stuffing

does anyone have an amazing stuffing recipe? in my family we have always made a rice stuffing but im hosting a friendsgiving this year and i would like to make a bread stuffing. thanks!

Re: stuffing

I made a sausage and cornbread stuffing last year for thanksgiving that was awesome! I will look for the recipe when i get home!

Re: stuffing

I've been making this cornbread stuffing for the past 2 or 3 years and it's always a big hit. I think it's a Paula Deen recipe:


CORNBREAD STUFFING

Ingredients:

• 2 cups chopped onions
• 2 cups chopped celery
• ½ cup butter
• 4 cups finely crumbled toasted bread
• 4 cups finely crumbled cornbread
• 1 tablespoon salt
• 2 teaspoons pepper
• 1 tablespoon dried sage
• 2 teaspoons poultry seasoning
• turkey or chicken broth (from simmering giblets with 3 ½ cups water for 45 minutes. Unused portion can be used for gravy)
• 4 large eggs, beaten

Directions:

Preheat oven to 400 degrees. Melt butter in skillet; add onions and celery and sauté until tender.
Combine toasted bread and cornbread in a large bowl and mix. Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix thoroughly.
Using a baster, add just enough giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish. Bake until nicely browned, about 30-40 minutes.

Re: stuffing

Re: stuffing

Re: stuffing

I cut chop onions, celery a couple of cloves of garlic and an apple and saute in butter with salt, pepper, poultry seasoning, sage, rosemay and thyme. Soften the veggies a bit and then add sausage (I actually like Jimmy Dean or Jones in the plastic tube). Cook the sausage through and remove from heat. Add bread - you can use the stuffing bags if you are short on time or stale bread that you have torn into pieces. If you use actual bread you may want to add an egg to the bread and get it mixed in there before adding to the stuffing. I don't know why.. but my mom always did so I do! LOL. Add some chicken stock. Get it all mixed through thoroughly until it is a slightly wet stuffing. Stuff it into the bird or put it in a casserole dish and bake it off for about 20 minutes. You can omit the apple if you would like (but I love the little surprise zing it gives) - or modify the seasonings to mimic whatever you use on the bird.