Stuffing recipe?

Anybody got a good one?

Re: Stuffing recipe?

I use the Pepperidge Farm Herb Stuffing...directions on the back. But I add the following:

1 lb. Pork Sausage
Celery
Onions

I brown the sausage in a pan as it's browning I *** finely chopped celery and onions to the pan. Once the sausage is browned and the celery and onions are translucent I let them cool a little bit and add them to the stuffing...then bake. I love it.

Oh - I use chicken broth instead of the water that is recommened. Usually it suggests the broth anyway and gives the measurement.

Re: Stuffing recipe?

I hate to admit it but I am catering the stuffing part of my Thanksgiving dinner!

Re: Stuffing recipe?

Thanks! Pepperidge Farm was on my list, but my mom makes an awesome homemade stuffing. She's in Florida though and doesn't know it off the top of her head.....

Re: Stuffing recipe?

I'm trying this one that I got off of allrecipes.com (my favorite site). It's similar to the one i usually make. I will use Martin's potato bread cubes for the bread:
INGREDIENTS
1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 1/2 teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs
1 cup chicken broth
DIRECTIONS
Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
In a large bowl, place the sausage, celery, onions, bread, sage, salt and pepper.
Beat the eggs in small bowl and mix into the sausage mixture.
Pour broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.

Re: Stuffing recipe?

Here is how I am attempting to make mine based on the recipe my mom gave me.

2 packages Jones Sausage
4 - 5 Celery Stalks Chopped
2 medium onions chopped
1 1 /2 Bags of stuffing mix
1 can of chicken broth
2 eggs
1 stick butter melted
turkey neck w/celery leaves and peels of onions and cook with can of broth
turkey gizzards
Salt & Pepper
Poultry seasoning

In a frying pan brown sausage and gizzards then add onions and celery and cook till soft. Add stuffing mix add the eggs and butter, taste to test moisture, add broth until desired consistency. Not to dry and not to moist.

Re: Stuffing recipe?

This is from Stephanie Klein's blog (I'm gonna attempt this):

STEPHANIE’S TRADITIONAL SAUSAGE COUNTRY STUFFING

16 ounce bag stuffing cubes
16 ounces cornbread cubes (or use fresh, cube yourself and dry out in oven)
1 1/2 lb. sweet sausage, casings removed
4 cups celery, fine chop
3 cups onions, fine chop
1 cup water chestnuts, canned sliced
3 cups nuts (1 c. toasted walnuts, 2 c. pine nuts) coarsely chopped
1 1/2 cups golden raisins
2 apples, peeled and diced
1 bunch fresh parsley, chopped include stems
1 tablespoon dried sage, or 3 tbl. Fresh sage
1 tablespoon dried rosemary
2 teaspoons dried thyme
1 teaspoon fresh coarse ground black pepper
3 eggs
5 cups chicken broth
4 ounces butter, divided *keep in mind 1 ounce=2 tbl.)

1. In a BIG AZZ bowl, add both bags of stuffing or bread mixtures.
2. Melt 4 tbl. butter in pan, add sausage, cook until it loses most of its pink color. Add fat and broken up sausage to stuffing mix bowl.
3. Chop the onions, celery, water chestnuts (coarse chop), toasted pine nuts or walnuts, & parsley and add to pan with butter, cook until onions are soft. Then combine with the stuffing mixes in the BIG AZZ bowl. Toss with hands.
4. Add sage, rosemary, thyme, pepper & toss again.
5. Break eggs into a smaller bowl. Whisk to mix until uniformly yellow.
6. Add 2 cups of chicken broth to eggs & mix.
7. Melt 2 ounces of butter & mix into eggs & broth (do not melt butter too hot or it'll cook eggs).
8. Pour eggs & butter broth into BIG bowl of stuffing mix & gently mix with your hands (No Smushing, just lightly, lightly fluffing).
9. Add enough additional broth to get an evenly moistened (not drippy or gloppy) mix.
10. Place in lasagne pans (goal - no more than 2 inches thick in pan).
11. Melt remaining 2 ounces of butter & mix with an additional cup of broth. Drizzle over pan of stuffing. Cover pan with tight-fitting aluminum foil & bake at 325 degrees for 25 minutes covered & 15 minutes uncovered for a nice crust - adding more broth along the way to prevent drying out (but do not want mush either). Serve in enormous silver bowl, warmed.