Ok Ladies, you helped me out immensely when I asked for tips on cooking a moist turkey and now I'm looking for a fantastic traditional bread stuffing recipe. I have one that I have made before and it was good but didn't wow me. I would like cornbread, apples or sausage in my stuffing, but sadly, the guests I'm having over do not like anything with a twist!!! So i'm trying to keep it simple. Thanks for the help!!
Sorry, I forgot to mention that I will make it OUT of the bird.
I have two for you...and the trick is to put a lot of broth if you like it moist
this one is without meat
http://www.foodnetwork.com/recipes/sandra-lee/cornbread-d...
this one is with meat
http://allrecipes.com/recipe/awesome-sausage-apple-and-cr...
Enjoy!
Buy a big loaf of Italian bread, something sturdy. Chop it up and bake it at 325 until it dries out and gets crispy but not brown. Saute onions or leeks, celery, and mushrooms in some butter. Add sage and pork sausage. I like Bob Evans. When the sausage is cooked add the bread cubes and stir. Start adding chicken broth (but don't use canned unless it's really good quality). I use reconstituted knorr buillion cubes. Keep stiring until the bread is moist but not wet. Put it into a buttered dish and bake at about 350-375 covered and as it cooks, drizel with the juices that came off the turkey.
You want to cook it for about an hour, it depends on if the "dressing" is cold or hot. It also depends on how much you have made. If it's hot, then maybe only 45 minutes. I would remove the foil for the last 15 minutes to get a bit crispy and brown on top.
This recipe is insanely tasty. After introducing it to my extended family, I'm not the go-to person for stuffing each year :)
http://amateurswithknives.com/2008/11/24/colicchios-sausa...
I usually follow the recipe on the bag (Pepperidge farm or Arnold) and then add sausage or apples to it, it comes out moist and delicious every year.
For 9x13 size dish approx.
1 1/2 cups chopped celery
1/2 cup finely diced onion
more or less depending on your tastse
partially cook in water (add a chicken or vegetable boullion cube) season with butter 2 TBSP, while preparing the bread etc.
If using unseasoned bread crumbs, add some finely ground dried sage.
1 or 2 cans or chopped oysters or pieces include the broth.
Add celery and onion with liquid.
Mix all together then add broth from the cooked turkey or broth from the giblets that are cooked separately, and canned chicken broth, plenty of salt and pepper.
Mixture should be pretty wet, but not dripping soupy. Amount of broth/liquid depending on whether you like drier or very moist dressing. It will dry as it cooks. Mix well, avoid mushing the bread pieces, TASTE to see if you need to add anything else.
Bake 350 for approx 30 - 45 min.
Seasoned bread, cornbread, and some plain (prepared like store brand packages or can make your own).
This has been our fave recipe for last 3 years, and the leftovers making for amazing stuffed mushrooms: http://allrecipes.com/recipe/slow-cooker-stuffing-2/detai.... I've done it both in the crockpot and in the oven and its a win win.
This is another recipe that is very similar: http://crockpot365.blogspot.com/2008/11/perfect-homemade-...
good luck!
Check out Paula Dean's recipe for Southern Dressing. It uses cornbread, day-old dried bread, and crushed saltines. I've never tried it, but it sounds like something I could pull off--and DELICIOUS!!
Do you want it in the bird ( stuffing ) or not in the bird ( dressing)?
ok out of the bird is Dressing.
Allrecipies.com has a good corn bread dressing recipe , it's called " grandma's corn bread dressing "
http://allrecipes.com/recipe/grandmas-corn-bread-dressing...
It's best if you make the cornbread a day in advance. And I put about a 1/2 tps of poultry seasoning in mine. and watch the amount of sage you put in , it's a pretty strong herb.
B P. Can you add how long you cook it for?
