Does anyone know any recipes for stuffing?

now Debs, you know i have a devilish recipe for stuffing... do you really want it or are you just teasing ??? Max. xDoes anyone know any recipes for stuffing?
Grandma's Stuffing!





INGREDIENTS





* 2 tablespoons olive oil


* 1 pound sliced fresh mushrooms


* 3 stalks celery, diced


* 2 onions, chopped


* 1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes


* 1 (16 ounce) package herb-seasoned stuffing mix


* 4 eggs, beaten


* 2 (14 ounce) cans chicken broth


* 2 teaspoons rubbed sage


* 2 teaspoons dried thyme


* 2 tablespoons garlic powder


* salt and pepper to taste








DIRECTIONS





1. Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.


2. Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.


3. In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.


4. Loosely pack stuffing inside turkey cavity before roasting.





Don't want to stuff a turkey with it then you place it in a baking dish and bake.Does anyone know any recipes for stuffing?
UUMM I DONT BUT IF U TYPE IT UP IN GOOGLE IM SURE IT WILL *** OUT?X
I always buy stove top or pepperidge farms stuffing but one thing I wanted to suggest if you are a meat eater my grandmother adds small chunks of sausage and cut up onions to her stuffing and it is delish.
For Chicken - do it seperate - dont stuff bird. 6 High quality sausages - remove meat from skin - add packet of `Finest` cranberry etc stuffing mix - add 1 grated challot - a few sultanas - a spoonfull of cranberry sauce - crumble a chick OXO cube in - mix all about - pop into oven for 20 mins ( Covered) last 3 mins uncovered. Bootifull!!
This is a fave in our family..................you don't have to stick exactly to apple type, and any brown bread will be fine. etc..........





235 ml water


400 g uncooked wild rice


115 g butter


455 g ground pork sausage


400 g chopped onions


250 g chopped celery


175 g chopped mushrooms


2 g dried thyme


2 g dried rosemary


10 g salt


3 g pepper


285 g cubed whole wheat bread


2 large Rome beauty apples - peeled, cored, and chopped


165 g raisins


1 (14.5 ounce) can chicken broth











DIRECTIONS


In a medium saucepan, boil water and stir in wild rice. Reduce heat. Cover, and simmer 45 minutes, until water has been absorbed and rice is tender.


Preheat oven to 350 degrees F (175 degrees C).


Melt butter in a large, heavy skillet over medium heat. Stir in sausage, onions, and celery. Cook until sausage is evenly browned, 10 to 12 minutes. Drain, and stir in mushrooms, thyme, and rosemary. Continue cooking about 2 minutes, until mushrooms are lightly browned. Remove from heat, and season with salt and pepper.


In a large bowl, mix the sausage mixture with the cooked rice, whole wheat bread, apples, and raisins. Gradually blend in chicken broth until mixture is moistened.


Transfer mixture to a large baking dish. Bake 30 minutes in the preheated oven, until lightly browned
BACON; FOR CHICKEN,TURKEY AND VEAL


100g/4oz lean bacon


100g/4oz fresh white breadcrumbs


half level tsp dry mustard


quarter level tsp salt


half level tsp mixed herbs


25g/1oz butter melted


milk to bind





1. Chop bacon fairly fine. Combine with breadcrumbs,mustard,salt and herbs.


2. Bind loosely with butter and milk.





PRAWN; for fish and tomatoes


100g/4oz fresh white breadcrumbs


2 level tsp finely chopped parsley


half level tsp finely grated lemon rind


50g/2oz peeled prawns, coarsely chopped


quarter level tsp salt


25g/1oz butter melted


milk to bind





1. Combine breadcrumbs with parsley,lemon rind,prawns and salt.


2. Bind loosely with butter and milk.





HAM AND PINEAPPLE; for pork,lamb,chicken and duck


100G/4OZ fresh white breadcrumbs


50g/2oz finely chopped lean ham


2 level tbsp finely chopped canned pineapple2 level tbsp finely grated onion


quarter level tsp salt


25g/1oz butter melted


milk





1. Combine breadcrumbs with ham,pineapple,onion and salt.


2. Bind loosely with butter and milk.





CELERY AND TOMATO; for lamb,veal,poultry,turkey and whole fish


100g/4oz fresh white breadcrumbs


2 leveltbsp finely chopped celery


2 skinned and finely chopped tomatoes


half level tsp salt


25g/1oz butter melted


milk 1. Combine breadcrumbs and celery. Stir in tomatoes and salt.


2. Bind loosely with butter and milk.





PORK SAUSAGE; for chicken,turkey,veal and beef


250g/8oz pork sausage meat


100g/4oz fresh white breadcrumbs


half level tsp thyme


quarter level tsp nutmeg


2 level tsps finely chopped parsley


half level tsp salt


3 tbsps milk





1. Put all ingredients into a bowl.


2. Knead well together.





CHESTNUT CREAM; for chicken and turkey


100g/4oz dried chestnuts soaked overnight


100g/4oz fresh white breadcrumbs


2 level tsp very finely grated onion


half level tsp salt


quarter level tsp grated nutmeg


Good shake white pepper


50g/2oz butter melted


Fresh single cream





1. Drain chestnuts. Cook in boiling salted water until tender, 20-30 minutes.


2. Mince finely. Combine with breadcrumbs,onion,salt,nutmeg and pepper.


2. Bind with melted butter and fresh single cream. If preferred, use 250g/8oz fresh chestnuts instead of dried.





SAGE AND ONION; for pork,duck and goose.


250g/8oz onions


100g/4oz fresh white breadcrumbs


half level tsp sage


half level tsp salt


shake of white pepper


25g/1oz butter melted


milk





1. Quarter onions. Cook in boiling salted water until tender.


2. Drain and chop finely.


3. Combine with breadcrumbs. Add sage and salt and pepper.


4. Bind loosely with melted butter and milk.





MUSHROOM %26amp; LEMON; for poultry,whole fish,tomatoes and marrow


1 small onion


100g/4oz washed mushrooms and stalks


25g/1oz butter


100g/4oz fresh white breadcrumbs


half level tsp finely grated lemon rind


1 tsp lemon juice


quarter - half level tsp salt


shake of white pepper


2 level tsp finely chopped parsley


1 tbsp milk





1. Finely chop onion and mushrooms and stalks. Fry very gently in butter for 5 minutes.


2. Remove from heat and stir in crumbs,lemon rind and juice,salt,pepper and parsley.


3. If necessary, bind loosley with milk.


If liquidiser is used to make breadcrumbs, include parsley with bread to save chopping.





SAVOURY RICE; for chicken and turkey


1 medium sized onion


25g/1oz butter


100g/4oz long grain rice


300ml/half pint water


half level tsp salt


1 level tsp crushed rosemary





1. Chop onion finely. Fry very gently in butter until pale gold.


2. Add rice. Cookfurther minute.


3. Pour in water and add salt and rosemary. Bring to boil stirring.


4. Lower the heat and cover pan. Simmer 20 minutes, or until rice grains have absorbed all the liquid and are dry and seperate.


5. Leave until cold before using.


If preferred half level tsp mixed herbs can be used instead of rosemary.





aPPLE AND WALNUT; for pork,lamb,duck,goose,bacon joints and rabbit.


500g/1lb cooking apples


1 level tbsp granulated sugar


100g/4oz fresh white breadcrumbs


25g/1oz finely chopped shelled walnut halves


2 level tsp finely grated onion ( optional )


1 level tsp salt


freshly milled pepper


50g/2oz butter melted


beaten egg





1. Peel, core and coarsely chop apples.


2. Combine with sugar,breadcrumbs,walnuts and onion if used.


3. Season with salt and pepper. Combine loosely with butter ( and beaten egg if necessary )
I hate to say this but the Betty Crocker stuffing in the box and cooked in the pan, my kids like the best as long as I add little pieces of apple to it.
i dont like stuffing, yuck!
This is a very basic %26amp; easy stuffing,,,It is moistened with butter...which gives a great flavor but you can use broth and adjust it to make as moist as you want.





6 cups corn bread crumbs


2 t sage


s%26amp;p to taste


3/4 cup butter


1 finely chopped onion


2 ribs celery sliced 1/8 inch





toss together corn bread,sage and s%26amp;p set aside .





melt butter over med heat in large pan add onions and celery and cook until onions are translucent ,,,add corn bread and toss to moisten with butter....
You can buy mixes, but my family has always liked mine:





2 rolls of Ritz crackers from box, crushed up


1 egg


chopped celery, onion, parsley


pepper to taste (salt already on crackers)


...... Just mix everything up well and stuff it into the turkey/chicken. I don't saute the veggies first... This is a nice, fresh looking stuffing that doesn't turn ';gray'; or become one moist lump:) .....
YES








BRED SAUAGES MEET CHEST NUTTS OINONS PARSLY APRICOTTS STUFFING FILLINGS CAN BE WHATY U WNAT THEM TO BE