What is the secret to your stuffing?

[Mumof2]

My Mum's stuffing! Potato based,spiced just right! mmmmm We also love rice dressing (plain for me-Oyster for hubby)

 

[Ms_Speedy_Elf]

My b/f makes our stuffing /dressing .He puts raisin's in it like his mom did.

 

[misjordi]

Poultry seasoning, mmmmm.........

 

[bigbearfla58]

Jeff the obvious question back to you since you did not blab is what kind of stuffing to you make that is so great!? Now since I'm southern I make a corn bread stuffing every year that my family fights over and expects to be perfect every single year and I never disappoint them. And my big secret is caramelized onions. I use two sticks of salted butter and chop up 5 large onions and crank up that heat for the first 5 minutes of cooking. Then I reduce the temperature add in my celery and cook over med-med high heat until they look like chestnuts. And this makes in my humble opinion the best southern cornbread stuffing you've ever tasted! One last tip the cornbread has to be made with a medium ground WHITE CORN MEAL not that nasty yellow stuff all of you Yankees like! he he he!

 

[SparkleNana]

Big bearfla58 -- Caramelized onions are one of the best things in the world! I always make them with olive oil - for health reasons! So - your use of butter sounds like the most delicious, exotic, scrumptious thing -- PERFECT for a holiday meal!

 

[bigbearfla58]

SparkleNana let me tell you a secret, the other 364 days of the year I too use olive oil to stay healthy and keep my cholesterol down to 180 But come Thanksgiving Day everything healthy gets kicked to the curb and out comes butter, lots of butter! Paula Deen would be so proud! LOL

 

[Jeff Westover]

Butter is definitely part of the equation.

Purity of ingredients is a must for good stuffing. Also, fewer ingredients make a tastier stuffing...in this case, less is more.

 

[laikengrace]

Jeff the obvious question back to you since you did not blab is what kind of stuffing to you make that is so great!? Now since I'm southern I make a corn bread stuffing every year that my family fights over and expects to be perfect every single year and I never disappoint them. And my big secret is caramelized onions. I use two sticks of salted butter and chop up 5 large onions and crank up that heat for the first 5 minutes of cooking. Then I reduce the temperature add in my celery and cook over med-med high heat until they look like chestnuts. And this makes in my humble opinion the best southern cornbread stuffing you've ever tasted! One last tip the cornbread has to be made with a medium ground WHITE CORN MEAL not that nasty yellow stuff all of you Yankees like! he he he!

bigbearfla58.......would you please give me your full recipe with directions? This is my first year to cook Thanksgiving and I don't know where to start.. Thank you so much . Tammy

 

[Seawaters]

Italian Stuffing

My lone big excuse for not going anywhere but my house on Thanksgiving is, well, ... the stuffing.

So, out with it...what is the secret to your stuffing?

Here's my secret stuffing:

Italian Stuffing

​

1 ½ lbs (about 6 links) Italian sausage (casings removed)
Olive oil—garlic flavored is great!
2 cups chopped onion
1 cup chopped celery
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 T finely chopped garlic—or more to taste
1 T Italian seasoning—I normally use Spicy Italian by Tone’s
8 cups Nonni’s® Roasted Garlic Panetini (or corn bread stuffing)
½ cup grated Parmesan cheese
1 to l ½ cups chicken broth




Cook the sausage in a little olive oil in a large skillet, breaking into small pieces with a spatula, until browned. Transfer to colander or strainer and drain. Add a little more olive oil to skillet and cook onion, celery, and all three kinds of bell peppers over medium heat until tender, about 15 minutes. Add the garlic and Italian seasoning; cook about one minute. Combine this mixture with the browned sausage, panetini, Parmesan cheese, and chicken broth. Add pepper if desired. Place into greased crockpot. Cook on low for 4 to 8 hours. If desired, this can also be cooked in conventional oven at 350 degrees for 30-45 minutes, depending if you like a crunchy top. This is also delicious done in a clay pot.

Cherylle Waters, PER​

Willows Elks Lodge #1786​

 

[Holiday]

My former neigbor lady (use to be my neighbor when I lived w/ my parents) always makes a sausage stuffing that is to die for. This thread reminds me that I need to email her & ask her for the recipe. I'm wondering if it's similar to Seawaters recipe? Mmmmm, mmmmmmm! :smile:

 

[Santa's Helper]

I don't like stuffing so therefore I don't eat it but, I've heard from others around the table that my mom's stuffing is great. I think she uses sausage and pecans, it could be almonds though. I'm not totally sure but, I know there's some kind of nut in it! I like the smell of stuffing but not into eating it. I'm picky that way.

 

[yolie8174]

At my house the stuffing has Mrs. Cubbison's brand bread crumbs soaked in chicken stock. And green onions, red apples, granny smith apples, olives, and celery cooked in butter, and then mixed with the bread crumbs really simple but good. My mom likes to use the giblets, I dont I think there gross.

 

[sassafrasdawn]

It's Definitely Sage