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Old 12-23-2009, 02:53 PM
 
1,450 posts, read 3,791,467 times
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Post your favorite stuffing recipies!

here's mine:

Saute one onion in butter (NOT margarine, watch the smoke point)
add chopped celery

add Pepperidge Farm stuffing, the bread type
add 1-2 cans chicken broth

also, boil up 1-2 turkey legs, then chop up meat and add

mix with 1 beaten egg to hold together, then bake 350--30 min covered with foil

not fancy, but good!
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Old 12-24-2009, 08:46 AM
 
Location: Looking East and hoping!
28,227 posts, read 19,630,889 times
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Brown Jimmy Dean sage sausage in butter
Add onions/celery
white wine
more butter as needed
I get a huge bag of dried bread from grocer
mix and add chicken stock or turkey stock as necessary

If I'm doing pork I add apples or chunky applesauce.
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Old 12-24-2009, 09:15 AM
 
Location: Destrehan, Louisiana
2,192 posts, read 6,232,240 times
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Default Uncle Frank's Oyster Dressing

Makes 12 to 16 servings

1 pint good strong olive oil

2 large white onions, finely chopped

6 to 10 cloves garlic, finely minced

2 bunches green onions, thinly sliced

1 bunch flat leaf Italian parsley, minced

2 loaves stale po-boy French bread, cubed (French baguette)

8 to 10 dozen large freshly shucked oysters and their water

1 1/2 teaspoons dried thyme or a few sprigs fresh

1/2 teaspoon salt

1 teaspoon lemon-pepper

Few drops Kitchen Bouquet

Fill a large frying pan with olive oil about 1/4 inch deep. Cook white onions until softened and transparent. Add garlic and green onions. Cook 5 minutes. Stir in parsley and cook 2 minutes more. Place cubed, stale French bread in a large bowl.

Cook oysters in their water for 5 minutes, until the edges curl. Remove oysters with a slotted spoon and coarsely chop (or cut in half if small). Add thyme, salt and lemon-pepper to the oyster water; pour over the cubed, stale bread and mix well. Add the cooked onion mixture and cooked, chopped oysters to the large bowl with the bread mixture. Mix well.

In the skillet used to saute the onions, put more olive oil, and fry the dressing in small batches on a high fire for about 5 minutes, adding a few drops of Kitchen Bouquet to each batch.

Spread the cooked dressing in a large baking pan; cool completely. Refrigerate until ready to bake. Bake at 350 degrees for about 40 minutes, until browned. Before serving, spoon some of the turkey drippings over the casserole.

This freezes well and improves in flavor when it is made a couple of days ahead. To freeze, prepare the dressing up to the point of frying it in batches and spreading it in a baking pan. Cool completely. Wrap tightly first in plastic wrap and then in foil. Defrost in the refrigerator the night before you want to serve it. Remove all wrappings and bake as directed.


busta
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Old 12-24-2009, 09:23 AM
 
3,518 posts, read 5,183,483 times
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Hey marylee54. Are you taking a break from all the sorting and packing? Good for you. Take some time off for Xmas. Here's my favorite recipe. Everyone I've made it for asks for the recipe. It's delicious!

LEMON- PARSLEY STUFFING

10 C. dry bread cubes (about 14 slices)
1 C. finely chopped onion
1 C. snipped parsley
4 tsp. finely shredded lemon peel
(Can sometimes be found dried where bulk spices
and herbs are sold)
2 tsp. dried thyme
4 tsp. dried marjoram
2-3 tsp. dried sage
tsp. salt
tsp. pepper
2 cloves garlic, minced (or more if you like)
1 C. butter or margarine, melted
2 slightly beaten eggs
1 c. water or chicken broth
c. lemon juice (Again, adjust to suit your taste)

Combine bread, onion, parsley, lemon peel, marjoram, thyme, sage, salt, pepper and garlic.
Mix well. Combine melted butter, eggs, water/chicken broth and lemon juice; toss with bread mixture.

Use mixture to stuff one 10-12 lb. turkey. Or spoon into a 2 quart greased casserole, adding about 1 1/2- 2 cups of
chicken or vegetable stock to moisten. Bake, covered, in a 325 degree oven, for 30-40 minutes.
Makes about 7 cups dressing.
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Old 12-27-2009, 06:39 AM
 
Location: North Beach, MD on the Chesapeake
33,933 posts, read 42,206,558 times
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Wife's:
Handful or so fresh cranberries.
2 bags seasoned stuffing, 1 bag cornbread
1 lb. sage sausage
celery, red, green, yellow peppers sauteed in butter
1 can chicken broth
Stuff in bird

I really like stuffing so she makes extra.

Here in MD many people add oysters to the mix. My mother used to put walnuts in it. I have people with egg or seafood allergies so those are out at my house.
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Old 12-27-2009, 09:51 AM
 
Location: Pawnee Nation
7,525 posts, read 14,918,137 times
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Mix whole grain dry bread cubes with some egg, some cooked and crumbled country sausage, some sage, rosemary, cayenne, cumin, salt and pepper, with melted butter, and sufficient chicken stock to moisten it all. Bake in portabella mushroom caps, serve as an entree with some sauteed asparagus, crusty bread with dipping oil, and a chardonnay.

Giblets, oysters or lump crab can be substituted for the sausage.....if so, adjust the seasonings

It is also good for stuffing shrimp, pork chops, or a rolled steak.
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Old 12-27-2009, 07:23 PM
 
8,893 posts, read 4,131,863 times
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Quote:
Originally Posted by LaceyEx View Post
Brown Jimmy Dean sage sausage in butter
Add onions/celery
white wine
more butter as needed
I get a huge bag of dried bread from grocer
mix and add chicken stock or turkey stock as necessary

If I'm doing pork I add apples or chunky applesauce.
Great minds think alike, I make it the same way!
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