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48 Comments

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SusieBee says ...
Everything I'm trying for the past few years is around "healthifying" traditional recipes. Tested a light version of a great pumpkin cheesecake dessert-got rave reviews and it really cut down the calories and fat from a more traditional version. http://eatlittleeatbig.blogspot.com/2010/11/recipe-for-light-pumpkin-cheesecake.html
11/09/2010 1:06:27 PM CST
Linda Lorenzo says ...
This is also a (far) northern Californian stuffing recipe via my Aussie mother - Crumbley Bread Dressing - (it does not get all glooey, sticky). Saute: 1 1/8 cup butter (no counting of calories on holidays) 3/4 cup chopped onion 1/4 cup chopped celery Add to: 18 cups day old bread cut in 1/2 inch cubes,crusts removed (please none of that pre-packaged stuff)that have been tossed with 1/2 cup chopped fresh parsley, 1 1/2 tsp poultry seasoning, 1/2 tsp cloves, 1 tsp sage, 2 shakes of nutmeg. Add to above: 1/2 lb mild Italian sausage salt & pepper to taste (I admit the salt) Stuff turkey or cook separately. If it seems to be too dry add some broth from the broth you are making for the gravy. If you have any left (we actually increase this recipe as we are stuffing fanatics) it makes a great crust for a turkey quiche.
11/09/2010 4:50:34 PM CST
Linda Lorenzo says ...
oops forgot to say saute & drain sausage before adding to the Crumbley Bread Stuffing (above)
11/09/2010 4:52:41 PM CST
Lizzy says ...
I prefer cornbread stuffing to the sourdough stuffing until today..Whatever changes have occurred we sometimes tend to stick to our old times...
11/11/2010 9:59:58 AM CST
Batya says ...
My Stuffing is Better than Yours VEGAN STUFFING Saute in Olive Oil: Onions, Carrots, Celery. Garlic, Sea Salt & fresh ground black pepper. Chop up whatever leftover vegetables you have in the fridge. Chopped Walnuts. Handful of dried currants. Handful chopped parsley. Bread Cubes. Herbs - whatever you like: ie: sage, savory, dill, thyme... Cup of Vegetable stock or broth. Dash of sherry wine, Tamari. Taste for seasoning... correct seasoning. Either bake by itself, or stuff into squash: par-cooked Acorn, or smallish Hubbard squash and bake until done.
11/11/2010 10:02:29 AM CST
Kim M. says ...
You didn't state an oven temp. if baking separately. What do you recommend?
11/11/2010 11:20:03 AM CST
bepkom says ...
350 degrees will usually do the trick if you're baking it separately. Just be sure to keep in mind that oven temperatures can vary slightly. Enjoy!
11/11/2010 11:21:13 AM CST
Marcy Raykowski says ...
Our family grew up on cracker stuffing. We just love it and it is the best. This was passed down from our dad who made it for us when we were growing up. And as adults we now make it. Our dad came from Poland and perhaps got the recipe from his mother. You put celery, onions, etc., in it just as you do for the bread stuffing.
11/12/2010 4:50:44 PM CST
nancy kruse says ...
Looking for the packaged cranberry stuffing by Chatham. Do you know where I can find it?
11/14/2010 6:34:55 PM CST
Jan says ...
I make my stuffing with half pepperidge farm herb stuffing, an half pepperidge farm cornbread or sourdough both are good. I suate in olive oil 1/2 medium yellow onion with 2 stalks cellery till soft then add to stuffing. I also saute fresh mushrooms till soft then add, they keep the stuffing most. I put manderine orange slices drained an cut into 3's. I use 2 teaspoons sage, an home made chiken broth to stuffing about 2 cups. Bake at 350 for 30 mins an um um um good. The smell in our home is the wow factor. It taste so good you won't believe it till you taste.
11/15/2010 1:21:54 PM CST
Wags says ...
Here's a simple tip. Use a crock pot for your stuffing on whatever family recipe you use. Buy Turkey stock and use that as your liquid. It is available this time of year. Use the low setting. Do a trial run to see how long your stuffing recipe takes and then Thanksgiving morning will be easier. You might have to add more liquid, but that is trial and error. I love real turkey stuffing and you will find your stuffing tastes almost as good as real stuffing in a turkey. It simulates the cooking atmosphere a stuffed bird has. Plus you don't wind up over compacting stuffing in a bird and don't suffer oven baked pan turkey stuffing problem of being dried at the edges.It is so easy and you can us a thermometer to insure it is cooked high enough and done. Without stuffing in a turkey it cooks quicker and won't over-roast. And it is safer. Happy Thanksgiving!
11/15/2010 2:46:50 PM CST
david says ...
Stuffing is not an easy thing but thanks for making it easier. Kudos.
11/15/2010 3:55:27 PM CST
Joann says ...
My dressing is similar but different, and it changes a bit from year to year. I usually cheat and start with a mix, one cornbread based and one herbed, some good chicken broth, either boxed or homemade if I have any handy, then add freshly sauted onions & celery, sometimes mushrooms, then something for sweetness, chopped sauted apples or pears, and dried or fresh cranberries. Left to my own devices, I'd probably experiment more with fruits (oranges w/ cranberries & pecans sounds awesome) and veggies, but the family wants a consistant recipe (with no mushrooms for the kids' version). I might try adding the pecans this year!
11/16/2010 10:14:22 PM CST
marsha says ...
I have never made cornbread stuffing and am a bit anxious because my stuffing has always been popular. However, I have become gluten sensitive and I waould like to try cornbread. Why do most of the cornbread stuffing recipes that I see also require another bread in addition to the cornbread? Is it necessary? Thanks, Marsha
11/17/2010 8:47:38 PM CST
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
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
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
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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