Turkey Stuffing Recipe Needed!

[Perzuki]

Having offered to help with the Thanksgiving dinner, the wife assigned me the task of coming up with a good dressing recipe. She doesn't care - sage with sausage (the savory type), or currants and raisins (my favorite).

Any and all recipes welcome - Thanks in advance!

[Goose]

Go to recipezaar.com. You can find anything you need on there. Good luck!

[Perzuki]

Go to recipezaar.com. You can find anything you need on there. Good luck!

Went there, found the following recipe . . . and BOTH Jane and I agreed it looked good. THANKS!!

Stuffing/Dressing
SAGE, SAUSAGE, WALNUT AND APPLE DRESSING

8-10 servings 1½ hours 20 min prep

16 ounces stuffing cubes (or 4 cups of Italian bread, toasted and cubed)
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 lb fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, peeled, cored, and chopped (such as Gravenstein, Rome, or Golden Delicious)
1-2 stalk celery & leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth (homemade or low-sodium canned)
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (See Note)
2 eggs, beaten

Preheat oven to 325 degrees F.

Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

Tips: Put the dressing in the oven during the last hour of cooking the turkey

Note: To toast your nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.

[OUCH - hurts just to THINK about it . . . ]

[Ctimrun]

I cant wait till thursday, I am going to pig out!

[Dizzyliz]

1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper.

Preheat the oven to 400 degrees F.

Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.

In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.



Looks like a good recipe- I am not too keen on the microwave rather than a good old fashioned stove to prepare the stuffing - but hey why not?



I think I will try a modified version of this recipe- rather than the typical plain old.
...I think I would omit the dried mushrooms first thing.

http://i133.photobucket.com/albums/q60/lizzdizze/dancing-turkey.gif

[2K1TJ]

1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper.

Preheat the oven to 400 degrees F.

Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.

In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.



Looks like a good recipe- I am not too keen on the microwave rather than a good old fashioned stove to prepare the stuffing - but hey why not?



I think I will try a modified version of this recipe- rather than the typical plain old.
...I think I would omit the dried mushrooms first thing.

http://i133.photobucket.com/albums/q60/lizzdizze/dancing-turkey.gif






That sounds awesome!!!