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Old 11-07-2005, 03:01 PM   #1
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TNT Stuffing Recipes

Please post your Tried and True stuffing recipes here.



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Old 11-07-2005, 03:05 PM   #2
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Make cornbread as normal either from scratch or by directions on box
Crumble into same pan. Add chopped celery, cut up boiled eggs, chopped and sauteed onions, and chicken broth or turkey drippings to wet down, not drowning in it though. Add poultry seasoning to taste. Bake at 350 for 30 minutes or until goldan and slightly crisp on top. The time will vary depending on ovens. Sometimes it's only 20 minutes sometimes 40 minutes.

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Old 11-07-2005, 04:28 PM   #3
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I love my stepmom's stuffing the best.

It's your basic bread stuffing, made with 2 bags of seasoned Arnold's or Pepperidge Farm dried stuffing, plus EXTRA Bell's seasoning (poultry seasoning), which is mixed with diced celery and onions that have been sauteed in a stick of butter. Add chicken stock and the kicker, which is two pounds of browned breakfast sausage (e.g. Jimmy Dean bulk sausage).

Soooooo good!

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Old 11-07-2005, 07:15 PM   #4
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I've been posting many of the stuffing and dressing recipes that I have. However, there's only one that's TNT. Here's the link:
Cornbread Stuffing - TNT
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Old 11-10-2005, 04:00 PM   #5
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Home made "stove top" stuffing

In a baggie or container mix:

4 tablespoons instant minced onion
1 teaspoon garlic powder
1 tsp onion powder
3 tablespoons parsley flakes
1 1/2 teaspoons poultry seasoning
1/2 teaspoon black pepper
4 cups bread cubes (rec: Alan's onion bread)

1 cup water
1 boullion cube
1 tbsp butter or oil

1. slice bread into cubes & bake at 300 for 45 min.
2. toss bread cubes in w/ seasoning
3. boil water & add boullion & butter. Add in 2 cups of bread mix. Mix thoroughly & leave on stove, covered (with stove turned off) for 20 min.

Don't worry if it looks too soft when you mix it in, I thought the same thing, leaving it covered, it comes together just like the boxed stuff.

I'm going to make more of the breading stuff so I can have it on hand when I'm in a hurry.
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Old 11-10-2005, 06:26 PM   #6
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Here's the recipe I use...it actually came from my husband's ex-mother-in-law. She gave it to me, saying she knew her daughter would never make it. I have made a few changes.

2 boxes chicken flavor instant stuffing mix
1-1/2 stick butter, melted, divided
3 cups chicken broth
1 cup chopped onion
1 cup chopped celery
4-6 cloves minced garlic, or 1 tbl jarred minced garlic
approx. 1 cup mayonaisse (NOT salad dressing)
2 cups chopped cooked chicken or turkey
3 eggs
1 cup milk

Directions: In medium bowl, mix together stuffing mix, 1 stick melted butter and chicken broth. Put half this mixture in buttered casserole (I use small or medium old speckled porcelain covered steel roaster) and set aside. Microwave or saute celery, onions and garlic in remaining butter (may substitute olive oil or bacon grease) until onions are translucent and celery is tender. Combine with chicken and mayonnaise. Top with remaining stuffing mixture. Beat eggs in milk, and pour slowly over top. You may have to stab with a knife a few times to help milk mixture soak in. Cover and refrigerate overnight.
Preheat oven to 400 degrees, and bake casserole, uncovered, for 30 minutes. Turn heat down to 350, and bake about another 60 minutes, or until bubbling and crusty on top and bottom.

*You can vary this recipe in all sorts of ways, with your imagination being the limit.
If you use oysters, include their liquor for part of the broth called for, and mix the chopped oysters in with the top layer of stuffing. I frequently make my stuffing ahead of time and freeze it. When I do that, I wait untill it's thawed (in the fridge or a cooler) and ready to cook, to add the oysters, and just poke them into the top. I figure they've all been previously frozen by they get to Southern Il, and want to play it safe.
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Old 11-11-2005, 04:32 AM   #7
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My Granny's stuffing - sorry I can't give exact quantities - this is one of those 'taste as you go' recipes! But this is what I do for a 4 quart casserole dish.

2 loaves of bread (I use 1 each white and whole wheat), laid out on cookie sheets for two days to dry out a little, then torn into 'bite-size' chunks

5 stalks celery, medium diced ( use the leaves, too)
2 medium onions, medium diced
2 finely shredded carrots

Saute the above in half a stick of butter and a little oil, til translucent. While sauteeing, add:

Salt/pepper - I use a lot - the mixture actually tastes salty, but remember, you're going to mix it with all that bread.

Lots of sage, thyme, marjoram, and a little garlic and onion powder; about 2 tablespoons dried parsley

After the onions/celery/spices are translucent, add a stick of butter, and a half can of chicken stock. Add the shredded carrot and parsley.

In a big bowl, pour the above over the torn bread 'chunks', and mix well; taste for seasoning. If you can't taste the herbs, add more. If it seems dry, add more chicken stock. The stuffing should be moist, but not 'goopy'.

Place mixture in a buttered casserole dish, and bake for 30-45 minutes to give it a nice crunchy topping.
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Old 11-17-2005, 03:50 PM   #8
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This is the one my mom has been making forever. I made it last year & will be making it again this year. Last year, my mom said it was better than when she made it. Guess that may have been because she didn't have to make it.

Sage Dressing

6C crumbled cornbread
6C. crumbled biscuits
1/2 to 1C. chopped onion
6tsp. sage
1/2tsp. pepper
1/2 stick margarine, melted
3 to 6C chicken broth
1C. chopped celery(optional)
2-3tsp. salt
2 eggs, beaten

Mix all ingredients well. Bake in greased pan at 350F for 1 to 1 1/2 hours.
"Treat everyone with politeness,even those who are rude to you - not because they are nice, but because you are."
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Old 11-23-2005, 09:19 PM   #9
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I always make bread dressing. I usually make my own bread cubes from the Make-a-Mix cookbook. Otherwise, I use dried bread dressing from the store (right now we have Pepperidge Farm). First I cook chopped onion and sliced celery (about a cup of each, I'd guess) in half a stick of butter (sometimes I use a little more). I toss this in my bread cubes, along with poultry seasoning (I just keep adding it until it tastes right). Slowly add chicken broth and keep mixing it in, until it is the consistency you want. I like mine pretty moist, but not wet. Last (and this is one of the most important parts!) add a good-sized glob of prepared yellow mustard and mix in. I don't stuff the turkey with it. I put it in a casserole that has been sprayed with Pam and bake it.

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Old 11-24-2005, 06:56 AM   #10
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I fry up some 6-8 slices of bacon cut up , 1 lg onions cut up, 2 stalks celery cut up saute in butter till all is soft then added liquid and and all to one bag bread cubed stuffing and add chicken broth till all wet and let it set till absorbed and add more if needed. I used the seasoned bread and bake till

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