GRANDMA'S THANKSGIVING STUFFING
This recipe was passed down from my grandmother. Better than the turkey, this stuffing is what reminds me of Thanksgivings around the family table. Rather than stuff the Turkey with it, I use it as a side dish.
Provided by hudgins
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop onion, celery, carrots and garlic in food processor.
- Combine vegetables with butter and saute for 10 minutes.
- Mix cooked veggies with eggs, stuffing, salt, pepper and chicken broth in baking dish.
- Bake at 325° for 25-30 minutes or until top is golden brown.
Nutrition Facts : Calories 322.9, Fat 9.4, SaturatedFat 4.7, Cholesterol 62.3, Sodium 1282.9, Carbohydrate 48.8, Fiber 3.3, Sugar 7.4, Protein 10.1
GRANDMA RUTH'S STUFFING
This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.
Provided by Ilene F.
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
- Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
- In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
- Loosely pack stuffing inside turkey cavity before roasting.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 44.8 g, Cholesterol 48 mg, Fat 4.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1005.8 mg, Sugar 5 g
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
- Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
GRANDMA'S THANKSGIVING DRESSING RECIPE
We love our Grandma's Thanksgiving Dressing. You don't need to stuff it in the bird, just mix the ingredients and stick it in the oven. So many happy memories with this holiday dressing.
Provided by Camille Beckstrand
Categories Side Dish
Time 50m
Number Of Ingredients 7
Steps:
- Spray a 8 x 8 inch baking pan with non-stick cooking spray.
- Preheat oven to 350 degrees F.
- In a large bowl, mix together dry stuffing mix, diced apples, diced celery, diced onion, and mushrooms.
- Add butter to boiling water and let it melt, then pour over stuffing mixture in bowl.
- Mix well until all ingredients are moistened.
- Spread stuffing mixture in prepared pan.
- Bake for 35-40 minutes or until the stuffing is thoroughly heated.
- Keep warm until serving.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 366 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
GRANDMA WINNIE'S TURKEY STUFFING
A classic stuffing recipe to serve with any turkey dinner. If you have turkey broth on hand, it can be substituted for chicken broth.
Provided by Lipo
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
- In a saute pan, cook onion and celery in butter until soft.
- In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 15.6 g, Cholesterol 35.8 mg, Fat 9 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 296.2 mg, Sugar 2.2 g
GRANDMA DOT'S STUFFING BALLS
This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.
Provided by carabakescupcakes
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 56m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
- Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
- Shape mixture into 2-inch balls and arrange on prepared baking sheet.
- Bake until golden and crisp, about 20 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g
GRANDMA'S CHICKEN STUFFING BAKE
This is a recipe my grandma made for me before she died. It is delicious if you love stuffing.
Provided by Savannah
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h10m
Yield 6
Number Of Ingredients 12
Steps:
- Crumble hot dog buns into a bowl and allow to dry out, at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Melt butter in a skillet over medium-high heat; saute onion until tender, about 5 minutes. Pour onion and butter over hot dog buns; add enough water to moisten the mixture and stir well. Season bread mixture with sage, poultry seasoning, salt, and pepper.
- Arrange chicken legs, chicken thighs, and chicken breasts in the prepared baking dish. Pour 1 can cream of chicken soup over chicken; top with bun mixture.
- Bake in the preheated oven for 40 minutes. Pour second can of soup over stuffing and add enough milk to moisten the mixture.
- Continue baking until soup is bubbling, chicken is no longer pink at the bone, and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 756.8 calories, Carbohydrate 60.8 g, Cholesterol 139.4 mg, Fat 38.6 g, Fiber 2.6 g, Protein 39.6 g, SaturatedFat 16.2 g, Sodium 1344.2 mg, Sugar 8.7 g
GRANDMA'S OYSTER STUFFING
This is my grandma's Pennsylvania Dutch oyster filling (stuffing) recipe. It's quick and easy and always a favorite at my family's holiday meals. DISCLOSURE: I simplified the recipe by using a 12-ounce bag of store-bought stuffing, however, my grandmother would toast her own homemade bread cubes in a frying pan with shortening. (No one in my family has noticed the change, so this is our little secret...)
Provided by sbingeman
Categories < 15 Mins
Time 10m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- 1 - Puree the shucked oysters (along with their juices), the eggs, milk, salt, and pepper in a blender.
- 2 - Pour the contents of the blender over the dry stuffing in a frying pan.
- 3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing.
- 4 - Remove from heat and serve.
Nutrition Facts : Calories 106.2, Fat 4.8, SaturatedFat 1.4, Cholesterol 74.2, Sodium 348.3, Carbohydrate 8.1, Fiber 0.7, Sugar 0.5, Protein 7.2
GRANDMA'S SAUSAGE TURKEY STUFFING
This recipe is from my husband's mother and is a family tradition and loved by all. It is surprisingly easy. There is never enough so I usually double this recipe. Our son is very allergic to dairy products so I was thrilled to discover that this was safe for him as long as I double checked the ingredients in the sausage and Cubed Stuffing each time as things change. Needless to say, it is his favorite part of Thanksgiving.
Provided by designerchef in Chi
Categories Pork
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To make this easy to prepare, I chop the onion, celery and parsley first.
- In a large skillet, (I use an electric skillet for easy clean up) chop up the pork sausage with a utensil as it starts to cook. Just as this is starting to cook a bit, add your onion, celery, poultry seasoning and sage. Cook until the sausage is done and the celery and onion have cooked down. Taste it as it is safe to eat at this point. Add more seasoning if you think it needs it. It should taste like stuffing at this point and very good! Turn off heat.
- In a large bowl pour 1/2 bag of the cubed stuffing croutons, 1/2 of the chicken stock and 1/2 of the sausage. Stir well and repeat.
- Refrigerate overnight or until you are ready to use. Makes enough to stuff a 16-20 pound turkey and a small casserole on the side. Spray your casserole dish with vegetable spray and add some turkey drippings to the casserole while cooking. Casserole cooks in about 25 minutes on 325 degree oven.
- Enjoy!
Nutrition Facts : Calories 397.9, Fat 17.5, SaturatedFat 5.6, Cholesterol 43.1, Sodium 1264.4, Carbohydrate 42.8, Fiber 2.6, Sugar 6.4, Protein 15.9
MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING
When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.
Provided by Tornado Ali
Categories Grains
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
- Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
- Beat eggs and add to bread mixture. Mix well.
- Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
- Doubles well, extremely good cold.
- Can be made in well greased crockpot on low in about 3 hours.
GRANDMA'S HAMBURGER DRESSING/STUFFING
I just love this recipe. I've never written it down and I hope this is pretty close, because I always just make it by heart. As a child I always demanded this during Thanksgiving and Xmas. It's a savory and delicious side dish anytime. UPDATE: Just went home to Michigan and found copy my grandmother wrote down and this recipe is EXACT! It's scaled down 1/3 so make double and triple this recipe if you have a large family, because I GUARANTEE they'll love it!
Provided by graniteangel
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (unless stuffing in a turkey or chicken, cook as usual for a stuffed bird).
- In a small sauce pan add half the onions, all the celery, all the potato and all the broth and water. Bring to a boil and cook around 10-15 minutes or until potatoes, onions and celery are nice and soft. Mash with a potato masher until vegetables are mashed into fine pieces.
- In a frying pan brown ground beef with the other half of the onion. Drain about half of the fat. Add garlic salt, sage and pepper.
- In a large bowl add beef mixture, vegetable liquid, egg and torn pieces of wheat bread. Mix until combined. If too dry you might need to add a little more water or you can use beef broth.
- Pour mixture into a casserole dish and bake for 30 minutes or until nice and brown.
Nutrition Facts : Calories 337.8, Fat 12.2, SaturatedFat 4.1, Cholesterol 86.2, Sodium 564.7, Carbohydrate 34.9, Fiber 5.1, Sugar 4.8, Protein 23.7
TURKEY WITH GRANDMA'S STUFFING
Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings (10 cups stuffing).
Number Of Ingredients 12
Steps:
- Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts :
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