Cant Believe Its Stuffing Recipes

GRANDMA RUTH'S STUFFING

Steps:

• Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
• Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
• In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
• Loosely pack stuffing inside turkey cavity before roasting.

IF IT AIN'T BROKE, DON'T FIX IT STUFFING RECIPE

Steps:

• Place racks in middle and top of oven; preheat to 300°F. Butter a 3-qt. baking dish. Divide bread between 2 rimmed baking sheets and bake on middle rack, tossing occasionally, until dried out (do not let brown more than just a bit around the edges), 25-35 minutes. Let cool.
• Meanwhile, heat oil in a large skillet over medium-high. Arrange sausage in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Break up into bite-size pieces with 2 spatulas or spoons and continue to cook, tossing occasionally, until cooked through, about 5 minutes longer. Transfer sausage to a plate.
• Reduce heat to medium and melt 1 cup butter in same skillet. Add onion, fennel, and celery; season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are very tender but not browned, 12-15 minutes. Add wine and scrape bottom of skillet to release any browned bits. Bring to a boil and cook until wine is evaporated, about 3 minutes. Toss in parsley, sage, and thyme and let mixture cool in skillet.
• Increase oven temperature to 350°F. Whisk eggs and 2 cups stock in a very large bowl. Add bread, sausage, and onion mixture and toss well to combine. Add 2 tsp. or 1 1/4 tsp. salt and 1 tsp. pepper. Drizzle remaining 2 cups stock over and toss again to combine. Let sit, tossing occasionally, until bread absorbs all of the liquid, about 10 minutes.
• Transfer stuffing to prepared dish; butter a sheet of foil and cover dish, butter side down. Bake on middle rack until very hot throughout (it should feel too hot to comfortably touch in the center; an instant-read thermometer inserted into the center should register 160°F), 35-40 minutes.
• Increase oven temperature to 425°F. Remove foil and transfer baking dish to top rack. Continue to bake stuffing until golden brown, 25-30 minutes longer.
• Stuffing can be assembled 1 day ahead. Cover and chill.

25 BEST WAYS TO USE LEFTOVER STUFFING

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a leftover stuffing dish in 30 minutes or less!

CAN'T BELIEVE ITS STUFFING!

Steps:

• Preheat oven to 350 degrees.
• In a large bowl or pan, spread out your Wasa Multi-Grain Crispbread slices and pour the chicken broth over it. Let the broth soak in while you prepare the remaining ingredients.
• In your food processor, chop the onion, celery, parsley, apples, and pecans.
• In large saute pan, heat olive oil and butter.
• Place chopped ingredients along with raisins and saute over medium high heat until onions are translucent.
• With clean hands, break up the soaked crispbread.
• Place sauteed vegetables, fruit, and nut mixture over the crispbread. Toss until well combined.
• Pour into casserole dish and bake in preheated oven for 30-40 minutes, or until top is lightly brown. Do not over cook or your stuffing will be too dry. You may also stuff your bird with the stuffing and follow cooking instructions for stuffed bird.

LISA'S TRADITIONAL STUFFING

Steps:

• Place bread cubes in a large bowl.
• Heat oil in a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onions, celery, 1/2 cup butter, and garlic. Saute until onions appear translucent, about 5 minutes.
• Add sage, parsley, savory, salt, pepper, Italian seasoning, marjoram, thyme, and nutmeg; mix well. Stir in 1 cup broth.
• Slowly pour broth and sausage mixture over bread cubes, stirring continuously as you pour. Add additional broth and butter as desired.
• Stuffing is ready to bake in the oven or stuff in the bird.