I need stuffing recipes!

www.foodnetwork.com

and cook it in its own dish, not in the bird.

I wish I did! Have you tried looking on the internet? I can find one in my recipe book if you want.

yeah, I'm looking just wondered if anyone had one they really loved, etc.

I know about not cooking in the bird

Cook the stuffing in the bird...

http://www.wegmans.com

http://www.butterball.com

I have a great recipe, but it is all by sight, not by measurements.

Basically, I make some cornbread, then I saute some onions and celery in butter, boil the liver and neck of the bird, strain and add the broth to the cornbread, celery and onions, then I add stuffing mix, white toast cubes and milk...a few eggs...it should be ablout the consistancy of cake mix and back it in a greased pan at 350 for about an hour, testing it once in a while. If you want to bake it in the bird, use less milk and broth.

Stuffing recipe?

Hmm.. ask the guys at bangbus or realbutts, they know all about what it means to get stuffed

Has anyone ever heard of WhiteCastle based stuffing? I know it sounds sick, but it appeals to my inner glutton.

my mom makes mad good stuffing ill get you that recipe if she'll give to me

http://www.marthastewart.com/page.jh...equestid=48239

Heres a bunch of different ones from Martha.

I've tried a few of her recipes and they always came out really good.

Hey Sarah, where did you get a Butterball from?!???

I went to Sainsbury's today hoping to get a unfrozen breast to do for tomorrow but since everyone is gearing up for Chrissy they didn't have anything fresh. I did get a leg and a breast joint but I know it won't be the same.




At least I made a pumpkin pie. My hubby won't eat it (he says we should put gravy on it instead of whipped cream) but it really wouldn't be Thanksgiving without a pumpkin pie.

take a bunch of bread and cut it in to squares then let it get really really stale until it's hard like the store bought kind. then mix in some stuff with some celery and other stuff. shove it up in the bird and cook. should be good to go.

This one is amazing...

Chestnut, Onion, and Cornbread stuffing..


Home > Recipes
Chestnut, Onion, and Cornbread Stuffing

Yield: 12 cups stuffing


1 1/2 loaves cornbread, recipe follows
2 medium red onions, cut into 1-inch pieces
6 shallots (about 1/2 pound), cut lengthwise into sixths
5 leeks (about 1 pound), white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch thick pieces
3 celery ribs, chopped
1 cup packed fresh flat-leafed parsley leaves, chopped
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
1 stick unsalted butter
3/4 pound vacuum-packed or canned whole chestnuts
3 1/2 cups chicken broth

Preheat oven to 325 degrees.
Cut cornbread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes.
In a large heavy skillet cook red onions, shallots, leeks, celery, herbs with salt and pepper to taste in butter over moderate heat, stirring, until onion mixture is golden brown, softened, about 25 minutes.
If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes.
In a large bowl, toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
To cook all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325 degree oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

Or a simple Bread stuffing:


Bread Stuffing 101
Recipe Courtesy of Rick Rodgers

Yield: 10 cups



8 tablespoons (1 stick) unsalted butter
1 large onion, chopped
3 medium celery ribs with leaves, chopped
15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
1/4 cup chopped fresh parsley
3 cups homemade turkey stock or canned reduced-sodium chicken broth \
2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional
Salt and freshly milled black pepper

In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.

make it stale, just put it in a low oven for a few minutes.

cut off crust and cube the bread.

make turkey broth

saute celery, onions, mushrooms and carrot shavings in olive oil or whatever oil you use. If you want to get fancy, add shallots.

cut into small pieces and saute turkey gizzards for the giblets, if you like giblets

toast pine nuts. gently.

season with salt/pepper

put bread into large pot.

add saute mixture

mix with hands until well mixed

add salt garlic paprika sage onion and whatever else you like

add giblets and pine nuts

stir

take three or four eggs, depending on how much stuffing you make .....whip the eggs until frothy and add to stuffing mix. this binds the stuffing and keeps it moist

add a little bit of turkey broth

put in fridge until thanksgiving morning.

stuff turkey

take the excess and make them into balls and bake at 350.

baste stuffing balls with turkey broth.

Iceland's believe it or not. I looked in there and saw the lable and I think the other people thought I was nuts when i grabbed it.