I would like good recipe for homemade stuffing. NO sage. I am tired of Stove Top. I am starting to look forward to Thanksgiving . We were told last nite that everyone gets the Friday off after Thanksgiving, ( because of all the cutbacks). Last year I worked Thanksgiving day , was promised to get paid double time; but then for Saturday they only paid us regular time.
Thanks Elaine

How about apple walnut stuffing Great with pork too. 6 granny smiths peeled and chopped. 1 large onion chopped fine. 1 tes. of cinnamin. 1 tes. nutmeg. 1 tes. sailt. 54 cups of bread cuebs or bread crumbs. 1 stick of butter.1cup of choped walnuts. melt butter . add a little butter to pan and cook onions and apples till tender. add bread and seasons and walnuts in large bowl mix well. add onion & apples mix. add melted butter mix well. If to dry add a little hot water tilldesire mosture.

Well thanks, but there will only be about 10 people there. and 54 cups of bread cubes sounds like alot of stuffing . Anyone else have a favorite recipe??? Please.
Elaine

How about southern cornbread stuffing...


Make one loaf of cornbread, I use and iron skillet.

Cut up an onion, celery and parsley and soften in a stick of butter.

When cornbread is cool, break apart in a large bowl along with equal amount of stale bread broken in bite size pieces..

Pour the onion, celery, and parsley over the bread...
season with poulty seasoning, salt and pepper.
Add anything else that sounds good,, slivered almonds, dried cranberries, whatever you like..

Moisten with chicken broth and stuff your turkey or put in caserole dish and bake.

Here is a recipe from 2004 that is also in the newest issue of Southern Living. It is called Piglet's Stuffing. I am going to make this for Thanksgiving. It sounds good, and has to be better than the disaster stuffing that was contributed last year!

Yield Makes 8 to 10 servings
Ingredients

* 1 (16-ounce) package herb-seasoned stuffing mix
* 1 (8-ounce) package cornbread stuffing mix
* 4 (14-ounce) cans low-fat chicken broth, divided
* 2 celery ribs, chopped
* 1/2 medium onion, chopped
* 1/2 green bell pepper, chopped
* 1/2 cup chopped fresh parsley
* 1/4 cup chopped pecans, toasted
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon garlic powder

Preparation

Combine stuffing mixes, 3 cans chicken broth, chopped celery, and next 6 ingredients. Spoon stuffing mixture evenly into a lightly greased 13- x 9-inch pan or baking dish.

Pour remaining 1 can broth evenly over stuffing in pan.

Bake at 350° for 40 to 45 minutes or until golden.

Note: For testing purposes only, we used Pepperidge Farm stuffing mix.

To make ahead: Spoon unbaked stuffing mixture into a lightly greased freezer-safe, disposable aluminum pan; cover and freeze up to 1 month. Thaw in refrigerator. Uncover and bake as directed.

Sorry ment 5 cups

That's funny I thought 54 cups of anything is a little to much. No worries we all make a few typos. :D :D :D
Sounds yummy!

Ok..I'll give you the scoop on a "true" southern stuffing.

The day BEFORE..make a batch of cornbread, let cool and break into pieces in a large flat pan. Lay about 10 slices of white bread in the pan so it can get stale as you need to leave this whole pan sitting out overnight. (Since we have cats who are sneaky..I leave my pan of bread in the oven for protection :roll: )

The next morning, break up the white bread and mix thoroughly with the cornbread. Grate 1 whole onion and a couple stalks of celery. Add to pan. Melt a stick of butter and pour over the top..Mix well. Now...for our favorite, I add a pint of drained chopped fresh oysters..mix well. I do add 1 Tblsp. of sage just because we like it, and this amount doesn't overdo it. Pour chicken broth over the top to moisten to your preference then either stuff your bird or put in a cassarole pan (bake 350 for 20-25 min). Remember to increase your bird baking time if you stuff it.

Yummy!!! I can't wait for Thanksgiving!