Stuffing Recipe

If you can find it bell's stuffing is great. It comes out very moist. I would may be put some diced up apples in it. I use chicken broth instead of water when I make it. The only place I have ever found this stuffing is acme or shop rite.

try the swanson broth site...http://www.swansonbroth.com/SearchResults.aspx?searchText...

If you'd like a hearty mid-western sage stuffing:

4 boxes Stove Top (or equivilent of bread crumbs)
2 sticks butter
1 large diced potato
1-2 eggs
1/2 jar ground sage
1 diced onion
salt
pepper
turkey neck
6 cups water
large container chicken/turkey broth
1/2 - 1 cup diced celery

This is best made the day before Thanksgiving or Christmas, the sauce that is.

Bring to boil water, butter, potato, onion, turkey neck, dash of salt and pepper, celery and sage. Cover and let simmer most of the day on lowest setting. This will cook the neck until it nearly falls off the bone. Store in frig overnight.

Holiday morning, pull out neck (don't leave behind any bones) and pull meat from neck bones and put back into pot.

Add eggs and mix in.

Using very large bowl, mix sauce and bread crumbs together with large mixing spoon. Add broth to moisten dressing little by little. It's better if it's more on the moist side.

Stuff turkey before baking.

Extra stuffing can be put in covered baking dish and baked later or bake in toaster over or the like if more stuffing is needed during meal.

K. B
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***I forgot to add the celery in, lol!

Check out this great recipe for a sausage stuffed mushroom that is a new twist on the old fashion stuffing.

http://www.ittakesavillagedallas.com/It_takes_a_village/M...

VillageMom
www.ittakesavillagedallas.com

My husbands stuffing (his moms recipe) is amazing! I know you cook butter with onions and celery. Then you add the stroehman fresh bread cubes. He puts cooked sausage in there and bell seasoning. It really is a delicious stuffing.... i cant wait for thanskgiving!!

If you would like exact amounts i can ask him for you :)

This is a great one adapted from The Silver Palate Cookbook:

12 T butter or margarine
2.5 cups finely chopped yellow onions
3 tart apples, cored & chunked but not peeled (they suggest Jonathan or Winesap, but I also use Cortland or Macintosh- easier to find).
1 pound lightly seasoned bulk sausage like breakfast sausage with sage - you can also omit this or use turkey bacon - about 8 strips
3 C coarsely crumbled cornbread (unless you can't use it - you said no corn) - you can also use Pepp Farm cornbread stuffing, or just use more of the 2 breads below
3 C coarsely crumbled whole wheat bread
3 C coarsely crumbled white bread (French is good)
2 tsp dried thyme
1 tsp dried sage
salt & pepper to taste
1/2 cup chopped Italian (flat leaf) parsley
1.5 cups shelled pecans (eliminate if not using nuts)
I add 2 cups chopped celery for crunch
I add 1-2 cups apple cider for moisture

Melt half the butter in skillet, add onion & cook over medium heat until tender & lightly colored. If using celery, add that halfway through. Transfer to large mixing bowl. Melt remaining butter in same skillet and add apples, cook over high heat until lightly colored but not mushy. Add to bowl. Crumble sausage (if using) in same skillet and cook over medium heat until lightly browned. Remove with slotted spoon (to leave the fat behind) and add to bowl. (If using bacon, dice it up before adding to bowl).

Add remaining ingredients except cider to the bowl and combine gently. Cool completely before stuffing the bird - or just make it in a casserole - put the cider in just before cooking to moisten and keep the top from burning. Mix a about half the cider throughout, then top with the rest - you'll have to judge the amount based on how moist it is. If you use stale bread (best), you'll need more cider. If fresh bread, use less cider.

If you do this in a casserole (safest and easiest), you can put everything in ahead of time except the extra cider, then add it just before baking. Bake at 325 for 30-45 minutes, "basting" as needed with cooking juices from the turkey (which you have just taken out of the oven to "rest" and be carved) or with cider.

You can make this the day before - it refrigerates well. It also makes a TON of stuffing so feel free to cut in in half if you have a smaller crowd.

I buy box stuffing, and add sausage, chopped apple, water chestnuts for crunch, mushrooms, and raisins. Yummy.

This is my all-time fave stuffing: http://allrecipes.com/Recipe/Slow-Cooker-Stuffing/Detail.....

I started making it with gluten-free bread 8yrs ago after being diagnosed with Celiacs and its been a fave with crowds over the years and I'm always in charge of the stuffing since :) It tastes incredible the next day. And I like that you can slow cook it, or bake in the oven. Good luck!