Anyone with a great stuffing recipe?

gluten free?

I read that as a great suffering recipe

if so, cornbread stuffing made without wheat flour.


add nuts, maybe bacon, sauteed green pepper and mushrooms.


I don't add sage, but fresh sage is SOOO good for those who know how to use it.


put it in the bird. Do you want a recipe here?

will write it out. Thinking.

Last Edited by beeches on 01/03/2021 08:28 AM

No, looking for a old stlye type of stuffing.

Sounds yummy. I do like cornbread, but husband doesn't.
Thanks for the suggestion beeches.

Forgot to add. I have fresh sage. What is the best way to use it?

Have you ever had filling?

Cornbread (0r regular bread) stuffing.

a bowl of torn-up bread of your choice

a stick of butter

a small white onion to saute. half a chopped green pepper, some carrot, too.

SALT

pepper


Optional - mushrooms. Pecans or walnuts. Some sage. Bacon.


Tear the bread into small bits. not too small. Keep it in a bowl.

chop the onion, the green pepper, the carrot.

throw some of the butter in a pan and heat it. Pour a good bit of it onto the bread in the bowl. Mix.

with the rest of the butter in the pan, saute the onion and other vegetables.

it will smell HEAVENLY.


add the vegetables to the bread, too. Mix. Season.

Stuff the bird.

dun.

Huh?

just add it to the stuffing mix before filling the bird. A little is enough, unless you truly love sage.


Are you going to brine the turkey? even a half hour in salt water makes a big difference in how the meat tastes later

Here's a basic one we use, its made in the Crock pot.
Just toss all the ingredients in crock pot, no sauteing or pre cooking required.

Crock pot for 4-5 hours on low should do it.



one pound bread, diced into 1-inch cubes

1/2 cup (1 stick) butter

1 onion, diced small (about 2 cups)

1 cup celery, diced small

3 tablespoons rosemary
3 tablespoons sage
2 tablespoons thyme
1 teaspoon salt
1/2 teaspoon ground black pepper,
1 1/2 cups chicken broth
1 pound ground Italian sausage should be raw and the not precooked type

So you don't toast the bread before? Ive done it before, and not sure if it really makes much difference?

.

Good morning! I like to stuff the turkey with my stuffing. I like to use sausage too. My family particularly like when I use the regular Sage Sausage stuffing (jimmy dean) AND the Spicy Sausage (one of each). I slice the sausage into patties to brown, throw off excess grease and saute' one very large onion or two medium onions chopped. Then I add chopped celery to this as well as 8 oz of mushrooms (I like portabellas but the white ones are fine, too). Just saute the celery & mushrooms with the onions for about 5 minutes. The mushrooms really are the key to making the stuffing tender. I usually buy packaged herb stuffing. I also usually buy a really big turkey like 22 pounder...so I usually go through 2 packaged of the dried stuffing. About 1 1/2 packages goes into the turkey front and back cavity and the remainder I put in a round cake tin for another day (once turkey stuffing is all gone). So, you just follow directions on the pkg for amount of water, butter to add. I usually add a little extra sage and salt and pepper. The butter is melted in water in a saucepan and sometimes the stuffing is a little hot to handle right away so I will sometimes put the stainless steel bowl filled with stuffing out in my enclosed vestibule/mud room to cool off before I handle it to stuff the turkey. The turkey comes out delicious and the stuffing is out of this world! One other thing I do is slice a large onion up into about 5-6 slices thickly and coat bottom of roasting pan with olive oil and place onions as a layer and put turkey on it. As the onion browns and you add some water (with giblets, kidney & neck) that you've been simmering...it makes a delcious gravy! It's snowing here now on the East Coast...a turkey sure sounds good. Happy cooking! xoxo

Ahhh. Yes... I want to try and brine it this yr. Thanks for reminding me.

What do you brine yours with?

Try this

[link to clonakiltyblackpudding.co.uk (secure)]

Just substitute the pudding for sausage meat. I don't like apricots so I just skip that part.

Crock pot stuffing is yummy. Made it a few yrs ago. Keeping this one in mind.
Thanks BBQ Boy

Mine is plain vegetable stuffing..



Saute chopped carrots, onions, celery until mostly cooked
with a half stick of butter

Mix the dry ingredients together into a large baking pan:
one package cubed herb seasoned Pepperidge Farm stuffing
one package classic herb seasoned Pepperidge Farm stuffing

Mix the vegetables into the dry ingredients. Slowly pour broth over the stuffing ingredients and mix together:
College Inn no fat low sodium chicken broth 32 oz

Add more broth if too dry.
Cover with foil and bake at 350 until hot and steamed.
It doesn't take long as the veggies are already cooked.

It's just plain and simple.

Cook it separately

I’m the bird there isn’t much of it and it gets too soggy

I used to put mine in a crock pot and baste with butter and chicken stock bouillon every hour or so

Then keep on low or warm and serve right out of the crockpot

Sausage - yes

Spices :
Parsley
Sage
Rosemary
Thyme

Just like the song !

Adjust salt knowing you will be adding butter - and salted gravy at the table - go easy on the salt

Some black pepper

I cut squares of wheat and white bread including crusts

I’ve tried putting cornbread or biscuits broken up in it - it just doesn’t make much difference and makes the final product mushy - especially the cornbread bits

I’ve added other stuff like cranberries or mushrooms or nuts and believe me

Sausage and bread is the way to go with lots of spices - heavy on the thyme

lmao

You may not think this sounds good but this was the best stuffing when I was growing up.

Cook up some onions and ground beef mix together with crumbled white bread toast and an egg and a little water to get the right consistency..season with salt pepper and garlic

Chill and stuff your chicken with it and bake.

It doesn't have to be axact, Ive used fresh bread, stale bread, toasted bread, cornbread ect in it before and it came out good

no, I don't

want the bread to soak up the butter and any spices.

It's a real thing lol, potato filling, way better than that stuffing.

Last Edited by Zorro A. Knievel Esq. on 01/03/2021 09:12 AM

[link to www.acoalcrackerinthekitchen.com (secure)]

Protip: instead of celery, use bacon.

It's an old Pennsylvania Dutch thing.

Never heard of it before... Do you cut it in cubes, mash, or what?

Curious about this one.

Just saw your post, thanks!

Thats the thing... Most recipes say toast.
I think Ive always used toast.
Im not going to toast it this year. Save me loads of time.

Just checked that out. And I thought you were pulling my leg.
Looks good, will give that a try another time.
Thanks for posting this...Yum.

I know what you mean,

and you got me to thinking if they had wheat for bread at the first Thanksgiving!

turns out they probably did not - wheat became a widespread thing only during Colonial times.


crazy to think of !!!

Last Edited by beeches on 01/03/2021 09:24 AM

whatever you do, it will be great!

I do toast nuts before making a pecan pie, or walnuts for snacking.

but had not heard of toasting stuffing bread. Bacon is always a thing....


your house is going to smell fabulous soon!