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Post by snaffle on Nov 25, 2005 18:34:49 GMT -5
I need a really good stuffing recipe... the kind that "grandma" used to make... the kind that picky kids would like... the kind that tastes good with turkey gravy on it... the kind that makes everyone want to come again next holiday to my house... I thought I found one on the net.. but there were so many spices... I thought it was too strong... it had an apple, that was fine..and dried cranberries... and they were fine.. but the spices were a bit overwhelming... any ideas? thanks  |
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Post by Chrisnstar on Nov 25, 2005 21:40:51 GMT -5
I make one with bread cubes, cooked wild rice and roasting chestnuts. I saute finely chopped onion and celery in some butter, then add some chicken broth. Mix that with the rice and bread cubes and season to taste with salt, pepper, sage and thyme. use as much or little of the seasonings as you like.
Bake at 350 oven for about 30 to 40 minutes, or until it's steamy all the way through. Delicious with gravy!
chris
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Post by snaffle on Nov 28, 2005 0:51:07 GMT -5
wow..that sounds just about like the stuffing I made for year... except for the chestnuts... my son told me on thanksgiving that he never had a problem with the stuffing I made for years.. so maybe I had better rethink it...
hmmm... chestnuts huh? that would add a crunchy aspect.. sound good!
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Post by Chrisnstar on Nov 28, 2005 8:16:50 GMT -5
the chestnuts are sweet and soft... not water chestnuts, you want the French roasting chestnuts. They are a pain to boil and peel . You can get them already peeled in a bottle at Williams sonoma.
chris
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Post by tricia on Nov 28, 2005 10:28:22 GMT -5
The dressing that we make is a cornbread stuffing, no particular recipe, but here is how we do it.
Boil several large chicken breasts (you can use thighs or the whole chicken if you want, I just don't eat dark meat) save the broth, debone and deskin and chop the chicken when it's done
Boil 4 or 5 eggs peel and grate them up - set aside
Make a 9x13 pan of cornbread
Chop up 2 or 3 large flat sweet onions
chop up a package of celery (I like it chopped fine)
Melt 2 sticks of butter
When the cornbread is cooled enough to handle by hand, crumble it up into a large dishpan type of bowl
add the chicken, the egg, the butter and veggies.
Start adding broth until you get to the desired consistency - thick but wet, it's hard to describe, I have watched and helped Mom make it so many years that I just "know" when it's right.
Season to taste with salt, pepper and sage and mix well again. ( this recipe does better if mixed with your hands, a wooden spoon just doesn't work )
Spray your big deep 9x13 pan with butter flavor spray.
put the dressing in and bake at 350 until it firms up and browns on top ( probably about 45 min ).
Serve with gravy and cranberry sauce. YUMMY!
I'll try to come back and add Mom's gravy recipe, I like it better than anyone elses.
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