Can You Make Good Stuffing Without Sticking It Up A Turkey's Ass?
 

Listen I spent Christmas dinner getting the hairy eyeball from my old aunt Flo, the only thing that made it good was my sister's stuffing. I need more. But I don't want to make her cook a turkey - how do you make good stuffing without a bird? I tried that Stouffer's Stovetop junk once - not very good.

mushy stuffing sucks - my sister's isn't like a brick but it's chewy and like Colonel Sanders she's got some magic recipe of herbs and spices.

gimme your stuffing recipes.

I don't have a recipe, but I've had lots of good stuffing that wasn't up a turkeys ass - just need to add some of the juice

my girlfriend's mom makes some amazing stuffing.

pieces of pita bread, mushrooms, bacon and pine nuts are the main ingredients. it's a secret recipe though, but it's so freaking delicious.

she made two batches today; one in the turkey and one on it's own. the batch from the turkey was better.

Yes you can. You mix the stuffing (ingredients) together in a pyrex dish and oven bake @ 325 (time depends on amount) :thumbsup

We have stuffing balls every year. I can't explain the recipe except to say that they are cooked in muffin pans, and they come out slightly crispy yet still a little soft too. There is a ton of butter involved.

It just depends how you like it.

Alex

Good stuffing is an art.

Start with good bread, fresh not those crappy bread crumbs or croutons you see everyone buying. White or wheat doesn't matter, but a mix of both is best. I spin it up in the food processor until it's chunky, but not totally crumbs. Set this aside in a big bowl.

Sautee diced onions, celery, and mushrooms in butter (not oil) until they're cooked and clear, but not carmelized. While that's cooking, add salt, pepper, sage, and poultry seasoning to taste (but the secret to a good stuffing is a liberal hand with the seasoning...).

Once the veggies are done, add them to the bread crumb bowl, stir it up. In a small bowl mix together 1-2 eggs with a little water, depending on the amount you're making, and mix that in to your desired consistency. You don't want your stuffing to be mushy, so go easy. This is that part where you get your hands dirty...you want your stuffing to be wet enough the make balls, but not goopy.

You can either shove this up a turkey's butt or throw it into a baking dish and bake for a while. Either way, you're getting my mom's awesome recipe.

:xomunch

Oh god... I'm jonesing for stuffing now.

And Thanksgiving is 10 months away :(

Bump :thumbsup

I always eat stuffing outside the bird, its nice on its own :eatmouse

I heard your not supposed to put stuffing inside the turkey anymore. It causes it to cook wrong and the turkey around the stuffing is then bad, which can effect the stuffing as well.

bah... there are so many things now that are "unsafe" or "unsanitary". seems paranoiacs just wanna add to the list as much as possible.

its called stove top and you cook it on top of your stove. ironic, yes. tasty, indeed. :GFYBand

I have refused to eat stuffing ever since the day I saw my grandmother shoving it up the turkey's ass. I don't eat anything that comes out of an ass, I don't care how good you say it tastes. :ugone2far

i only use pyrex dishes to bake up pies of coca :weihnacht

irish potatoe stuffing, sausage, celery and onions all mixed with mash potatoes and some secret spices then baked is the best meal on earth

maybe you missed the part of his post where he said "I tried that Stouffer's Stovetop junk once - not very good."?

I've been doing mine in a crockpot ever since I held a HUGE dinner and needed to make extra. Sooo much easier and very yummy.

Fuck yeah man, We made a huge pan of cornbread stuffing yesterday.
:thumbsup :xmas-smil

bread??

nahh... cornbread stuffing is da best

The one I made got rave reviews from everyone at dinner, and you make it in muffin tins, so it only takes 20 minutes to bake and it's done. It doesn't stay in muffin shapes because there's no binder, just scoop it out when it's done and onto your serving dish. The recipie is here:

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

EXCEPT I only bought half as much stuffing bread as I needed, but it didn't hurt the recipie at all. It filled exactly 12 muffin cups, and it was light and fluffy and flavourful. Chop the celery nice and fine into little slivers so it doesn't get stringy, remember! Oh, and I substituted 3 shallots for the onion, since we have an allergy to watch out for.

It's interesting to see all the different stuffing recipes. I would have never imagined pita bread stuffing or Irish potato stuffing. Very interesting.

I am willing to try those recipes January thru October but on Christmas and Thanksgiving if it's not cornbread stuffing please get it off of my plate!

I believe the pita bread stuffing is a recipe that my girl's mom got from her Lebanese mother-in-law.

It's sooooooo good.

thanks for the skinny on stuffing. as Psyko said it's only 11 months till Thanksgiving! if i get the initiative i'll make some in a muffin pan.

ditch the stuffing altogether