Anyone have a delicious, traditional homemade stuffing/dressing recipe?

[Anonymous]

The key to good stuffing is a small yellow box with a bird on it of seasoning called Bells Seasoning. Find it in the spice aisle of your grocery store.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I make a delicious one by pouring the sutffing mix out of a Stove Top box and into boiling water. It's amazing and everyone eats is every year!

This is what I usually do. Is this ok for company?

It's edible, but very obviously stove top. Fine for a weeknight meal, but not fine for thanksgiving (IMO)

[Anonymous]

I start with Pepperidge Farm Traditional dressing. I add extra toasted bread.
Cook chopped onions in butter until translucent. Add chopped, cooked giblets from the turkey, and/or crumbled, cooked bulk sage sausage. Add all of that to the dressing mix, using broth from the giblets to moisten.

[Anonymous]

I grew up eating stuffing with sausage and ground pork added. I don’t have a written recipe and have tried to recreate it with bad results. It turns out solid. Can anyone provide tips for a better result? I am getting the ratios of bread, meat, egg and liquid wrong I think.

[Anonymous]

Anonymous wrote:I will tell you right now that I've done this and no one ever likes it as much as the bagged stuff. Seriously don't bother.

We make a homemade sourdough stuffing that is my kids’ favorite Thanksgiving food. Pepperidge farm bagged stuffing would definitely not please our family!

[Anonymous]

Anonymous wrote:I'm not going to put it in the bird. thank you.

It's bread and cornbread with whatever you want to add like celery, onions, etc. Not exactly rocket science.

[Anonymous]

This fig stuffing is great (and has sausage)-

https://www.foodnetwork.com/recipes/tyler-florence/fig-glazed-roast-turkey-with-cornbread-stuffing-recipe-1950647

[Anonymous]

Anonymous wrote:Bag Pepperidge farm CUBES
Vegetable stock
Stick of butter
2 onions
2 carrots
2 celery
3 cloves garlic
1 bunch scallions
1 box brown mushrooms
Parsley
Sage

Finely chop all veggies in the food processor. Sautee with butter covered on low heat for 20 min.
Add cubes and stock (as much as you need to be uniformly damp. Mix in herbs, chopped.
Add to greased 9x13 pan. Dot with butter.
Bake at 400 until browned.

what's a box of brown mushrooms?

[Anonymous]

Anonymous wrote:I grew up eating stuffing with sausage and ground pork added. I don’t have a written recipe and have tried to recreate it with bad results. It turns out solid. Can anyone provide tips for a better result? I am getting the ratios of bread, meat, egg and liquid wrong I think.

Egg? No egg. No eggS for sure. That is why it solidified.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Bag Pepperidge farm CUBES
Vegetable stock
Stick of butter
2 onions
2 carrots
2 celery
3 cloves garlic
1 bunch scallions
1 box brown mushrooms
Parsley
Sage

Finely chop all veggies in the food processor. Sautee with butter covered on low heat for 20 min.
Add cubes and stock (as much as you need to be uniformly damp. Mix in herbs, chopped.
Add to greased 9x13 pan. Dot with butter.
Bake at 400 until browned.

what's a box of brown mushrooms?

Bella mushtooms.

[Anonymous]

Anonymous wrote:I grew up eating stuffing with sausage and ground pork added. I don’t have a written recipe and have tried to recreate it with bad results. It turns out solid. Can anyone provide tips for a better result? I am getting the ratios of bread, meat, egg and liquid wrong I think.

“Solid”? Are you draining the fat from the meat? And : what are you doing with the egg?

Stuffing should be mostly toasted bread. The meat and onion are for flavor. The broth is just enough to wet things a bit, and then you fluff it with a fork.

I can’t even guess about the egg, but if you’re mixing in raw egg and packing it down into a container then don’t do either of those things.

[Anonymous]

The key to good stuffing is to sprinkle it with turkey drippings right before it goes into the oven. Just use the baster and give it a couple of squirts

[Anonymous]

Our family uses this crockpot recipe:

https://www.thecountrycook.net/crock-pot-stuffing/

The Giant brand unseasoned stuffing has way less salt than the name brand stuff

[Anonymous]

Anonymous wrote:

Anonymous wrote:I make a delicious one by pouring the sutffing mix out of a Stove Top box and into boiling water. It's amazing and everyone eats is every year!

This is what I usually do. Is this ok for company?

No. Stove top is nasty. Tastes like acid compared to the real deal.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I will tell you right now that I've done this and no one ever likes it as much as the bagged stuff. Seriously don't bother.

We make a homemade sourdough stuffing that is my kids’ favorite Thanksgiving food. Pepperidge farm bagged stuffing would definitely not please our family!

Same. There would be a revolt if I didn’t make homemade. No one would touch the Pepperidge farm or stove top stuff