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This has been handed down for years I just love it. My husband and I and the neighbor ate a 12 inch skilletful the night before Thanksgiving, right off the stove and 3 forks. Had to run to the store to be able to make it again. This can be eaten out of the turkey or you can stuff it. Just oh so good!
Melt the margarine in a large skillet add the onions. keep stirring so it don't brown.
Break up the sausage into pieces and add to the onion and butter in pan. Keep stirring until sausage is done.
Take the bread and soak it in your hands under water and squeeze the excess water out and break it up into sausage mixture until the whole loaf is done. Mix thoroughly.
Add 2 eggs, salt, thyme to taste. Mix well.
Either stuff the turkey or serve the dressing on the side. It doesn't matter, as it is fully cooked. Enjoy!
You can always double the recipe, just in case you keep tasting it.
|Time:||5 Minutes Preparation Time|
45 Minutes Cooking Time
Source: Passed down from Grandmother, to Mom to the girls in the family.
By Bunny from Ripley, TN
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
With the exception of the butter, mix all ingredients together. If it seems dry, add a little milk. Taste for flavour and put into oven dish. Dot with butter on top.
Cook in the oven medium heat for 45 minutes and the top will be crispy. Adjust amounts for the number of diners.
Hope this helps.
By deirdrehenry from Ireland
Try this different stuffing dish with spinach and cheese.
Enjoy turkey and stuffing anytime in this easy baked dish!
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.
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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.
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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
http://www.southernliving.com/- Or search for grandmother's dressing recipe, good luck.
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.
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.
Tammy from Missouri
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.
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.
I forgot to say I am in Hallsville, MO (near Columbia).
I am in Columbia.
I need a new receipe for Thanksgiving stuffing!
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. Stir in bread cubes and add chicken broth. Season to taste with salt and pepper. Pour mixture into a bowl, cover and cool. Sprinkle turkey inside and out with salt and pepper. Stuff turkey with this mixture just before placing it in the oven. Stuff body and neck cavities. Sew or skewer openings, tie legs together and turn wings under body if desired. (I never do any of these things. 8^) Place on a rack in a roasting pan and roast at 350 degrees F. for 20 minutes to the pound. If you don't want to stuff, put stuffing into a well-greased 2-quart casserole and place in oven with turkey for the last hour of cooking time.
Cornbread Dressing (my version)
a few days ahead, bake a recipe of cornbread using:
1 c yellow cornmeal
1 TBS baking powder
1 tsp salt
1/4 c sugar
combine the above in a medium bowl and make a well in the center and add:
1 c milk
1/4 c oil
mix the wet ingredients together and pour into the well of dry ingredients. Stir till just moistened.
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
enough water to make a very moist dressing
I think 1/2 to 1 lb browned sausage would be very good, also.
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!!
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?
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.
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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:
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)
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)
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:
Recipe By: Gloria Brogan
Serving Size: 16
Cook at 350 degrees, for 30 to 45 minutes.
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
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)