I want to make one of those baked stuffing things like at Thanksgiving WITHOUT all the wierd stuff... like apricots and nuts (eewwwies)... just celery I think... and other stuff... spices and what not... HOW DO I MAKE ONE!!
How do I make the baked stuffing for Thanksgiving?
When I was a kid, like about 12, I got enlisted with the Thanksgiving chores and that included making the dressing/stuffing. Our bird was always stuffed and dressed and there was enough to have dressing baked in a dish on the side. Get day old bread from the bakery or just use regular loaf bread, we just used whatever was there - we ALWAYS have bread. Rip it up in a BIG bowl, probably a whole loaf or more, you have to just use your judgment on this one. You will be able to add more later if you need to, so don't worry about it. You need a stick of butter (melted) and a roll of Sage Sausage (I like Jimmy Dean), celery between 2 and 4 stalks, cut up into small pieces, a large whole onion cut up into small pieces, you also need a good couple pinches of salt, some pepper and stock (either vegetable or turkey or chicken or water and a couple bullion cubes) - again with the liquid, you just have to use your judgment on this one, you don't want it soggy, but you don't want it dry either. Put all of this in the bowl. You want everything to be moist and fully incorporated together, so that when its baked for 3-5 hours, the final product will be just nice, not sopping wet and not dried out, burnt and gross. As for herbs, I like to use Italian herbs, with the addition of sage and celery salt. Okay now, pull your sleeves way up, past your elbows and dig in, squeezing the sausage and bread and veggies all together, until its completely mixed and uniform. This is everything that goes in the stuffing (maybe a little Veggie and/or Poultry Magic too)
Now for the Mr. Birdie, take pats of butter (probably a whole stick worth of cold butter cut into pieces) and put it between his skin and meat, after you have washed and dried him, season his insides and then stuff him up good. Now put his legs back together, and stuff his neck, then dress between his legs and breasts (this sounds like soft porn, LOL). Rub him up good with some olive oil and season his skin really well, (I like Paul Prodhomme Magic Seasonings, for this I use Poultry Magic, its a little pricey and kinda hard to find -KMart, but its well worth it) then stick him in an oven bag that you have put a few tablespoons of flour in the bottom (all over) and put his big butt in there and then pour some broth or other liquid in the bag and fasten it, and poke 6 holes in the top and get him baking! My birds are usually moist and tender, just make sure you don't under bake it (eww) or over bake it (dry). Make gravy out of the pan dripping when done, its super easy, just put the dripping in a skillet and add a few tablespoons of flour, stirring constantly (I use a whisp for this so that its not lumpy and the flour is fully mixed in, season to taste and brown nicely, cook at a full boil for at least a minute to get the flour flavor out), I usually supplement the gravy with store bought, because there would never be enough.
If you get everything all mixed up and its too mushy, add some more bread, one piece at a time, until it feels right.
Most importantly, enjoy your holiday.
PS I boil the neck and giblets and season them, the neck usually goes in the garbage and my husband and dad either share the giblets or one eats them. They (the giblets) do not touch my stuffing!
Reply:what ya do is get your turkey seasoned well and put it in a pan with a can of chicken broth and get it kicking at 325 for 3 and a half hours.
While you are waiting you then chop some onion and bell pepper,celery,green onions.and you need to make some cornbread. Make 8 jiffy corn breads for this. boil a dozen eggs. Hay it is thanksgiving. boil the innards.Tip: I toss in a whole pack of turkey necks to the giblets.
When the turkey is done you remove it and let it rest.You add them onions/and all in the bottom of the roaster pan.add chopped boiled eggs add chopped innards, add the broth from the innards,add the corn bread crumbled stirring constantly,add some raw eggs too. Add about 4 tablespoons rubbed sage and add some salt pepper cayenne tobasco whatever.stir it all well and put that back to baking. Carve the bird and add the pieces back on to the dressing and serve it when ready.
Reply:These are kind of fun... if you want turkey in it just make it the same way and add turkey.
Stuffin Muffins
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle
Preheat oven to 375 degrees F.
Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.
Reply:I use stove top stuffing and I add extra celery and onion. Instead of water I use chicken or turkey broth.
Very good and alot less hassle.
Happy Turkey Day
Reply:Good old reliable Stove Top stuffing mix. Can't beat it in my book. Add whatever you want to it. You can't go wrong! Why get all complicated? But, if you REALLY want something different.....
http://search.foodnetwork.com/food/recip...
There you can find a really good one. Just look at the ingredients and pick one. Seems there's over 80 stuffing recipes to choose from!
Reply:Stuff the bird. Buy Bell's seasoning and follow the recipe on the cute box. you can use up to 50% more bread than the recipe with no problem. This is a recipe your kids will remember for generations.
Dave C. CEO of Bell's (Just kidding)
Reply:this recipe is for a great simple stuffing make a serves 6 {more or less} can be cooked on top or in oven.
Tradition Homemade Sage and Red onion stuffing
2 hand fulls of finely chopped sage or 6 tea spoons of dried.
6 slices of bread
6 red onions
salt
pepper
butter
beef stock cube
cup of natural breadcrumb
two lightly beaten eggs
finely slice the red onions and fry them until light brown in a little melted butter.
sprinkle generously with salt and black pepper.
toast the bread and cut in to croutons, then fry in a little butter.
crumble a stock cube into the fried onions with a 1/2 a cup of boiled water, add the sage and croutons, mix together the ingredients adding the eggs to bind the ingredients together add the breadcrumbs for a firm stuffing
Reply:Amish (stuffing) Dressing
Ingredients
2 lb Good quality bread
-cut in 1/2 inch cubes
2 lb Poached chicken thighs
1/2 c Minced fresh parsley
3/4 c Chopped onions
1 c Chopped celery
1 c Shredded carrot
1 1/4 c Fine.chopped boiled potatoes
1 tb Rubbed sage
1 tb Celery seed
1 ts Dried thyme
1/2 ts Black pepper
1/2 tb Turmeric
5 Eggs
12 oz Evaporated milk
2 1/2 c Homemade Chicken Broth
-=OR=- canned broth
Instructions
1. Preheat oven to 350 F. On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown. Transfer to a very large mixer bowl. Bone the chicken and very finely chop the meat, discarding the skin. (I do this in the food processor while chicken is still warm.) Add the chopped vegetables and chicken meat to the bread, along with the seasonings. Toss. In a medium bowl, beat the eggs; add the evaporated milk and broth. Pour over the bread mixture and blend. The mixture will be quite moist. Allow to stand 1 hour. Preheat oven to 350 F. Transfer the dressing to an oiled 3 quart glass casserole that is 10 inches in diameter and 3 inches deep (at this point, dressing can be frozen for future use; thaw before baking.) Bake dressing for 2 hours, or until the center of the dressing puffs up and is golden brown on top.
rashes
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