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In search of: new stuffing recipe

  • Does anyone have a tried-and-true, super-delicious, super-addictive Thanksgiving stuffing recipe they can share please? I'm in the market for a new recipe. I'm open to either bread-based or rice-based; doesn't matter. (Are there others?) Also, I've always cooked my stuffing separately from the turkey b/c I didn't want to deal with scooping it out at the end. But if you think I should consider it, I'd appreciate tips & tricks on how to best go about it. Many, many thanks(giving) to y'all. :) - Paula.
    Flag as inappropriate Posted by tkd_mama on 10th November 2008
  • I have a fantastic stuffing recipe that my mom has made every year since I was a little kid.

    1 chopped onion
    1 chopped red bell pepper
    4-5 chopped stalks celery
    container of mushrooms sliced
    4-5 yellow squash chopped (zucchini would work too)
    1 package Pepperidge Farm herb stuffing
    1 pint sour cream
    1 1/2 cups of gravy
    2 tbsp butter melted

    Sautee onion, bell pepper, celery and mushrooms until tender
    Steam yellow squash

    Stir 3/4 of stuffing package into a bowl with sour cream, gravy, salt, pepper, and veggies. Mix well and pour into casserole dish. Add remaining stuffing to melted butter and sprinkle over the top of the casserole.

    Bake covered @ 350 for 15 minutes and then remove cover and bake until the bread crumbs are golden brown on top. Yummy!
    Flag as inappropriate Posted by mamajama on 10th November 2008
  • Oh HO HO. Do I have a recipe for you! This is THE BEST stuffing ever! It is Apricot Grand Marnier Stuffing from The Silver Palate gourmet cookbook. I copied the following instructions from recipezaar. I am vegetarian, so personally I always leave out the turkey and sausage and it's still fabulous.

    1 cup diced dried apricots
    1 1/2 cups Grand Marnier
    turkey liver (extremely optional)
    turkey heart (extremely optional)
    1 cup unsalted butter
    2 cups coarsely chopped celery
    1 large onion, chopped
    1 lb bulk pork sausage
    1 lb herb stuffing mix
    1 cup slivered almonds
    2 cups rich chicken broth
    1/2 teaspoon dried thyme
    salt & freshly ground black pepper

    Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.).

    Melt ½ cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large bowl.

    In the same skillet, cook the sausage, crumbling it with a fork, until it’s no longer pink. Remove from heat and add to the celery & onion mixture.

    Add the stuffing mix, apricots with the liquid, the almonds (and the optional giblets.) Stir to combine.

    Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing, adding the thyme, salt and pepper to taste.

    Bake stuffing in a large buttered casserole at 325 degrees for 30-35 minutes.

    If you insist, you’ll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.

    Note: I usually make just ½ recipe. The Grand Marnier is expensive. If not in your budget, you might substitute another orange flavored liqueur (even Southern Comfort works.).
    Flag as inappropriate Posted by Diane on 13th November 2008

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