# stuffing recipes? **URL:** \ **Category:** Cafe Society\ **Created:** [November 2, 2011, 2:25pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624 "2011-11-02T14:25:16Z")\ **Posts on this page:** 14\ **Page:** 1
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [November 2, 2011, 2:25pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/1 "2011-11-02T14:25:16Z")
We’re hosting thanksgiving at our house this year, about 20 people. Anyone have a good stuffing recipe out there? ---
**Author:** ![RoniaBorkason](https://avatars.discourse-cdn.com/v4/letter/r/9dc877/32.png) [@RoniaBorkason](https://boards.straightdope.com/u/RoniaBorkason)\ **Post date:** [November 2, 2011, 3:16pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/2 "2011-11-02T15:16:59Z")
I love mine, but I’m not good at telling how to make it - it helps if you are a good cook and already know how much spice and what kind of spices your family likes. What I do is save all of my sandwich bread heels all year in the freezer, then take out and cube about a whole loaf’s worth( or just use a whole loaf of bread). Let it dry out on a baking sheet overnight. The day you’re going to make it, dice and saute an onion and half a bunch of celery in a cube of butter (and/or a pound of pork sausage) until the onion is translucent (or the sausage is cooked). Combine this mix with the bread in a bowl (curse the fact that you don’t have your mother’s giant popcorn bowl, then split it into two bowls) and add garlic powder, salt, and sage. Moisten to sopping with stock-from-a-box, then plop into a casserole dish and bake until the top is nice and brown and crispy. ---
**Author:** ![not\_what\_you\_d\_expect](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/not_what_you_d_expect/32/3246_2.png) [@not\_what\_you\_d\_expect](https://boards.straightdope.com/u/not_what_you_d_expect)\ **Post date:** [November 2, 2011, 5:16pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/3 "2011-11-02T17:16:55Z")
Are you interested in cornbread stuffing or other bread stuffing? ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [November 2, 2011, 5:45pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/4 "2011-11-02T17:45:46Z")
All recipes welcome! I just want something not boring. I was thinking about making one with chestnuts just to zip it up. ---
**Author:** ![Dr.Righteous](https://avatars.discourse-cdn.com/v4/letter/d/bbe5ce/32.png) [@Dr.Righteous](https://boards.straightdope.com/u/Dr.Righteous)\ **Post date:** [November 2, 2011, 6:06pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/5 "2011-11-02T18:06:47Z")
I make [this one](http://www.foodnetwork.com/recipes/giada-de-laurentiis/raffys-turkey-sausage-and-chestnut-stuffing-recipe/index.html)every year and it’s a huge hit (sans chestnuts… no one seems to like them). My group loves all the stuff in here, but if you’re a stuffing purist then you might think it’s overkill. Oh, and I guess since this doesn’t go into the bird it’s technically a dressing. ---
**Author:** ![slightly\_askew](https://avatars.discourse-cdn.com/v4/letter/s/d07c76/32.png) [@slightly\_askew](https://boards.straightdope.com/u/slightly_askew)\ **Post date:** [November 2, 2011, 6:13pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/6 "2011-11-02T18:13:32Z")
Mom’s Sausage Stuffing 2 large onions diced 4 stalks celery diced 2 lbs sage sausage 2 sticks of butter 4ish loaves of bread torn into pieces Turkey stock (chicken stock works too) (Note these are estimates, my mother doesn’t actually measure anything.) saute onions and celery in butter until translucent. fry sausage until cooked through. Mix together bread, sausage, onions and celery. Add stock until you reach your desired level of moistness. Bake in roasting pan (I don’t bother to actually stuff the turkey) for an hour or so. Stir every so often and add more stock as necessary. Nothing fancy, but it’s always the first thing we run out of. Chestnuts can be added. Mom usually does some with and some without 'cause not everyone likes the chestnuts. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 2, 2011, 9:14pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/7 "2011-11-02T21:14:12Z")
> [@slightly\_askew](#): > > Mom’s Sausage Stuffing > > 2 large onions diced > 4 stalks celery diced > 2 lbs sage sausage > 2 sticks of butter > 4ish loaves of bread torn into pieces > Turkey stock (chicken stock works too) > (Note these are estimates, my mother doesn’t actually measure anything.) > > saute onions and celery in butter until translucent. > fry sausage until cooked through. > Mix together bread, sausage, onions and celery. Add stock until you reach your desired level of moistness. Bake in roasting pan (I don’t bother to actually stuff the turkey) for an hour or so. Stir every so often and add more stock as necessary. > > Nothing fancy, but it’s always the first thing we run out of. > > Chestnuts can be added. Mom usually does some with and some without 'cause not everyone likes the chestnuts. This is sort of like what I make. I use Jimmy Dean sage sausage, and I add more sage to it and some poultry seasoning. For bread, I like to use something made locally and usually end up with a conglomeration of French, white, some sort of whole grain, etc. I turn the bread into large crumbs in a food processor, and also run the sausage through the pulse cycle a few times so it is better disbursed throughout the dressing. I’ve added chestnuts before and I’ve added walnuts also. It’s all good. My sister makes a killer wild rice dressing, but I don’t have the recipe at the moment. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [November 2, 2011, 9:41pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/8 "2011-11-02T21:41:52Z")
> [@RoniaBorkason](#): > > I love mine, but I’m not good at telling how to make it - it helps if you are a good cook and already know how much spice and what kind of spices your family likes. > > What I do is save all of my sandwich bread heels all year in the freezer, then take out and cube about a whole loaf’s worth( or just use a whole loaf of bread). Let it dry out on a baking sheet overnight. The day you’re going to make it, dice and saute an onion and half a bunch of celery in a cube of butter (and/or a pound of pork sausage) until the onion is translucent (or the sausage is cooked). Combine this mix with the bread in a bowl (curse the fact that you don’t have your mother’s giant popcorn bowl, then split it into two bowls) and add garlic powder, salt, and sage. Moisten to sopping with stock-from-a-box, then plop into a casserole dish and bake until the top is nice and brown and crispy. This is roughly how I make it, except a) I add carrots to the celery and onions, b) I cook the veggies further, till they’re starting to brown, and c) let the stock/butter addition sit for a while to soak into the bread. ---
**Author:** ![Sattua](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sattua/32/11906_2.png) [@Sattua](https://boards.straightdope.com/u/Sattua)\ **Post date:** [November 2, 2011, 9:58pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/9 "2011-11-02T21:58:34Z")
The only stuffing in my book is my mom’s cornbread stuffing. First, you make corn bread… Anyway, it’s a pretty standard stuffing flavored with onions and sage. She would add celery and mushrooms too. Bind with eggs and enough chicken stock to moisten. Bake. ---
**Author:** ![Chopper9760](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Chopper9760](https://boards.straightdope.com/u/Chopper9760)\ **Post date:** [November 2, 2011, 10:06pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/10 "2011-11-02T22:06:20Z")
I’m interested in alternative/funky stuffing but at the same time, I can’t imagine having anything other than my mother’s stuffing. Anyone ever have any luck with apples in the stuffing? It always seemed to me that they would just turn out rather slimy. ---
**Author:** ![redtail23](https://avatars.discourse-cdn.com/v4/letter/r/3e96dc/32.png) [@redtail23](https://boards.straightdope.com/u/redtail23)\ **Post date:** [November 2, 2011, 10:09pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/11 "2011-11-02T22:09:39Z")
> [@RoniaBorkason](#): > > I love mine, but I’m not good at telling how to make it - it helps if you are a good cook and already know how much spice and what kind of spices your family likes. > > What I do is save all of my sandwich bread heels all year in the freezer, then take out and cube about a whole loaf’s worth( or just use a whole loaf of bread). Let it dry out on a baking sheet overnight. The day you’re going to make it, dice and saute an onion and half a bunch of celery in a cube of butter (and/or a pound of pork sausage) until the onion is translucent (or the sausage is cooked). Combine this mix with the bread in a bowl (curse the fact that you don’t have your mother’s giant popcorn bowl, then split it into two bowls) and add garlic powder, salt, and sage. Moisten to sopping with stock-from-a-box, then plop into a casserole dish and bake until the top is nice and brown and crispy. This is close to ours, too. Except that we use half cornbread (usually special-baked with sage and very dry). And you take the giblets out a day early and boil them up with celery and onion and whatnot for the stock. ---
**Author:** ![Missy2U](https://avatars.discourse-cdn.com/v4/letter/m/3bc359/32.png) [@Missy2U](https://boards.straightdope.com/u/Missy2U)\ **Post date:** [November 3, 2011, 2:59pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/12 "2011-11-03T14:59:19Z")
[Slider Stuffing.](http://www.suntimes.com/recipes/sidedishes/1888268,stuffing-thanksgiving-recipe-111809.recipe) Sounds strange, tastes really, really good. ---
**Author:** ![otternell](https://avatars.discourse-cdn.com/v4/letter/o/ecc23a/32.png) [@otternell](https://boards.straightdope.com/u/otternell)\ **Post date:** [November 3, 2011, 4:33pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/13 "2011-11-03T16:33:10Z")
I don’t have a specific recipe, but what makes my mom’s so good is the turkey liver smooshed into it. Any more she makes Stove top with chicken broth instead of water, and before stuffing it, smooshes the turkey liver in with all the stuffing. My MIL can’t do that because she has vegetarians in the family, so the stuffing has to remain pure and can’t be stuffed into the bird. My family has no such problems and the sutffing with liver is to die for! ---
**Author:** ![amaguri](https://avatars.discourse-cdn.com/v4/letter/a/49beb7/32.png) [@amaguri](https://boards.straightdope.com/u/amaguri)\ **Post date:** [November 3, 2011, 4:40pm UTC](https://boards.straightdope.com/t/stuffing-recipes/601624/14 "2011-11-03T16:40:17Z")
I cheat, so it’s not so much a recipe, but… I start with Mrs Cubbison’s cornbread stuffing Add sauteed celery+onions+carrots Add sauteed granny smith apple Add browned sweet italian sausage Add chopped, toasted pecans It is DELICIOUS.