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Nov 17, 2006 01:54 AM

Favo(u)rite Stuffing (aka Dressing) Recipe


I grew up in Canada, so for me "Thanksgiving" was weeks ago. However, now that I have lived in the US for five years, I am finally starting to get into the American version as well.

In all of my magazines, it seems the centerpiece of any American Thanksgiving meal is the stuffing/dressing. In my family, it was always the same - a bread and savory (imported from Newfoundland) mixture - but here stuffing seems to come in all flavo(u)rs.

If I were to branch out this year - what stuffing recipe is your all time favo(u)rite? What is the craziest kind you have ever had?

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  1. We've been eating this one since my grandmother's generation. It's very simple, on the drier side, and my mother-in-law, who knows everything about everything, absolutely fell in love with it her first year at Thanksgiving in our house.

    1 each Jiffy corn muffin mix, baked and crumbled
    2 each Pepperidge Farm Stuffing mix
    4 each slices bread, shredded
    1/2 cup butter, melted
    2 cups water or chicken broth
    2 each chicken bouillon cubes
    turkey broth
    1. Melt the butter with the chicken broth or water and chicken bullion cubes

    2. Pour liquid over bread, cornbread, and stuffing mix.

    3. Bake at 350 for about 30 minutes

    1. mine is based on chewy short grain brown rice. to this i add: chopped and sauteed gr.smith apple, onions,celery, toasted almonds, thyme, s and p. and some peeled chopped orange and chopped dried prunes.

      1. I love this one from the Silver Palate "Good Times" Cookbook. Grand Marnier Apricot Stuffing with sausage and dried apricots. The only changes I make is to add some chopped chestnuts, Bell's seasoning, and a couple TB of chopped parsley or sage. I have to say though that everytime I see some of the others that other Hounds are doing (a leek and wild mushroom stuffing that Bananie posted stands out) I'm tempted to try a new one, but I would have unhappy guests if I didn't make this. And it's a great do-ahead dish - I put it together the night before:

        1. Craziest dressings I've had:
          1 - Shrimp & Eggplant
          2 - Oyster

          Both of those were delicious. That said, they're nothing like what I actually like to serve with Turkey. Here's my favorite recipe:

          1 pound sweet Italian sausage (just the insides)
          1/2 cup butter
          3 cups onion, chopped
          2 cups celery, chopped
          1 tablespoon fresh sage, chopped
          2 tablespoons fresh parsley, chopped
          6 cups day-old cubed bread (I like to use grainy breads or dark breads; I think one year I used a 7-grain and a Bulgarian Rye or something like that and it worked really well)
          1/2 teaspoon ground allspice
          1/4 cup maple syrup (I use good quality, no pancake syrup here)
          1 cup pecans, toasted and chopped
          2 cups chicken stock, plus extra as needed
          2 tablespoons fresh thyme, chopped
          Salt and pepper

          Saute sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes.

          Add butter, onions, and celery to a second skillet and saute until tender, about 10 to 15 minutes. Add sausage (use a slotted spoon, you don't want all the juice from the other pan), herbs and bread, mix to combine.

          In a medium bowl, combine allspice, maple syrup, pecans and chicken stock. Add to the bread and meat mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary.

          Transfer stuffing to Turkey carcass or baking dish or both and bake.

          2 Replies
          1. re: Adrienne

            Cornbread dressing is the only kind my mom and grandma made. You must have had a bad recipe.
            They never used a loaf of bread but homemade biscuits. A skillet of cornbread should not be cooked till it is dry. I take mine from the oven as soon as iit is firm to touch and gets just a little golden on the top. I use buttermilk in place of whole milk which makes it moist and the homemade biscuits gives it body. Add good chicken stock along with your sauteed onions and celery. Some people even used diced green peppers. My son does not like them so I make two batches. Fresh sage and poultry seasoning, cracked black pepper. Salt is in the cornbread and biscuits so be careful. You can even add a can of cream of chicken soup if you want moisture. Or Jimmy Dean's sage sausage.
            1 skillet cornbread and about 5 biscuits crumbled real fine. Try it you, might like it.

            1. re: toni Vaughn

              This sounds good. I'll do a trial run before Thanksgiving.

          2. Stay away from cornbread dressings unless your family enjoys eating dry sawdust.