I have a bag of the seasoned stuffing cubes, chicken stock, celery, onions, and various spices on hand.
I plan to stuff the turkey, then cook the excess in a baking dish (that part always turns out too dry).
I watched my mom and grandma make stuffing for years, you think some of the skill would have rubbed off on me!!
Thank you in advance, and Happy Thanksgiving!!Stuffing recipes?
sounds delicious! I always just do as you say, all the same ingredients, bread, celery, onion, s%26amp;p, some sage and poultry seasoning and a little boiling water just to mix it lightly.Then i stuff the bird! You say your stuffing is gooey and watery, perhaps try not to bast it too much. Hope this helps, good luck and Happy Thanksgiving!Stuffing recipes?
Turkey Stuffing鈥?br>
Ingredients:
5 cups firm white bread, cut into 1 inch cubes鈥?br>
1/2 cup milk鈥?br>
1/4 to 1/2 cup butter鈥?br>
1/4 pound kielbasa, small dice鈥?br>
2 cups onions, diced鈥?br>
3/4 cups celery, diced
鈥? 1/2 cups mushrooms, large dice鈥?br>
1/4 cup port wine鈥?br>
1 large clove garlic, minced
鈥?/4 cup fresh parsley, minced
鈥? teaspoons fresh thyme, minced or 3/4 teaspoon dried
鈥?/4 teaspoon dried sage, rubbed to powder鈥?br>
1/4 teaspoon nutmeg, freshly grated鈥?br>
1/4 cup raisins鈥?br>
1/4 cup dried apricots, small dice鈥?br>
1/2 cup pecans, broken in pieces鈥?br>
1 pound chestnuts, roasted and peeled
鈥? large egg, lightly beaten
Preparation:鈥ㄢ€⊿pread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1/2 cup milk over, toss lightly. Set aside.鈥ㄢ€∕elt butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Cook and remove the onion and celery the same way. There should still be a generous film of fat in the pan, if not, add butter.鈥ㄢ€≧aise heat to medium-high, add the mushrooms and cook, stirring often, until browned. Add the mushrooms to the bread bowl and pour the wine into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl.聽鈥ㄢ€ˋdd seasonings, fruit and nuts and toss until all is combined. Taste, adjust seasons, then toss in the eggs. Add more milk only if very dry.
I don't know if you'll have better luck with a different recipe - it may also be dry in the baking dish.
Maybe you can drizzle it with a little chicken broth or melted butter before you put it in the oven.
Bread Stuffing with Bacon and Mushrooms
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
3 cups chopped leeks (white and pale green parts only; about 2 medium)
3 cups chopped celery
1 pound mushrooms, sliced
1 1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups (or more) canned low-salt chicken broth
2 large eggs
1 1/2 teaspoons baking powder
Preheat oven to 325掳F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
Saut茅 bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and saut茅 until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saut茅 until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350掳F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
Serves 12.
I made this for Thanksgiving and Christmas last year, and I'm making it again this year! Its AMAZING!! The bacon and mushrooms give it a great flavor! Its turned out perfect every time I've made it!
Apple-Chestnut Stuffing:
2 pounds challah bread, cut into 3/4-inch dice
2 cups cooked chestnuts (from one 14.8-ounce vacuum-packed jar), crumbled into 1/2-inch pieces
1 stick (4 ounces) unsalted butter
5 large celery ribs, peeled and cut into 1/2-inch dice, plus 1/2 cup chopped celery leaves
2 large onions, cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
2 Empire or Jonathan apples-peeled, cored and cut into 1/2-inch dice
2 tablespoons chopped thyme
1 tablespoon chopped fresh sage
3 large eggs, lightly beaten
About 3 cups Rich Turkey Stock or low-sodium chicken broth
Kosher salt and freshly ground pepper
1. Preheat the oven to 350掳. Spread the challah on 3 large rimmed baking sheets and bake for 15 minutes, or until golden brown. Let cool, then transfer to a very large bowl. Add the chestnuts to the challah. Turn the oven to 400掳.
2. Meanwhile, melt the butter in a large skillet. Add the celery ribs and leaves and the onions and parsley. Cook over moderate heat, stirring occasionally, until softened, about 20 minutes. Transfer to the bowl with the challah. Add the apples, thyme and sage; toss well. In a bowl, mix the eggs with 2 cups of the stock and season with 1 tablespoon of salt and 1/2 teaspoon of pepper. Pour over the challah; stir well. Add another 1/2 to 1 cup of stock; the stuffing should be moist but the bread should still be intact.
3. Butter 2 large, shallow glass baking dishes and spread the stuffing in them. Bake the stuffing for 20 minutes, or until heated through and crisp on top.
Yield: 12 servings plus leftovers
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