or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Anyone got a good stuffing recipe?
New Posts  All Forums:Forum Nav:

Anyone got a good stuffing recipe?

post #1 of 9
Thread Starter 
Anyone got a good stuffing recipe?

I know there are a lot online.

Anyone here have one thats really good?

TIA
post #2 of 9
This is mine:

Homemade turkey stock that is very reduced(leave the fat on it)
the meat from whatever turkey parts you used for the stock(I use necks/backs)
2 bags dried bread cubes(about a gallon bag)
1 onion chopped
2 stalks celery chopped
2 teaspoons poultry seasoning
sage to taste
2 eggs
salt & pepper to taste(I make this salt free for friends and it is still good)

Crush the bread cubes until you have a mix of fine and coarse crumbs, add the onion, celery, turkey meat(can include the giblets but no liver), spices, eggs, s&p and mix well.

Start adding the turkey stock and mixing until the stuffing just starts to stick together if putting in or around the bird. If baking separately make it wetter. Bake until the center reaches 165f.

This is simple but very good.
post #3 of 9
Thread Starter 
Sounds good, thx!
post #4 of 9
I like to make my stuffing with rice instead of bread, but you could substitute toasted bread cubes or corn bread for this. I cook it on the stove top, not in the turkey, but it could go in the oven in a pyrex dish.

- sweet italian sausage
- chicken livers
- home made stock (I use chicken)
- diced onion
- chestnuts
- dry white wine
- salt/pepper
- sage
- parsley
- olive oil
- rice or bread

1. Wrap the chestnuts in foil and roast in the oven. Leave aside till later.
2. season the chicken livers and dredge in a light coating of flour. Pan fry until done. Leave aside till later.
3. In a large skillet brown the sausage in a little olive oil, then add the onions and cook until they are transluscent.
4. Add the rice and toast. Add the white wine and cook it off.
5. Chop the roasted chestnuts and chicken livers and add to the rice along with the stock.
6. Season and cook until the rice is cooked through and the liquid is absorbed.
7. Add the fresh herbs at the end. If you use dried sage add that when you add the onions.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 9
I made MaryB's stuffing last year, awesome! I also made some homemade bread for the stuffing and toasted them in duckfat when I was putting it together. The duckfat was and idea I got from cheftalk too.

Real good...deep stock flavor, loaded with meat...yum!

dan
post #6 of 9
Mine's a lot like MaryB's but I include some garlic and thyme. I sometimes use some half and half along with the turkey stock if I'm a little short on stock.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
post #7 of 9
Mary, your stuffing looks great !


These two dressings are made often, especially the second one, not too many use the giblets but they taste great when done right.






Dutch Stuffing with Potatoes and Bread


2 beaten eggs
2 cups of milk
4 cups of dry bread crumbs
½ teaspoon of pepper
1 tablespoon of salt
1 tablespoon of sage or savory
2 cups of potatoes (mashed)
½ cup of celery, chopped fine
1 large onion , chopped fine
¼ cup of butter


Beat the eggs until very light, add milk and pour over the dry bread. Add salt and pepper, sage or savory, potatoes and celery. Mix together
Melt the butter, add the onion and brown over medium heat, 5-6 minutes. Add the stuffing and cook for about 10 minutes, stirring constantly. Use to stuff a 8-10 pound turkey.


Tasty stuffing with Ham and Giblets


Turkey giblets
1 lb of uncooked ham
4 eggs
salt, pepper, nutmeg ¼ tsp
¼ teaspoon of grated nutmeg
1 large onion , chopped fine
1 clove of crushed garlic
¼ cup fresh minced parsley
½ teaspoon of terragon
6 cups of bread crumbs
½ cup of hot cream


Cut the giblets and the ham with its fat into “very” small pieces.
Beat the eggs in a large bowl.
Add the salt and pepper, to taste.
Mix together the onion, garlic, parsley, and terragon.
Heat the cream, pour over the bread crumbs, soak for 10 minutes.
Add the meat , egg and onion mixture.
Knead together with your hands to blend thoroughly. This will stuff a 10-15 pound turkey

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #8 of 9
yo i have cornbread, country pork sausage and the NO trinity

how do i turn this into a stuffing?

i have all the binding ingredients and liquids necessary and all the spices and herbs u could need.
post #9 of 9
Just match it up to the ratios you see in the above recipes.

But it's basically something on the order of 2-3 times more bread than liquid. probably about half as much aromatic vegetables as liquid before cooking. I'm including eggs in the liquid, but that's about 1-2 cups liquid per egg. Varies by what you're using for the stuffing as the mashed potato example includes lots of liquid in the potatoes.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Anyone got a good stuffing recipe?