I have been trying to create the perfect stuffing. Any family recipes anyone would like to share?

I recently got this recipe from my family...it is delicious!





French Stuffing





5 lbs Ground beef


2 1/2 lbs Ground pork


1/2 box of Bell Seasoning


I Bag of Arnolds Bread Crumbs


Fresh Bacon bits


Finely chopped onions


Salt %26amp; Pepper


A little minced garlic








Brown meat in a large sauce pan, then add rest of ingredients and cook for one hour on top of the stove, stirring occasionally. Be sure not to dump any of the grease from the cooked meat...it gives it flavor!I have been trying to create the perfect stuffing. Any family recipes anyone would like to share?
Real Cranberry Bread Stuffing (no box)





Ingredients:





1 1/2 cups fresh cranberries


4 cups dried bread crumbs


1/2 cup melted butter


3 to 4 tbsp. granulated white sugar


1/2 cup finely minced onion


1/2 cup finely diced celery


1/2 tsp. dried marjoram


1 tsp. salt


1 tsp. ground sage


1 dash black pepper


1 dash dried mace


1 dash dried thyme


1 dash dried oregano


1 clove garlic (minced)





Preparation:





Pur茅e cranberries in food processor. Place cranberry pur茅e in saucepan with bread cubes, butter, sugar, onion, celery, marjoram, salt, sage, pepper, mace, thyme, oregano and garlic.





Mix well and cook over medium heat, stirring constantly, about 10 minutes. Cool before stuffing bird. Makes enough stuffing for 1 (8 鈥?10 pound) turkey.I have been trying to create the perfect stuffing. Any family recipes anyone would like to share?
';Mushroom Stuffing'; - 9 servings





1/3 cup butter or margarine


1 cup sliced mushrooms


1/2 cup chopped celery


1/3 cup chopped onion


1 (10 3/4 oz.) can condensed chicken broth


1 (8 oz.) pkg. herb-seasoned stuffing mix


1 egg; slightly beaten


2 tbsp. chopped parsley





1) In 10'; skillet over medium-high heat, in hot butter, cook mushrooms, celery and onion until tender, stirring occasionally. Add chicken broth; heat to boiling. Remove from heat.


2) Stir in stuffing mix, egg and parsley. Use to stuff chicken, turkey or capon. Yields 4 cups.


BAKED MUSHROOM SQUARES: Prepare as above, but spoon into buttered 8x8'; square baking dish. Bake at 350* - 20 minutes or until hot and set. Cut into squares to serve.








';Chicken Liver-Rice Stuffing'; - 6 servings





1/4 cup butter or margarine


1/2 lb. chicken livers; coarsely chopped


1 cup chopped mushrooms


1 cup chopped onion


1/2 cup chopped celery


1 cup raw regular long-grain rice


3 1/2 cups chicken broth


1/4 tsp. poultry seasoning





1) In 10'; skillet over medium heat, in hot butter, cook chicken livers until browned, stirring occasionally. Stir in mushrooms, onions and celery; cook until tender, stirring occasionally.


2) Add rice, broth and seasoning; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until rice is tender. Use to stuff chicken or small turkey. Yields 4 cups.


DIRTY RICE: Prepare as above, but add 1/2 lb. chicken gizzards; finely chopped, with chicken livers. Add 1 tsp. hot pepper sauce with seasoning.








';Bread Stuffing'; - 9 cups





3/4 cup minced onion


1 1/2 cups chopped celery (stalks and leaves)


1 cup butter or margarine


9 cups soft bread cubes


2 tsp. salt


1 1/2 tsp. crushed sage leaves


1 tsp. thyme leaves


1/2 tsp. pepper





In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes. Turn into deep bowl; add remaining ingredients and toss. Stuff turkey just before roasting.


CORN BREAD STUFFING: Omit soft bread cubes and substitute corn bread cubes.


GIBLET STUFFING: Simmer heart, gizzard and neck from chicken or turkey in seasoned water 1-2 hours or until tender. Add the liver the last 5-15 minutes of cooking. Drain giblets; chop and add with the remaining ingredients.


OYSTER STUFFING: Decrease bread cubes to 8 cups and add 2 (8 oz.) cans oysters; drained and chopped, with the remaining ingredients.


SAUSAGE STUFFING: Decrease bread cubes to 8 cups and omit salt. Add 1 lb. bulk pork sausage; crumbled and browned, with the remaining ingredients. Substitute sausage fat for part of the butter.





Alternative stuffing presentation: Coat 12-cup muffin pan with melted butter. Using ice-cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* for 20-30 minutes or until set and top is crisp. Cool 15 minutes; transfer to platter and serve.
I love this one (which is perfect for poultry)





- ricotta cheese (at least 300 gr for a small bird)


- chopped sundried tomatoes


- chopped black olives


- 2 tablespooons of grated parmesan cheese


- handful of thinly chopped parsley


- 1 egg


- handful breadcrumbs (at the end, to make sure there's no running juice)
TURKEY STUFFING





1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)


4 cloves garlic, minced


3/4 cup onions, chopped


1 cup butter (2 sticks)


1 tablespoon olive oil


2 cups chicken broth


3 eggs


1/2 cup fresh parsley, chopped


1 teaspoon paprika


1 lb turkey giblets, finely chopped


1/2 cup celery, chopped


1 cup chopped mushrooms


1/2-1 teaspoon Bell Seasoning (or rubbed sage)


1/4 teaspoon each: salt, pepper, onion and garlic powder


a light sprinkling of cayenne pepper, if desired


1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base





In a large saucepan, saut茅 chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes. saut茅 1 minute more and add chicken broth. Dissolve chicken bouillon in broth. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.


Stir package of stuffing cubes into broth quickly. Liquid will be absorbed. Turn off heat but leave pan on stove.





Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.





Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.





Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.





Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.





Cut into 2 inch slices for each serving. It's easier to remove from the pan if you use a pancake flipper to cut the slices.





Baste top with turkey juiced from cooked turkey or gravy before serving.





POULTRY STUFFING I





2 1/2 cups soft, fine breadcrumbs


1 c. poultry gizzards, finely chopped


1/2 cup butter


1/3 teaspoon salt


1/3 teaspoon pepper


1/2 scant teaspoon sage or bell seasoning


1/2 teaspoon paprika


1 large onion, chopped


2 cloves garlic, minced


2 tbsp. fresh parsley, finely minced


1 4 oz can mushrooms


1 egg, slightly beaten


1 chicken bouillon cube


1/4 cup water





In medium saucepan, saut茅 onion, gizzards, garlic, parsley and seasonings lightly in butter, approximately 2 minutes.


Do not brown.





Add egg and bouillon to water, mix well, and add to sauce pan. Stir to combine. Cover and steam over the lowest heat for 10 minutes.





This quantity is sufficient for one chicken. Double the recipe for a 10 lb. turkey.





If you stuff the poultry directly, you should do so immediately before cooking. If you refrigerate the stuffed bird, the center will not become cold enough to stop bacteria from developing, so it is not recommended that you stuff poultry before refrigerating. If you must have the stuffing ready to go in advance, then you can place it in a separate loaf pan and cover with foil, refrigerate, and cook separately.
I use a regular boxed stuffing and then add raisins and walnuts to mine,and when it asks for water in the recipe I use chicken stock,turns out perfect every time and is easy and not time consuming
Take the best stuffing recipe you like ,don't put it in the bird. Stuff your favourite squash or two ,however many you need and bake. The squash is then a side dish and very decorative addition to a great meal.
my grandma for one year tried to make a different type of stuffing adding raisins and apples making it fruity and yet healthy with seasoned herb bread crumbs and raisins made it great
Buy a bag of Aunt Jemima self rising (white) corn meal, and it has a delicious recipe for cornbread dressing/stuffing on the bag. I swear by this recipe when it comes to making dressing.
I have tried to make the perfect stuffing for years. My children say it turns out best when it's just plain old stove top stuffing.
Hi Sky,


I give you my Grandmas Recipe,I grow up in Austria,and that's how she did it,I made here For my Friends,now the like to come every Thanksgiving over to my House,its simple.


5 Kaiser buns,white,


you cut them in half inch cubes


1 medium Onion,cut very Small


3Celery stacks,cut very Small


0.5lbs of Bacon,cut Small,


3eggs


half a cup of milk


1bundle of green onions,cut Small


Salt to your liking


Flour to keep it to gether,but til it get dick,but still soft


Take a pot,2 tablespoon of olive oil,but onionand bacon,fry till light brown,let it cool,but cut kaiser buns in a bowl and but the green onions,celery,and milk in there and let it soak for 5 min,but the eggs there to and mix,then you but bacon and onion with it mix it up good,but flour and salt,till it holds together nicely,but a little salt inside the Turkey and stuff it,when finished,take the hole piece out of the Turkey and slice them half inch thick,Gravy on top,enjoy,Ks

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