During the holiday season my mom made two kinds of stuffing, a homemade one for adults (with giblets, etc) and a box of Stove-Top for the kids who usually wouldn't get within ten feet of a giblet. I'm wondering if anyone has any good homemade stuffing recipes that approximate the boxed stuff? I know it's like asking if filet mignon can be made to taste like Taco-Bell taco meat, but I'd love to have one stuffing dish that everyone can enjoy. Thanks!
Favorite Stuffings
- Thread starter jeffg
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abcomatic
Well-known member
HI Jeff
Hi there, my mom always made this: Bread crumbs, 1 egg, salt, pepper, turkey or chicken broth, celery, raisins, onion,apple, butter, sage, poultry seasoning.
cook the celery,onion and apple in the butter until cooked, not browned. Beat the egg and mix it with the veg. mixture, broth, salt and pepper and sage and poultry seasoning. Use amounts that you would like of all of the above. She was of Danish extraction and that is what we ate in Kenosha, WI. when I was a kid at my great-grandmother's. You could also add a few prunes too if you want. Gary
Hi there, my mom always made this: Bread crumbs, 1 egg, salt, pepper, turkey or chicken broth, celery, raisins, onion,apple, butter, sage, poultry seasoning.
cook the celery,onion and apple in the butter until cooked, not browned. Beat the egg and mix it with the veg. mixture, broth, salt and pepper and sage and poultry seasoning. Use amounts that you would like of all of the above. She was of Danish extraction and that is what we ate in Kenosha, WI. when I was a kid at my great-grandmother's. You could also add a few prunes too if you want. Gary
I start with Pepperige Farms herb stuffing mix as a base (the store was out of this so it's why I'm making my own home made herb bread). then cook some rice. And a pound of breakfast sausage (preferably sage). Sautee minced onions & celery. Combine all this in the proportions you wish along with a beaten egg or 3 and some chicken broth. Season with salt & pepper to taste as well as parsley, sage, thym if desired. Bake in a long flat dish for 45 minu at 350 until slightly brown and crispy.
norgeway
Well-known member
Ok....Here is my family recipe..
My Paternal Grandmother made this as did all my Dads sisters, it has been changed some down thru the years, anywhere I take it it gets lots of compliments..
Bake 1 large cake of cornbread..NOT SWEETENED!!!Just 2 cups self rising white cornmeal,1 egg,2 TBSP oil, and enough buttermilk to make a pourable batter, bake at 400 till LIGHT brown,Crumble this into a large mixing bowl, add 1 small package or 1/2 large package of Pepperidge farm herb seasoned stuffing mix, In a large skillet, melt 1 stick of butter, saute 2 finely chopped onions and 5 or so finely chopped sticks of celery"I like a lot", add this all to the crumbs, then in the same skillet fry 1/2 to 1 pound pork sausage"I use only Neeses with extra sage",crumble this well and add to the crumb mixture, mash two hard boiled eggs with a fork and add,add about 1 to 2 tsp black pepper,and about 1 to 2 TABLESPOONS sage and 1 to 2 tsp poultry seasoning, then add good rich broth, I either cook a whole chicken or turkey parts, be sure to NOT SKIN THEM!! if you want good rich broth, not old watery stuff!! add this broth mixing well , add enough broth untill it pours about like thick cake batter, pour in a greased deep 9x13 pan, bake until light brown at 375, about 45 min to an hour, my Aunts did not use onion, and baked it in muffin pans, they always used the full pound of sausage and 1 whole large bag of the stuffing mix, but it makes enough to feed an army that way!!I recieved one of the best compliments ever when I took this to a covered dish at work last week, one of the CNAs who is an African American lady in her twenties said to me"Are you SURE your not BLACK!!" to which everone about died laughing!!! She then said that my dressing tasted like what her family made, she couldnt believe it!!!I know of nothing that could have been any higher compliment!
My Paternal Grandmother made this as did all my Dads sisters, it has been changed some down thru the years, anywhere I take it it gets lots of compliments..
Bake 1 large cake of cornbread..NOT SWEETENED!!!Just 2 cups self rising white cornmeal,1 egg,2 TBSP oil, and enough buttermilk to make a pourable batter, bake at 400 till LIGHT brown,Crumble this into a large mixing bowl, add 1 small package or 1/2 large package of Pepperidge farm herb seasoned stuffing mix, In a large skillet, melt 1 stick of butter, saute 2 finely chopped onions and 5 or so finely chopped sticks of celery"I like a lot", add this all to the crumbs, then in the same skillet fry 1/2 to 1 pound pork sausage"I use only Neeses with extra sage",crumble this well and add to the crumb mixture, mash two hard boiled eggs with a fork and add,add about 1 to 2 tsp black pepper,and about 1 to 2 TABLESPOONS sage and 1 to 2 tsp poultry seasoning, then add good rich broth, I either cook a whole chicken or turkey parts, be sure to NOT SKIN THEM!! if you want good rich broth, not old watery stuff!! add this broth mixing well , add enough broth untill it pours about like thick cake batter, pour in a greased deep 9x13 pan, bake until light brown at 375, about 45 min to an hour, my Aunts did not use onion, and baked it in muffin pans, they always used the full pound of sausage and 1 whole large bag of the stuffing mix, but it makes enough to feed an army that way!!I recieved one of the best compliments ever when I took this to a covered dish at work last week, one of the CNAs who is an African American lady in her twenties said to me"Are you SURE your not BLACK!!" to which everone about died laughing!!! She then said that my dressing tasted like what her family made, she couldnt believe it!!!I know of nothing that could have been any higher compliment!
norgeway
Well-known member
Oh Yeah...
Neeses Sausage is a Southern thing ...along with Dukes mayonnaise,!!NO cook around here would dare have any other!lol!
Neeses Sausage is a Southern thing ...along with Dukes mayonnaise,!!NO cook around here would dare have any other!lol!
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