Mmmmm I love stuffing! sounds like another fun challenge, the time frame is great for this particular challenge, gives us time to experimenting lots by the time is Thanksgiving. Lol I think Im going to gain weight before Thanksgiving and then some mmmm!
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- Joann Rodriguez
- — Oct 29, 2009
- 1
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- Sarah Hartwell
- — Oct 29, 2009
- 2
I have that cookbook "Celebrates" that you did, it's so wonderful! It's a great recipe book for ANY occassion! I don't think I have a special stuffing recipe this time. My husband might.. -
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- Mandy H
- — Oct 29, 2009
- 3
How cool is that!!! I can't wait to share ours and hear everyone else's great Thanksgiving recipes! -
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- Phil Hutchings
- — Oct 29, 2009
- 4
I love it too should be a lot of fun -
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- Kristy Calton
- — Oct 30, 2009
- 5
I love the holidays, but my clothes don't. They keep getting smaller:) My mom makes the world's best stuffing, sorry Paula. And I tried to make it one year to keep some of the stress off of her and my husband wouldn't eat it just because it wasn't my moms. I feel the love there. -
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- Amy Wise
- — Oct 30, 2009
- 6
Oh my Dad is the stuffing/dressing maker at our Thanksgiving. It has butter and lots of it of course. It has onions, celery, cornbread ,made and left under the dish towel all night, broth, salt, pepper, eggs, pinch of most of the seasonings on the seasoning shelf, pinch of garlic, and sometimes a bag of dry crumbs to get it the right consistency. It is wonderful baked in a pan. -
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- Jan Dunn
- — Nov 3, 2009
- 7
This is my mother-in-laws wonderful dressing recipe. Everyone loves it . She taught me how to make the dressing before she passed away. It is super rich and wonderful. Everyone begs for it each Thanksgiving and Christmas. You just can't go wrong with it.
Bake a medium pan of your favorite corn bread. Saute a large onion and several stalks of celery in 1 1/2 half sticks of real butter until transparent. Boil 6 eggs. Mix cornbread, onion mixture, chopped eggs, half sleeve saltines, three sliced white bread, salt and pepper to taste, two tablespoons sage, one can of cream of chicken soup, one large can chicken broth in a sprayed baking pan. Cover and let this stay in frig overnight. Next day cook your turkey as usual. When it it done pour enough of the rich drippings from the turkey into your cornbread mixture, until you think it is the right consistency (a little loose). Mix well and bake on 350 degrees until it is fully set and browned, about an hour or so.
I use my giblets and neckbone from the turkey to make a good gravy. Boil them in water with a stick of real butter, salt and pepper until tender. Chop the meat and add with a couple of diced boiled eggs in the liquid. Mix a tablespoon of cornstarch with cup of water and add to boiling mixture to thicked.
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