Traditional Stuffing Recipes

Cornbread Cranberry Stuffing is a flavorful and beautiful stuffing for your Thanksgiving turkey.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 1 pan Easy Cornbread
• 8 slices thick cut bacon
• 2 tablespoons butter, melted
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 cup dried cranberries
• 1 cup small whole pecans
• 1 Granny Smith apple, peeled and chopped
• 2 tablespoons butter, melted
• 1/3 cup applesauce
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon fresh thyme leaves

Preparation:

Bake Easy Cornbread according to directions. Let cool for 15 minutes, then cut into cubes. If you want to use a mix instead, be sure to use two 7-ounce boxes of mix; just one box doesn't make enough. Cook bacon in large saucepan until crisp; drain and set aside. Drain pan; do not wipe out. Add 2 tablespoons butter, then onions and garlic; cook and stir until light brown, about 8-9 minutes.
Place cornbread cubes in pan; add bacon, onion, garlic, cranberries, pecans, and apple; toss to mix. In small bowl combine 2 tablespoons melted butter, applesauce, broth, salt, pepper, and thyme leaves; drizzle over cornbread mixture and toss to mix.
Stuff into neck and large cavity of turkey; skewer to close. Roast according to directions for stuffed turkey.
Or you can put the stuffing into a greased 2-quart pan. Refrigerate until 1 hour before it's time to eat; then bake at 350 degrees F for 45-55 minutes until stuffing is hot. Serves 8-10

Chestnut Stuffing

This traditional stuffing recipe, using fresh chestnuts, if very delicious and rich.

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 75 minutes

Ingredients:

• 2 cups whole chestnuts
• 1 cup butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried marjoram leaves
• 1 tsp. poultry seasoning
• 1 pound white bread, cubed and dried overnight
• 1 pound whole wheat bread, cubed and dried overnight
• 3 eggs
• 1/3 cup milk

Preparation:

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover saucepan, reduce heat to medium, and simmer 25 minutes, or until chestnuts are tender when pierced with a knife. Drain the pan and let the chestnuts cool until you can handle them. Carefully peel the chestnuts using a very sharp knife and chop coarsely. (You can substitute two cups of canned chestnuts, rinsed and drained; while this is easier, it isn't as authentic! It's your choice.)
Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt butter. Stir in chestnuts, onion, garlic, salt, pepper, marjoram, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture. Toss with your hands gently to coat everything well.
Use this mixture to stuff into a seasoned turkey. Roast the direction according to roasting tables. If stuffing is left over, place it in a greased casserole and bake at 350 degrees F for 30 to 45 minutes, until top is crisp and lightly browned. Serves 16

http://busycooks.about.com/od/howtocook/a/stuffing101.htm

Stuffing 101

Turkey stuffing is such a personal matter. You probably have your mother's recipe (or your grandmother's, if you're lucky). I swear by my great-grandmother's German stuffing. And it's so good, it's converted everyone who has tried it! But your favorite is your own. I'll give you several recipes for stuffing, but if you have one you love, keep using it! Whatever recipe you do use, these stuffing tips and recipes will help you make it fabulous.
There are only a few tricks to the best stuffing.

• Make the stuffing slightly dry if you are going to stuff the turkey with it. It will expand and become more moist as the turkey roasts.
• The bread you use should be dried overnight at room temperature, or sliced and baked in a very low oven for about an hour. Bread that's too moist will make a soggy, sticky stuffing.
• Make sure to spoon the stuffing lightly into the turkey cavities. We want to get that stuffing to 165 degrees, and it won't if it's packed too tightly!
• Crockpot or slow cooker stuffing recipes are fabulous time and oven-savers. Did you know that if the mixture is baked inside the turkey, it's called stuffing, but if it's not, it's called dressing? If you choose to bake your dressing in the oven, make it more moist by adding some butter, cold water, or poultry stock.

Be sure to read Stuffing Science to learn about food safety and the science behind the best stuffing.

Cooking with Italian Sausage Episode 8: Stuffing

From: JohnsonvilleKitchens  | Oct 3, 2011  | 13,918 views

In this week's episode of Cooking with Italian Sausage, Janie talks about how making the Italian Sausage Calzones for her block party went. Then, with Thanksgiving approaching, Janie and Wini make some stuffing using Johnsonville Mild Italian Sausage. Is Wini finally ready to admit her love for sausage?
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Italian All Natural Ground Sausage Stuffing

WHAT YOU NEED
1 pkg. Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4 cup olive oil, separated
2 loaves focaccia bread (12 oz. each), cut into 1-in. cubes
1 tsp coarse ground pepper
1 cup Parmesan cheese, shredded
1 small green pepper, diced
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup pimiento-stuffed olives, chopped
5 large leaves fresh basil, chopped
2 garlic cloves, minced
2 eggs
1 1/2 cups water or white wine
1/4 cup butter, cubed

PREPARATION
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350oF for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350˚F for 35-40 minutes or until hot.
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For more great recipes and tips, visit http://johnsonvillekitchens.com (less info)

Main and Side Dishes

Bread and Celery Stuffing

By: Carlota Chmielewski 

"An easy stuffing recipe for a 10 to 12 pound turkey."

 

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
2 Hrs 

  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.

Nutritional Information

Amount Per Serving  Calories: 254 | Total Fat: 15.5g | Cholesterol: 37mg

 

http://allrecipes.com/recipe/bread-and-celery-stuffing/detail.aspx?src=3828_17