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48 Comments

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marsha says ...
I have yet another question. What's the story with eggs in stuffing? Some recipes that I see contain them and some don't. Thanks, Marsha
11/17/2010 9:01:47 PM CST
Susie French says ...
Sorry, but I would love your wife's sourdough stuffing recipe. Yours looks yummy, but I'd like to prepare something different this year! :)
11/17/2010 9:02:59 PM CST
Dawn says ...
@WAGS The crockpot, what a brilliant idea!! Thank you!!
11/18/2010 6:47:42 AM CST
Lynn says ...
My traditional stuffing is made with sweet italian sausage (taken out of the casing and cooked) and then I add garlic, parsley, pepper, parmesan cheese and breadcrumbs. This recipe is a tradition of my italian roots.
11/18/2010 7:25:53 AM CST
M J says ...
I am amazed that both Pepperidge Farm and Arnold still use partially hydrogenated shortening in their stuffing mixes!!!!
11/18/2010 9:35:31 AM CST
Jenne says ...
My stuffing is really my grandmother's stuffing...and my mother's stuffing.. regardless of what else may get served, its not Thanksgiving without it. I don't really have a recipe, but its equal parts of cornbread and biscuits, plus hard boiled eggs, chopped black olives, celery, green onions, chicken broth, curry, garlic salt, and pepper. We used to use turkey giblets as well, but if you don't do a turkey you would have to use chicken giblets which can be purchased separately.. This year though.. I'm substituting cream of celery soup for the celery, and turkey bacon for the giblets.
11/18/2010 10:21:35 AM CST
Jenne says ...
oops! Forgot one of the most important ingredients! Enough Poultry seasoning to make the mixture sage green...
11/18/2010 10:23:19 AM CST
Maxine E. says ...
Hold the fennel and my southern mother's recipe is similar. However, she never stuffed the turkey, so she called it "dressing". Cornbread is my favorite too but I love all recipes
11/18/2010 11:27:50 AM CST
Jillian says ...
Wow! After reading through all these, I was surprised not to see Dirty Rice Dressing! My cajun husband of 30+ years is from South Louisiana, where this is evidently "normal", at least in his family. It's pretty amazing, but I do also love bread stuffing - all kinds! The Dirty Rice Dressing is a mix of browned ground beef, ground pork, ground chicken livers and of course has sauteed onion & celery as a base. You mix all this with pre-cooked white rice and some other seasonings (Tony Chachere's, salt, pepper, etc), and talk about good! I've never made it but have eaten it TONS through the years. Even though we're all dispersed from the South, it's never an official "LeBlanc Holiday" without it. Very different, but very good!
11/18/2010 5:18:02 PM CST
Anna says ...
My late husband was from the South and still make his favorite cornbread stuffing with pecans and peaches. It's always a hit with "Northerners."
11/19/2010 1:09:07 AM CST
parkerj says ...
Hi Marshe, Cornbread stuffing (or dressing) doesn't have to have bread in it- in fact my great aunt's recipe didn't (I added sourdough after moving to California) the texture is a bit different but it is just as good without it. Hi Susie French, Erin's stuffing is actually her father John's- I'm afraid I don't know it all that well except to say it is simpler than mine. he has a vegetable mix that is similar to mine but that's all I know
11/19/2010 4:18:32 PM CST
Mary says ...
My mom makes the best stuffing in the world...not to mention the simplest to prepare. Start by melting two sticks of butter in a large stockpot or deep pan over medium heat. Add two to three cups each of chopped celery (including some leaves) and onion. Saute the vegetables until they are very tender and translucent. Reduce the heat if necessary to keep them from browning. In a large bowl, toss two bags of packaged, unseasoned bread cubes with salt, black pepper and poultry seasoning to taste. Add the bread cubes to the vegetables, gently combine. Slowly pour some vegetable broth over the top, stirring the mix gently, until all is moistened. Taste for seasoning then transfer to baking dish, cover with foil. Bake at 350 degrees until heated through then uncover for the last 15 minutes or so to allow to top to brown and become slightly crisp. Enjoy the simple pleasures in life...like buttery, savory stuffing!
11/20/2010 11:17:16 AM CST
Connie says ...
And now for something completely different... While all of these recipes sound delicious, I had to go gluten-free a few years ago, and the GF bread crumbs I tried just didn't measure up. I changed up the dressing completely, and now I substitute cooked quinoa (using chicken broth to cook the quinoa) for the bread. My kids (boys, ages 12 and 14, who don't have to eat GF) actually ask for it year-round. The other ingredients include the standard celery, onion, garlic, and sage seasoning.
11/22/2010 9:10:16 AM CST
Ashli says ...
I'm with Jaclyn. My husband and I make his grandmother's New Orleans oyster dressing recipe together. It's an awesome bonding (and feuding!) experience for us-- and it's SO good!
11/22/2010 9:17:57 AM CST
lesley says ...
beware of commercial products arnold and pepperidge farm have partially hydrogenated oils ocean spray has both high fructose and corn syrup thank goodness we have whole foods to trust for wholesome products!!
11/22/2010 9:43:47 AM CST
Ann says ...
1 pkg. Arnolds seasoned stuffing mix 3 hard boiled eggs cut up 3 links Italian sausage(sausage taken out of links)sauteed with garlic and 1 box mushrooms. 3 cups of low sodium chicken broth My mother made it for years and we all loved it. I now make it and my family could feast on just the stuffing.
11/22/2010 10:32:58 AM CST
Gary Christenson says ...
Frankly, I have never had a BAD stuffing. Each has its own unique taste. I have been making stuffing for Thanksgiving dinners for 35 years and the only thing I leave out, unless I check first with my guests, is oysters, as some people do not like them. I make my own sourdough bread from a starter I have had for 25 years. Using a standard trinity, home made turkey stock and fresh herbs, spices and chestnuts is my favorite and always make enough to last beyond Thanksgiving. Never had a complaint and people always ask for more.
11/22/2010 10:43:44 AM CST
Meg Bressette says ...
We have always done a traditional German style stuffing with sausage and apples. It's not Thanksgiving here if this isn't on the table as it's a favorite. This year it's just two of us but I have the ingredients for the stuffing good to go.
11/22/2010 11:01:43 AM CST
Donna says ...
Truly good stuffing must be cooked IN the bird. I make about 10 different stuffings, but this is my family's traditional Midwestern stuffing that I always make for Thanksgiving. It's also one of the best and simplest. 1. 3-4 c torn up good non-sourdough white bread (I prefer Italian or French) left out to dry over night. 2. 1 medium onion diced sauted in 1 stick butter till translucent. 3. 1 stalk celery chopped fine. 4. 1 handful flat Italian parsley (stems and leaves) coarsely chopped. 5. 1 egg (for binding) 6. about 1/4-1/3 c broth (homemade turkey is best). 7. salt and pepper to taste Combine all ingedients. Mix by hand till well-blended. Stuff turkey. If there is a little extra put it under the breast skin. Roast turkey. Serve.
11/22/2010 11:06:13 AM CST
Susie says ...
My stuffing is made with stuffing bread (the unsliced loaf that I tear apart a couple days ahead and let get stale). Then I saute celery, onion, apples and Jones breakfast sausage. Bind with eggs and moisten with chicken broth and season with sea salt, pepper and sage. Cook in the turkey.
11/22/2010 1:31:08 PM CST
Laura B says ...
Newly developed food allergies created the need for change in our stuffing recipe. When we discovered there was an allergy to all things soy and sunflower, we had to start from scratch. We created a Challah bread stuffing that's enhanced with chestnuts and currants and seasoned with Herbs de Provence (we've never been fans of sage or fennel...but that touch of lavender is really quite nice!) Those old cliches can be true...necessity is the mother of invention. And, we've got to say that when dealing with food allergies, Wholefoods is not only your best friend, it's the one that inspires you with ideas and recipes! Thanks, guys! Happy Turkey Day!
11/23/2010 6:51:09 AM CST
Ann says ...
Forgot to mention to bake the stuffing in a pan at 350 degrees for approximately 35 minutes.
11/23/2010 10:55:41 AM CST
Di C. says ...
I know I'm a bit late..but I always get comments about my "unusual" stuffing recipe. Both sides of my family are French-Canadian and we have used this recipe for as long as I can remember. (I am over 50..:-)) The base is mashed potatoes - not bread. I wonder if someone along the way in the past didn't have bread and substituted potatoes instead. Mashed Potato Stuffing 1 lb. ground beef 1 lb. beef breakfast sausage (I used to use just beef..but like this change) @ 3 lbs. of potatoes, cooked and mashed stiffly (minimal milk and butter) 1 large and 1 medium onion Rubbed sage, to taste @ 3 TBS. Bread crumbs to stiffen if necessary. Salt and pepper, to taste Cook onions 8 or so minutes. Add beef and sausage till browned. (I skim the fat off.) Mix onions and meat with the mashed potatoes, make sure it is pretty stiff. If not add some bread crumbs. Refrigerate overnight and stuff your turkey in the morning. I don't dare make anything else. The spices from the sausage and the sage go a long way to flavor the turkey. Ta - D.C.
11/30/2010 11:24:07 AM CST

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