“Where’s the stuffing” is a concern that is asked at Thanksgiving and other vacations but why wait around just for Thanksgiving or Xmas when you can take pleasure in it year spherical. Jeff Altman and the staff of How2Cook.information provide a amount of scrumptious and straightforward to put together stuffing recipes you and your family members will appreciate this year and for years to come.”Where’s the stuffing” is a issue that is asked at Thanksgiving and other holidays but why wait just for Thanksgiving or Xmas when you can take pleasure in it calendar year round. Jeff Altman and the workers of How2Cook.info offer you a quantity of scrumptious and simple to prepare stuffing recipes you and your family members will take pleasure in this yr and for a long time to come.
Stuffing Recipe. I’d adore to listen to some actually different ideas!
Solution by Rae
seventeen pound turkey
2 loaves of white bread
about three/four do celery chopped
1/2 do onion chopped
pountry seasoning (adequate so that each and every piece of bread had some)
thyme ( i almost certainly shook it for… twenty-30 seconds same for poultry seasoning)
one particular egg
a little garlic powder
melted butter… about three/4 adhere
i permit it set for a few hrs in the fridge ahead of selecting if it necessary any h2o or broth or milk(what my dad employs)
i didnt want mush for stuffing YUCK so i added practically nothing to it after getting rid of from the fridge.
it was perfect.
i also tossed this for what seemed like forever hoping to get all the seasoning on it all.. i’d recomend tossing While putting seasoning in. 
pleased consuming
EDIT- i also place about a tsp of rosemary in the stuffing and a tiny basil and parsley
Reply by pretty intelligent
I things mine with fruits & veggies spices & maintain the dressing to the aspect, but I make the dressing with residence made turkey stock, so it isn’t as soggy & fatty as in the bird stuffing.
The fruits are generally oranges & lemons & limes, & sage & time & oregano, salt & pepper. Celery & celery root, carrots, onions. All excellent & aid make the gravy greater!
Reply by Darjeeling Snow
my existing preferred is the 1 Martha Stewart utilised about this time previous yr to products turkey …..created of onion & celery ….at good deal of each, really crunchy, very very good …she is a quite excellent cook (has a fantastic personnel, that is)
Martha Stewart.com
http://www.marthastewart.com/
I don’t stuff my turkey, but below is my Southern USA dressing, which is stuffing in a pan. LOL.
-Your fave cornbread recipe
-Broth from turkey or 1 can of chicken broth
-1 big onion, minced
-Tin of sage
-Margarine
Bake cornbread.
Turn oven to 325 degrees
Bake cornbread. While the cornbread is cooling, sautte minced onions in margarine until tender. After cornbread is cool enough to handle, place the pone in a big bowl and break apart into a fine mix. Add sauteed onions, mix into bread. Add just enough broth so that the mixture is not too moist or too dry. Add sage to taste. Spread into a pan of your choice.
Bake for 30 mins.
Enjoy!
It started off to be sage & onion stuffing, but it has GROWN at my place. Now we have our own fresh herbs growing I put a mixture of sage,onion, marjorum, thyme, rosemary,oregano, lemon verbena, chives & of course breadcrumbs. I crush 1 chicken stock cube in( for salt content) & add a couple of rashers of bacon(rindless) I blend on slow speed, leaving the bacon till last & only giving it one or two goes on pulse speed so that it remains in bigger pieces. A small amount of water binds it together & makes it easy to handle.Stuff some under breast skin, the remainder in cavity.
I don’t stuff my turkey. I make it in the crock pot.
2 bags of onion and sage stuffing mix
1 large onion chopped
1 large stalk celery chopped
1 stick butter
poultry seasoning
salt and pepper
ground sage
1 32 oz chicken broth
I cook it all day on low.
I bake this recipe in the oven, but you can also use it to stuff a turkey. Enjoy! Happy Holidays!
SAUSAGE, APPLE AND CHESTNUT STUFFING
1 pound country-style white bread (crust trimmed and cut into 1/2″ cubes)
3/4 pound bulk pork sausage
4 tablespoons butter
1 large yellow onion (chopped)
3 large celery ribs (chopped)
2 large tart apples (peeled, cored, quartered, chopped)
3 tablespoons fresh thyme (chopped) OR 1 tablespoon dried thyme
3/4 cup chicken broth
1 pound fresh chestnuts (baked, peeled) OR 2 cups vacuum-packed chestnuts (peeled)
1/2 cup fresh parsley (chopped)
salt (to taste)
freshly-ground pepper (to taste)
2 large eggs (well beaten)
Preheat oven to 400 degrees. Place bread cubes in a large baking pan. Bake, stirring occasionally, until lightly golden, about 12 minutes. Transfer to a large bowl. In large skillet over medium-high heat, cook sausage, crumbling with a fork, until browned, about 10 minutes. Transfer to bowl with bread. Add butter to sausage drippings in skillet; reduce heat to medium and melt butter. Add onion and celery and saute until tender, about 8 minutes. Add apples and thyme; saute 1-1/2 minutes. Add to bread-sausage mixture. Add broth to the skillet and bring to a boil, scraping any browned bits. Add to the bread-sausage mixture. Mix in chestnuts and parsley and season with salt and freshly-ground pepper. Mix in eggs. Preheat oven to 325 degrees. Butter a 12″ x 9″ x 2″ baking dish and spoon the stuffing into it. Cover with aluminum foil and bake 30 minutes; uncover and bake until top is crispy, about 30 minutes longer.
Yield: 12 Cups