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Stuffing

Posted by on Nov. 11, 2016 at 6:49 AM
  • 14 Replies
How do you make your Thanksgiving Day stuffing? Do you make it from scratch, starting with fresh loaves of bread? Do you make it out of a box? What all do you put in it?

Mine is homemade, starting with 8 loaves of bread. The bread is opened and diced and left to sit out for days to get stale.

To actually make the stuffing I used sauteed diced onions and celery, chixken and vegetable stock and spices. Sometimes I add finely diced apple.
by on Nov. 11, 2016 at 6:49 AM
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Replies (1-10):
Linda_Runs
by Silver Member on Nov. 11, 2016 at 8:03 AM


Stove Top Style Stuffing
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
The most delicious and simple homemade StoveTop Stuffing
Ingredients
  • 8 slices of bread or (2½ cups store bought dried plain bread cubes or croutons)
  • 3 tbs unsalted butter
  • 1 stalk celery, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbs dried parsley or 2 tbs fresh parsley
  • ½ tsp sage
  • ¼ tsp marjoram
  • ⅛ tsp pepper
  • ¼ tsp kosher salt
  • 1¼ cups chicken stock
Instructions
  1. If using store bought breadcrumbs skip to the making the stuffing steps below, if you are making your own bread cubes follow all of the directions below.
Making Bread Cubes
  1. Preheat the oven to 350 degrees. Place the bread evenly on a sheet pan and toast in the oven for 8-10 minutes or until golden brown.
  2. Then flip the bread slices and toast until the other side is golden brown, roughly 6 minutes more.
  3. Remove the toasted bread from the pan and dice into ¼ -1/2 inch cubes and set aside.
Making the Stuffing
  1. Dice the celery and onion and portion out the remaining ingredients so that you have them on hand. I portioned them out into individual cups for aesthetic reasons, but you can portion them into a single bowl to save on cleaning.
  2. In a large sauce pan, melt the butter and kosher salt over medium heat.
  3. Add the celery, onion and garlic and cook until the veggies are softened and the onion starts to become translucent. Roughly 5 minutes.
  4. Add the herbs, spices and chicken stock to the mix and stir. Bring to a boil.
  5. Once the mixture hits a rolling boil, add the bread cubes. Quickly mix in the cubes to the liquid and then cover.
  6. Remove from the heat and let the pan sit for 5 minutes. Using a fork fluff the mixture and serve.
  7. Although this took about 15 minutes longer to make than the box stuff it was delicious and had a more homemade feel. Heck, it was homemade.
Bmat
by Barb on Nov. 11, 2016 at 8:08 AM

8 loaves of bread? You have a big group?


Quoting mrswillie: How do you make your Thanksgiving Day stuffing? Do you make it from scratch, starting with fresh loaves of bread? Do you make it out of a box? What all do you put in it? Mine is homemade, starting with 8 loaves of bread. The bread is opened and diced and left to sit out for days to get stale. To actually make the stuffing I used sauteed diced onions and celery, chixken and vegetable stock and spices. Sometimes I add finely diced apple.


Bmat
by Barb on Nov. 11, 2016 at 8:08 AM

I make mine a lot like yours. Stale bread, onions, celery, seasonings, turkey broth from the giblets.

SweetLuci
by Platinum Member on Nov. 11, 2016 at 8:24 AM

I make it from scratch but not with fresh bread. I make dressing with crumbled cornbread and stuffing with good firm bakery bread diced. I simmer the giblets and neck with onions and celery to make the broth. Celery and onions are sauteed in butter. Minced giblets are added, then marjoram, sage, parsley. All mixed together.  Cornbread dressing is baked in a pan, stuffing is baked in the turkey.

K3412
by Member on Nov. 11, 2016 at 8:30 AM
We just make it from a box. 😝 I'm not sure I've ever had homemade stuffing.
mrswillie
by Platinum Member on Nov. 11, 2016 at 9:16 AM
1 mom liked this
Atleast 8 of us. Bu the time it dries out it isn't really as much as it sounds.

I always make enough for leftovers through Saturday plus the kids can take leftovers home.


Quoting Bmat:

8 loaves of bread? You have a big group?

Quoting mrswillie: How do you make your Thanksgiving Day stuffing? Do you make it from scratch, starting with fresh loaves of bread? Do you make it out of a box? What all do you put in it?

Mine is homemade, starting with 8 loaves of bread. The bread is opened and diced and left to sit out for days to get stale.

To actually make the stuffing I used sauteed diced onions and celery, chixken and vegetable stock and spices. Sometimes I add finely diced apple.

TigerofMu
by Gold Member on Nov. 11, 2016 at 11:18 AM

My SIL is making homemade for Community Thanksgiving.  I don't make or eat stuffing.

Azure
by on Nov. 11, 2016 at 8:30 PM

No stuffing here. I do buy pre-made stuffing for my spinach balls though.

mama2b100808
by Ruby Member on Nov. 11, 2016 at 8:53 PM
My mil makes it and it isn't called stuffing it is called dressing.
momofsixangels
by Gold Member on Nov. 11, 2016 at 9:27 PM
Yummy! I've never made it by scratch before

Quoting Linda_Runs:

Stove Top Style Stuffing
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
The most delicious and simple homemade StoveTop Stuffing
Ingredients
  • 8 slices of bread or (2½ cups store bought dried plain bread cubes or croutons)
  • 3 tbs unsalted butter
  • 1 stalk celery, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbs dried parsley or 2 tbs fresh parsley
  • ½ tsp sage
  • ¼ tsp marjoram
  • ⅛ tsp pepper
  • ¼ tsp kosher salt
  • 1¼ cups chicken stock
Instructions
  1. If
    using store bought breadcrumbs skip to the making the stuffing steps
    below, if you are making your own bread cubes follow all of the
    directions below.
Making Bread Cubes
  1. Preheat
    the oven to 350 degrees. Place the bread evenly on a sheet pan and
    toast in the oven for 8-10 minutes or until golden brown.
  2. Then flip the bread slices and toast until the other side is golden brown, roughly 6 minutes more.
  3. Remove the toasted bread from the pan and dice into ¼ -1/2 inch cubes and set aside.
Making the Stuffing
  1. Dice
    the celery and onion and portion out the remaining ingredients so that
    you have them on hand. I portioned them out into individual cups for
    aesthetic reasons, but you can portion them into a single bowl to save
    on cleaning.
  2. In a large sauce pan, melt the butter and kosher salt over medium heat.
  3. Add
    the celery, onion and garlic and cook until the veggies are softened
    and the onion starts to become translucent. Roughly 5 minutes.
  4. Add the herbs, spices and chicken stock to the mix and stir. Bring to a boil.
  5. Once the mixture hits a rolling boil, add the bread cubes. Quickly mix in the cubes to the liquid and then cover.
  6. Remove from the heat and let the pan sit for 5 minutes. Using a fork fluff the mixture and serve.
  7. Although
    this took about 15 minutes longer to make than the box stuff it was
    delicious and had a more homemade feel. Heck, it was homemade.
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