Stuffing Recipes for the
Holidays
Cornbread Stuffing Recipe
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Stuffing
Probably
the most memorable Thanksgiving I have had stuffing a turkey was when I lived
in Minnesota.
It had snowed about 3 ft the night before and the electricity went out. My friend and I were stuffing the turkey by flashlight! Fortunately, the stove was a gas stove.
I almost always make a sage dressing to stuff my turkey, but here's some other recipes too.
Cornbread Stuffing
Toss together 3 cups slightly dry bread cubes, 5 cups coarsely crumbled cornbread, 1 teaspoon poultry seasoning, 1 teaspoon salt, and dash of pepper. Cook 1 cup finely chopped celery and 1.2 cup finely chopped onuion in 1/2 cup butter or margarine till tender but not brown; pour over bread. Add 2 beaten eggs and toss lightly to mix. Moisten with 1/4 cup chicken broth or water, and toss to mix. Makes enough stuffing for a 10 lb turkey.
Turkey Stuffing
Makes enough for a 15 to 18 lb turkey
4 quarts day old bread cubes
3 cups
boiled, peeled, and sliced potatoes
3 or 4 ribs of celery diced
1/2 cup
diced onion
1 1/2 tsp salt
1/2 tsp pepper
Combine all ingredients.
Do not use fresh bread. Fill cavity lightly (Do not pack) to prevent stuffing
from becoming gummy. Note: Potatoes cooked with skins give better flavor.
Recipe from 1974
Turkey
Stuffing
12 cups day-old bread, cut into 1/2-inch
cubes
4 1/2 cups chicken stock
2 1/2 sticks celery, finely chopped
1 1/4 onion, peeled and finely chopped
2 1/2 large eggs
1/2 cup walnuts, chopped
Preheat oven to 350° F. Melt the butter in
a large frying pan over medium heat. Then add the celery and onions and cook for
about 5 minutes. Put all the ingredients into a large bowl and mix well. Use your
(washed) hands if necessary! Transfer the stuffing into a 9" x 13" buttered
baking pan and cover it with aluminum foil. Bake for 20 minutes, then remove the
foil, raise the oven temperature to 400° F, and bake for another 20 minutes.
The stuffing is done when the top is brown and crisp. After the turkey is fully
roasted, stuff the stuffing into it and serve. Any leftover stuffing can be served
as a side dish.
Stuffing Recipe from 1994
Mushroom Bread Stuffing (casserole)
1 c. chopped onion
1 (4oz) can sliced mushrooms, drained
1/2 c. melted butter
1/2 c. soft bread cubes
1/4 c. minced parsley
1 tsp. sage
1/4 tsp. pepper
1 - 10 1/2 oz can cream mushroom soup
1 Tbsp. milk
Saute onion and mushrooms in 1/4 cup melted butter. Toss together
bread, parsley, sage, pepper, 1/4 cup butter and sauteed vegetables.
Stir soup and add to mixture. Place in greased 2 quart casserole and
sprinkle with milk. Bake at 350 for 35 minutes or until brown.
See this
Mushroom Stuffing recipe
See a Turkey Cooking Chart
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More Turkey for the Holiday Recipes!
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Potato Recipes - All kinds of recipes for Sweet Potatoes
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Recipes - Try stuffed Zucchini or Thanksgiving Squash
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