My Mum's stuffing! Potato based,spiced just right! mmmmm We also love rice dressing (plain for me-Oyster for hubby)
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 . TammyJeff 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!
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, PERWillows Elks Lodge #1786