Wanted: Favourite Stuffing Recipie!
 

I'm making turkey dinner for my grandmother and mom and dad tomorrow. I used to make my ex's mom's stuffing recipie, but for obvious reasons I'm looking for a new one. So please, if you have one to share, post here! :)

Make sure you use plenty of sausage...it isn't stuffing without plenty of sausage :thumbsup

start with loafs of bread. dice them into cubes.

add milk, eggs, onions(diced),celery(diced),garlic(garlic powder works great), black pepper. salt, and a little parm cheese.

bake @ 350 in a covered pan until the temperature reaches 165 degrees.

if you want to cook it in the turkey it gets a little tricky making sure the internal temperature is high enough. so you have to pay moer attention to your bird.

No meat in it?

ever hear of "Stove Top"?

:winkwink:

I love cooks that do that. There's this show "Sugar" on FoodTV in Canada. This woman "shows" you how to make all these gourmet desserts, but invariably she says, "start with 1 cup of sugar, then a bit of butter and some walnuts, then throw in a bunch of cranberries if you have them." AH, so THAT'S how you make it! Silly me! And I thought you needed to have measurements to cook by!

Elli....

in a frying pan, brown up a lb of ground pork along with two diced granny smith apples and a chopped onion, you can also add some finely chopped celery... anyway cook that up and dump it into a big bowl along with a loaf of bread that you have dried out in the oven and cubed into pieces... add two tablespoons of sage, s and p and maybe a little tyme if you have some around.
mix thoroughly, then moisten every thing by adding about 2 cups of chicken stock... mix completely, and put it into a big baking dish ie 10 x 14, cook it in the oven for 45 mins at 325...

Stove Top-

:thumbsup :thumbsup

That's my favorite stuffing...try adding some dried cranberries for added flavor!!!

One petite white girl...
One huge black cock...

that's a good stuffing

Get some stove top
pour in a can of your favotire cream of ... soup
bake it
done.

My grandma's always made her stuffing with rice instead of bread, and no meat... Everyone who's had it says it's the best they've ever had.

FoodNetwork.com

i get a ton of great recipes from there :thumbsup

right on :thumbsup

Anything without onions?

And enough with the StoveTop, good GOD people!

My favorite stuffing recipe? Two easy steps.

1. Spread open Britney Spears' ass cheeks.
2. Stuff her asshole with my cock.

mmmmmmmmmmmmmm, stuffing elli

Pervert

http://www.ellinude.com/photos/ILove...Butts-S-19.jpg

We tried these at Thanksgiving, and they were the BEST I've ever had.

Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle

Preheat oven to 375 degrees F.

Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

Of course you can change little things to make it your own... but the apples are fantastic in the stuffing. MMMMMM Yummy :thumbsup

This makes the most delicious stuffing if you like sweet mixed with savory. Its definitely worth the effort!


Dried Fruit Stuffing http://www.epicurious.com/recipes/re...ews/views/4380


9 cups 1/2- to 3/4-inch pieces French bread cubes without crust (from about 12 ounces bread)
1/2 cup (1 stick) butter
4 1/2 cups chopped onions
2 cups chopped celery
2 1/4 cups dry Sherry
1 3/4 cups dried Mission figs (about 91/2 ounces), chopped
1 1/4 cups dried tart cherries (about 6 ounces)
1 1/4 cups dried apricots (about 6 ounces), chopped
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried rubbed sage
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 1/4 cups chicken stock or canned low-salt broth
3 large eggs, beaten to blend

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are tender and golden, about 10 minutes. Add Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
Transfer stuffing to prepared baking dish. Cover and bake 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.

Serves 10.
Bon Appétit
November 1997

you could use some shallots instead of the onions....

k, I'm going to try the Rachel Rey recipie. Wish me luck! If my grandma doesn't like it, someone's in big trouble!!

I used the Rachel Ray recipie for the stuffying and it was a HIT!! Thanks for the suggestions, everyone!!