Youngeyes Posted November 15, 2014 Share Posted November 15, 2014 I'm looking to try something new this Thanksgiving. Looking for a new stuffing recipe. I appreciate any help. Grandma's secret or your own special load. I need to load up the bird and my reloading manual is no help. Link to comment Share on other sites More sharing options...
GrumpyOne Posted November 15, 2014 Share Posted November 15, 2014 Pm me for details.... Link to comment Share on other sites More sharing options...
SiG Lady Posted November 15, 2014 Share Posted November 15, 2014 My mom used to add hot, spicy ground sausage to the stuffing. Lord, God, it was good. Link to comment Share on other sites More sharing options...
skippyaz Posted November 16, 2014 Share Posted November 16, 2014 My mom used to add hot, spicy ground sausage to the stuffing. Lord, God, it was good. Mmmm. That DOES sound good. Link to comment Share on other sites More sharing options...
Biloxi23 Posted November 16, 2014 Share Posted November 16, 2014 Down south we tend to fry a turkey rather than stuff it. We make the "dressing" separate. We tend to use a Cajun Injector and fry the bird in peanut oil. There are lots of good flavors. Link to comment Share on other sites More sharing options...
Ray_Z Posted November 16, 2014 Share Posted November 16, 2014 My wife is probable the laziest person that ever entered a kitchen. But she's a hell of a cook. She starts out with 3 boxes of stove top stuffing, sautés yellow onions, celery, and mushrooms. Mixes it all together and after stuffing the bird puts the rest in a very large glass pan and bakes it for about 20 minutes with the bird. She puts a large container of broth in with the bird in the cooking bag because we never have enough gravy. Link to comment Share on other sites More sharing options...
Nik Habicht Posted November 16, 2014 Share Posted November 16, 2014 Joe, Fry up a pound of thick sliced bacon until it's crunchy. Coarse dice a couple of onions -- I used to mix one big yellow and one big red onion -- and sauté those in the bacon grease. Use the bacon grease and if needed additional butter for the stuffing. Crumble in the bacon -- whack anyone who wants some -- or cook extra, for thieves stopping by the kitchen to sneak some..... Add in some chopped dried apricots, and whole dried cherries. And oh yeah, use corn bread stuffing! Add some pepper for a slight kick, and maybe some sage -- it doesn't need a ton of spice. The fruit, onion, cornbread, and bacon flavors all blend into something wonderful. It's pretty simple -- but gets rave reviews year after year.... Link to comment Share on other sites More sharing options...
Round_Gun_Shooter Posted November 16, 2014 Share Posted November 16, 2014 Ingredients1 pound mild bulk breakfast sausage4 tablespoons butter3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)2 Granny Smith apples, cored and chopped1 cup chopped celery with leaves1 tablespoon poultry seasoning1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained1 tablespoon chopped fresh sage leaves2 teaspoons chopped fresh rosemary6 cups boxed bread cubes (croutons)1/3 cup chopped fresh parsley leaves2 to 3 cups chicken stock1 tablespoon salt2 teaspoons ground black pepperDirectionsPreheat the oven to 375 degrees F.Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.Read more at: http://www.foodnetwork.com/recipes/sausage-dried-cranberry-and-apple-stuffing-recipe.print.html#?oc=linkback Link to comment Share on other sites More sharing options...
fmj3 Posted November 16, 2014 Share Posted November 16, 2014 My mom used to add hot, spicy ground sausage to the stuffing. Lord, God, it was good. That's what we do ;-) Found it doesn't really matter what dressing/stuffing recipe you use - just throw some good ground sausage in there (preferably spicy) and it will get gone quick. Link to comment Share on other sites More sharing options...
Lifeislarge Posted November 16, 2014 Share Posted November 16, 2014 Start off with a turkey. Stuff the turkey with a duck. Stuff the duck with a chicken. Turdukin. Link to comment Share on other sites More sharing options...
SiG Lady Posted November 16, 2014 Share Posted November 16, 2014 (edited) Oh, I forgot to mention (besides the spicy sausage strategy) that Mom added a little sage AND the cornbread element. It doesn't get much better than that. Edited November 16, 2014 by SiG Lady Link to comment Share on other sites More sharing options...
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