Best Mom Moms Stuffing Recipes

MOM'S THANKSGIVING STUFFING

Mom's Thanksgiving Stuffing image

Most Americans no doubt love their family's traditional Thanksgiving stuffing. Here's my mom's recipe that I have used and adapted for many years. It's always been my favorite part of the holiday meal. I hope you enjoy it! This is a good amount for an 18 pound turkey. The amounts may be easily increased or decreased. I make bread crumbs by slicing and cutting different types of bread, like whole wheat, sourdough, and potato. I usually dry the bread in a large, deep pan in the oven, stirring often for about 15-20 minutes at around 350 degrees. My mom used to prepare the bread cubes on the Monday evening before Thanksgiving, putting them in bowls or pans, covering them with cloths, and stirring occasionally to achieve a dry texture in a few days.

Provided by rochsann

Categories Grains

Time 4h

Yield 12 cups, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

16 cups dry bread cubes
12 tablespoons diced onions
6 cups chopped celery
1 cup sliced mushrooms (optional)
2 1/2-3 teaspoons salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
3 1/2-4 teaspoons sage
1 1/3 cups melted butter
1 cup diced red apple (optional)
1/2 cup chopped macadamia nuts (optional) or 1/2 cup pecan nuts (optional)
2 -3 cups chicken broth

Steps:

Saute onion, celery, and mushrooms in butter.
Heat broth until hot, but not boiling.
Combine bread cubes and seasoning; then add sauteed vegetable mixture.
Sprinkle bread mixture with hot broth and toss until cubes are damp, but still rather dry.
Add apple and nuts, if using.
Pack lightly in turkey, baking any extra stuffing in an ovenproof pan for 45 minutes to one hour at 350 degrees.
You may also cook stuffing in a crock pot on low for 3-4 hours, stirring frequently, lightly adding broth, if stuffing becomes dry.
Happy Thanksgiving!

MOM'S BEST STUFFING

Mom's Best Stuffing image

A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.

Provided by crazymom

Categories Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs

Steps:

Saute sausage until brown; remove from pan and cut into small bites.
In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
Toss well and adjust seasoning.
Stuffing should be moist but not soggy. Add more stock if needed.
Transfer to a baking dish.
Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
Or better yet stuff it into a big fat turkey.

Nutrition Facts : Calories 416.8, Fat 31.5, SaturatedFat 10.9, Cholesterol 108, Sodium 773.6, Carbohydrate 22.8, Fiber 3.7, Sugar 5, Protein 13

MOM'S OYSTER DRESSING/STUFFING

Mom's Oyster Dressing/Stuffing image

The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.

Provided by Krsi Sue

Categories European

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 cups plain bread cubes or 8 cups cornbread cubes
1 1/2 cups celery, chopped
3/4 cup onion, chopped
2 (8 ounce) cans oysters, with liquid
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground sage
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/2 cup evaporated milk

Steps:

Heat milk, butter, and oyster liquid in small pan.
Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
Add liquid and stir.
Stuff poultry or place in greased foil lined baking dish.
Bake 350 degrees for 1 hour, or until poultry is done.

Nutrition Facts : Calories 363.3, Fat 20.3, SaturatedFat 11.4, Cholesterol 84.5, Sodium 1272.2, Carbohydrate 32.6, Fiber 2, Sugar 3.3, Protein 12.8

MY MOM'S PERFECT THANKSGIVING STUFFING

My Mom's Perfect Thanksgiving Stuffing image

What a wonderfully classic stuffing recipe! It's filled with celery, green pepper, onion, and fresh herbs which makes the stuffing extremely flavorful. Easy to make, this recipe makes a lot so it's enough to feed a crowd. It reminds us of what our moms used to make.

Provided by Robyn Bruce

Categories Savory Breads

Time 3h

Number Of Ingredients 14

Ingredients

1 onion, diced
1 green pepper, diced
1 c butter
3/4 c diced celery (celery seed can be used, maybe a teaspoon or so)
2 eggs, beaten
2 c canned chicken broth
1 bag(s) Pepperidge Farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag), 16 oz.
1 bag(s) soft bread cubes, 16-20 oz.
1 tsp garlic powder
1 tsp poultry seasoning
2 Tbsp dried parsley flakes (or can use fresh parsley)
1 tsp oregano
1 Reynolds turkey sized baking bag
1 turkey

Steps:

1. In a large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
2. In a frying pan, melt butter over medium-high heat. Sautée onions, green pepper, and celery (or celery seed) until all is softened and translucent.
3. Pour melted butter and vegetables over all bread cubes and crumbs.
4. Mix in the two beaten eggs. Toss.
5. Add: 1 tsp Garlic Powder 1 tsp Poultry Seasoning 2 Tbsp Dried Parsley 1 Tsp Oregano Toss again.
6. Now pour chicken broth over all of the mixture making sure that stuffing is ALMOST wet. You want it to be more than damp, but not downright wet so that stuffing doesn't dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed. Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.)
7. Toss once again, making sure all bread is well coated with all ingredients.
8. Stuff the turkey, packing tightly, but not too tightly (as in "don't really jam it in there") at both ends. (If you have any leftover, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in the oven with turkey for extra stuffing.)
9. Use softened butter and, using fingers, rub butter all over turkey until coated. Then shake a little paprika over the top of the entire turkey.
10. Put about 2 tablespoons flour inside the baking bag before putting the turkey inside. Push turkey into the bag. Close bag tightly. Make three slits across the top of the bag for ventilation and put it into a roaster pan.
11. Put the lid on the roaster. Then bake following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr to 1 hour, but really holds in the juices and turkey stays very moist and juicy.) No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
12. **Note** Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out. (What broth I don't need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)