Does anyone have a good stuffing recipe for thanksgiving?

I am looking for a good stuffing recipe. I am going to stuff the bird, so a recipe for that. if anyone has one or knows of a good site (i feel like ive looked at them all) that would help. ThanksDoes anyone have a good stuffing recipe for thanksgiving?
If you want something a little different and absolutely extraordinary, this is the recipe for you. It includes instructions for in the bird and out of the bird (though you'll have extra that you'll want to bake separately if you stuff the bird).





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


Preparation


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.


Does anyone have a good stuffing recipe for thanksgiving?
This is my recipe for stuffing turkey/chicken. Nothing fancy, just the basics.





I start with an onion and a stalk of celery. Finely dice the onion and finely chop the celery.


In a bowl, add 1/2 cup hard margarine, the onion %26amp; celery. Cover with plastic wrap. Microwave for 4-5 mins on power 8 until it's tender.





I either hand cut, or use a blender to make about 6-8 cups of bread curmbs. I use all the ends of my bread (leftover rolls, crusts that nobody wants, whatever you have. I store them all in the freezer until I'm ready. You can use store bought crumbs.) Season the bread with pepper and a little savory (1/2 - 1 tsp)


Add the melted butter mixture to the bread and combine well.





Don't overstuff your bird. It should be firm, but not hard packed.


Also, I like to put a piece of tinfoil or parchment to line the bottom of the bird. Makes the stuffing easier to remove, and you don't get any of that brown **** that hangs around down there in the bones.
Southern Cornbread Stuffing





* Cornbread, recipe follows


* 7 slices oven-dried white bread


* 1 sleeve saltine crackers


* 8 tablespoons butter


* 2 cups celery, chopped


* 1 large onion, chopped


* 7 cups chicken stock


* 1 teaspoon salt


* Freshly ground black pepper


* 1 teaspoon sage (optional)


* 1 tablespoon poultry seasoning (optional)


* 5 eggs, beaten





Preheat oven to 350 degrees F.





In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.





Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.


Cornbread:





* 1 cup self-rising cornmeal


* 1/2 cup self-rising flour


* 3/4 cup buttermilk


* 2 eggs


* 2 tablespoons vegetable oil





Preheat oven to 350 degrees F.





Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.





To serve, cut into desired squares and serve with butter.





Yield: 6 to 8 servings
Here is how I make Mine and it turns out wonderful.


You'll need:


1 Loaf bread (I use Potato Bread or a hearty white bread.) Dried.


1 large onion Chopped


1/2 Bell Pepper Chopped.


1 Teaspoon Poultry Seasoning.


1/2 Stick of butter Softened


1/4 Tsp Salt


1/2 Tsp. Ground Pepper


The liver and gizzards from the turkey) **Optional**


Hot Water





Take the Bread and cut or tear into small pieces into a bowl.


add Butter, Salt,Pepper, and Onion. Add enough water to soften


it but not make it mushy. Stir in Poultry Seasoning, and liver/gizzards.





Place in turkey on both ends, or can be baked in a pan seperate from


the turkey. Make sure it is cooked well if you stuff the bird.