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Old 11-16-2006, 09:27 AM   #1
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Whats your favorite stuffing recipe?

I have been tempted to try this one.. sounds interesting.. and it would probably be great with Ham

Baked Pineapple Stuffing

Serving Size : 4

1 can crushed pineapple - (20 oz) -- undrained
1/4 cup evaporated milk
1 cup packaged cornbread stuffing crumbs
1/2 cup sugar - (to 3/4 cup)
1/4 cup melted butter or margarine
3 eggs -- beaten

Lightly grease the bottom and sides of a 3 1/2-quart crockpot . Combine all
ingredients; pour
into the crockpot. Cover and cook on HIGH 2 1/2 to 3 hours.


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Old 11-16-2006, 09:40 AM   #2
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I like to make a sage and onion (with lots of lemon zest, too) stuffing most of the time, but a friend made the recipe (shown in the thread below) with roast chicken when I went to her house a couple of weeks ago. The stuffing rolls were wonderful, and I'm going to try them this weekend.


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Old 11-16-2006, 09:47 AM   #3
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I have NO hesitation whatsoever when someone asks me about my favorite Dressing... (IMO, it's "dressing" when you bake it in a casserole, and "stuffing" if you "stuff" it inside the bird, which I never do.)

This is a page straight from my book, "Feastivals Cooks at HOme," which makes a GREAT holiday gift! (shameless self-promotion!)

Flora's Cornbread Dressing
I consider this an “heirloom recipe.” It's from my “other mother,” Flora Hayden. All Flora's kids LOVE this dressing and make it for every occasion. In addition to serving this with turkey, I use it to recreate Flora's Baked Chicken and Dressing (browned pieces of chicken are “buried” in the dressing in a deep roaster and baked for about 1 ½ hours) and to stuff double-thick pork chops. Once you've mastered the recipe, you'll think of many ways to serve it.

2 or 3 celery stalks, finely chopped
1 large green bell pepper, finely chopped
1 large onion, finely chopped
2 tablespoons unsalted butter, melted
1 8-inch pan cornbread
8 slices crisp toast
2 cloves garlic, chopped
1 teaspoon celery seed
2 cups chicken stock
2 teaspoons rubbed sage
1 teaspoon powdered sage
2 extra large eggs
sea salt and pepper to taste

1. Sauté celery, bell pepper and onion in 2 tablespoons melted butter.

2. Mash all the ingredients together in a bowl. Add more stock if necessary to thoroughly moisten the mixture. (Be careful not to make it too mushy.).

3. Place in an oiled baking dish, cover with foil, shiny side in, and bake for 1 hour in the 325 degree oven with the turkey.

This makes enough dressing to accompany 2 chickens or 1 medium-sized turkey.
Teacher¹s Tip: I never really stuff anything with this dressing/stuffing. I LOVE dressing and if you stuff something, there just wouldn’t be enough!
Wine is the food that completes the meal.
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Old 11-16-2006, 01:01 PM   #4
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Originally Posted by ChefJune

8 slices crisp toast

1. ith this dressing/stuffing. I LOVE dressing and if you stuff something, there just wouldn’t be enough!
What kind of bread are you using?

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Old 11-16-2006, 01:04 PM   #5
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whatever I have on hand. sometimes it's leftover baguette, or it could even be the spelt bread I buy at the Greenmarket. The keys to this dressing are the cornbread and the seasonings. I've found that "other" bread is not the most important re the flavor. I wouldn't use a rye bread, tho. THAT would make a flavor difference!
Wine is the food that completes the meal.
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Old 11-16-2006, 01:12 PM   #6
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Herb Stuffing Like My Moms
Melt 1 cup of butter or margarine in a saucepan.....then add 1 cup each of coarsley chopped celery & onion. Cook over medium heat for 5 minutes.

While the celery and onions are cooking. Take 2 packages of hot dog buns and rip them into large bite size pieces in a extra large mixing bowl. NOTE: You may have to add 1 1/2 pkg. then after you add the liquid and the bread shrinks down then add the remaining buns.

To the hot dog buns add the following:
1 cup snipped fresh parsley or 1 tsp dried
2 to 2 1/2 tsp salt ..... I use kosher and start out with 2 tsp.
2 tsp dried thyme
2 tsp dried rosemary, crushed
2 tsp dried marjoram
1 tsp ground sage
1/4 tsp ground black pepper

Once you have all the herbs/spices added add the celery/onions/butter mixture. Now start pouring in a can of low sodium chicken broth. It'll probably take you the whole can and maybe more so have 2 cans on hand. Like I mentioned before you may have to leave some of the hot dog buns out first before adding the herbs and such.......the broth makes the bread shrink.
Bake uncovered in a 350 degree oven for 45 minutes or until the top is slightly browned.

NOTE: For my taste I usually end up adding some poultry seasoning, a little more salt and more pepper.

NOTE: The good thing about this is that since there is no eggs involved you can taste and season to your palate.

NOTE: You can substitute the hot dog buns for toast. Just toast a full loaf. Tear up in large bite sizes. My mom always used hot dog buns and thats what we prefer.

NOTE: If you like a drier stuffing then hold back on the broth.....if you like a moister stuffing then be sure to add enough chicken broth.

Sometimes when I saute the onions and celery I'll add diced granny smith apple and raisins.
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Old 11-16-2006, 01:46 PM   #7
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I use the Pepperidge Farm brand of stuffing and follow the directions, adding celery, carrotts, onions. This time around I will be adding those veggies and also mushrooms, pecans, and apple. I place my stuffing in the turkey and any extras into a separate dish to bake. Stuffing is probably my favorite side dish for Thanksgiving.
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Old 11-16-2006, 01:56 PM   #8
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I like a simple stuffing, but mine has a few ingredients that take prep. I use turkey stock and rendered turkey fat in mine.

I really find stuffing to be something that has different ratios each time around depending on how dry the bread is and how much I'm making. I usually buy a couple loaves of bread (baguette, farmer white, etc), cut them into small cubes, and dry them in the oven. When they come out I usually crush 1/3-1/2 of them into large crumbs.

Then I use a 50/50 ratio of rendered turkey fat and butter to sweat my minced onions and celery (along with a little mashed garlic). I also add some minced sage, thyme, and parsley as I take it off the heat. The turkey stock I warm in a saucier and salt it to taste along with some finely ground black pepper. Then the onion mixture gets folded into the dry cubes/crumbs followed by enough of the stock to moisten the cubes/crumbs. This goes into a big/shallow buttered pan and into the oven. Having a large pan exposes more stuffing to the heat and yields more crispy/crunchy stuffing on top!

The exception is when I lightly stuff a boneless turkey breast and roast it.

Of course for chicken I would substitute chicken stock and rendered chicken fat above.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
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Old 11-16-2006, 02:13 PM   #9
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Cornbread and sage stuffing with lots of celery, onions and walnuts.
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Old 11-16-2006, 03:31 PM   #10
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Celery, onion, torn white bread (that's been dried out) and remoistened with chicken stock. Bacon, poultry seasoning, sage, salt, pepper and that's about it.
Simple yet so scrumptious !!!

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