Looks like I'm the one making the stuffing this year... what are your favorite stuffing recipes?





Looks like I'm the one making the stuffing this year... what are your favorite stuffing recipes?




My recipie is
1) Go to Boston Market
2) Order Turkey and Stuffing
3) Pay for it
4) Eat.
Any variation of that, I cant help ya.
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I don't have a favorite really, I try a different one every year. When I was watching the Martha Stewart marathon last week, she had a really good stuffing recipe on there. I'll be trying that tomorrow, minus the cherries and pecans.
You can get that recipe and a ton more ideas from Martha, .
(I am a proud Martha addict.)
Giblet dressing,
Take the turkey giblets and put then in about 3 cups of water with chicken bullion cubes. Bring to boil then simmer 20 minutes. save liquid. dice teh giblets
1 can ripe olives, drain the can reserve the liquid. dice the olives
dice celery till you get about 1 cup
1 diced onion
1 bag of stuffing mix
In large bowl mix the stuffing, onion, olives, and celery. Add equal parts olive juice and chicken broth until moist. Add sage to taste. salt, and pepper.
add in a melted cube of butter.
Stuff the turkey.
I make stuffing from a mix. I have a great turkey recipe though, stole it from my ex! It's better when he makes it for some reason, but it's still pretty damn good...
Rub outside of turkey with loads of butter.
Rub under the skin with Tony Cachere seasoning. Use plenty.
Slice two or three deep cuts across the turkey.
Roast sloooooooowly.
While roasting, remove all the pan juices to a small saucepan. Add a heaping tablespoon (or two!) of butter, a spoonful of honey, and a dash of Tony Cachere. Heat, stirring, until thoroughly mixed and then baste the turkey with this mixture. Repeat this process every 20 minutes or so.
Once the turkey is done, let it rest for at least a half hour before serving.
I don't even like turkey but this is goooooooood!!
Well, here's the whole meal. I wrote it up for my daughter last year. It was in Microsoft Word, but there is a limit of 20 kb per attachment on .doc files, so I had to leave it in .txt format.
I hope it comes out OK.
>>>Sad<<<





Bake a pan of cornbread the day before.
Sautee onions, celery, and scallions in butter (Granny uses two sticks. I use 4T).
Beat two eggs.
Add crumbled cornbread, veggies, and sage to eggs. Add chicken stock to moisten. Salt and pepper to taste.
Throw in oven for last 30-40 min of turkey roasting time.
Sad: Packaged gravy????? nooooooooo.





Ohmygod I forgot about the gravy... help me with this one.... how do I avoid Sad's sad choice?Originally Posted by Susan Wayward
I'm trying this... (Again, thanks Martha!)
Perfect Turkey Gravy
Makes 3 cups
Do not use a non stick pan when cooking your turkey. This way, there will be more crispy, cooked-on bits, which add flavor to the gravy.
1 1/2 cups Madeira wine
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Make giblet stock while turkey is roasting.
2. Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
3. Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
4. Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
5. Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.
6. Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.





My favorite recipe: Sit back and let the rest of my family do the work! (I have to hop from one family dinner to another, so I couldn't help even if I wanted to)![]()
Lol, you guys are funny.
I just use stove top stuffing. (noone in our family eats much of it anyway, so it's really a waste to actually make it)
As for everything else, that's pretty good.
*Sad, I thought we were the only ones who made turnips, lol. Cool!*
:::hides afx from all the evil turnip cookers:::
No, in conjunction with stock and the Campbell's or some other. I like to mix it up. It's like adding bouillion.Originally Posted by Susan Wayward
Not sure I would want wine in the gravy, though. But Sicilians put wine on corn flakes, don't they, Rhi. J/K.
For stuffing I have to make at least two portions one inside the bird and another out. And so sometimes I make little satellite foils to try stuff. Like one year and shrimp and another scallops wrapped in bacon. Interesting. But then the usual dousing of marjoram, thyme, etc. I'm trying pecans and the walnuts are always great.
I cook for an army even though one may not show up. So it isn't always easy to change it all around and get it right. But little things thrown in are cool.
I thought Sitri's idea of olive juice was interesting.
>>>Sad<<<
Last edited by sadbuttrue; 11-23-2005 at 08:09 PM. Reason: Formatting





Pictures speak louder than words...Originally Posted by dlabtot
...but it ain't as good as Mom's.![]()
Former SCJ now in rehab.
Baby, we put wine on anything that's for sure. LOLOriginally Posted by sadbuttrue
It's pretty funny when your memories at the Thanksgiving "Kids' Table" include catching a buzz from the gravy, and the wine you're drinking at 5 years old. LMFAO
[email protected]
Turnips are the rudest, bitchiest, oddest smelling vegetables, but yet have a great disitinctive taste, so I have to include them. If they are not cooked enough, they are tough to digest, though.
You know, I was in the grocery store the other day and saw parsnips, but didn't pick them up. Lol...I had a job picking them as a kid, but don't remember trying them. We threw them at each other, though. Anyone had them?
>>>Sad<<<
1. Make giblet stock while turkey is roasting.
I just love instructions like that. "Make giblet stock." "Bone three larks." "Carolage the gumpfry while hook-saddling the sauce."
No offense to Martha, but for people who are consulting a recipe because they're ignorant, could she possibly go a little deeper on the how-to than "make giblet stock"? I mean, we could have a recipe that says, "Roast one turkey," too.





Well,being that I live in The Big Easy,I like oyster dressing and shrimp mirliton stuffing.This Chink can cook!!!![]()
One of woman's cardinal rule: Body parts can be fake,everything else has to be real.
一个女人的枢机规则:肢体可以伪造,一切必须真实.
中国大CHINESE BIG BOOBS!!!中国大
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