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I've never made stuffing or dressing for thanksgiving before does anyone have a good but simple recipe? I've seen some with cranberries and apples in them are they good? or the ones with nuts are they good? I'm totally lost please help
Stuffing
1 Reg.Bag Pepperidge Farm Stuffing Mix
1 Sm. Bag Pepperidge Farm Cornbread Stuffing Mix
1 Box Low salt Crackers,crumbled,or 12 leftover biscuits,crumbled
1 Stalk Celery,minced
2 med Onions,chopped
2 Tbsp.Margarine
1 Lb.Sausage,cooked and drained
Turkey or Chicken drippings.About 2 OTs,enough to make dressing smooth
Salt & Pepper to taste
6 Eggs,beaten
Thanksgiving stuffing. I double this recipe because I have family and friends who "come out of the woodwork" asking for some. Any extra I store "flat" in ziplock bags in the freezer. Makes a great top layer for turkey shepherd's pie and also goes well with chicken and pork.
1 (16 oz.) bag Pepperidge Farm Cornbread stuffing
1 (16 oz.) bag Pepperidge Farm Regular stuffing
2 (4oz.) boxes wild rice, prepared and cooled
2 (7 oz.) bags Sun-maid Fruit bits
2 (6oz.) bags original Craisins
1 (8 oz.) bag raisins
12 oz. slivered, blanched almonds
12 oz. pecans
7.2 oz. jar sunflower kernels
2 cups raw pumpkin seeds
5 ½ cups liquid - 1 quart vegetable broth, plus 1 cup sausage broth & ½ cup Marsala wine or any combination to equal 5 ½ cups of liquid.
2 pounds sweet Italian sausage
1 bag frozen chopped onion, thawed or two large, chopped & sautéed
Chopped & sautéed celery
Simmer the sausage in enough water to cover until cooked through. Remove from broth and cool. Reserve the broth to use in the stuffing. Save the rest to add to turkey soup!
In large bowl (I use an under the bed box purchased for just this purpose and stored in a plastic bag the rest of the time!) combine dry stuffing mix, dried fruit, and cooked, cooled rice. Mix well.
Process almonds and pecans until coarsely chopped. Add to dry stuffing mix along with sunflower and pumpkin seeds. Stir to combine.
Cut sausage into chunks. Process until crumbled. Add to dry mix. Stir to combine. Add the onion and celery. Stir to combine.
Add the liquid. Mix well to combine. Place desired amount in a greased covered casserole dish. Heat until hot. Baste once or twice with turkey drippings, if desired. Do not allow to get too browned.
Ann
annrmsThanksgiving stuffing. I double this recipe because I have family and friends who "come out of the woodwork" asking for some. Any extra I store "flat" in ziplock bags in the freezer. Makes a great top layer for turkey shepherd's pie and also goes well with chicken and pork. 1 (16 oz.) bag Pepperidge Farm Cornbread stuffing 1 (16 oz.) bag Pepperidge Farm Regular stuffing 2 (4oz.) boxes wild rice, prepared and cooled 2 (7 oz.) bags Sun-maid Fruit bits 2 (6oz.) bags original Craisins 1 (8 oz.) bag raisins 12 oz. slivered, blanched almonds 12 oz. pecans 7.2 oz. jar sunflower kernels 2 cups raw pumpkin seeds 5 ½ cups liquid - 1 quart vegetable broth, plus 1 cup sausage broth & ½ cup Marsala wine or any combination to equal 5 ½ cups of liquid. 2 pounds sweet Italian sausage 1 bag frozen chopped onion, thawed or two large, chopped & sautéed Chopped & sautéed celery Simmer the sausage in enough water to cover until cooked through. Remove from broth and cool. Reserve the broth to use in the stuffing. Save the rest to add to turkey soup! In large bowl (I use an under the bed box purchased for just this purpose and stored in a plastic bag the rest of the time!) combine dry stuffing mix, dried fruit, and cooked, cooled rice. Mix well. Process almonds and pecans until coarsely chopped. Add to dry stuffing mix along with sunflower and pumpkin seeds. Stir to combine. Cut sausage into chunks. Process until crumbled. Add to dry mix. Stir to combine. Add the onion and celery. Stir to combine. Add the liquid. Mix well to combine. Place desired amount in a greased covered casserole dish. Heat until hot. Baste once or twice with turkey drippings, if desired. Do not allow to get too browned.
Hope you like it! Happy Thanksgiving!