Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Stuffing recipes

Posted by on Nov. 17, 2012 at 1:28 PM
  • 10 Replies

Im doing Thanksgiving dinner for the first time, and I need a recipe for stuffing!? Does anyone have a good one they'd like to share??? :) 

----- "I totally take back all those times I didn't nap when I was younger"
by on Nov. 17, 2012 at 1:28 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
frndlyfn
by Silver Member on Nov. 17, 2012 at 3:11 PM
1 mom liked this

The one i grew up with was white bread cubed, sauteed onions and celery with butter, tossed together and baked.  I will try to find an actual recipe though LOL.

mom2jessnky
by Platinum Member on Nov. 17, 2012 at 3:21 PM

Stove Top yo, it's super tasty and it's easy. ;)

Kainalu55
by Ruby Member on Nov. 17, 2012 at 3:22 PM

we add chopped up apples and onions to a box of stove top. 

suziejax
by Platinum Member on Nov. 17, 2012 at 3:36 PM

i use stove top lol I wish I knew how to make it

Threes.Company
by on Nov. 17, 2012 at 3:56 PM
Here is a bump for you! I don't have one.
Posted on the NEW CafeMom Mobile
frndlyfn
by Silver Member on Nov. 17, 2012 at 5:31 PM

We never used a dutch oven but here is the recipe.  Super simple.  You can swap out the white bread for whole grain bread.


"A basic bread stuffing which incorporates a generous amount of chopped celery, onion and seasonings yielding enough to dress a 10 to 15 pound turkey."
INGREDIENTS:
1 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth
DIRECTIONS:
1.Let bread slices air dry for 1 to 2 hours, then cut into cubes.
2.In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
3.Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.


tayanddyl
by on Nov. 17, 2012 at 5:32 PM

 1lb large shrimp (peeled and devained cut in half)
4 boxes Jiffy corn muffin mix
1 lb chicken gizzards
1 lb livers
1 medium bell pepper
1 medium onion
(i usually buy the frozen bell peppers and onion)
4 sticks margarine (melted)
1 box chicken broth
salt
pepper
tony chachere's creole seasoning
1 tsp parsley (i use flakes, I am not sure how it will come out with fresh parsley)


Boil chicken gizzards with tony chachere's creole seasoning in the water for approx 1 1/2 - 2 hours
Bake corn muffin mix according to directions on box in large pan

Once gizzards are tender (taste them) remove from boil and drain.
Brown livers in frying pan

Break cornbread up (just slice in plaid formation) add bell pepper, onion, parsley, margarine, raw shrimp, gizzards, livers, chicken broth, salt and pepper to taste. Mix thoroughly.


Bake at 350 degrees for 20 - 25 min or until golden brown and shrimp are done.

Enjoy!

allycally
by Member on Nov. 17, 2012 at 5:33 PM
1 mom liked this
Save...


Quoting tayanddyl:

 1lb large shrimp (peeled and devained cut in half)
4 boxes Jiffy corn muffin mix
1 lb chicken gizzards
1 lb livers
1 medium bell pepper
1 medium onion
(i usually buy the frozen bell peppers and onion)
4 sticks margarine (melted)
1 box chicken broth
salt
pepper
tony chachere's creole seasoning
1 tsp parsley (i use flakes, I am not sure how it will come out with fresh parsley)


Boil chicken gizzards with tony chachere's creole seasoning in the water for approx 1 1/2 - 2 hours
Bake corn muffin mix according to directions on box in large pan

Once gizzards are tender (taste them) remove from boil and drain.
Brown livers in frying pan

Break cornbread up (just slice in plaid formation) add bell pepper, onion, parsley, margarine, raw shrimp, gizzards, livers, chicken broth, salt and pepper to taste. Mix thoroughly.


Bake at 350 degrees for 20 - 25 min or until golden brown and shrimp are done.

Enjoy!

Posted on the NEW CafeMom Mobile
allycally
by Member on Nov. 17, 2012 at 5:34 PM
I make rice dressing
Posted on the NEW CafeMom Mobile
tayanddyl
by on Nov. 17, 2012 at 5:34 PM

 My mom was famous for this, since i started making it nobody asks my mom anymore :)

Quoting allycally:

Save...


Quoting tayanddyl:

 1lb large shrimp (peeled and devained cut in half)
4 boxes Jiffy corn muffin mix
1 lb chicken gizzards
1 lb livers
1 medium bell pepper
1 medium onion
(i usually buy the frozen bell peppers and onion)
4 sticks margarine (melted)
1 box chicken broth
salt
pepper
tony chachere's creole seasoning
1 tsp parsley (i use flakes, I am not sure how it will come out with fresh parsley)


Boil chicken gizzards with tony chachere's creole seasoning in the water for approx 1 1/2 - 2 hours
Bake corn muffin mix according to directions on box in large pan

Once gizzards are tender (taste them) remove from boil and drain.
Brown livers in frying pan

Break cornbread up (just slice in plaid formation) add bell pepper, onion, parsley, margarine, raw shrimp, gizzards, livers, chicken broth, salt and pepper to taste. Mix thoroughly.


Bake at 350 degrees for 20 - 25 min or until golden brown and shrimp are done.

Enjoy!

 

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)