Thanksgiving recipes - stuffing, anyone?

Although I am not crazy about the traditional turkey, I do like the stuffing. It seems like most regions have their own variations.

I would like to hear from UKY members - what is the best recipe (or the worst ) and where does it come from? I know Murrlanders have oysters in their stuffing, but I've never tried it.

I tried oyester stuffing and really could not get into it.  Our family "dressing" has changed over the years from one with onions, celery, giblets and broth to one that now includes walnuts (chestnuts) and apple.  I have also done sausage and sage.

I have a very favourite recipe from the Silver Palate cookbook.. if you're interested, let me know and I can post later when I have more time...it involves dried cranberries, hazelnuts, port, and sausagemeat. 

Tempt you?

I grew up with a simple bread/sage/onion/celery stuffing that always came out of the bird light and very fluffy. I took this for granted until I started going to my now ex-MIL's for Thanksgiving when we first got married and they served a pan of baked grey sludge that looked like what you'd get in a school cafeteria lunch. It wasn't the reason I divorced him but it certainly didn't help the cause.

Now I make the same basic stuffing my mother used to make, but add sausage and apples. DH won't eat nuts or I'd probably try to add those as well.

Yes, Yes! All recipes are welcome! Especially from the Silver Palate cookbook.

My own stuffing is made with baguettes and red onions, fresh sage and garlic, and then I start experimenting. I think usually butter and milk, and perhaps some sausage (but the last time I did the sausage using English sausage, it was boring). In Virginia, where I'm from, they have the spicey sausage (the kind they make sausage biscuits with) and that definitely livens things up, but nothing like that here...

Misch you can make your own sausage if you feel really creative! Take chunkier mince pork (best if you grind your own) add a bit of Tabasco/red pepper to taste, garlic, black pepper, salt and sage if you like it sagey.  Mix it well and let it sit for at least 12 hours in the fridge.  I sometimes freeze it and use later (this gives it a really nice flavour) form into patties or crumble it for use in recipes.  I have added apple, onion,  thyme and maple syrup and all sorts of things into it.  The above variation will get you close to that VA one though.  I do miss Smithfield pork products.

I'd love to have everyone's recipes!  How aobut we post them in the cookbook area?

I'm bad because most of my cooking is rough measurements and changes from moment to moment but I do have a few I can put in.

Hopster's recipes are great!

My family stuffing recipe is the worst! lol   
Take a loaf of cheap bread and break it into pieces and moisten it with water and add in a few eggs. Mix in some melted butter and chopped onions, garlic and salt and bingo! When you pull it out of the bird its like lead weights. Slap some on a plate and watch your "stuffing sponge" soak up all the gravy off your plate! 
My kids were thrilled to hear I wont be making it this year!
If anyone has a simple stuffing recipe please post!!!

I'll need to go check the recipe if I can find it but my Iowa grandmother's stuffing is simple and wonderful:

Allow 2 loaves of bread to dry out overnight (I use one white and one soft wheat). Next day, break up the bread into smaller pieces. Fry a chopped onion and chopped celery (about 3 ribs with the worst of the outter fiber strings pulled off).  Mix onion and celery with bread. Add ground pepper and sage or poultry seasoning to taste. Place mixture in a shallow pan and then pour about 1/2 liter of chicken broth over. Bake for 20 minutes in medium oven.

I'll go back and check the amounts and temperatures and modify this later today!

This recipe is so simple but always gets hugely rave reviews. Don't bother stuffing it in the turkey, it's just not worth the effort!

vnice,

thanks so much for the tip with the sausage! Of course I'm going to try that.

Why don't you give us your full recipe for the stuffing as well?

Pebbles, we're waiting for a gourmet recipe from Hopster...

I think the worst I ever had was "stove top" from a box my grandmother used to make (bleh) because she knew I loved stuffing. It was mushy and gross.

Balmerhon, my Iowan grannies always made kickass stuffing too!

Okay, the Silver Palate recipe which I have used every year since 95 when I graced these shores.....and VERY EASY! This goes with an 18 lb bird - so I tend to halvethis for my smaller family... This says it makes 16 generous portions....

3 cups chopped celery with leaves
2 cups choped onions
2 tart apples, cut into 1/2 inch cubes
1 lb sausage meat - whatever kind you like. I always use Sainsburys toulouse for a bit of kick
1 cup hazelnuts, chopped
1 cup dried cherries or dried cranberries
6 cups stale bread cubes (dried overnight in airing cupboard for speed)
1 tsp salt
3/4 tsp thyme
3/4 tsp sage
pepper
1 cup port
1 cup quality chicken stock (use a Knorr's cube if you dont have homemade stock)

Heat oil in a large skillet. Saute celery, onions over low heat until soft not brown, 10 mins. Transfer to separate bowl. Add sausage to skillet and cook, breaking up pieces, 10 mins. Add saus to veg.
Stir the apples, hazelnuts, and dried fruit into the sausage mixture. Add bread cupbes and toss. Sprinkle with ALL seasonings and toss lightly. Add port stock and toss again.

Either stuff or dont stuff but bake at 325, loosely covered for at least 45 minutes, till crunchy lovely on top.

Now how easy is that, kids???

I'll shove this in the cookbook section as well...

Thanks Hopster and Balmerhon for the stuffing recipes. I think Ill start of slow and easier with Balmerhon's this year and print Hopsters off for next year. Im really a MENACE in the kitchen. You always know when dinner is done when Im cooking because the smoke alarm goes off! Its TRUE!!

Does anyone have a good cornbread stuffing recipe?  That's what I am craving. Especially with walnuts, apple and a few cranberries. mmmm

Rosie

I have a recipe for that!! But as long as you're okay with making homemade cornbread??? Or do you have a secret stash of Jiffy on ya??

I am more than happy to make homemade cornbread. I've got a big orange and blue box of Albers yellow cornmeal that I am rationing.

Rosie

Now cornbread dressing it THE best.. yum