. People used to add 1-2 scrambled eggs to dressing to hold it together, which made it kind of dense. I also think it adds to the possibility of food poisoning, so I don't do it anymore.
Toss all ingredients from pan with crumbs in bowl, and toss lightly with 2 spoons. Check to see if it needs more moisture. Probably won't. Put in a buttered pan, cover with foil and pop in oven for about 40 minutes and remove foil if you want it to crisp a bit before serving.
This is a tinker recipe. I loved dressing, don't like it so much anymore, but I used to put my heart and soul into it.
Make it yours. If you are having a smaller turkey, definitely cut all of above by half. 6-8 slices each kind of bread, one small cornbread, 1/2 a large onion, and so on.
I have used any dressing recipe that I've liked that directed to stuff the bird to use in a baking dish. Grease the pan and add a little more liquid to the dressing (less than 1/4 c. then bake at 350-375 maybe 30 or 45 min). Cover for part of the time, then baste and uncover to crisp the top (I like mine crispy but not burnt). Now you don't have to deal with soggy dressing from inside the bird. No one has complained about my not cooking the dressing inside, and I think it reduces the salmonella threat/whatever it is that scares me about poultry (food sickness is a horror for me, probably for all of us).
Five kids to feed, wow. You probably want something easy, fast and filling without breaking the budget.
Here goes:
1 batch of your best homemade cornbread crumbled.
1 loaf of stale bread (homemade or storebought) diced and toasted under the ovens broiler.
1 large onion diced
1 head of celery diced
1 stick of butter or margarine
1/4 cup oil
1 heaping tsp. poultry seasoning
Poultry Seasoning:
(sage, black pepper, onion powder, celery seed powder or salt, thyme and marjoram)
1 pound ground sausage or diced bacon (optional)
Chicken boullion with 1/1/2 cups boiling water
If using meat, cook thoroughly and set aside.
Saute' the onion and celery in the butter and oil.
Add meat if using meat.
In a large bowl filled with the roasted diced bread and crumbled cornbread add the onions and celery and meat mixture and stir.
Pour 1 and 1/2 cups chicken broth over all and stir.
Place in large baking dish/pan and bake in a hot oven until done. Maybe 350-375 for up to an hour. It depends on your oven, where you live etc.
For moist stuffing keep covered while baking.
For crispy crunchy top, keep uncovered while baking.
If you have a recipe for stuffing that goes in the bird, just use same recipe in a pan. If not there are many suggested here. If it is in a bird, it is called stuffing cause you have stuffed the bird. If baked in a pan, it is called dressing. Same recipe can be used for both. I can't remember how old I was, but I was an adult when I learned the difference.
Does anyone have a recipe for stuffing that is baked in the oven instead of the turkey that turns out crunchy? I remember having this as a kid at a relatives house, it was so good, but don`t know how it was prepared.
An idea for you--
Make your stuffing how you might normally make it... but then pull it out of the turkey or the pan that you are baking it in and put it in a roasting pan.
Place this into the oven and put your oven onto 425. Let this cook without a cover for about 10 minutes, and it should be nice and crunchy on top.
I've always just put regular recipe stuffing mix in a shallow baking dish at 350 degrees for 30-45 min because inside the bird is too moist for my taste. Also, Rachael Ray demo'd this on her TV show yesterday: add a beaten egg to preferred stuffing recipe and mix; put scoopfuls in greased muffin tin and bake for crunchy "stuffing muffins". Go to her website for details.
any stuffing recipe that isn't too wet and baked in a shallow pan or muffin tins should have a "crusty" texture.
Have you tried crockpot stuffing? I find it gets crunchy on top and is moist on the bottom, something for everyone.
Crock Pot Stuffing
2 cups chopped onions
1 1/2 cups thinly sliced celery
1/4 cup butter
1 tablespoon ground sage
1 teaspoon ground marjoram
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon savory
1/2 teaspoon thyme
12 cups lightly toasted bread, cubes
1/4 cup fresh parsley, chopped
1 1/2 cups chicken stock or vegetable stock*
In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
Stir in sage, marjoram, salt, pepper, savory and thyme.
Combine vegetable mixture with the bread cubes and parsley.
Toss well.
Pour stock over mixture, tossing well.
Spoon into your crock-pot.
Cover and cook on high for one hour.
Reduce to low and continue cooking for 2-3 hours,
* If you have vegetarians in the crowd use vegetable stock.
MY HUSBAND MADE STUFFING AND PUT IT IN MUFFIN TINS. IT WAS SO GOOD AND JUST THE RIGHT AMOUNT OF CRUNCHY NESS TO IT. PERFECT SERVING SIZE TOO
Here is my recipe
in butter cook 1/2 onion
1/2 cup celery until clear.
In large bowl combine onion, celery,
l pkg. corn bread stuffing mix
l pkg.cubed stuffing mix, herb seasoned.
pinch of sage, pinch of thyme
l can chicken broth
mix all together and spread on to cookie sheet
Bake 350-375 for 30 min or until dry and crunchy.
We take a large iron skillet and bake one or 2 of the cake type of cornbread, no sugar in the recipe. Crumble this in a large dishpan or bowl and add however many pieces of dried, day-old bread or toast to this you need to feed your crowd. Much of this depends on how many you are serviing. We usually have a large crowd, 20 to 30 or more. Dice a stalk of celery, or less for your needs, a large onion, and add these to the bread mixture. Pour a large can of store-bought chicken broth or the broth off your turkey. Mash all this together to a fine consistency. Season w/salt, pepper, poultry seasoning, and - it's always a debate every year - we add sage. We don't measure any of these really - liberal w/the salt and pepper, poultry seas, and light on the sage. Part of our ritual is tasting the "raw" dressing for more or less of the seasoning. You want enough broth for the mixture to be a little soupy, but not overly so. This will create a crunchy "dressing" rather than "stuffing". My mother in law creates the exact same thing, but hates lumpy food, so she runs her celery and onions thru the blender to puree them. I don't think she puts sage in hers, though. I love them both. I hope this helps some. Have a wonderful and blessed Thanksgiving!
I add chopped walnuts. chopped up water chestnuts to get the crunch which I love. You find the water chestnuts in cans in Asian section of grecery stores.
Tammy,
I forgot to say I am in Hallsville, MO (near Columbia).
Annie
I buy seafood stuffing at my local supermarket, that I love. It has breadcrumbs, imitation crab meat, seasonings, and butter. I have tried to make my own and it does not taste great. Does anybody have a tasty recipe for me? Thank you.
By gladys hernandez from Chelsea, MA
Do you have recipe for microwaveable casserole of basic bread stuffing?
By cjl
I am looking for a recipe for meat and potato stuffing. My uncle use to make this wonderful dish, but I have forgotten how it was made. My sister and I would love to know how.
Thank you in advance.
By Judy
I am not a good cook but I love Thanksgiving dressing. I would like to request a recipe for what I believe is called cornbread dressing.
In buttered casserole, crumble 1 strip crackers. Add 1/2 oysters and juice and 1/2 butter. Add second strip crackers and remaining oysters and juice. Pour 1/2 stick melted butter over top.
Perfect if you're not roasting an entire stuffed turkey. Preheat the oven to 350 degrees F. Saute the onion and celery in a skillet until just barely tender, meanwhile, heat the broth and pepper in a large pan.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Has anyone got a really nice recipe for stuffing?
Karolyn from Dublin
I never liked stuffing or dressing when I was growing up. But then I started to make my own and now I love it. I have two different ways I do it:
Cornbread Stuffing/Dressing:
I then add my seasonings:
Start with a little and add more to suit your taste once all is mixed together. Add cornbread, bacon, and sausage to pot and stir well just until bread is moist. Stuff inside the turkey or place into a 13x9x2 baking dish sprayed with non-stick spray.
Cook for 30-45 minutes on 375 degrees covered in foil, then take foil off and cook another 10 minutes, or so. If cooking inside of the turkey, go by directions on the turkey packaging.
Store-bought crouton style stuffing: I follow the same recipe above minus the bacon and sausage and using the store-bought crouton style stuffing. (12/01/2004)
By Tawnda
I use store bought bread stuffing when it's on sale. I add enough bulk pork sausage to make a 50/50 mixture-you can lightly brown sausage if you want to. I add chopped apples, celery, raisins, carrots, green peppers, onions, and walnuts. (Any nut will do. No, not relatives.) Just play with the mixture to your preferred liking.
One year I didn't make it during the holidays, because we were eating at my mom's and, boy, did I hear it. (12/03/2004)
By Fran Marie
If you want a down home recipe for just plain old stuffing, I've got an excellent one. First, make your cornbread. Let it cool and then crumble 6 cups into a large bowl, add 1/3 cup butter, 4 slices of light bread, torn into small pieces, 1 1/2 tsp sage, 1/2 tsp pepper, 3 cups chicken broth, then 2 beaten eggs.
Mix with your hands really good, then add 1 cup chopped celery and 1/2 cup chopped onion. Lightly grease 13x9x2 inch baking dish. Bake in a preheated oven at 450 degrees for 30 minutes or until it is golden brown. You can add chicken to this if you want. But when you already have chicken or turkey why do you need another meat? Plain old dressing is good. this is the traditional dressing. (12/04/2004)
By Beverly
I have a really good dressing recipe. It is crock pot dressing and my family loves it. Mix two boxes of store bought stuffing as directed on box. Place half of stuffing mix in a 5qt. crock pot. Layer with Colby cheese, 1 can of cream of chicken soup, one can of cream of mushroom soup, and one can of white chicken meat. Top with remaining stuffing mix and cook on low setting for 4-6 hours.
My sisters all want my recipe for this dressing, but I will not give it to them. I take this to all our family dinners and everyone look forward to getting it. I don't give this to any of my family, so I will know that I'm bringing a dish that no one else brings. (12/15/2004)
By beth hiatt
This is a Pennsylvania Dutch recipe from my sweet little Italian mother. It's different from the usual bread stuffings, but it is delicious. Here you go:
Mom's Dressing
Recipe By: Gloria Brogan
Serving Size: 16
Cook at 350 degrees, for 30 to 45 minutes.
Combine:
Prepare mashed potatoes with butter and milk. Fry bacon, onion, and celery together. Combine meat and veggies with prepared mashed potatoes and the stuffing cubes. Season to taste. Salt, pepper, sage and/or any seasonings you want, or none. Fill turkey. Bake unused portion of dressing in separate bowl for last 30 to 45 minutes of oven time. Depends on amount in bowl.
Description: Stuffing for Turkey with Potatoes and Bacon
Yield: 5 Pounds
Per serving: 282 Calories (kcal); 14g Total Fat; (45% calories from fat); 12g Protein; 26g Carbohydrate; 24mg Cholesterol; 560mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
(12/15/2004)
By Judi Shank
I place bread on a cookie sheet and toast in oven. While that's toasting: Saute onions and celery in pound of butter. Brown sausage. Blend all above with bread, add water as needed and poultry seasonng, salt and pepper to taste. (12/28/2004)
By nancy
