How do you make your dressing?

[Kim]

Give us the recipe!:bs:

[Puddy]

Bread stuffing:

2 large loafs of bread
1 stalk of celery
2 sticks of butter
1 onion
poultry seasoning
chicken broth

Chop the onion and celery into small pieces. In a large pasta pot melt the better and put the onion/celery into the melted butter and cook until soft. Add poultry seasoning (lots ..to taste) and add about a third of a med. size contain of broth. Stir and keep cooking.

In a smaller pot melt the other stick of butter and add some broth/ chicken seasons and a little onions/celery.

Meanwhile toast all bread and dice the bread into small sizes. When all is toasted ... onion/celery is soft ... add the bread and mix mix and mix some more. When you are done mixing pour the other pot of butter/seasoning/broth over the bread and mix again until all bread is coated.

You can stuff the bird or cook in its own pan covered for about 1 hour (350 degrees). If you like a crunch to your stuffing remove the cover after 35 mns and keep cooking for 25 mns.

This stuffing also freezes GREAT.

[Michelle]

Here is a nice little southeast Texas style recipe coming from the Corrigan/Camden area (my dad's family). The ingredients are a guestamation and can be adjusted to your taste:

2 boxes of Jiffy Cornbread mix (prepare according to box)
one onion
one can of either cream of mushroom soup or cream of chicken soup
2 stalks of celery
half of dozen hard boiled eggs (I leave these out)
a can and a half of chicken broth--can adjust according to wetness of dressing before it is baked
poultry seasoning (a nice little palmful--can adjust)
giblets (I leave these out)
butter
salt and pepper
pam or oil to grease baking dish

Prepare cornbread. Cool and crumble into large bowl. Saute' onions and celery together in one stick of butter, combine poultry seasonings. Add to bowl. Add can of soup. Add chopped eggs and giblets. Add enough chicken broth to make mixture wet--but not too soggy. Pour into greased casserole dish and bake at 350 until top of dressing is brown and knife pulls out clean. Enjoy.

[mommadebbied]

i go to the store... i buy a few boxes of Stove-top stuffing .. and come home and cook it... :laugh1: :laugh1: :laugh1:

[cotell]

One box of stove top
add water

Actually I think that might be it.

[Modemouth]

I love this one but my family isn't very fond of it and they love oysters...

Cornbread and Oyster Dressing
INGREDIENTS:


4 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup minced fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained, reserve 1/2 cup liquid
PREPARATION:

Preheat oven to 350°.
Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned.
Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley.
Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy.

Gently stir in the oysters.
Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.


***The family fav is Stove Top made with chicken broth, diced celery, and lots of extra sage.***

[auntytina]

I love this one but my family isn't very fond of it and they love oysters...

Cornbread and Oyster Dressing
INGREDIENTS:

4 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup minced fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained, reserve 1/2 cup liquidPREPARATION:

Preheat oven to 350°.
Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned.
Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley.
Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy.

Gently stir in the oysters.
Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.


***The family fav is Stove Top made with chicken broth, diced celery, and lots of extra sage.***


YUMMY that is the way we make it too.... Can't wait for the holidays so that we can have it again.

[mimix5]

I sauté sliced onions and celery in a stick of butter. In my crock pot, sprayed with Pam, I tear a loaf of stale bread into bit-sized pieces, add about a TBS of poultry seasoning, and a box of Stove-top for chicken, tossed all together. To that I add my sautéed onions and celery and chicken stock, about a cup or so. I put the crock pot on low and call it good.
I also make my mom's Italian stuffing sometimes. If anyone is interested, I'll post that one too.

[cotell]

I sauté sliced onions and celery in a stick of butter. In my crock pot, sprayed with Pam, I tear a loaf of stale bread into bit-sized pieces, add about a TBS of poultry seasoning, and a box of Stove-top for chicken, tossed all together. To that I add my sautéed onions and celery and chicken stock, about a cup or so. I put the crock pot on low and call it good.
I also make my mom's Italian stuffing sometimes. If anyone is interested, I'll post that one too.

I would love to see the Italian Stuffing recipe.

[Michelle]

Me, too!!

[cotell]

Michelle she doesn't really have one I bet. She's teasing us :twistede:

[mimix5]

Sorry about that gals. I have a house guest this week, and wasn't able to get back to the computer until now...

Mom's Italian stuffing

1/4 lb. ground beef
giblets, etc. (from baggy inside bird)
2-4 TBS olive oil
1 cup unseasoned bread crumbs
1 tsp. garlic powder
4 -5 TBS dried parsley
salt & pepper to taste
1 tsp. sugar
milk, enough to moisten mixture
1/4 lb. mozzarella cheese, cut into small cubes
1/4 cup grated Parmesan cheese
4 ozs.sliced pepperoni
2 eggs, slightly beaten

Heat olive oil in a large skillet. Add ground beef, breaking into small pieces, and baggy contents; sauté the meats, seasoning with garlic powder, and salt and pepper. In a large bowl, add bread crumbs, sugar, parsley, 2 cheeses, and pepperoni. Toss to distribute all ingredients. (I remove the baggy stuff from the cooked hamburg at this point, and feed it to the cat/dog, because I think it's yucky, but if y'all like it, then by all means dice it up and leave it in there) Add the sautéed hamburg, including the seasoned olive oil, and eggs to the bowl. Toss together, and at this point add milk. Mixture should hold together loosely. Fill the poultry cavity with the stuffing mixture, and then truss the bird, roasting per directions.
This should be enough to stuff a 6-8 lb. bird, and can be multiplied for larger poultry.
When the bird has cooled enough to slice, the stuffing should come out in a loaf-like shape, and can be sliced to serve it.

[cotell]

yum that sound so good. Thanks Mimix!

[Oweazaer]

Yum! Mimix.. that does sound tasty!