Category Archives: stuffing

Oct 20

Basic Bread Stuffing

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This is the first stuffing I ever made.

Basic Bread Stuffing:

1/2cup finely chopped onions

1/2 cup chopped celery

1/3 cup butter

4 cups bread cubes

1 teaspoon pepper

2 eggs, beaten

1/2 teaspoon salt

1/4 to 1/2 teaspoon ground sage

1/4 to 1/2 teaspoon poultry seasoning

turkey or chicken broth

Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.

Oct 18

Another Stuffing Recipe

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OYSTER STUFFING:

1 pound white bread slices, dried in a 250° oven for 1 hour, about 10 to 12 cups torn

3/4 cup butter

2 1/2 cups finely chopped celery

1 1/2 cups finely chopped onion

1/2 cup milk, scalded

16 ounces oysters, drained

1 teaspoon lemon juice

1/4 teaspoon salt

3/4 teaspoon poultry seasoning

1/4 Old Bay Seasonings

In a large skillet, sauté onion and celery in butter until tender. Tear the dried bread up into a large bowl; sprinkle with warm milk then toss. Add onion and celery mixture and the drained oysters. Stir gently to mix ingredients together. Sprinkle with lemon juice, poultry seasoning, salt and pepper. Mix thoroughly but gently. Makes enough stuffing for a 14 pound turkey.

If cooking outside the bird, stuffing may be cooked in shallow lightly greased baking pans, covered with foil, for about 25 minutes at 325°. Remove foil to brown just before serving.

Happy ThanksGiving.

Oct 16

Great Family Holiday Stuffing Recipes

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I am going to share several family favorite Stuffing recipes that I have made throughout the years in the next few postings. I hope ya’ll give them a try and let me know what you and your families think. Remember when stuffing the bird always place the stuffing in cheese cloth. The will help keep down food born illnesses.

Chestnut Stuffing:

2 cups whole chestnuts

1-1/2 cups butter

1 onion, chopped

1 tsp. salt

1/2 tsp. pepper

2 1/2 tsp. poultry seasoning

2 (1 lb.) loaves day-old bread, cubed

3 eggs

1/4 cup milk

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover saucepan, reduce heat to medium, and simmer 25 minutes, or until chestnuts are tender when pierced with a knife. Drain the pan and let the chestnuts cool until you can handle them. Carefully peel the chestnuts using a very sharp knife and chop coarsely. (You can substitute two cups of canned chestnuts, rinsed and drained; while this is easier, it isn’t as tasteful! )

Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt butter. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.

In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture. Toss with your hands gently to coat everything well.

Use this mixture to stuff into a seasoned turkey. Roast the turkey according to roasting tables. If baking the stuffing outside the bird, place it in a greased casserole and bake at 350 degrees F for 30 to 45 minutes, until top is crisp and lightly browned.