Smarter Living

MrsNewman
Stuffing recipes
November 17, 2012 at 1:28 PM

Im doing Thanksgiving dinner for the first time, and I need a recipe for stuffing!? Does anyone have a good one they'd like to share??? :) 

Replies

  • frndlyfn
    November 17, 2012 at 3:11 PM

    The one i grew up with was white bread cubed, sauteed onions and celery with butter, tossed together and baked.  I will try to find an actual recipe though LOL.

  • mom2jessnky
    November 17, 2012 at 3:21 PM

    Stove Top yo, it's super tasty and it's easy. ;)

  • Kainalu55
    November 17, 2012 at 3:22 PM

    we add chopped up apples and onions to a box of stove top. 

  • suziejax
    November 17, 2012 at 3:36 PM

    i use stove top lol I wish I knew how to make it

  • Threes.Company
    November 17, 2012 at 3:56 PM
    Here is a bump for you! I don't have one.
  • frndlyfn
    November 17, 2012 at 5:31 PM

    We never used a dutch oven but here is the recipe.  Super simple.  You can swap out the white bread for whole grain bread.


    "A basic bread stuffing which incorporates a generous amount of chopped celery, onion and seasonings yielding enough to dress a 10 to 15 pound turkey."
    INGREDIENTS:
    1 (1 pound) loaf sliced white bread
    3/4 cup butter or margarine
    1 onion, chopped
    4 stalks celery, chopped
    2 teaspoons poultry seasoning
    salt and pepper to taste
    1 cup chicken broth
    DIRECTIONS:
    1.Let bread slices air dry for 1 to 2 hours, then cut into cubes.
    2.In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
    3.Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.


  • tayanddyl
    November 17, 2012 at 5:32 PM

     1lb large shrimp (peeled and devained cut in half)
    4 boxes Jiffy corn muffin mix
    1 lb chicken gizzards
    1 lb livers
    1 medium bell pepper
    1 medium onion
    (i usually buy the frozen bell peppers and onion)
    4 sticks margarine (melted)
    1 box chicken broth
    salt
    pepper
    tony chachere's creole seasoning
    1 tsp parsley (i use flakes, I am not sure how it will come out with fresh parsley)


    Boil chicken gizzards with tony chachere's creole seasoning in the water for approx 1 1/2 - 2 hours
    Bake corn muffin mix according to directions on box in large pan

    Once gizzards are tender (taste them) remove from boil and drain.
    Brown livers in frying pan

    Break cornbread up (just slice in plaid formation) add bell pepper, onion, parsley, margarine, raw shrimp, gizzards, livers, chicken broth, salt and pepper to taste. Mix thoroughly.


    Bake at 350 degrees for 20 - 25 min or until golden brown and shrimp are done.

    Enjoy!

  • allycally
    November 17, 2012 at 5:33 PM
    Save...


    Quoting tayanddyl:

     1lb large shrimp (peeled and devained cut in half)
    4 boxes Jiffy corn muffin mix
    1 lb chicken gizzards
    1 lb livers
    1 medium bell pepper
    1 medium onion
    (i usually buy the frozen bell peppers and onion)
    4 sticks margarine (melted)
    1 box chicken broth
    salt
    pepper
    tony chachere's creole seasoning
    1 tsp parsley (i use flakes, I am not sure how it will come out with fresh parsley)


    Boil chicken gizzards with tony chachere's creole seasoning in the water for approx 1 1/2 - 2 hours
    Bake corn muffin mix according to directions on box in large pan

    Once gizzards are tender (taste them) remove from boil and drain.
    Brown livers in frying pan

    Break cornbread up (just slice in plaid formation) add bell pepper, onion, parsley, margarine, raw shrimp, gizzards, livers, chicken broth, salt and pepper to taste. Mix thoroughly.


    Bake at 350 degrees for 20 - 25 min or until golden brown and shrimp are done.

    Enjoy!

  • allycally
    November 17, 2012 at 5:34 PM
    I make rice dressing
  • tayanddyl
    November 17, 2012 at 5:34 PM

     My mom was famous for this, since i started making it nobody asks my mom anymore :)

    Quoting allycally:

    Save...


    Quoting tayanddyl:

     1lb large shrimp (peeled and devained cut in half)
    4 boxes Jiffy corn muffin mix
    1 lb chicken gizzards
    1 lb livers
    1 medium bell pepper
    1 medium onion
    (i usually buy the frozen bell peppers and onion)
    4 sticks margarine (melted)
    1 box chicken broth
    salt
    pepper
    tony chachere's creole seasoning
    1 tsp parsley (i use flakes, I am not sure how it will come out with fresh parsley)


    Boil chicken gizzards with tony chachere's creole seasoning in the water for approx 1 1/2 - 2 hours
    Bake corn muffin mix according to directions on box in large pan

    Once gizzards are tender (taste them) remove from boil and drain.
    Brown livers in frying pan

    Break cornbread up (just slice in plaid formation) add bell pepper, onion, parsley, margarine, raw shrimp, gizzards, livers, chicken broth, salt and pepper to taste. Mix thoroughly.


    Bake at 350 degrees for 20 - 25 min or until golden brown and shrimp are done.

    Enjoy!

     

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