stuffing recipes needed!!!

I need one with meat and one without!!
Tia!

Message edited 10/24/2011 5:25:27 PM.

Re: stuffing recipes needed!!!

this is my dad's recipe...his stuffing is the absolute BEST

For each 24oz. Loaf of Bread:
I make 2 loaves - so double the recipe.

--24 oz. White bread
--1 Lb. Jimmy Dean Regular sausage meat
--1 large onion, chopped
--1 14 - 15oz. can chicken broth
--Flat leaf parsley (handful) chopped
--4 tsp. Bell’s seasoning
--salt & pepper
--Butter & vegetable oil (for sauteing)
--optional--1 stalk of celery (chopped) for each loaf of bread


Preheat oven to 325 degrees

In a large mixing bowl, break bread and sausage meat.

Saute onion and celery in butter and oil
When well caramelized, add to bread.

Add parsley and seasonings. Mix well and add chicken
broth to moisten. If you want it more moist, you can add a little water.

Mixture can be placed in turkey or an oven proof bowl. I use a bowl, cause I feel the turkey gets
overcooked trying to get the stuffing to the proper temperature.

If using a bowl, cover with aluminum foil for first hour. Uncover and cook till top is well browned

Re: stuffing recipes needed!!!

Here's my slow-cooker bread stuffing recipe. It is very basic, but delish.

Slow Cooker Bread Stuffing
1 1/2 cups butter or margarine
3 cups chopped onion
3 cups chopped celery
1/4 cup chopped fresh parsley
12 cups dry bread cubes
2 1/4 teaspoons dried sage
1 1/2 teaspoons dried thyme
3/4 teaspoon dried marjoram
2 1/4 teaspoons salt
3/4 teaspoon ground black pepper
4 cups veg or chicken broth, or as needed

1.Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently.
2.Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten. Transfer mixture to slow cooker, and cover.
3.Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours stirring occasionally. Add broth as needed
Notes:
Made night before but did not add stock and bread until am.
Plenty for 23 people (also had meat stuffing) with a good amount left-over.
Fit in large 6 qt Crock pot.