Stuffing...do you have a great stuffing recipe to share?

Pork and Herbed Apple Stuffing:

http://www.gourmet-food-revolution.com/sausage-stu...

Enjoy!

Chestnut Stuffing

First in October chestnut are dropping from the trees but you have to beat the squrriels to them.I end up with about a quart jar fill after I get that outside shell off and then slit the bottoms and roast them.Then I use them in my stuffing in my turkey.

Day of:

2c chopped celery

2c chopped onions

2 sticks of butter

2 cloves garlic chopped

4c of either seasoned bread crumbs or your own dried bread crumbs

4c chicken stock

1c white wine

1T oregano

2T sage or not I don't care for sage

Chop up your chestnuts

Salt and Pepper to taste

In sauce pan saute all fresh items put butter and olive in the pan once its warm and butter is melted put in celery,onion,garlic and herbs.Then add chicken stock,white wine,warm through and add chestnuts and breadcrumbs salt and pepper and set a side to cool when it is room temp its ready to use.

I don't have the exact proportions but I make a stuffing with:

Cornbread

Granny Smith apples and yellow onions that have been peeled, diced, and sweated in a little butter until soft

Craisins

Chicken Stock

butter(melted)

a little Poultry Seasoning

Combine all ingredients, adding enough stock to get everything moist and bake at 350 until heated through.

It is very good. I make another stuffing with Pork Sausage too, very similar to the one you gave. But sometimes I gave guests that don't eat red meat or pork in particular and then I make them both.

I usually make my stuffings the night before and reheat on Thanksgiving Day. The flavors meld better that way.

And I never actual put the stuffing in the bird because of the risk of Salmonella poisoning.

That sounds good. I don't have a recipe written down but I usually bake a loaf of white bread, cut it into cubes, then I toast the cubes on low heat in the oven. Then I mince two stalks of celery and an onion and cook them in a stick of butter or margarine. Then I add the dried bread, and enough vegetable stock to make it moist. Then I add poultry seasoning and some other herbs and spices until I think it tastes good. Then I put it in a baking dish, put some dabs of butter on top and cook it in the oven. I should really write it down sometime though.

Dressing

Purchase Pepperidge Farms bread cubes.

Chop celery and onions

Mix together with poultry seasoning and salt and pepper

Heat a quart chicken broth with a 1/b lb melted butter, pour over. Stir.

Put in buttered covered casserole. Bake at 350 to 375 degrees until heated through and crisp on top.

We don't stuff our turkeys.

That seems like too much work. I just use the Pepperidge Farm seasoned bread crumbs, follow the directions, and then add oysters and wild rice. People love it!

Here's a basic recipe I love:

dried multi grain bread

onions

Newfoundland Savoury

salt

pepper

little bit of butter

Stuff into turkey....

Quick and easy Stove top Stuffing works for me and no one ever knows adding my on ingredients to adjust to my own taste. Don't tell nooooo body ;)

I get all the fruit I have lying around and stuff my chicken with it. Grapes, apples, peaches etc. It makes it lovely and sweet with a delicious gravy!

yours sounds delicious, cant bother reading the others