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Old 11-07-2011, 06:57 PM   #11
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Nope, no peppers. Got that filed away already ;^)
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Old 11-07-2011, 07:30 PM   #12
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Day old bread shredded into a large roaster or cookie sheet the night before and covered with a tea towel.

Soften, onion, celery, celery leaves, in butter with a good shot of Bell's poultry seasoning, salt and pepper.

Mix together and bind with a couple of eggs and a little broth.

If it is going in the turkey I usually do not add broth.

.
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Old 11-07-2011, 08:31 PM   #13
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Quote:
Originally Posted by Dawgluver
I use the dry bread cubes (Pepperidge Farm or whatever brand), sautee onions and celery in butter, pour chicken stock or broth and more melted butter over all, and mix it up with a healthy dose of poultry seasoning. I let it sit in the fridge overnight (you don't have to), then I cook it in the microwave. You can do it in the oven too.

You can also cut up your own bread cubes from any bread, I like the convenience of the package.
Wow! I do the same thing, but I stuff
Mine in the bird.
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Old 11-07-2011, 08:39 PM   #14
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Sausage, Apple, and Fennel Corn Bread Dressing

1 8 x 8 inch cornbread
2 teaspoons olive oil
3 links (6 ounces) Italian sausage
2 cups finely chopped onion
1 bay leaf
1 cups diced Granny Smith apple (about 1 large)
cup diced celery
cup diced fennel bulb
1 teaspoon minced garlic
teaspoon poultry seasoning
teaspoon salt
teaspoon crushed red pepper
teaspoon freshly ground black pepper
1 cups fat-free, less-sodium chicken broth
2 large eggs, lightly beaten

Preheat oven to 375.
To prepare stuffing, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring occasionally. Add onion and bay leaf; cook 8 minutes or until onion starts to brown, stirring occasionally. Add apple, celery, and fennel; cook 5 minutes. Add garlic and next 5 ingredients (through black pepper); cook 1 minute. Remove from heat; discard bay leaf. Cool to room temperature.
Crumble corn bread into a large bowl. Add sausage mixture to bowl; toss to combine. Add broth and 2 eggs; toss to combine. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 375 for 50 minutes or until top is crisp and golden brown.


This is the one my son, Plague of Locusts requested year after year. I've made it both in and out of the turkey because my insignificant other always claimed she would never eat anything shoved up a turkey's butt. I also make the cornbread from scratch the Tuesday before Thanksgiving and let it dry out.
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Old 11-07-2011, 08:48 PM   #15
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Quote:
Originally Posted by pacanis View Post
Sometimes I need my memory jarred.
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Old 11-07-2011, 08:51 PM   #16
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I said jarred... not put in an urn!
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Old 11-08-2011, 11:59 AM   #17
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okay, if you can get egg bread (challah) that's half the battle. pull it apart with yoiur hands into shreds, chunks, whatever and let dry in a large bowl or large cookie sheet....stir it a few times to get the bottom to the top....I saute green onions, celery, green peppers and mushrooms, in butter. I toss in a lot of dried oregeno and some sage if you like. I wet it down with milk or stock...Mix together well.....I shape it and put it into a tinfoil package, and as it's cooking I will either take some stock or some of the drippings from the turkey and baste it every now and then....toward the end of the cooking I will open the tinfoil....Enjoy, whatever you make!!!
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Old 11-08-2011, 04:11 PM   #18
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Quote:
Originally Posted by Dawgluver View Post
I love it. My grandma and my mom made it the same way. But there's nothing wrong with a little Stovetop! (no peppers, right, Pac!)

yesterday, i used a store brand mix. way to much salt and seasoning. had a bitter taste. won't buy that again. i use stove-top very rarely. again to salty for me. i was very disappointed in the mix i used.
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Old 11-08-2011, 05:05 PM   #19
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Quote:
Originally Posted by babetoo

yesterday, i used a store brand mix. way to much salt and seasoning. had a bitter taste. won't buy that again. i use stove-top very rarely. again to salty for me. i was very disappointed in the mix i used.
Sorry your stuffing wasn't good, Babe. I've used the Lower Sodium Stovetop, it only comes in chicken flavor here, and doctored up, it's not too bad.
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Old 11-08-2011, 08:57 PM   #20
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Anyone who still has questions, especially about food safety, you can check out the Butterball TalkLine.
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