Need a good stuffing/dressing recipe
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Anonymous
| I need a good recipe for a stuffing/dressing (people call it one or the other but I guess they are the same) for Thanksgiving. Something with sausage, and maybe half cornbread/half dried bread, i love sage, rosemary, those yummy spices, I was thinking. Also, do you recommend stuffing the bird with it? I haven't seen recipes with directions on using the stuffing/dressing for inside the bird? I've heard it's not healthy b/c the bird doesn't get hot enough inside?? Need some advice please. Thanks. |
Anonymous
| I don't have a recipe off hand, but re: stuffing the bird, the trick is to heat up the stuffing in the microwave before you put it in the bird, and stuff it right before you put it in the oven. I have more specifics in an old issue of Cook's Illustrated somewhere, you have to be a subscriber to get their recipes online. |
Anonymous
| Make sure it's gluten free! |
Anonymous
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Stuffing is stuffed in the bird. Dressing is the same stuff cooked outside the bird.
Don't stuff it in the bird, the problem is the stuffing can get contaminated by the raw chicken, but often doesn't heat up enough to kill the bacteria. You can avoid this by making sure your stuffing reaches a pretty high internal temp, but that will result in a dry turkey. My family uses dried bread, sauteed onions, eggs, chicken broth, bells seasoning and mushrooms. Adjust quanities to individual preferences and then bake. |
Anonymous
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http://www.epicurious.com/recipes/food/views/Cornbread-Stuffing-with-Andouille-Fennel-and-Bell-Peppers-355797
http://www.epicurious.com/recipes/food/views/Sourdough-Stuffing-with-Sausage-Apples-and-Golden-Raisins-355795 Made those both last year around this time. Both were delicious. |
Anonymous
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Here's my cornbread stuffing with sausage and pecans, which gets raves. You can use whatever cornbread you like, really, but my recipe for cornbread follows (though the use of a cast-iron skillet is optional; adjust the time baking if you use any other pan). It's a Yankee cornbread because it is made from yellow cornmeal, not white, and it contains sugar. You can add whatever spices or herbs you like to the stuffing. I ALWAYS stuff the bird with room-temp stuffing about 1/2 hour before roasting, roast the bird to 160 F in the thigh, and never have had anyone go to the emergency room or die on me yet.
CORNBREAD STUFFING 1 pound pork country sausage 2 tablespoons unsalted butter 2 cups diced onion 2 cups diced celery 1 recipe Yankee Cornbread, two days old and coarsely crumbled (about 8 cups) 1-1/2 cups toasted chopped pecans 1 cup chopped parsley or 2 tablespoons dried parsley 4 teaspoons rubbed dried sage or 2 teaspoons ground dried sage 1 teaspoon ground black pepper 1 teaspoon salt 1-1/2 cups turkey or chicken broth In skillet over low heat, brown sausage, crumbling it into pieces. Place sausage on paper towel to drain. Pour off all but 2 tablespoons fat in skillet. Stir in butter, onion, and celery. Cook until tender. Stir together with remaining ingredients. Makes about 10 cups, enough to stuff one 18-pound turkey. ******** YANKEE CORNBREAD 1 cup yellow cornmeal 1 cup all-purpose flour (using dip-and-sweep method of measuring) 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 cup sugar 2 tablespoons lard or unsalted butter, melted 2 large eggs 1/2 to 1 cup buttermilk or milk Place oven-rack at second-highest level in oven. Grease 10-inch, cast-iron skillet. Place pan in oven. Preheat oven to 475 degrees for at least 20 minutes. Whisk together cornmeal, flour, baking powder, baking soda, and salt. In separate bowl, stir together egg and buttermilk. Stir dry mixture into wet mixture. Remove hot pan from oven. Quickly pour batter in. Immediately return to oven. Bake for 10 minutes, until golden-brown. Remove from oven. Makes one 10-inch round. |
Anonymous
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10:17 here, found the recipe. Their recipe is for a 12-14 lb bird, and calls for about 6 cups of stuffing to go inside the bird (the rest cooks in a pan after you take the turkey out to rest).
They say to heat the stuffing until it reaches 120-130 degrees, about 6 minutes. That way the turkey doesn't overcook while you're waiting for the stuffing to reach a safe temperature. White meat and stuffing should get up to 165, dark meat 170-175 |
Anonymous
Oops -- in the recipe above, forgot to say to whisk in the sugar with the other dry ingredients. Also, may I add that the stuffing comes out steaming hot and fully cooked and no one has gone to the ER or died in 15 years!! |
Anonymous
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This one is so so so good. I've made it for the past 5 years and it is a huge hit.
Artichoke, Sausage, and Parmesan Cheese Stuffing Bon Appétit | November 2002 recipe reviews (57) photo my notes find out more user rating 90% would make it again user rating: Artichoke, Sausage, and Parmesan Cheese Stuffing 4 forks rate this recipe review this recipe at a glance main ingredients Cheese, Sausage, Vegetable, Parmesan, Pork, Artichoke cuisine American type Stuffing/Dressing appears in this menu An Elegant Thanksgiving, An Elegant Thanksgiving cooks’ tools conversion charttechnique videos enlarge image yield: Makes 12 servings Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells. subscribe to Bon Appétit ingredients 15 cups 1-inch cubes crustless sourdough bread (from two 1-pound loaves) 3 tablespoons olive oil 1 1/2 pounds Italian sweet sausages, casings removed 2 cups chopped onions 3/4 cup chopped celery 2 large garlic cloves, minced 1 8-ounce package frozen artichoke hearts, thawed, coarsely chopped 2 teaspoons chopped fresh thyme 1 teaspoon chopped fresh mint 1 cup freshly grated Parmesan cheese (about 3 ounces) 1 cup (or more) low-salt chicken broth print a shopping list for this recipe preparation Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes. Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.) Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper. To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish — alongside turkey or while turkey is resting — until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer. To bake stuffing in dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer. Read More http://www.epicurious.com/recipes/food/views/Artichoke-Sausage-and-Parmesan-Cheese-Stuffing-107289#ixzz1dmxkgnpM |
Anonymous
Why? Are you coming to dinner? |