"This is a great stuffing recipe that is very easy and fun for the whole family. My mom used to include my sisters and I in the breaking of the bread. It has become a great family tradition. Stuffing not used in the bird may be cooked with the gizzards. For variety, mix in a pound of sausage or raisins when cooking the onions and celery." — MEG1014
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1 1/2 (1 pound) loaves
1 (1 ounce) package
sage seasoning mixture
This is the exact stuffing we have used my whole life ( I am 25). It will be the stuffing that will be used every Thanksgiving till the day I die. You may want to add a little poultry seasoning but the sage is fine on its own. I know it looks too easy to be good. But trust me, it is awesome. Much better than stove top. BTW fun for the kids. Mom use to have me tear up loaves and loaves of bread for this and put into brown grociery bags. If you want to give the kids something to do this would be it. No knives needed. Oh and recently I discovered Herb Ox chicken boullion which is awesome used as chicken broth.
This is basically the same stuffing as you get when you use packaged stuffing mix according to directions. Passable, but boring.
I give my stuffing some interest by using part whole wheat bread (minus the crusts), 2 cups chopped cooked chestnuts, & 1 tsp. ground coriander seed, in addition to the poultry seasoning. I don't use so much celery. Sometimes I add sliced apples and cut down a bit on the liquid for the part that won't fit in the turkey.
My Nan's recipe that I make every year is very similar to this but I also use some of the juice from the Turkey and poultry seasoning. What really makes this something special though is using FRESH parsley. If you cut up a few sprigs and add it to your saute mix it gives it that little something extra!! I don't stuff my bird but I do bake the stuffing for a while in the oven.
Tried other stuffings/dressing and this is the only one my family uses.
This is very similar to my stuffing, I’ve been making for 50 years, but I use a bit more butter (1 stick), dry sage and poultry seasoning. I bake it covered, outside the turkey and since there are no juices from the turkey I add turkey broth to moisten the bread (College Inn brand is available Thanksgiving thru Christmas), chicken broth will also work; bouillon is all salt. I also mix in some grated carrot, adds a little color. I cook the vegetables and seasonings in the butter until almost tender, then gently fold into the bread cubes, alternating with broth and bake at 350 degrees until heated thru, about 40 to 45 minutes... YUM!
This is almost exactly the same stuffing my mom makes and now I make every year except we add poultry seasoning and thyme and a bit of salt and pepper. So simple and so amazingly good!!
This is almost my Grandmother's stuffing - except hers used a whole stick of butter melted into 2 cups of water (I use vegetable broth) & more like 1/2 bunch celery. It's the only stuffing that my family asks for! I prefer to double the bread cubes and spice mix in my recipe for a drier stuffing - which would make it more comparable to this recipe without the water/broth. My Mom shared our table today and was thrilled that I still use this recipe!
I was unable to find a sage seasoning mixture, but I did find a mixture with sage so thats what I used. All you could taste was SAGE!! It was my first Thanksgiving and none of my guest could eat stuffing!!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffing of Champions
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 37
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