Dressing/stuffing

[sara]

I think it would be a nice thread if we could all post how we make our homemade dressing. I don't do anything special just your simple dressing. In fact to be honest with you I haven't made homemade in a long time. My daughter is asking me for homemade this year-- could you help by posting how you make yours. Have fun and hope to see some good recipes. Thanks

Sara

[magnabay]

I have been making my mother's dressing for 45 years and would not change it.
It is just basically bread cubes, poultry seasoning, onions, celery  ( sauted in butter ) and water or chicken  broth for the liquid. I use water.

[nybirder]

I still use my mother's recipe which was pretty much what you got from Bell's Poultry Seasoning. Dressing/stuffing in our house was always seasoned with Bell's and I still use it to this day. It sounds as though that recipe is probably pretty similar to the one mentioned by magnabay

The recipe is on their site:  www.bellsseasonings.com/recipe-stuffing-bells.html  Only I'm pretty sure she never measured the butter in hers.  :)

If she was making it for turkey, she would simmer the neck to make broth to use for the liquid and take the meat off the neck to add to the gravy. And it was always my job to pick the bread into little pieces--she never cubed it.

[annrms]

I make my stuffing using Pepperidge Farm regular and corn bread, wild rice, dried fruit, bulk sausage, sunflower/pumpkin seeds, celery & onions, moistened with sausage broth and Marsala wine.  I make a bunch to give away and freeze...mix it in a under the bed box for only that purpose.  Besides using on Thanksgiving, I stuff mushrooms with it and serve it with pork and chicken.

[carross]

I do my dressing just like my DM, and its the same as magnabay's.  A good standby.

[pippin3]

There was a recipe for turkey stuffing bread on TOH last year that sounded very good...think I have it on the PC at home but will have to check and post it when we get back home unless someone else has it and posts it.

[Deleted]

I like to use the  Pepperidge Farm stuffing. I have used the corn bread and the regular. Sometimes I like to add the dried cranberries to it, other things. Every now and then I have the hankering to make stuffing for dinner -- just stuffing with a gravy mux! Lol! Anyone else ever eat just the stuffing for lunch or dinner?

[sara]

Marg -- yes I do eat stuffing for a meal. Sometimes I make a box of Stove Top traditional sage stuffing and eat some for a meal and nothing else to go with it. 

Sara

[cookguy]

I have only ever made stove top. This year I think I want to make my own. I know it isn't particularly difficult, I have just never made it myself.
For a holiday, I like to have everything made in advance. Can you mix everything together and put it in the fridge a day or 2 before, or will it turn in to a soggy mess?

As I stated above, I have never made my own stuffing, so I have never tried what I am about to post. I have been looking at different recipes, and this is one of the more unusual ones I have found. I think if I were to make it, I would also serve a more "normal" stuffing too. If anyone has ever tried this, let me know what you think. I suspect there is no middle ground with this stuffing. It is either delicious or terrible.

Mincemeat Stuffing

1 cup chopped onion 250ml

3/4 cup butter 175ml

1 28 oz jar mincemeat 795g

2 (7 oz 199g each) packages seasoned croutons
In frying pan saute' onions in butter until golden brown. In a large bowl, mix sauteed onions, mincemeat and croutons. Add 3/4 cup (175ml) water. Toss lightly. Stuff turkey. Place extra stuffing in a greased casserole. Bake in oven during the last 30 minutes of turkey's roasting time. Enough for a 10lb/5kg turkey.

It doesn't say what temperature to cook it at, but most turkey recipes I've seen call for 325' or 350'.

[paulette]

I've made this stuffing for years, and several times per year at that, (the casino loves handing out turkeys). The stuff must be acceptable as I always come home with an empty bowl. 😉

Sausage Dressing

1 Turkey Neck
1/2 tsp Salt
2 Peppercorns
2 Whole Cloves
1 Bay Leaf

*****

1 tube Jimmy Dean Sage Sausage
1/2 cup Onion, chopped fine

*****

7 oz Sage Dry, cubed stuffing mix
12 oz Chicken Broth
1/8 cup Butter

*****

In a small pan, cover turkey neck with water. Add salt, peppercorns, cloves & bay leaf. Bring to a boil, reduce heat and simmer for 1-1/2 to 2 hours. Remove neck, cool and cut meat off of bone & set aside. Discard water.

Brown Sausage with the onion. Add neck meat and set aside.

Place stuffing cubes in a large casserole dish, add above mixture and toss lightly.

In a small pan, heat chicken broth & butter to boiling. Gradually pour over stuffing, tossing to moisten evenly.

Cover & bake as follows:
325* for 40-45 minutes or
375* for 20-30 minutes.

[wilderness]

Paulette, I know a lot of folks that make stuffing with sausage but to throw out the water the turkey neck was cooked in and us chicken stock to me is a sin.

My stuffing is very simple, cook neck giblets etc. until done in a little salt water, strain the water and keep.  I normally have homemade canned turkey stock in the pantry also.  Sauteed chopped onions and celery in butter until tender.  Allow to cool.  Meanwhile tear up fresh bread into a large bowl.  Add cooled onions and celery to bread, rubbed sage, Bell poultry seasoning, salt and pepper.  No measurements once I add the liquid I taste the stuffing.  Unfortunately many of my recipes are made this way so are difficult to share.  The just get passed down from generation to generation by helping as you are growing up.

I also make my own Stove Top Stuffing Mix.  I have a book called Make your own Groceries.  It is copyrighted 1979 and I think I have been using it at least that long.

18-20 slices of fresh bread cut into 1/4" cubes
Mix together
6 TBL of dried parsley flakes
2 1/2 tsp poultry seasoning
2 tsp rubbed sage
2 tsp salt
1 tsp pepper
1 tsp powdered thyme

Place in a food processor or spice grinder to make a powder

Put the bread cubes in a paper bag, add spiced and shake to coat.
Place on a sheet tray and dry in a 200* oven.

To make
1/2 cup of chopped celery
1/4 cup chopped onion
5 TBL butter
6 cups bread cubes
1 1/2 cups stock (chicken, turkey or pork)

Saute onions and celery in butter until tender
add stock and bring to a boil
Stir in cubes until moist
Cover, remove from heat and let sit 5 minutes.
Fluff with a fork.

I do sometimes used dried celery and onions flakes in place of fresh
2 TBLS celery and 1 TBL of onion.  I then just add those to the stock with the butter and let them simmer a bit then come to a boil and proceed as above.

Bet

[Angela]

Sept 4, 2016 19:22:24 GMT -5 cookguy said:

I have only ever made stove top. This year I think I want to make my own. I know it isn't particularly difficult, I have just never made it myself.
For a holiday, I like to have everything made in advance. Can you mix everything together and put it in the fridge a day or 2 before, or will it turn in to a soggy mess?

As I stated above, I have never made my own stuffing, so I have never tried what I am about to post. I have been looking at different recipes, and this is one of the more unusual ones I have found. I think if I were to make it, I would also serve a more "normal" stuffing too. If anyone has ever tried this, let me know what you think. I suspect there is no middle ground with this stuffing. It is either delicious or terrible.

Mincemeat Stuffing

1 cup chopped onion 250ml

3/4 cup butter 175ml

1 28 oz jar mincemeat 795g

2 (7 oz 199g each) packages seasoned croutons
In frying pan saute' onions in butter until golden brown. In a large bowl, mix sauteed onions, mincemeat and croutons. Add 3/4 cup (175ml) water. Toss lightly. Stuff turkey. Place extra stuffing in a greased casserole. Bake in oven during the last 30 minutes of turkey's roasting time. Enough for a 10lb/5kg turkey.

It doesn't say what temperature to cook it at, but most turkey recipes I've seen call for 325' or 350'.

Bill, I would definitely go for your dressing! Never have had it with mincemeat but I love mincemeat in most all forms. Do let us know how you like it.

[Angela]

My family does not like change to things like stuffing much as I would love to try something different.

Here, it's ground pork, onions, celery, croutons, chicken broth, poultry seasoning, salt, pepper and if no one is looking I'll throw in fresh/frozen cranberries and some slivered almonds. No measurements, just the way things look and taste.

[sweetgum52]

Make dressing with just day old cornbread, biscuit, chicken broth, onion, ( even don't like onions I do put them in my dressing ) sage, salt, pepper, poultry seasoning meat off chicken legs. I'm not crazy about turkey. Rather have hen.

[almonds]

I make it with just the Pepperidge Farms croutons and follow the directions on the back of the package but substitute chicken broth for the water. I also precook a one pound package of Jimmy Dean sausage and beat an egg and add those to the wet crouton mixture. I bake it in a separate pan and stir periodically. I like preparing it a day ahead and then just pour a bit of gravy over it, cover it with foil, and reheat it in the oven. Stuffing...the best part of Thanksgiving dinner.