I Am Looking for a Really Really Good Stuffing Recipe for Thanksgiving

When in doubt use a packaged stuffing and doctor it up with things you like. I often take stovetop and add oysters to it or sausage anything you prefer. Some like to add bacon(not my thing). The other thing is that if you have a copy of joy of cooking use it. When I use that book everything comes out just right.

Hello,
I use the Stove Top Turkey Stuffing for Thanksgiving. However, I do one thing different and everyone Loves my Stuffing. Instead of using water like the package says I use the same amount of Chicken Broth. The Chicken Broth makes a world of difference. I use Swansons brand and you can get it in any Grocery Store. Give it a try.

Good Luck and Happy Thanksgiving.

I use StoveTop and add apples and raisins to it. I cook it in the turkey and add some drippings to it before I serve it. Everyone raves about how good it is.

Hi T.,
I'm not good with proportions; I can give you the ingredients I put in. My family really likes this. I use 1 box of Mrs. Cubbisons Cornbread Stuffing. It has 2 bags in each box. If you're having a small group, 1 bag will work. Chop an onion and some celery. Saute the onion, celery with a roll of Jimmy Dean Sage Sausage. I use one roll per box or bag. Put the bag(s) in a large bowl and mix in the sausage mixture. Add 1 can of beef broth and mix well. If it still seems dry add another can of beef broth. If it still seems dry, add some water. Put in a greased pan and bake at 375 until hot and browned.

I have been making this for 10 years, now. I was not a fan of dressing at all, but this one is wonderful! Enjoy!
It's from Sunset magazine. It's worth the effort.

Cornbread, sausage and dried fruit dressing

Notes: If you use a mix for the cornbread, you'll need 1 box (13 oz.). The dressing can be made up to 1 day ahead; cover and chill. If stuffing turkey, just before roasting, fill neck and body cavities with dressing. Extra dressing can be heated, covered, in a microwave oven on full power (100%) for 5-minute intervals until steaming. Roast turkey as directed. If desired, add fresh or dried herbs such as thyme to roasting juices and baste bird with them as it cooks.

Yield
Makes about 3 3/4 quarts (more than enough for a 16- to 20-lb. bird); 12 to 16 servings

Ingredients
1 pound bulk pork sausage
2 cups chopped onions
2 cups chopped celery
7 to 8 cups crumbled cornbread
1 cup dried apricots, chopped
1 cup dried cranberries
2 large eggs, beaten to blend
1 tablespoon chopped fresh sage leaves or 1/2 teaspoon dried rubbed sage
1/2 cup (1/4 lb.) butter or margarine, melted
About 3/4 cup chicken broth
Salt and pepper
Preparation

1. Crumble the sausage into a 10- to 12-inch frying pan over medium-high heat. Stir often until sausage is lightly browned, about 5 minutes. Using a slotted spoon, transfer sausage to a large bowl.

2. Discard all but 2 tablespoons fat in pan. Add onions to pan and stir often until limp, about 5 minutes. Add onions to sausage.

3. Add celery, cornbread, apricots, cranberries, eggs, sage, and butter and stir to mix well, adding just enough broth to lightly moisten dressing.

4. Spoon dressing into a shallow 2 1/2- to 3-quart casserole and cover.

5. Bake in a 325° oven until hot, about 25 minutes (if chilled, 50 to 60 minutes). Then uncover and bake until top is lightly browned, 15 to 25 minutes more. Add salt and pepper to taste.

Hi T.,
This is an old recipe, but good enough my hubby likes it over his own Mom's:
1 large bag Pepperidge Farms seasoned breadcrumbs: this part's important, prepare the breadcrumbs according to the package directions, but substitute an inexpesive white wine for the water. 1 chopped onion, 2 chopped celery stalks, 1 package slivered almonds, half a box of white raisins, and *mild* Italian sausage filling.
Brown the sausage filling, and mix together with all the other ingredients. There's usually plenty of extra to go in a casserole and bake after the turkey's done.
Makes the house smell yummy, too.
T

my family LOOOOOVVVVES this recipe, and to my surprise, it's exactly the same as my DH's family's recipe too!! I do add a chopped apple to it all and YUM! It is the recipe from BH&G or BC (maybe from our mom's years - our moms are abt 60's)

Don't put it in the bird (too soggy), cook it in a dish, and sautee the onions, celery, etc in butter then mix it all in with the bread crumbs (I buy cheap bread a few days before and open the bag and fan out the slices so they're dry but not rock hard, then slice & cube them.)

I dont have time to type the recipe out right now but if you'll email me and send your address, I'll email it to you!

SOOOO worth the work!! WE JUST LOVE STUFFING!!!!!

i have been making this stuffing for as long as i can remember. im not too fond of soggy bread stuffing so i kind of made up my own. 2 boxes uncle bens wild rice, one box cornbread stuffing mix and one box regular stuffing mix. i can whole olives (NOT DRAINED) 2 lbs fresh mushrooms, 4 cans chiken broth, one bunch celrey chopped, 2 medium onions chopped, 2 cloves garlic chopped, 2 cans water chestnuts sliced, 3 talbespoons fresh basil or 3 tsp dry basil, 3 tablespoons fresh thyme or 3 tsp dried thyme. 1 stick real butter. melt butter on low heat add onions and celery cook on medium heat until soft add everything else and turn into a baking dish and bake covered with foil for 35 mintues at 400. i usually make this the night before. everyone really loves it because its different texture than traditional stuffing

I'll give you my family recipe. It is so good and really simple.

Sausage (Jimmy Dean...one of those tubes. This is optional, but I think it adds a GREAT flavor)

3 sleeves saltines

1 stalk celery

2 medium onions

1 cup liquid from gizzards (if you aren't making the turkey, you can buy giblets at any grocery store)

3 eggs

1 cup milk

Cut up onions and celery into small bits. Put on medium low heat till cooked, but don't let brown. Do not use butter. Just saute in pan with nothing.

Cook sausage.

Put onions, celery and sausage in a big bowl. With your hands, smush the saltines. I put about 8 saltines in between my two hands and squeeze. They should be nearly crumbs, but not quite.

Next, add broth. Then eggs. The consistency should be wet, but all moisture should be in the crackers (crackers should feel soggy). If you have to, add in some milk. I rarely have to add the milk. If it is too wet (liquid sitting at bottom of bowl), add more crackers.

It's hard to explain the consistency. Then put in 350 degree oven for about 40-50 minutes. If the top is a real nice brown at 40 minutes, take it out.

I guess it sounds harder than it really is. Once you learn the consistency thing, it's really very quick and easy.

Hi T.,
I figured I had to pass this recipe on:

Boxed or bagged stuffing mix
Sausage-Itailian,breakfest,or whatever is your favorite
Green and red apples
onion-your favorite
Nuts-again your favorite:)
Apple Juice
Orange Juice

Mix all ingredients together, as much or as little of evrything:) Pretty easy for a mom of 5:)
You can cut up ingredients before at any time. And when your ready for them, there they are:)

Another good one is: Cranberry Sauce
This ones real easy:)
Canned Whole Cranberrys: as much as yo want
One Orange
One Apple:) Your favorite

Cut up orange, leave peel on
core apple, cut up
Put these two ingre. in blender or food processer, blend
enough where its still chuncky like cranberrys
Mix all ingred. together, NO Sugar is necessary:)
MMMMMMMM!!! Enjoy Have a wonderful Holiday Season,
Your Mamasource Friend, T.:)

This is what my grandma does to save time and I LOVE IT sooo good and easy. I saute onions, celery and carrots in a pan with butter and a little chicken stock just until they are soft. You want the chicken stock to be reduced. Then I make stove top stuffing (i know very easy) and then when it is ready combine the two and it is soooo good and easy too!