Share with me your favorite stuffing/dressing recipes.?

I'd like to make homemade stuffing this year for the holidays instead of using boxed mixes.Share with me your favorite stuffing/dressing recipes.?
This is a family recipe.





12 hard rolls (left out for a day to get harder)


1 lb ground beef


1/2lb ground pork


(can substitute jimmy dean type sausage for above two)


1 lb mushrooms (optional)


1 lb celery


1/2 lb butter


2 tb caraway seeds


1 tb sage


salt pepper to taste.





Brown meat with sage.


while meat is browning crack rolls and run under water, then squeeze water out.


In 2 tb butter saute mushrooms and celery


Mix all together (save butter) put in casserole pan and put remaining butter on top (cut into small chunks)





Bake at 350 for hour or more.Share with me your favorite stuffing/dressing recipes.?
My family loves my cranberry and nut stuffing





2 1/2 loaves of bread cubed and dried or you can use the plain bread cubes 2 bags will do


1 cup celery finely chopped


1 cup carrots finely chopped


1 small onion chopped


1 1/2 cup dried cranberries


1/2 cup almonds chopped


1/2 cup pecans chopped


1 teaspoon thyme (fresh works better)


1 teaspoon rosemary (fresh works better)


1 teaspoons salt


1/2 teaspoon pepper


2 cans vegetable broth or stock





Saute the onion, celery and carrots toss in the rosemary and thyme cook one minute add cranberries and nuts salt and pepper. Mix well add vegetable broth add your bread and put in Pyrex dish and bake 350 degrees for 30 minutes. You may not need all the broth depending on the amount of bread cubes you use
Unstuffing Side Dish


SUBMITTED BY: Ken Churches





With sausage, mushrooms, celery and the perfect blend of seasonings, this moist dressing is irresistible. I like to call it 'Unstuffing' since it bakes separately from the turkey, which I do on the grill. -Ken Churches, San Andreas, California











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Apple Stuffed Chicken


SUBMITTED BY: Joan Wrigley





A friend served this chicken when we were over for dinner, and we enjoyed it so much I asked for the recipe. There are many chicken farms in this area, so I'm always on the lookout for new chicken recipes.











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Dressing for a Crowd


SUBMITTED BY: Sue Norem





Dressing for a Crowd is a tried-and-true church-super recipe shared by Sue Norem of Ellsworth, Iowa.








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TOP DRESSINGS AND STUFFINGS RECIPES


-- this top-rated recipe featured in Allrecipes Cookbooks








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Awesome Sausage, Apple and Cranberry Stuffing


SUBMITTED BY: Stacy M. Polcyn





Freshly toasted bread cubes, turkey sausage, chopped apples and dried cranberry combine to create a tasty fruited stuffing for a 10-pound turkey.











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Basic Yankee Bread Stuffing


SUBMITTED BY: Kimberly





This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.








-- this top-rated recipe featured in Allrecipes Cookbooks








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Ibby's Pumpkin Mushroom Stuffing


SUBMITTED BY: Ibby





Pumpkin bread makes this unique stuffing sweet, and fresh rosemary, tarragon, and chives season it to perfection.








allrecipes.com
Classic Stuffing





Makes 12 cups


The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing is on its own.








12 tablespoons unsalted butter





4 onions(2 pounds), peeled and cut into 1/4-inch dice





16 celery stalks, cut into 1/4-inch dice





10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage





6 cups Homemade Chicken Stock , or canned low sodium chicken broth, skimmed of fat





2 loaves stale white bread(about 36 slices), crust on, cut into 1-inch cubes





2 teaspoons salt





4 teaspoons freshly ground black pepper





3 cups fresh coarsely chopped flat-leaf parsleyleaves (about 2 bunches)





2 cups pecans, toasted and chopped (optional)





2 cups dried cherries(optional)





1. Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.





2. Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
I have to favs, but this year I'm going to make the minnesota rice stuffing


Minnesota Wild Rice Dressing





Ingredients:





4 Slices TURKEY BACON cut into 1-inch pieces


1 Cup onion chopped


1 Cup celery chopped


1/2 Pound mushrooms sliced


1 Package (4 ounces) wild rice cooked according to package directions


2 Cups bread crumbs


1/2 Pound TURKEY BREAKFAST SAUSAGE cooked


1 Teaspoon dried oregano


1/2 Teaspoon dried sage


Salt


Pepper


Instructions:





Preheat oven to 325.


In medium-size skillet, over medium heat, saute bacon until almost crisp.


Add onion, celery and mushrooms; continue cooking until vegetables are tender.


In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.


Season to taste with salt and pepper if desired.


Spoon dressing into lightly greased 2-quart casserole dish.


Bake, covered, at 325 degrees F. 35 to 40 minutes.














Green Onion and Cornbread Stuffing


Serving Size: 12





Ingredients:





1 Can (10-1/2 ounces) condensed French onion soup


1 Soup Can water


1/4 Cup margarine


1 Cup celery cut into 1/4-inch cubes


1 Cup green onions thinly sliced


1-1/2 Teaspoons poultry seasoning


2 Packages (8 ounces each) cornbread stuffing mix


Vegetable cooking spray


Instructions:








Preheat oven to 350.


In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat.


Stir in cornbread stuffing mix.


Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.


Bake, covered, at 350 degrees F. 45 minutes or until set.