Stuffing

[Pat Barry]

Every year for Thanksgiving I make stuffing. It started back in the 80's from the Betty Crocker cookbook. Each year I do things a bit different because I don't write down the recipe. The basic ingredients are butter, chopped yellow onions (sometimes white) & equal amount of chopped celery. Cook the celery and onion in a frying pan with lots of butter til the onions are translucent. Then pour that stuff into a container while I get a couple tubes of Jimmy Dean pork sausage (sometimes with herbs) browned up in the pan that cooked the onions and celery, adding a bit of butter of course. Then when the sausage is done I throw the onions and celery back in with the sausage to instill those flavors into the sausage and vice versa.. I finish the stuffing off with a couple bags of store bought bread crumbs, sometimes plain, sometimes with herbs, sometimes a mixture with chicken broth and water (half and half) and then mix in the sauage, onion, celery concocotion. Some years I have added in apples, other years I have put in mushrooms, other years carrots with the onion and celery base. Mostly I stick to the basics.

Half of the stuffing goes into the bird for roasting, the other half goes into a baking pan and cooked alongside the turkey for the last 1/2 hour or so.

Personally I like to mix the two stuffings together, but the bird stuffing always is preferred by folks over the pan baked stuffing

What do you all do?

Hungry yet?

[Rod Sheridan]

Hi Pat, we do something very similar except we keep the pork sausage out of turkey so that everyone can eat the turkey and stuffing.

We use loaves of herb bread, dried for a few days as the main part of the stuffing.

When I was a kid, my Mom would make potato stuffing, no bread used............Regards, Rod.

[Chuck Wintle]

Every year for Thanksgiving I make stuffing. It started back in the 80's from the Betty Crocker cookbook. Each year I do things a bit different because I don't write down the recipe. The basic ingredients are butter, chopped yellow onions (sometimes white) & equal amount of chopped celery. Cook the celery and onion in a frying pan with lots of butter til the onions are translucent. Then pour that stuff into a container while I get a couple tubes of Jimmy Dean pork sausage (sometimes with herbs) browned up in the pan that cooked the onions and celery, adding a bit of butter of course. Then when the sausage is done I throw the onions and celery back in with the sausage to instill those flavors into the sausage and vice versa.. I finish the stuffing off with a couple bags of store bought bread crumbs, sometimes plain, sometimes with herbs, sometimes a mixture with chicken broth and water (half and half) and then mix in the sauage, onion, celery concocotion. Some years I have added in apples, other years I have put in mushrooms, other years carrots with the onion and celery base. Mostly I stick to the basics.

Half of the stuffing goes into the bird for roasting, the other half goes into a baking pan and cooked alongside the turkey for the last 1/2 hour or so.

Personally I like to mix the two stuffings together, but the bird stuffing always is preferred by folks over the pan baked stuffing

What do you all do?

Hungry yet?

I am drooling on my desk right now...it sounds delicious!

[Von Bickley]

Pat,
Our families have always prepared baking pan dressing instead of stuffing. What I usually do is:

1 bag of Pepperidge Farms Dressing Mix - Plain
1 bag of Pepperidge Farm Dressing Mix - Herb Flavored.
Sautéed onion & celery
2 or 3 eggs
Chicken or turkey broth / No water
I will also add a can or 2 of Cream of Chicken Soup to keep it moist. I have thrown in a can of Cream of Celery also.

Now you Northerners like mash potatoes, in the South, we take our rice. The rice & dressing go beside each other on your plate, and then they are covered with turkey gravy.

[George Werner]

I do pretty much the same recipe as you only I use Tennessee Pride sage flavored sausage. Gotta have the sage in the stuffing!

[Pat Barry]

Yes, of course, I nearly forgot the sage and poultry seasoning. Thanks for the reminder!

Von, tell me about the eggs. Sounds interesting. I assume they are hardboiled and sliced, yolk and white??

[Neil Gaskin]

Very similiar, I use some chicken broth and toasted chopped up sour dough and red onions. Never quite the same receipe but similiar. I started keeping track of what I put in to my stuffing and chili recipes hoping to come up with a "standard" but at the end of the day it depends on my mood, whats on hand, and what I didnt forget at the store.

I usually put a few pats of butter on the stuffing when I put it in the oven. It's thanksgiving, Im supposed to use a lot of butter right?

[Von Bickley]

Yes, of course, I nearly forgot the sage and poultry seasoning. Thanks for the reminder!

Von, tell me about the eggs. Sounds interesting. I assume they are hardboiled and sliced, yolk and white??

No Hardboiled eggs. We put at least 2 or 3 raw eggs in the mixture before we bake the dressing. If I carve up the turkey before I make the dressing, I will put some small pieces of turkey in the dressing also.

[Doug W Swanson]

http://www.whitecastle.com/food/reci...urkey-stuffing

This is what I'm making for stuffing this year...