Recipes for homemade stuffing....

[My Pasos]

As usual I am cooking for Thanksgiving, but I would like some real homemade recipes for stuffing. Any suggestions???

[JennLM]

Just use the saaue on the chicken for the turkey ; ) And multiply ingredients for more than 2 servings. Yum!
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Baked Chicken and Spinach Stuffing
Prep Time: 35 min ; Start to Finish: 1 hr

An old-fashioned chicken dinner is updated for two, with a surprising
ingredient that makes the spinach stuffing extra special.

Anna Ginsberg
Austin, TX
Bake-Off® Contest 42, 2006
$1,000,000 Grand Prize Winner

Ingredients:
3 tablespoons maple-flavored syrup
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
4 frozen plain or buttermilk waffles
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 tablespoon beaten egg white
1 box (9 oz) Green Giant® frozen spinach, thawed, drained (about 1 cup)
1 tablespoon chopped pecans


Preparation Directions:
1 . Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray.
In small bowl, mix syrup, preserves and Worcestershire sauce. Place chicken, skin side up, in
pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.

2 . Bake uncovered 40 to 45 minutes. Meanwhile, toast waffles until golden brown. Cool
slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole
with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick
skillet, melt butter over medium heat. Add onion; cook and stir about 2 minutes or until tender.
Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with
poultry seasoning and sage. Remove from heat; cool about 5 minutes. Stir in egg white and spinach.
Spoon stuffing into casserole. Sprinkle pecans over top.

3 . Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate.
Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes
longer or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing
is thoroughly heated. Spoon remaining syrup mixture in pie plate over chicken. Serve chicken with
stuffing.

2 servings

High Altitude (3500-6500 ft): In step 3, after adding stuffing to oven, bake chicken and stuffing 20 to 30 minutes longer.

[Lynn]

I wish I could give you mine but its kind of a guesstimate on how much of each of the ingredients and it also completely depends on the way you cook the turkey. However whiteport wine is a HUGE ingredient.

[My Pasos]

Oh, go ahead Lynn, make a guess. I can fine tune it to what our tasts are.

[Pam M]

I make a pretty good oyster dressing but I don't really measure the ingredients either so you'll have to do some guessing. I'm not good at writing recipes but I'll give it a shot!

*Bake some cornbread and set it out overnight to get stale
*Get a couple loaves of french bread and let them get stale
*Smash up all the stale bread and add seasonings: poultry seasoning, sage, salt, pepper,etc. (I stop when it smells good and strong)
*Saute some celery, bell pepper and onions in butter until they're browned
*Mix the sauteed veggies in with the bread crumbs and dump in some oysters (one or two containers, depending on how much you're making) - dump in the oyster juice also
*Add a little water if it's not soupy enough
*Bake, stir, bake, stir and then leave it baking until it firms up and starts to brown

disclaimer: I bake it at whatever temp the oven happens to be on - there's usually another dish in at the same time. Usually takes about an hour.

[siegel]

Here's a yummy one I use for goose:

1/2 cup each of chopped onion, celery and mushrooms sauteed in 4T
bacon drippings. Add 1# sweet pork sausage, game bird liver, a
clove of garlic, 1/2 t thyme, 1/4 t sage( or three fresh
leaves), 1 t rosemary, 1 bayleaf, salt, and pepper. Cook.

Add 3- chopped Granny Smith apples, 1- cup unflavored croutons,
2T parsley, 1# cooked (blanched and roasted) chestnuts, 3T red
currant jelly, 1 cup game-bird stock, 1 cup dry white wine.

[Lynn]

Ok here it goes...

Start by drying out bread and breaking it up into a large bowl
Take the neck, gizzard, liver and heart (everything in the bag) and boil
When done cut up the liver into small pieces and add to bread
Then you mix in egg, broth from what you boiled, chicken broth, sage, salt, pepper, an onion, poultry seasoning and white port wine. (when done the mixture should mushy)
place around turkey and cook

When we cook the turkey we cover the top with bacon to keep it moist and baste with the wine.