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Recipe of the Week, November 18: Stuffing/Dressing

Posted by on Nov. 18, 2012 at 8:13 AM
  • 1 Replies



The term stuffing first appears in English print in 1538. After 1880, it seems the term stuffing did not appeal to the propriety of the Victorian upper crust, who began referring to it as dressing. After commercial boxed stuffing appeared on the scene, more people again started calling it stuffing. Nowadays, stuffing is often the term of preference  when it's inside the turkey, and dressing being the term if it's cooked in a dish outside the turkey, but the terms stuffing and dressing are often used interchangeably. 


Oyster stuffing was very popular in the nineteenth century and remains so today. Southerners often prefer pecan, rice or cornbread stuffing. Italians like sausage in their stuffing. Dried fruit, potatoes, and apples are a favorite with Germans

Never stuff anything until just before you are ready to put it in the oven. The potential for foodborne illness is extremely high with stuffings. It's a breeding ground for bacteria if left for even an hour before cooking. You may be tempted to stuff your entree ahead of time and freeze it as a timesaving measure. Don't do it!


Quantity of Stuffing

Size of Bird to Stuff

Number of Servings

1 pint

3-4 pounds


1-1/2 pints

5-6 pounds


1 quart

6-8 pounds


1-1/2 quarts

8-10 pounds


2 quarts

10-12 pounds


3 quarts

12-15 pounds


4 quarts
(1 gallon)

15-20 pounds



Bread Stuffing

1 stalk celety, diced
1 onion, diced
2 1/2 cups chicken broth
2 tablespoons butter
6 cups diced white bread
1 tablespoon poultry seasoning
1 egg
salt and pepper to taste

Saute celery and onion in butter.

In a bowl, combine the cooked onions, broth, bread, ppu;try seasoning, egg and salt and pepper. Mix well.

Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, place in a preheated 350-degree oven and bake for 45 minutes.

Cornbread Dressing

3 cups finely crumbled cornbread
4 tablespoons (1/2 stick) unsalted butter
2 ribs celery
1 medium onion, diced
1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
1 taqblespoon minced fresh sage leaves or 1 teaspoon dried
2 tablespoons minced fresh-leaf parsley
1 large egg, lightly beaten
1/2 cup milk
1 to 1-1/2 cups chicken or turkey broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oven to 350 degrees.

Spread the cornbread out on a roasting pan and cook until lightly browned, about 10 minutes.

In a medium skillet over medium heat, melt 6 tablespoons of the butter and sauté the celery and onion until soft, about 5 minutes. Add sage and cook 2 minutes.

In a large bowl stir together cornbread, and sauteéd vegetables. Mix in parsley, eggs, milk and broth. Season the moist dressing with seasoning and mix well.

Brush or spray a casserole dish with butter and add the dressing to the casserole dish. Bake about 50 minutes.


What kind of stuffing/dressing do you like?

by on Nov. 18, 2012 at 8:13 AM
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Replies (1-1):
by Rhonda on Nov. 18, 2012 at 8:41 AM

I like it NOT baked inside the bird.

This is what I'll be trying this year:

I'm making the stuffing with grain-free cornbread (homemade) and using mushrooms as an added filler.  No Stovetop here.

I make this in an 8 x 8 pan, then dice it for the stuffing :

Paleo ‘Corn’ Muffins

Posted By EstherW On November 24, 2011 @ 9:41 am In All Recipes,Baked Goods

Cooking Time: 20-25min

Serves: 5

Ingredients and Cooking Steps

  • 1/3 C Coconut Flour
  • 1/3 C Almond Flour
  • 2 Tbsp Arrowroot Powder
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 6 Eggs
  • 1/2 C Melted Butter

Preheat oven to 350. In a large bowl, combine all the dry ingredients. In a separate bowl, crack eggs and whisk till fluffy.Pour eggs into the dry ingredients and stir to combine. Melt butter and stir into prepared batter. Scoop into greased muffin tins and place in preheated oven for 20-25 minutes.These would be great served plain, with some honey, in a ‘cornbread’ stuffing, or as the bread in a breakfast sandwich. Enjoy!

Article printed from Fast Paleo:

URL to article:

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