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Old 11-15-2010, 04:29 PM   #1
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ISO Stuffing/Dressing Recipes

Hello, just wondering if anyone has fabulous stuffing / dressing recipes they'd like to share. I'm cooking for @ 20, so I may make one with sausage and one without. We are having a smoked turkey, and maybe a deep-fried one as well. I still have herbs in my garden so any recipe with lots of herbs would be great! I will be baking these in the oven since the turkeys are done outside.

Thanks so much, can't wait to hear!
~tmh

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Old 11-15-2010, 04:33 PM   #2
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Originally Posted by tmh425 View Post
Hello, just wondering if anyone has fabulous stuffing / dressing recipes they'd like to share. I'm cooking for @ 20, so I may make one with sausage and one without. We are having a smoked turkey, and maybe a deep-fried one as well. I still have herbs in my garden so any recipe with lots of herbs would be great! I will be baking these in the oven since the turkeys are done outside.

Thanks so much, can't wait to hear!
~tmh
I simply buy a box of Bell's seasoning and follow the recipe. Sometimes I add sausage or mushrooms.
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Old 11-15-2010, 04:37 PM   #3
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I'm a big fan of the Pepperidge Farm stuffing. Start with that and add away to your heart's content - sausage, oysters, herbs, shrooms. It's all good.
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Old 11-15-2010, 04:47 PM   #4
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I'm a big fan of the Pepperidge Farm stuffing. Start with that and add away to your heart's content - sausage, oysters, herbs, shrooms. It's all good.
Me also I use chicken/turkey stock for the liquid, fresh mushrooms & ground dried porcini mushrooms, loads of celery & onions saute in butter. Fresh thyme, rosemary & sage, sea salt & fresh ground peppercorns (I use the 4 corn blend).
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Old 11-15-2010, 05:29 PM   #5
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I use a recipe I got here years ago. It is wonderful simply saute several cups of finly chopped celery, 3 cups of diced white or yellow onions, 4 loaves of cubed bread I either make or get from the bakery. 3 melted cubes butter or more we like it buttery to pour over everything several cans of chicken stock you decided how much sauted fresh mushrooms I use assorted mushroom i've chopped roughly fresh parsley and poultry seasonings.marjorram is a herb we like Taste as you go when you get the taste you want put in a large casserole and bake covered with foil 20 min before removing from oven uncover and finish baking.
kadesma
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Old 11-15-2010, 06:13 PM   #6
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I still prefer the Betty Crocker cookbook stuffing, plain and simple.

My Mom used to make Pepperidge Farm stuffing, and remembering that I like it, I made it instead of my usual. I was very disappointed. Maybe they changed it in the intervening years or I got a bad bag. It had no flavor, like the spices were omitted.
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Old 11-15-2010, 06:42 PM   #7
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I have the best method of making dressing.

I send Kathleen into the kitchen and viola! great dressing.

How she does it, I don't know.
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Old 11-15-2010, 06:58 PM   #8
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Originally Posted by kadesma View Post
I use a recipe I got here years ago. It is wonderful simply saute several cups of finly chopped celery, 3 cups of diced white or yellow onions, 4 loaves of cubed bread I either make or get from the bakery. 3 melted cubes butter or more we like it buttery to pour over everything several cans of chicken stock you decided how much sauted fresh mushrooms I use assorted mushroom i've chopped roughly fresh parsley and poultry seasonings.marjorram is a herb we like Taste as you go when you get the taste you want put in a large casserole and bake covered with foil 20 min before removing from oven uncover and finish baking.
kadesma
You scare me.. Your recipe is almost identical to what I make.
I have a mushroom phobia dunno why it's not like they ever hit me or hurt me But other then the shrooms and butter it's what I do. I simmer the neck with celery onions sage and other spices and herbs use the broth from it with a few cans of chicken stock and call it stuffin.

Munky.
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Old 11-15-2010, 07:04 PM   #9
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I have the best method of making dressing.

I send Kathleen into the kitchen and viola! great dressing.

How she does it, I don't know.
The day before, bake 2 pans of white cornmeal cornbread (without sugar), 2 dozen biscuits, and toast 8 to 10 slices of white bread. Shred everything and let it sit with a paper towel covering it overnight.

On the day you are serving it, add 3-4 stalks of celery (diced), a large yellow onion (diced), a tablespoon or two of ground sage (about a half of a small spice jar,) lots of black pepper...erm...maybe a teaspoon or two. Then add an egg and mix all well. Then add turkey essence (I take it from the roasting bird as I had added water to the roasting pan prior to baking...perhaps a quart or six cups or enough until it all sticks together.) Mix and add salt to taste.

Then you can make it in rounded patties on a greased cookie sheet or you can put it in a greased casserole. Bake until a knife comes out smooth. (350 degrees Fahrenheit about 20 minutes for the patties and 35 minutes (give or take) for the casserole.) I cut the casserole into squares.

This dressing is really fantastic if your breads and biscuits are great. This recipe has been in my family since before the civil war. It is not Thanksgiving without it around here.

~Kathleen
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Old 11-15-2010, 07:05 PM   #10
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I have the best method of making dressing.

I send Kathleen into the kitchen and viola! great dressing.

How she does it, I don't know.
I use the exact same recipe....amazing. Except it's Mrs .40. I don't know anybody named Kathleen.

.40
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