Anyone Have a Great Stuffing Recipe?

The best tasting and easiest is the Pepperidge Farms stuffing. Just use chicken broth instead of water... I think you add celery, onion and egg... but the directions are on the bag. Lots of flavor and very moist.

This one has been given to me by my aunt. I made this for Thanksgiving dinner last year and every person there asked for the recipe. My husband also brought this to his work potluck and everyone raved about it. Super easy to make and it WILL be a guaranteed crowd pleaser!

INGREDIENTS
* 3 boxes Stove Top Stuffing, prepared according to package directions
* 3 packages of Jimmy Dean Roll Sausage, Regular flavor
* 1 package dried cranberries
* 1 can beef broth
* 1 tin roasting pan or lasagna pan

DIRECTIONS
* Preheat oven to 350'F
* In big pot, prepare stuffing according to package directions and set aside.
* In a pan, brown sausage until it resembles browned ground beef.
* Add browned sausage, few handfuls of dried cranberries,and the can of beef broth to prepared stuffing. Mix until well blended.
* Place stuffing mixture in roasting pan and bake uncovered in the oven for about 45 minutes to an hour or until top of stuffing is lightly browned.

Of course you can make variations on this. You can add a handful of slivered almonds, mix in mushrooms, add celery. But this is going to be a guaranteed crowd pleaser if you prepare it as described above. This was the only thing that was not leftover last year at our Thanksgiving dinner.

Best of luck to you!

Hillary,
I will share with you the recipe I've used for exactly 44 years this T-giving. The recipe originally came from a leaflet of recipies distributed by the Lone Star Gas Company in 1961. I can't tell you how many compliments I've received over the years for my dressing. It isn't difficult, either.

Cornbread Dressing
Soak
6 cups broken cornbread (I use a homemade recipe w/no sugar)
4 cups broken white bread or biscuits
4 cups stock from chicken, giblets, milk or water

Cook in skillet with 1/3 cup of oil:
1 1/2 cups chopped onion
1 cup chopped celery (part celery leaves)
Saute until golden

Combine bread and onion mixtures with:
4 well-beaten eggs
2 teasp. salt
1 teasp. pepper
1 teasp. poultry seasoning
Sage, to taste, if desired
1 teasp. baking powder (if a lighter, fluffier dressing is desired.)

Add to thoroughly moisten:
4 cups stock from giblets, milk or water

Mix well. Pour into oblong casserole (9 x 13 or larger) and bake uncovered at 325 degrees for 1 hour, or more if not "set." (You want it moist, but not gooey.)
Makes 12 cups.

For my family of 12 to 14, I make a recipe and a half to have just a little leftovers. I do put in the baking powder because my family likes it that way. I also use Swanson "Natural Goodness" Chicken Broth that is less sodium as part of the stock. That's easier than trying to boil more chicken for the broth.
When my husband's family tasted my dressing, they began asking me to bring it to the family gatherings, and they asked their mother to just cook the turkey!!!! Her dressing was awful!!!

We make this every year. Its so yummy. I have NEVER made it with the real chestnuts. I use the water chestnuts & everyone loves it. If I were you I would make a practice batch ahead of time. I hate taking a dish I have never made before. (Just in case)

♥ CANDY’S SAUSAGE CHESTNUT STUFFING
1/2 cup butter 4 cups cooked chestnuts*
2 cup chop onions 4 eggs, beaten
2 garlic cloves - minced 2 Tbsp chop parsley
2 cup chop celery 2 Tbsp Worcestershire sauce
1 Lb bulk pork sausage 1 tsp salt
2 tsp rubbed sage 1/2 tsp finely crushed rosemary
4 cups chicken broth 6 oz jar mushrooms
1 cup nuts
11 cups dried, cubed white bread (about 16 slices)*
* I use some bread & some Pepperidge Farm seasoned packaged stuffing
* I use a can of water chestnuts instead of shell chestnuts☺

In large saucepan, melt butter. Add onions & garlic &
sauté til tender but not brown, stirring frequently. Add
celery, cooked sausage, salt, sage, rosemary & chicken
broth. Heat to boiling; simmer for 10 minutes.
Place bread cubes & chestnuts in large bowl. Add sausage
mixture & toss til well mixed. Add eggs, mushrooms, parsley & Worcestershire sauce & toss again. Bake in 12 x 8 baking dish for one hour at 325º. Makes 12 to 14 servings.

Note: To cook chestnuts. Make an X in flat side of each nut.
Cover with water. Boil 1 –2 minutes. Peel off shells.
Simmer 10 – 15 minutes

Best of luck to you.

My mom's recipe is the best. I look forward to it all year and could care less about the rest of the dinner. You just take like 6 loaves of cheap white bread and break it into small pieces, add chopped celery and onions, sprinkle in quite a bit of poultry seasoning, maybe a little bit of sage, and mix it all up. Then take boxed/canned (swanson) chicken broth and start pouring it in while mixing. You want it all damp, but not soaking wet. It should feel like bread dough. Either bake it inside the turkey or put it in a dish and bake for a few hours. It's moist and oh so very yummy. It's not dry and grainy like most cornbread stuffings I have tried. In the past when it was still ok to do so, she also used to put in about a half cup of bacon grease, but I have never missed that ingredient. Enjoy!

I like to use Jiffy corn bread mix. it is a sweet corn bread, but good. Or use any kind you like. make enough for a long pan. cook it, While the corn bread is in the oven chop up an onion and about 4 stalks of celery , cook them in some butter untill onions are done. Then add chicken broth. I use about 3 to 4 cans. it needs to be moist. Then add poulrty seasoning, sage and what other spices you like. On the Sage, the flavor really opens up when cooking. I just put in every thing to taste. No certain amount. Just what suits me. mix all well, and pop back in the oven until it is set.

Hi Hilary, we make a bread stuffing similar to Judy L's recipe. Instead of soup broth, we saute the veggies (celery, onions, mushrooms - equal parts) in butter. Then we add the bread little by little (with butter) to soften it. It can then be cooked on low heat in an electric skillet or in the turkey! I look forward to it every year! My favorite part is the brown part that gets cooked from outside the turkey. My mouth is watering just thinking about it! Best Wishes (I know it'll be great no matter which recipe you use).

Stuffings are not difficult...the hard part it is what everyone will eat. Some want giblets in theirs while others want oysters, sausage, nuts or cranberries. I suggest you start with a stouffers stove top dressing and doctor it up. Add the 'extras' that you like. Use broth or turkey gravy to moisten and add your stir ins. You could always make to small batches, different...one sweet other savory, instead of a large pan. Good luck!

I use 1 bag of each of Pepperidge Farm white and cornbread. Mix with chicken stock, sauted onion and celery, pepper, and sage. It should be very moist. Taste it now for seaoning, then mix in two eggs. Bake at 350 for 45-60 minutes.

Stovetop! Seriously. Hide the box and people will RAVE about it. If they see the box, they will turn their noses up.

Get Stovetop stuffing!