Best Mothers Stuffing Recipes

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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

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

OLD FASHIONED STUFFING



Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Allow the toasted bread to sit approximately 24 hours, until hard.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  • Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  • Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

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

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!)

MOM'S BEST BREAD STUFFING



Mom's Best Bread Stuffing image

Traditional turkey/chicken stuffing recipe my mom, Agnes, has been making since before I was born. Can also be cooked outside the bird in an oven baking dish. Excellent cold, sliced on turkey sandwiches!

Provided by Kachup

Categories     Grains

Time 2h50m

Yield 1 stuffing

Number Of Ingredients 9

4 cups dried or toasted bread, cubed (good for an 8 - 10 lb. roasting chicken or turkey)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 egg, slightly beaten
3 tablespoons butter
3 tablespoons onions, chopped
1 1/2 cups celery, chopped
2 tablespoons cooking oil

Steps:

  • Moisten bread cubes with milk or hot water.
  • Add salt, pepper, poultry seasoning, and egg.
  • Combine mixture.
  • Melt butter in frying pan and add onions until slightly browned, then add celery.
  • Stir, then add to bread cube mixture.
  • Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
  • Rub turkey or chicken well with oil, salt, and pepper.
  • Put in 300 degree oven for 2 1/2 hours.
  • After 1 1/2 hour turn oven down to 250 degrees.

MY MOM'S MOIST TURKEY STUFFING



My Mom's Moist Turkey Stuffing image

My only claim to this recipe is that it was the way my mom made stuffing for our Thanksgiving Turkey and I was lucky enough to find it after she passed away. This recipe is one of many my mom was taught to make at the Pope School of Cooking. None of this prepared stuffing mix, this is from scratch, tastes wonderful and is so...

Provided by Chris Matuszczak

Categories     Turkey

Time 1h

Number Of Ingredients 10

1/2 lb bacon cut into pieces
2 c onion sliced thin
2 c celery cut thin crosswise
1 lb white bread, toasted and dried
1 Tbsp poultry seasing
1 Tbsp salt (or more if needed)
1/4 tsp black or white pepper
1/2 c parsley, chopped medium fine
3 eggs
turkey liver and heart cooked and chopped fine

Steps:

  • 1. The day before you make the stuffing, toast the entire loaf of white bread and let it dry out.
  • 2. To start making the stuffing, boil the livers and heart in water for 15-20 minutes until done, then chop into fine pieces.
  • 3. Fry bacon slowly until medium done. Add chopped livers and cook about 5 minutes, then add the celery and onions. Cover pan and steam about 15 minutes or until vegetables are tender.
  • 4. While the veggies are cooking, pour cold water on the toasted bread until it swells and then pressed until very fluffy.
  • 5. Pour the vegetable mixture over the bread. Season with salt, pepper, poultry seasoning and parsley.
  • 6. Last, add the eggs, and mix lightly with two forks. If the mixture appears dry, melted butter may be added. Taste and season further if necessary.
  • 7. Put the stuffing into the turkey cavity and the small neck cavity.

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