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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
This recipe is delicious when used to stuff your birds for the holidays whether it be a turkey, chicken or, as we did for Thanksgiving Cornish Hens. It is very versatile, as you can also use it to make a casserole from the leftover turkey or chicken.
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!
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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
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.
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
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.
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.
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.