post your stuffing recipe.....

I loved this one, but looking for maybe something with sausage this year.

Cornbread Chestnut Stuffing
Ingredients
1 ½ loaves cornbread
2 medium red onions, cut into 1-inch pieces
6 shallots (about ½ pound), cut lengthwise into sixths
5 leeks (about 1 pound), white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch thick pieces
3 celery ribs, chopped
1 cup packed fresh flat-leafed parsley leaves, chopped 1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
1 stick unsalted butter
3/4 pound vacuum-packed or canned whole chestnuts 3 ½ cups chicken broth
Preparation
Preheat oven to 325 degrees.
Cut cornbread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. In a large heavy skillet cook red onions, shallots, leeks, celery, herbs with salt and pepper to taste in butter over moderate heat, stirring, until onion mixture is golden brown, softened, about 25 minutes.
If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes. In a large bowl, toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth and salt and pepper to taste and cool completely. **Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
To cook all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325 degree oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

Re: post your stuffing recipe.....

That's the recipie I always use! I was just going to post this too! So.. nevermind! I don't have any other ones.

Re: post your stuffing recipe.....

My Southern Version-Cornbread Stuffing.
This is the Stuffing I grew up with in Texas. It may sound strange to use green bell pepper but it does add great flavor!

Toasted Crumbled Corn Bread (recipe to follow) about 8 cups
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
1 large green Bell pepper, Chopped
3 cups chicken stock
1 teaspoon salt
1/2 Tablespoon Freshly ground black pepper
1/2 tablespoon sage seasoning
1 tablespoon poultry seasoning
1/2 tablespoon thyme
2 eggs, beaten
1/2 cup heavy cream

Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, and set aside.
Melt the butter in a large skillet over medium heat. Add the celery, bellpepper and onion and cook until tender, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture.

Whisk together the stock,heavy cream, eggs,salt, sage,thyme and poultry seasoning. Pour over cornbread mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread Recipe:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.


Note: For a short cut and if you do not have that much time.....I have used Store bought 8 Corn Muffins from the bakery. I did this once when we flew in and spent thanksgiving at the IL's. I didnt want to take over the whole kitchen for many hours. It tasted just as good!

Another Note: I have also used Muffin Pans to bake the cornbread dressing. The top comes out crispier but yet the inside is moist. Picked this tip up from Rachel Ray.

Message edited 12/17/2008 10:23:36 AM.