A Great Turkey Stuffing Receipe

This is a great recipe that has been handed down in our family. I usually double the reciipe since everyone wants leftovers.

3 cups crumbled cornbread
1 cup bread crumbs (I like english muffin bread dried out in the oven and diced like croutons)
2 cups chicken stock or broth
1 cup finely chopped celery
1 cup finely chopped onion
(I ususally put more celery and onion since I like more veggies)
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon sage
1/2 cups chopped pecans(or more if you like them like I do)
At this point you can also add dried cranberries, apples, or anything you particularly like. If you add the dried cranberries you might want to add a little more chicken broth or stock. I do not like to add the apples since they become a little brown but the is personal preferance. This is wonderful with just the regular ingredients and nothing added.

Combind all ingredients in a mixing bowl.
Turn into a casserole dish or a cake pan that has been sprayed with pam.
Bake at 350 degrees for 45 minutes or until light brown or "set".

Hope you enjoy this. My mother also liked adding some chopped up hard boiled eggs.

Down Home Italian Dressing

1½ pounds sweet Italian sausage cooked and drained
2 tablespoons olive oil
1 extra-large yellow onion, chopped
7 large celery ribs, chopped
4 garlic cloves, minced
6 ounces pancetta, diced
6 cups day-old, finely diced French bread
3 cups crumbled unsweetened cornbread
½ cup butter, cubed, cold
1 tablespoon ground sage
1½ tablespoons poultry seasoning
1 teaspoon salt
2 cups shredded mozzarella cheese
1 cup Parmesan cheese
1 cup toasted pine nuts
4-5 cups chicken or turkey broth
2 tablespoons chopped fresh sage
large Parmesan shavings

Directions:

Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.
Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings.
Add sautéed veggies with any pan drippings.
Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.
Test for saltiness and add a dash more if needed.
Place in an extra deep 9-inch-by-13-inch greased pan.
Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.
Remove foil and bake another 15 minutes or until slightly crusted on the edges.
Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.

great recipe
http://www.elise.com/recipes/archives/000036moms_turkey_s...

I have a recipe that uses sausage and has about 5-6 ingredients. It is a family favorite. If you would like it, I can type it out for you.

I've made this recipe from Southern Living for years and it always gets rave reviews:

Cornbread Dressing

2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
6 large eggs, divided
2 cups buttermilk
2 tablespoons bacon drippings or melted butter
1/2 cup butter or margarine
3 bunches green onions, chopped
4 celery ribs, chopped
1 (16-ounce) package herb-seasoned stuffing mix
5 (14 1/2-ounce) cans chicken broth

Combine first 5 ingredients, and, if desired, sugar in a large bowl. Stir together 2 eggs and buttermilk; add egg mixture to dry ingredients, stirring just until moistened.

Heat bacon drippings in a 10-inch cast-iron skillet or 9-inch round cakepan in a 425° oven 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet.

Bake at 425° for 25 minutes or until golden; cool and crumble. Freeze in a large heavy-duty zip-top plastic bag up to 1 month, if desired. Thaw in refrigerator.

Melt butter in a large skillet over medium heat; add green onions and celery, and sauté until tender.

Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, and broth until blended.

Spoon dressing into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 9-inch square baking dish. (Cover and freeze up to 3 months, if desired; thaw in refrigerator 8 hours.)

Bake 13- x 9-inch dish, uncovered, at 350° for 1 hour or until lightly browned. Bake 9-inch square baking dish, uncovered, 50 minutes or until lightly browned.

Yield: 12 servings

Hi T.!
Was Nanny raised in the North or South? It makes a huge difference! Typically northern "stuffing" is really dressing made with a white bread base. Southern stuffing is corn bread based.
~A.

My mother in law makes a great stuffing that is very traditional in flavor. She starts by cooking onions, celery, and carrots in a saute pan. She uses butter to cook them in (it adds good flavor) she always says. Then she uses white bread that she has left out to get stale for a few days mixed with soft white bread. Everything gets chopped up and goes into a large bowl where she then adds the cooked veggies and milk. Slat, pepper and poultry seasoning to taste. Everything gets mixed in together and if you need more milk or chicken broth to make the stuffing more moist you can do that too. She then stuffs the turkey. My kids and husband look forward to her stuffing every year. It is simple and easy to do and taste yummy. Good luck and happy holidays.