stuffing
Posted By: Happy TG! on 2006-11-19
In Reply to: Stuffing recipe - Romey
3 boxes Jiffy cornbread mix
4-6 stalks celery finely chopped
medium onion finely chopped
1/2 stick butter
sage 1 tbsp*
salt & pepper
About 1 cup chicken broth
Cook cornbread according to directions. Let cool and crumble in bowl.
Saute celery and onion in butter until tender.
Fold sage, salt, and pepper into cornbread. Mix in celery and onion and then broth.
Add more water or use less depending on moistness desired.
Be careful with salt because some chicken broths are salty.
*measurement for sage. I'd start with about 1 to 2 tbsps and add to taste. I don't measure, I just shake and taste...
This is a BIG favorite to anyone I serve it to.
You can add anything you want (boiled eggs, etc.)
Hope you like it. :)
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stuffing (sm)
Main ingredient - canned sweet potatoes (you really can't tell, I made it several times, and my son who hates sweet potatoes, couldn't tell what was in it) other ingredients - bread, celery, onions, egg, a little milk.
Stuffing recipe
Looking for a good meatless stuffing recipe. Could possibly use sausage in it, but would prefer a meatless one. Thanks for any suggestions.
Should I bake my stuffing now? sm
I have to work TK, so I'm doing as much ahead as possible. I assembled the stuffing last night (cornbread stuffing, no meat, just the usual ingredients). Will it 'keep' better if I bake it now and rewarm on TK or is it safe to wait until Thursday? Thanks.
Make your stuffing - put it in a pan - add 1 or 2 ....
cans of low-sodium chicken broth and bake. If you like wet stuffing, cover it; if you prefer it dry, leave the cover off.
chicken w/stuffing
Use Italian dressing to rub on boneless chicken for flavor, prepare corn bread stuffing or instant from mix, either put under each breast or serve separately, peel and wash small potatoes, coat w/the same Italian dressing or non-saturated fat oil, bake at 375 for about 45 min. depending on thickness of chicken, until chicken is well cooked, sometimes you can just put this in a large baking dish and you don't have to do anything but check the chicken to be sure it's "done" and I find it pretty simple and serve a vegetable on the side if available.
Savory mushroom stuffing. . .
8 slices white bread, cut into 1/2-inch pieces
1 1/2 pounds mixed mushrooms, such as cremini and shiitake
2 to 3 tablespoons unsalted butter, plus more for the pan
2 tablespoons extra-virgin olive oil
6 shallots, sliced
4 cloves chopped garlic
1 tablespoon minced fresh rosemary
1/4 cup Cognac, or other brandy
2 cups chicken broth, homemade or low-sodium canned
2 teaspoons kosher salt
1 cup heavy cream
3 large eggs, beaten
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 350 degrees F.
Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
Best ever meatless stuffing recipe!!!! NM
z
Yum! I did that yesterday with cornbread stuffing
x
1. Stuffing cooked in turkey!
2. Sweet potato casserole.
3. Fruit salad.
we usually also have homemade rolls, another vegetable and cranberry sauce, sometimes mashed potatoes with the gravy too...
i love the homemade chunky cranberry sauce, but no one else does...
most stuffing has some kind of chicken giblets or something..
gross gross gross gross
Formerly from Jersey, up there called it stuffing, down here they say dressing - HUH?
nm
People love my bread stuffing sm
I use Pepperidge Farm seasoned bread stuffing, don't know what other brands are out there, this is put out by a bread company. Then instead of water, use orange juice. I once tried chicken broth but too greasy. I add freshly chopped onions, celery and sometimes raisins and small amt. of chopped cranberries. I never stuff the turkey but bake it separately in a casserole. If it looks too dry, I may add a teaspoon or more of the final turkey drippings just over the top. This is one time I use butter. I have tried rubbing the bird with mayonnaise and that works well. Like to experiment but always the turkey comes out just fine at 20 minutes per lb. and use a thermometer. They always ask for more stuffing.
I know this will sound so dumb, but, do you cook the stuffing before using it in this dish? Thanks!
n
This veg head never uses meat in stuffing, or chicken broth. nm
s
Cornish hens with a glaze and a wild rice stuffing? nm
s
Rice would probably work. I use a recipe with rice for stuffing peppers and cabbage.
Also, whenever I make meat loaf, I use fresh bread rather than crumbs. I think it's moister that way. But, I also puree a veggies, like onion, carrots, mushrooms, and mix that in, too. It's very tasty.
Chik&stuffing casserole, chik enchiladas, fried chik strips, chik parmesan. nm
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