Looking for a really good stuffing recipe?

I'm in charge of cooking the turkey this year and I've used a potato stuffing in the past but would like something different. No food allergies in the family but I would prefer to use one that did not have potatoes or rice in it. Alcohol is fine in the recipe as well but not necessary. Thanks.Looking for a really good stuffing recipe?
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http://www.cooksrecipes.com/sidedishes/d鈥?/a>Looking for a really good stuffing recipe?
Cornbread Dressing


1 pan baked cornbread (not Jiffy- too sweet)


4 cups chicken or turkey broth (I boil the neck, liver and gizzard)


3 stalks celery 1/2 green bell pepper. 3 green onions


salt, black pepper, garlic powder


3 boiled eggs


Brake cornbread up in large bowl, add vegetables, seasonings


and mix together; add broth a little at the time and stir between additions. After the cornbread is thoroughly mixed add chopped eggs and blend. Pour into baking pan and bake at 350'F for 1 hour
7 cups bread cubes cut from multigrain loaf


3/4 cup diced onion


1-1/2 cup diced celery


2 sticks butter


thyme, sage salt %26amp; paper to taste, I use about 1 t each, but it's your call


1 C walnut pieces


1 C sun dried sweet cherries or cranberries





Melt butter in large skillet, saute onion %26amp; celery until tender but not browned, remove from heat, stir in 1/3 of bread cubes, then stir in the rest of the bread cubes and remaining ingredients.





DO NOT STUFF TURKEY!!!! You're asking for food poisoning.





Put dressing in a covered, oven proof dish and bake at 375 for 1 hour.
I would put a simple sage and onion stuffing in the turkey but I always cook a separate stuffing in an ovenproof dish, such as Pyrex. One of those 8 inch ones about 2 inches deep. In this I cook my own recipe sausage stuffing as follows.





Ingredients





1 lb / 500gms good quality sausage-meat


1 slice of semi stale bread made into breadcrumbs using a food processor.


1 medium, onion sliced then cut into very small pieces, 1/4 in square


1/2 teaspoon paprika


1/2 teaspoon dried mixed herbs


1/2 teaspoon dried sage


teaspoon Worcestershire sauce


teaspoon dark soy sauce


1/2 teaspoon paprika


dash of salt and black pepper





Basically all you need to do is mix all the ingredients thoroughly in a bowl until they are well combined.





Place in the ovenproof dish and sprinkle with a little more paprika. Bake in an oven at 180 deg C for about half an hour. Halfway through lift out with ovengloves and pour away and excess fat. Do this also after cooking. Serve hot with turkey. Guests can cut chunks out and eat it like a meat with the turkey. Delicious.
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SANTE FE CHRISTMAS TURKEY STUFFING


1 pound kielbasa or other smoked sausage, halved lengthwise and cut


into 1/4-inch slices


4 cups chopped onions (about 2 very large)


2 cups chopped celery


1 1/2 cups chopped pecans (a 6-ounce can)


1 stick (1/2 cup) unsalted butter


an 8-ounce package herb-seasoned stuffing buttermilk corn bread or


3 cups packaged corn bread stuffing


2 tablespoons crumbled dried sage


1 1/2 cups chopped fresh parsley leaves


three 4-ounce cans green chilies, chopped, or 5 to 7 fresh poblano


chilies, roasted and peeled and chopped, or to taste


1 cup chicken broth, or to taste





In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl. In the skillet saut茅 the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Makes about 14 cups, or enough to stuff a 12- to 16-pound turkey with plenty to cook separately for those who like their stuffing less sinfully rich.





To Roast Peppers


Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or boil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
A simple but delicious recipe taught to me by my Mom. It's really easier than it sounds. Prepare the bread cubes the night before. The sauce can be started while you are cleaning and preparing the turkey. I've used fancy dressings, but always go back to this crowd pleaser!





Bread Cubes:


Chop 1/2 loaf of day-old bread into 1/2 inch cubes. (Use any bread you like. My favorite is sourdough and dark rye.)


Melt 1/2 cup of butter with 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss bread int butter mixture. Place on cookie sheet in 150 F degree oven on bottom shelf for 20 minutes or until lightly browned. (I've found that my oven is hotter than Mom's, so watch them carefully! You may need more or less time.) Cool.





Sauce:


In a saucepan, saute 1/4 cup chopped onion and 1/4 cup chopped celery in 4 tbsp. butter until onions are transparent. Remove onions and celery, and let cool.


Add the following ingredients to the butter and bring to a boil:





neck, heart and giblets (if you don't like the thought of the heart and giblet, you can use the neck only, but they make the flavor better.)


2 cups of water


1 bay leaf


1 teaspoon salt


1 teaspoon black pepper


Simmer for 30 minutes, or until reduced by 1/2. The meat will fall off the neck. Remove bones and bay leaf, and strain mixture. Remove meat and chop finely, careful to remove any small bones.) Put meat back into strained sauce.





Place bread cubes in large bowl with sauted onions and celery.


Add 1/2 teaspoon of thyme, 1/2 teaspoon of black pepper, 1/2 teaspoon of salt and 1/4 teaspoon of sage.


Pour sauce over bread cubes and toss to coat. Stuff bird (if desired) or place in casserole dish. Bake casserole at 350 degrees F for 45 minutes. Cook bird according to directions for a bird dressed with stuffing.





Enjoy!!
I use the typical bread stuffing but leave out sage and all the regular flavoring agents. Instead, I add dried apricots, orange juice instead of water, a generous amount of ginger, small amounts of cumin, fenugreek, nutmeg, you can add chetnuts, almonds or any nut you like. You can add cognac, or a fruit flavored liqueur, your discretion.