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Old 11-20-2011, 10:42 AM   #31
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I usually follow the recipe on the bag of stuffing bread cubes.

1 stick (8 TBSP) Butter
2 - 3 stalks Celery - chopped
1 large Onion - chopped
1 (10 oz) box Fresh Mushrooms - chopped
1/2 cup Walnuts or pecans - chopped
(1 carrot - chopped - Optional)

2.5 cups Chicken or turkey broth/stock
1 (14 oz) bag Herb seasoned stuffing bread cubes (Pepperidge Farms)

Herbs and seasoning to taste:

Ground sea salt
Ground peppercorns
Dry Poultry seasoning
Fresh sage
Fresh thyme
Fresh rosemary
Fresh parsley

Melt butter and sauté everything (but broth/stock and stuffing cubes) till soft.
Add broth/stock and bring to boil; turn heat off.
Add stuffing cubes and mix well.
Serve hot immediately or stuff bird or bake in 350F oven for about 30 minutes (covered for soft stuffing, uncovered for crunchy stuffing).
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Old 11-20-2011, 11:49 AM   #32
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My stuffing that was our family fav and i still make is

sorry no exact measurements
cut up a 3-4 slices of bacon into pcs., saute with, a large onion diced, 2-3 stalks of celery cut up. cook till bacon is done but not crisp, add to a bowl of bread cubes and enough chix or turkey broth till moist. If using unseason bread add poultry season to taste. stuff bird or place into baking dish dot with butter bake till crisp top.
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Old 11-21-2011, 04:14 PM   #33
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I make our stuffing with the bagged seasoned bread cubes, apples, dried cranberries, and chopped pecans, along with the usual onions, celery, and other herbage.

I was just wondering if the dressing can be made in advance and the placed in a crock pot to warm on Thanksgiving day? I have to conserve oven space for the bird, and no one likes the dressing cooked in the bird, so I'm thinking this might be a good way to heat the dressing. What do you all think?
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Old 11-21-2011, 05:47 PM   #34
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Quote:
Originally Posted by Ranchwifeg
I make our stuffing with the bagged seasoned bread cubes, apples, dried cranberries, and chopped pecans, along with the usual onions, celery, and other herbage.

I was just wondering if the dressing can be made in advance and the placed in a crock pot to warm on Thanksgiving day? I have to conserve oven space for the bird, and no one likes the dressing cooked in the bird, so I'm thinking this might be a good way to heat the dressing. What do you all think?
Sure. Alternatively, you could nuke it, works great, and you could then keep it warm in the CP if you want.
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Old 11-21-2011, 10:36 PM   #35
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Quote:
Originally Posted by Ranchwifeg View Post
I make our stuffing with the bagged seasoned bread cubes, apples, dried cranberries, and chopped pecans, along with the usual onions, celery, and other herbage.

I was just wondering if the dressing can be made in advance and the placed in a crock pot to warm on Thanksgiving day? I have to conserve oven space for the bird, and no one likes the dressing cooked in the bird, so I'm thinking this might be a good way to heat the dressing. What do you all think?
Sounds like an excellent idea. Thanks, I may do that since we are not having a turkey.
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Old 11-23-2011, 10:01 PM   #36
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Originally Posted by Andy M. View Post
Thanksgiving being a holiday of tradition and family, I always make the stuffing recipe on the Bell's Seasoning box because it's the one my mom made and I love it.

It's a basic sage stuffing that can be modified with the addition of sausage or added veggies.
Curious if you double or triple this? It calls for almost a loaf of bread it seems, yet everything else seems kind of small. I'm guessing the stuffing bread loafs market basket has is 16 slices since when it's sliced into 8 slices there pretty big.
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Old 11-23-2011, 11:13 PM   #37
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bread stuffing

This classic bread stuffing comes from my friends in Home Ec.

3 loaves of white stuffing bread, cubed and dried on a sheet pan
12 tbsp. unsalted butter
4 ribs finely diced celery
1 finely diced onion
3 tblsp. minced sage
3 tblsp. minced thyme
1 tblsp. minced fresh marjoram
5 cups homemade turkey stock or low soldium chicken stock
(the recipe calls for 4 lightenly beaten eggs - your call - I use one )
salt and pepper to taste
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Old 11-23-2011, 11:32 PM   #38
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bread stuffing con'd

sorry - I got bumped off the laptop - anyway saute the celery and onion in the butter until they soft - about 5 minutes. Add the herbs, let cool and mix well (with your hands if you can and are willing). Add enough broth to moisten well and bake in a buttered, large casserole pan at 350 for 20 minutes covered with foil. Remove foil and heat for another 30 minutes
a
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Old 11-23-2011, 11:45 PM   #39
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Got bumped again _ guess my home ec recipe wasn't all that original, though the flavors, spices and techniques are timeless
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Old 11-24-2011, 12:39 AM   #40
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Bells seasoning is excellent

stuffing is a creation...veg, breadcrumbs, sausage or shellfish, chestnuts pecans, pistachios, rice or wild rice, fruit such as apples and or prunes. sage and thyme are traditional herbs
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