heat123
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heat123 said:Not neccesarily PC or if you do then great too, but I am looking to wow my family with a new stuffing recipe....since my grandfather passed away this year we wont' be eating his "famous-family favorite" stuffing and thought to make a new one for everyone!
thanks!
jaye said:This is my recipe...
Measurements are approx... I kinda just throw stuff in....
TWO STICKS OF BUTTER... YES, TWO
1 loaf of white bread - or any type you prefer, I use white b/c that is what I grew up with.
Toast the bread, cut into cubes
Melt butter in saute' pan.
Add approx 1/2 c. of chopped celery
1 c. chopped onion
1/2 c. chopped green pepper
cook until onions are transparent.
Add 1 T. poultry seasoning
pour over toast cubes, mix together
If you need additional moisture, I slowly add chicken stock (turkey if I can find it, but I couldn't this year) until I get the moisture that I want.
EVERYONE loves this recipe.... and as far as the two sticks of butter, this is only made ONCE a year... so I don't feel guilty!
HAPPY THANKSGIVING EVERYONE!!!
Jaye
Our top-rated traditional stuffing recipe is our Classic Sage and Sausage Stuffing. It includes bread cubes, sausage, onions, celery, herbs, and chicken broth for a delicious and flavorful stuffing.
Yes, we have a variety of vegetarian stuffing recipes to choose from. One popular option is our Mushroom and Herb Stuffing, which includes a mix of wild mushrooms, herbs, and bread cubes for a hearty and flavorful vegetarian stuffing.
Absolutely! We have a gluten-free Cornbread Stuffing recipe that is perfect for those with dietary restrictions. It uses gluten-free cornbread, sausage, vegetables, and herbs for a delicious and safe stuffing option.
To prevent soggy stuffing, make sure to lightly toast your bread cubes before adding them to the stuffing mixture. Also, make sure to use the recommended amount of liquid and avoid over-mixing the stuffing once it is assembled.
Yes, you can make stuffing ahead of time. Prepare the stuffing according to the recipe instructions, but do not bake it. Instead, cover and refrigerate it for up to 24 hours. When ready to bake, add 10-15 minutes to the cooking time to ensure it is heated through.