Anyone have a Killer stuffing/dressing recipe?

I’m going to do my usual but will try it in a crockpot this Thanksgiving.
Nothing spectacular but I like to mix in rye bread, wild rice and spicy sausage.

Dice up some Apple and drop it in. Apple seems to work with everything.

Simmer the giblets/neck with onions, garlic, carrots, celery and make your own broth.
Cube and dry the bread in a ~200 oven.
Melt a stick of butter and mix with a whole egg.
stir into dried bread cubes
add giblets that have been cut into ~1/4″ chunks
add diced onions, celery and garlic
add sliced/cubed mushrooms
salt and spices
add broth until moistened but not wet
I add canned whole oysters and a few sliced jalapenos to mine.

Cornbread is a nice addition

I want to say my moms was the best because like Snakes recipe above she used all the spare parts. Neck and giblets. But I really am not a fan of anything livery so I hated when I got a chunk of gizzard. I dont know what my wife does but her stuffing is simple and fantastic.

I’m in the same boat. We’re hosting my in-laws and my wife’s sister said she’d bring stuffing. Further conversation revealed she was just going to make a bunch of boxes of Stove Top – not in my house. So I complained to my wife, stating my staunch opposition to this lazy, Busch league meal contribution– and being the solid confidant that she is, her sister heard about it in about 5 seconds. Well, you can guess how that turned out – I’m now in-charge of the turkey, gravy AND stuffing.

So… I went searching and landed on this cornbread stuffing. I’ll let you know how it turns but I’m pretty excited about it. Already made the cornbread and putting the rest together today for baking tomorrow…

EDIT: It wont let me post a URL but search Cafe Delite’s Cornbread Stuffing

If you really want to wow your guests, get your self a box of this

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Garage Logic
November 24, 2014 ·
“It’s the BEST stuffing you will ever eat. Period.”
Rookie promises every year to share the leftovers with Joe. But there never is any! Try stuffing your turkey with this recipe and see if you agree with Rookie that it is indeed the BEST stuffing!
Ingredients:
Seasoned Stuffing – 1 large bag croutons or a loaf bread cut in cubes
1 package of mild Pork Sausage
1 lb hamburger
1 onion chopped
5 stalks celery chopped
4 cups Chicken Broth
Four White Castle Hamburgers (crumbled, I prefer no pickle).
Directions:
Brown the meat.
Mix ingredients and meat.
Sage to taste. IF YOU WANT LEFTOVERS DOUBLE IT, AS IT WILL GO QUICK AND YOU WILL HAVE LEFTOVERS THAT YOU CAN BE CREATIVE WITH. GOOD LUCK!
Bake covered at 325 degrees about 45 minutes.

My Mom’s stuffing is the best I’ve ever had (not that I’m biased ), Thielen’s savory Breakfast Sausage, wild rice, dried bread stuffing, chicken stock, celery, onions/garlic and all the sage. Like when you think there’s enough, add a little more. I’m sure there’s some more spices, but that’s the gist of it.

Cubed whole wheat bread (cube it myself — big cubes)
Diced onion (big chunks of these next three)
Diced celery
Diced apple
Almonds
Butter (tons)
Salt
Pepper
Little bit of Sage but not overwhelming

Make it every year and is my favorite dish of the meal.

I’ve had sausage in dressing before and it is good, but to me adding an extra meat to the meal takes away from the turkey. I can have sausage any other day of the year.

queenswake wrote:

Cubed whole wheat bread (cube it myself — big cubes)
Diced onion (big chunks of these next three)
Diced celery
Diced apple
Almonds
Butter (tons)
Salt
Pepper
Little bit of Sage but not overwhelming

Make it every year and is my favorite dish of the meal.

I’ve had sausage in dressing before and it is good, but to me adding an extra meat to the meal takes away from the turkey. I can have sausage any other day of the year.

Pretty similar to my stuffing. Substitute pears for apples, pecans for almonds. Also have thrown in grated carrots for an earthy flavor. I put chopped onion and grated carrots in the bottom of the turkey roaster, makes the gravy richer and darker.

Tried it once with White Castle sliders. Was way better than expected.

I’m happy with a simple stuffing with fresh herbs. Nothing fancy.

We use the recipe in the Betty Crocker cookbook with a pound of spicy pork sausage and a cup of wild rice added.

queenswake wrote:

I’ve had sausage in dressing before and it is good, but to me adding an extra meat to the meal takes away from the turkey. I can have sausage any other day of the year.

It’s kind of blasphemous on Thanksgiving but the turkey is my least favorite dish on the table. It’s only purpose is to provide the base for the gravy to put on the stuffing and mashed potatoes.

Type of mushroom you prefer ii’s?

Some folks put gravy on their food, I get a bowl, and put food into my gravy. Yeah, gravy is the bomb

tim hurley wrote:

Type of mushroom you prefer ii’s?

Psychedelic

Bearcat89 wrote:

<div class=”d4p-bbt-quote-title”>tim hurley wrote:</div>
Type of mushroom you prefer ii’s?

Psychedelic

Now that would be fun to see granny Later on in the day

We chop up raw oysters in ours, here is mom’s recipe.

“Denny O’s Turkey Dressing or Stuffing
My mother’s recipe from Sister Sharon

3-12oz bags of Pepperidge Farms onion & sage flavored cubes for stuffing (I used 2 bags)
2-32oz cartons of chicken stock. Add 6 or more spoonful’s soup base flavoring dissolved into the stock to heighten the flavor. Or use homemade stock.
(I used 1 carton)
2 medium white or yellow onions chopped medium to fine
3 bunches celery (only outer darker green ribs) chopped
(Optional to sauté onion with celery in butter first, I used 2 bunches)
Add 1 pint shucked oysters coarsely cut up
(I used about 3/4 of a pint. defiantly could use more even a quart)
Add roasted and chopped giblets and neck meat

Add additional sage to taste about 3/4 oz. (1-1/2ish small coin sized containers)
(1 full tones container)

Mix all dry ingredients together till well blended
Pour chicken stock over stuffing mix and lightly stir till all is well moistened

Put in 8 quart lined crock pot or 2-9x13x2” prepared Pyrex dishes (may need another dish)
(Used the largest Pyrex and Grandma N’s Pyrex, Perfect size)
Cook in crock on high (8) hours then to low for 2 to 4 hours more or,

Bake in a preheated 350 degree oven for 1 or more hours
(Baked in oven covered for 1/2 hour then uncovered for — )

Totally could’ve had an IDO stuffing challenge gtg a week ago to settle this one before Turkey Day!

I’m with Bearcat-Stovetop,save your money for the shrooms.

Pailofperch wrote:

Totally could’ve had an IDO stuffing challenge gtg a week ago to settle this one before Turkey Day!

I’m in!
I have a good coot/blue goose stuffing recipe.

Try my wife’s famous Woodtick stuffing. It’s just standard stuffing that she thought adding raisins to it would step it up a notch. She missed the step of slicing the raisins in half so they don’t suck all the moisture out of the stuffing and plump up like fat little woodticks. Awesome when you bite into them and they explode in your mouth.

Just got it into the big crock pot.

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Denny,
Do you stir at all when it’s in the crock pot?

let someone else bring the stuffing, then cover it in gravy that you made. problem solved

Eelpoutguy wrote:

Denny,
Do you stir at all when it’s in the crock pot?

NO, pre mix according to directions. Do use a liner, and if in the crock pot use less stock for 3 bags

I followed my moms wild rice recipe and can never go back.