What is an good but easy stuffing recipe?

I'am making this outside the turkey so what is a good recipe that doesn't take to long to make but tastes great?I want to wow my husband so I figured sticking to basics might be the best for me if I don't want to catch the house on fire haha.What is an good but easy stuffing recipe?
Here's a southern one for you.








1 pkg Cornbread mix (jiffy is good)


1 onion chopped


1 bellpepper chopped


1 can swansons chicken stock (small can)








Make Cornbread as directed, then preheat oven to 350





Mix Cornbread, onions, peppers, and c/stock all together. Salt and Pepper to taste.





Bake in oven for 30-45 minutes. And make sure to make a great Giblet Gravy to go with it. For recipe go to Betty Crocker.comWhat is an good but easy stuffing recipe?
The absolute easiest stuffing to make is Stove Top Stuffing. When I make it, I use garlic chicken broth in place of the water and it comes out so much better.





If you are looking for a homemade recipe, here is one that is easy and delicious:





Bread Stuffing





Ingredients:


3/4 cup butter or margarine


2 large celery stalks, chopped


1 medium onion, chopped (1/2 cup)


9 cups soft bread cubes (15 slices)


1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves


1 teaspoon salt


1/2 teaspoon ground sage


1/4 teaspoon pepper





1. Melt butter in a medium pot over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove from the heat.


2. Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.


3. Grease a 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325掳F for 30 minutes; uncover and bake 15 minutes longer.



This takes time, but if you look at the individual steps, I wouldn't consider it difficult. Plus you can do most of it a day ahead. It is mind-blowing good!!





new england sausage, apple and dried cranberry stuffing





Servings: 14 Servings (About 18 cups).





14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)


1 pound sweet Italian sausages, casings removed


1/4 cup (1/2 stick) butter


6 cups sliced leeks (white and pale green parts only; about 3 large leeks)


1 pound tart green apples, peeled, cored, chopped


2 cups chopped celery with leaves


4 teaspoons poultry seasoning


1 cup dried cranberries (about 4 ounces)


4 teaspoons chopped fresh rosemary


2/3 cup chopped fresh parsley


3 eggs, beaten to blend





1 1/3 cups (about) canned low-salt chicken broth





Preheat oven to 350掳F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.





Saut茅 sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; saut茅 until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.





To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.





To bake all stuffing in pan: Preheat oven to 350掳F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
I know this may not be ';home maid';, but it is close. Buy the brownberry bread crumbs and the recipe is on the back of the package. It is pretty good. Emerald has a pretty good recipe for andoulli sausage stuffing you may want to check out on the Food Network site, but it is more labor intensive than the brownberry recipe.
I have tried to make stuffing for years and finally just decided to buy the stove top stuff, I adjust the recipe to my likings. In stead of water, I boil the giblets and use that water and I use real butter--usually a little more than they ask for. If I have fresh celery on hand, I add some more to it. I like it moist so adding a bit more broth is what I do. Make it and let it stand in a bowl with plastic wrap on it until time to serve at least 5 minutes.
Check www.epicurious.com for a cracker and leek stuffing. I will see if I can find the link. It's incredibly easy and I make it all the time - it takes like no time and everyone devours it. My changes - go easy on the sage (taste is too strong) and less crackers, more bread (it's a waste of very good crackers).


Here is link:


http://www.epicurious.com/recipes/food/v鈥?/a>
Sorry to be boring, but I just use ';Paxo'; packet sage %26amp; onion stuff.


You could fiddle on, but when concentating on a nice turkey, the last thing you need is a complicated stuffing.





A boiled kettle, a quick whiz %26amp; stuff and all is well





Oh, a red onion bunged up its rear end as well !





I let the pros. in a packet do it for me.





Bob
Stove Top Stuffing is the best stuffing and very easy to make. Simply follow the directions on the box. After making you can always make alterations as your desired taste demands.