I dpnt have exact measurements, but this is my Grandmothers recipe and I love it.
Take a loaf of bread (it can be a few days old, kinda stale, wont be a problem) and break it into a bowl in peices, add an egg, a pat of butter (you can add more after, if you want it more moist), chopped onion, SAGE (very important, but just put a little at a time, taste as you go and add more if you need it) and poultry seasoning (same as sage) and some salt and pepper, mix it all together a form it to fit into the turkey, gain, if you need to add more butter or a bit of water to make it more moist, you can, this is probably not going to get best because it doesn't have any exact measurements, but hey, we arent baking, nothing has to be exact! Oh, and sometimes my Grandma would add a few hunks of cheddar cheese, or ham, or cooked bacon,! And I tell you, it is my fave stuffing I have ever eaten!!!!!!Do you have a good recipe for turkey stuffing?
Homemade of course.
Southern Cornbread Stuffing
* Cornbread, recipe follows
* 7 slices oven-dried white bread
* 1 sleeve saltine crackers
* 8 tablespoons butter
* 2 cups celery, chopped
* 1 large onion, chopped
* 7 cups chicken stock
* 1 teaspoon salt
* Freshly ground black pepper
* 1 teaspoon sage (optional)
* 1 tablespoon poultry seasoning (optional)
* 5 eggs, beate
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
* 1 cup self-rising cornmeal
* 1/2 cup self-rising flour
* 3/4 cup buttermilk
* 2 eggs
* 2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
This is the BEST Stuffing/Dressing recipe. If you don't want to make your own cornbread buy it at the store and save yourself a couple of two or three steps.
Paula Deen's Simple Scrumptious Sausage Stuffing
A simple and delicious stuffing for the holidays or any day.
Serves: 10
Cook Time: 30 Minutes
Ingredients
1 pound Breakfast Sausage Roll, mild or hot
4 1/2 cups prepared cornbread, crumbled into large pieces (1 box Jiffy)
4 cups fresh French bread, cubed
1 tablespoon vegetable oil
5 tablespoons melted butter, divided
2 cups onion, chopped
2 cups celery, chopped
1 tablespoon fresh thyme, minced
1 teaspoon ground sage
2 eggs
2/3 cup chicken or turkey stock
1 cup pecans, chopped and toasted
Steps
Preheat oven to 350 degrees F. In a large mixing bowl, gently toss together cornbread and French bread. Set aside. In a large saute pan over medium heat brown sausage and remove from pan. Add oil and 1 tablespoon of butter to the rendered drippings in the pan and saute onions, celery, thyme and sage until onions are translucent. Add mixture to the large mixing bowl of bread.
In a small mixing bowl, whisk together the eggs, stock and remaining 4 tablespoons of butter. Pour mixture over contents of large mixing bowl. Add pecans and gently fold together. Try not to break up the cornbread too much by overworking.
Pour mixture into a prepared 9'; round glass baking dish and bake uncovered for 30 minutes.
EDIT: Even though it's sausage stuffing, it still tastes great stuffed in the turkey also, or just baked like it says. We stuff ours with this and it's fantastic! It's a good twist from the traditional stuffing.
I've made this a couple times. It is a little different and a lot spectacular!
new england sausage, apple and dried cranberry stuffing
Servings: 14 Servings (About 18 cups).
14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth
Preparation
Preheat oven to 350掳F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
Saut茅 sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; saut茅 until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
To bake all stuffing in pan: Preheat oven to 350掳F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
White castle turkey stuffing
10 White Castle hamburgers, no pickles
1 1/2 cups celery, diced
1 1/4 tsp. ground thyme*
1 1/2 tsp. ground sage*
3/4 tsp. coarsely ground black pepper
1/4 cup chicken broth
In a large mixing bowl, tear the burgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting.
Makes about 9 cups (enough for a 10- to 12-pound turkey).
Note: Allow 1 hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound.
* I suggest cutting these herbs down to 3/4 to 1ts each.
I love making stuffing. I don't get all crazy using oysters and cranberry nuts and stuff-it is about as basic as it gets. But it's my favorite. Crumble saltine crackers into fine crumbs, chop celery and onion. I don't measure anything I just use as much of whatever as I feel like to. But then like a third of a box of Bells Seasoning. It looks like alot and it kind of is but its really good. A few shakes of celery salt. Boil water and pour that over and stir. The hot water will soak into saltines easier. You want to moisten everything but keep it kinda stiff. Wait a few minutes and put in your eggs So they don't get scrambled by the water before you stir them in. For two sleeves worth of saltines I use one egg. So if you make a whole box worth of saltines use 2! Then shove it in your bird.
I just thought I'd make a special note. The celery and onions go in raw-not pre sauted as most people do. They soften up perfectly inside the bird and their flavors are better lended to the stuffing.
Another note- The raw celery and onions also give off moisture that you are looking for on the stuffing.
I use chunk bread crumbs-fry an onion-let it cool. Make sure that you have the stuffing(poultry mix) seasoning-in my area it comes in a little yellow box-follow the directions on that or add to taste. Here is where you can add-either bacon, sausage- my mom uses broth from the giblets- and an egg to bind it(or two). Make sure that the mixture cools down to the temp of the turkey-then stuff it. I am missing something I think-Celery! Fry it with the onion-!!!!
Good luck~(As the turkey is cooking and you baste it-try pouring on a 3/4 can of either pepsi or coke to the baste-you will be amazed at the color and the flavor of the gravy you make. It isn't really sweet-just yummy. I dare you!~
use seasoned bread crumbs
cut up onion and celery
cut up liver heart and gizzard
fry onion celery liver heart and gizzard in a bunch of butter
pour over bread crumbs and add sage
add any water you need to make moist enough
stuff and enjoy
do not have one ' but try putting a lemon in side when yo cool it .
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