So who has a good thanks giving stuffing recipe?

Herb-Scented Roast Turkey with Cornbread Stuffing





Stuffing


1/2 cup butter or margarine


3 medium celery stalks, chopped (1 1/2 cups)


3/4 cup chopped onion


9 cups 1/2-inch cubes cornbread or soft bread


1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled


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


1 teaspoon salt


1/8 teaspoon pepper


Turkey


1 whole turkey (12 lb), thawed if frozen


1 tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled


1 tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled


1 teaspoon salt


1/4 teaspoon pepper


2 cloves garlic, finely chopped


1/4 cup butter or margarine, melted








1 . Heat oven to 325掳F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.


2 . Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.


3 . In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.


4 . Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 180掳F and juice of turkey is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165掳F when done.


5 . Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.


6 . To serve, garnish turkey with fresh herb sprigs, if desired.





OR





Glazed Roast Turkey with Cranberry Stuffing





Stuffing


1 cup butter or margarine


3 medium celery stalks (with leaves), chopped (1 1/2 cups)


3/4 cup finely chopped onion


9 cups soft bread cubes (15 slices) or cornbread cubes


1/2 cup dried cranberries or raisins


2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves


1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves


1 1/2 teaspoons salt


1/2 teaspoon pepper


Turkey


1 whole turkey (12 lb), thawed if frozen


2 tablespoons butter or margarine, melted


Cranberry-Apple Glaze


1 can (8 oz) jellied cranberry sauce


1/4 cup apple jelly


1/4 cup light corn syrup








1 . Heat oven to 325掳F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.


2 . Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.


3 . Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water.


4 . Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 180潞F when turkey is done, and the drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165潞F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.)


5 . In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.


6 . Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.So who has a good thanks giving stuffing recipe?
toasted bread onions celery 3 eggs chicken or turkey broth mix all together bake 350 bout a hr it is so good you can add some turkey meat to it to,also add sage to the mix to tasteSo who has a good thanks giving stuffing recipe?
I have a WODERFUL!!! Clam stuffing recipe. I know your thinking yuck, but my family will not let a thanksgiving go by without it now that I introduced them to it. Make a batch and try it before you stick your nose up at it! It's NOT fishy :-)


1 BOX Mrs Cubissons seasoned corn bread stuffing


celery, onion


make the stuffing according to the back of the box but add:





1/2 each yellow, green and red bell pepper, diced and browned with the celery and onion


half a bunch of Italina parsley minced


2 cans minced clams, drained


1/2 tsp garlic powder, paprika and pepper


mix it all up and give it a taste, stuff the bird and cook according to back of turkey wrapper instructions.... I make this once a month in the winter, it's so good. Hope you like it!
This is a simple recipe for stuffing and its fantastic, everyone just loves it,


First melt


1 cup butter in large deep dutch oven type pan on the stove, (butter makes this even better) sautee


2 cups chopped onion,


2 cups chopped celery,


(and if desired chop finely the gizzard and liver from the turkey or chicken %26amp; add it to the pot.


Add 2 tablespoons of poultry seasoning,


salt and pepper to taste,


Sautee altogether til onions are transparent,


add 2 whole loaves of white bread torn apart into large cube size pieces, mix up,


add about 1/2 cup milk and


2 eggs, Mix altogether and stuff your bird with it, bake as normal, Oh my God this is fantastic, try it, you won't be sorry.
chicken... yum, cookies...yummie, candy...yummie, chocolate...YUMMIE,YUMMIE!!!!!!!!!!
You'll need a package of Aunt Jemima's self rising cornbread the one with the baking powder already added.Prepare according to the directions on the package.According to how much dressing you want to make,I always make extra because it is a family favorite.There is a recipe on the package I always double it and make two pans or one large pan.Cut up an onion,a green pepper and about six stalks of celery and fry in a pan with some oil.When dressing is done remove it from the oven and let it cool off ,until you can crumble it with your hands,I will usually have this done before hand ,I have even prepare the cornbread days before and crumbled it and put it in the freezer as it saves time when preparing the dressing.To the crumble cornbread you can add two cans of cream of mushroom soup and two cans of chicken broth.Don't be alarmed that you now have a wet batter as because when you bake it,the juices will be absorbed.Then add your fried vegetables to the mixture and sage to taste,at this point you will be able to taste it ,because basically everything is cooked,you just want to taste to see if you,ve added enough sage.While the turkey is cooking ,the secret is to add juices from it to the dressing,so when you are basting the turkey remove some of the juices and add to the dressing.When your taste buds are screaming ,you'll know that reached the point and you do not have to add anything else,all that is left is to wait until dinner is almost ready to be served and pop the dressing into a pan and bake until you reached the consistency you like.I prefer my dressing moist that is why I add the juices from the turkey to keep it moist and flavorful. If you prefer a more dense consistency you can bake your dressing longer,if you bake it and you would like it to be a little more moist you can always add a little more juice from your turkey,remember to taste the dressing while trying to obtain the flavor throughout the process ,because you do not want it to be too salty ,due to the fact that the juices you are adding are already seasoned also.I know it seems like a lot to do but it's really quite simple and delicious.Enjoy!!!
try and thanks me
I do, omg everyone loves it!!!