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Wanting to try a new stuffing/dressing recipe this year

Posted: Nov 18, 2010

Anyone willing to share their favorite recipe? I'm tired of always making the same stuffing every year.

Thanks!

;

stuffing - creature of habit

[ In Reply To ..]
You didn't say was the "same stuffing" was, so I'm hoping it wasn't good ol' cornbread stuffin'! My family told me I can change anything on the menu, but not the stuffing. They went as far as to say cornbread stuffing and gravy would be all they need! I just might choose this year to take them up on that!

Anyhow, here's the recipe. It's pretty basic, though.

Make Jiffy cornbread mix according to instructions a day before so it can dry out a little.

Saute celery and onions in butter.

Crumble cornbread.

Combine with sage, salt, pepper. (Careful with the salt if your chick broth has salt.)

Mix in chicken broth, celery, and onions.

I can't give exact measurements, but I usually use 3 cups of broth to 3 boxes of Jiffy. And just add sage to taste. I like to taste, so I start out with just a little ;-)

You can vary water depending on preference, dry or moist.

Bake.

Eat.

Yum.

PS you can add other things too like eggs, cranberries, oysters, meat, etc.

enjoy :-)

Creature of habit - Birdy

[ In Reply To ..]

This sounds yummy! I've never made cornbread stuffing. Mine has always been seasoned bread cubes, celery, sage, salt and pepper, chicken broth, dark raisins and golden raisins.

Thanks for the recipe!

I'd just make them stuffing and gravy!

many different - love to cook

[ In Reply To ..]
ways to change it up, even as simple as changing the bread you use. I know my usual stuffing is just a white bread stuffing that I make that I have been making since I was a kid, cooking with my mom (what wonderful times, I really miss them!) but recently I made a stuffed chicken for dinner and I used a loaf of wheat bread instead of white trying to be more healthy and it was really good. I am not a huge fan of wheat bread but did like the stuffing with the other spices in with it but was thinking of trying it with rye and pumpernickel next time. You can add sausage. I have heard this is good. You have to be careful about trying new recipes on Thanksgiving, especially if you are having guests, as this can sometimes be the worse time to experiment. You can check out foodnetwork.com for good recipes too. Happy Thanksgiving to you and your family!

Love to cook - Birdy

[ In Reply To ..]
I never thought about trying different breads, but I have heard that sweet sausage in stuffing is very tasty. Thanks for the ideas.

For the first time in many years, it will simply be my daughter I'm cooking for. We moved this past August to another state (she started college) and we have no extended family here. We moved 2 states south and my son moved 2 states north for a new job. I'm totally up for trying a new recipe and experimenting. After all, she doesn't even like stuffing! :0)

Happy Thanksgiving to you and your family!

Savory Cranberry Stuffing - RLee

[ In Reply To ..]
1 cup chopped celery
1 cup chopped onion
1/2 cup butter
1 (16-oz) can WHOLE BERRY cranberry sauce
2 tablespoons chicken-flavored instant bouillon or 6 chicken-flavored bouillon cubes
12 cups dry bread cubes
1 cup chopped pecans
2 teaspoons poultry seasoning
1 teaspoon sage
3 cups hot water

In large skillet, cook celery and onion in butter until tender; add cranberry sauce and bouillon. Cook and stir until bouillon dissolves. In large bowl, combine bread cubes, pecans, seasonings and water; add cranberry mixture. Mix well. Will stuff a 12-14 pound turkey wth a little extra.

I also have an apple and herb stuffing recipe. If anyone is interested - I will post it. It goes good with turkey or pork.

please post it.. also need more T-giving help - kitchen nightmare

[ In Reply To ..]
I am a horrible cook and its just me and my 2 daughters for thanksgiving this year.

They told me they want "moist maker" sandwiches from the TV show Friends, and also stuffing and twice baked potatoes.

That apple and herb stuffing sounds really good.

Also, if anyone knows what this "moist maker" sandwich is and how to make it, please post.

Thanks.

Google it.......... - just me

[ In Reply To ..]
I googled it and there are lots of recipes, even a video of Ross talking about his sandwich.

I like Paula Deen's...its yummy n/m - AW

[ In Reply To ..]
nm

I've got an excellent recipe for a veggie I think you'll like - Violet

[ In Reply To ..]
There's only 2 of us here. I have a couple recipes I make every year. One year I brought this veggie to a friends house and when my friend asked her 3 year old daughter what her favorite thing was she said my veggie dish and also my jello. The veggie was a recipe from DH's grandma and the jello was a recipe from my grandma. If you're interested here they are.

Corn and Green bean dish:

1 can of french style green beans, drained really well.
1 can of corn, drained really well
About 1-2 cup of shredded mild cheddar cheese
About 1 cup of sour cream
Some crushed townhouse or ritz crackers
abut 2 or 3 tablespoons melted butter.

The cheese and sour cream is "about" because I just don't know exactly how much. It's all done by looks. With the sour cream I just use about 3 heaping serving spoons, then if it looks like I need more I add more, but usually 3 big spoons are good.

I mix everything in the dish I bake it in.

Drain the corn and green beans thoroughly. Add the sour cream and cheese. It should have the consistency of cottage cheese. If I find I have a little too much sour cream I add some more shredded cheese. Everything should have a nice even consistency. I like a lot of cheese in mine so think I might even go up to 2 cups. Once in the baking dish (I usually use a round pyrex baking dish) even it out and then pour some crushed crackers over the top and then drizzle some of the melted butter over the crackers (not a lot of butter and don't cover every inch of the top otherwise it will be too buttery). Bake in the over "til hot and bubbly" (that's what grandma said). I bake it at 350 for about half an hour.

Grandma's jello

1 family size package black cherry jello (lemon is a good one too)
1 - 8 oz package cream cheese
1 large can crushed pineapple.

Soften the cream cheese and put in bowl, pour the jello over it and add 1 cup of boiling water. Mix with a whisk until cr cheese is melted. I usually have a few small fine little lumps on the top. Add the can of pineapple with the juice (this juice makes up for the other cup of water you usually use with jello. Put in a jello mold or bowl and refrigerate overnight. (It's so good I can eat the whole thing in one sitting.

I hope if you try these you will like them. They are both super easy and fast.

I am absolutely going to try both! Thanks Violet! - kitchen nightmare

[ In Reply To ..]
I wish my mom would have taught me to cook, but she found solitude in her kitchen and us kids were not allowed out there.

Thank you again for taking the time to write all that. I appreciate it!

I think you'll like both - Violet

[ In Reply To ..]
Anything that is easy to make is the way I usually go. I'm not the worlds greatest cook, but the things I know how to make are usually pretty good. Thanks giving dinner is pretty easy for me (probably cos there are only two of us). All I do is put butter on the turkey and bake it. I do make garlic mashed potatoes (I just throw 3 cloves of garlic (peeled) in to boil with the potatoes then mash), the corn & green beans, the jello & cranberry sauce and that's it. I don't make stuffing because I don't know how, and last year was the first time ever I made gravy, and it came out really good. I remember Chef Ramsey had a kitchen nightmares show and one episode he said gravy is not suppose to be thick, so I make mine thin (almost like au jus) DH cuts up the gizzards and stuff from the turkey and I just added the flour/water mixture a little at a time til it was the right consistence. And I buy a frozen Mrs. Smith pumpkin pie. My aunt would cringe because she is a professional baker and has her own business. She said usually during the holiday she sells about 60 or so pies. She also makes a chocolate roll that is to die for (thank god she gave me the recipe, but I haven't tried it yet).

When I was 12 my mom taught me how to make her coffee in the morning, and sis and I and she would cook. I didn't do a lot of the cooking though cos sis loved to cook. My grandparents lived up the road from us (a 3 minute walk), and growing up she would let us sit in the kitchen and watch her cook and once in awhile she would let us get our hands in the food (like to mix her home made cole slaw). Then I joined the Army at 20 and never ended up back near them, but if I had I would have probably learned to cook more of their stuff.

I do have some recipes my DH's grandmother used to make for us when we would go out to visit them. One is for a Mexican Chicken Tortilla casserole, and another is for something she called company casserole. It uses ground beef and egg noodles. If you'd like I can post the recipes.

Hope your Thanksgiving is a happy one and your meal turns out great. I'm sure they will.

Violet - Birdy

[ In Reply To ..]
Thank you! The corn and green beans is such a nice change of pace from the standby green bean casserole. I just might make Grandma's jello today - who needs a holiday! LOL

I know exactly what you mean with the jello - Violet

[ In Reply To ..]
I can eat that every day of the year. Growing up at home we only made it for Thanksgiving and Xmas. Don't know why only those two times (maybe was some kind of tradition). There is just something about the taste with the combination of that with the turkey and everything else. My mom swore by lemon jello (cos that's what grandma made and it was delicious) but I also like black cherry. When I make one I miss the other.

Apple & herb stuffing and rich turkey gravy - RLee

[ In Reply To ..]
2 cups sliced celery
1 1/2 cups chopped onion
1/2 cup butter
1 3/4 cups hot water
1 tablespoon chicken-flavored instant bouillon or 3 chicken-flavored bouillon cubes
12 cups dry bread cubes (about 16 slices)
3 cups coarsely chopped apple
1 cup toasted slivered almonds
1 tablespoon chopped parsley
2 teaspoons poultry seasonng
1/4 teaspoon sage

In large skillet, cook celery and onion in butter until tender. Add water and bouillon, cook until bouillon dissolves. In large bowl, combine remaining ingredients; add bouillon mixture. Mix well.

Rich turkey gravy:
In medium skillet, stir 1/4 to 1/3 cup flour into 1/4 cup pan drippings; cook and stir until dark brown. Stir in 2 cups hot water and 2 teaspoons chicken-flavored instant bouillon or 2 chicken-flavored bouillon cubes; cook and stir until thickened and bouillon is dissolved. Makes about 1 1/2 cups.

RLee - Birdy

[ In Reply To ..]
This sounds absolutely heavenly! I LOVE cranberry sauce. Thank you!

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