Omas Thanksgiving Stuffing Recipes

SAUSAGE AND HERB STUFFING

Sausage and Herb Stuffing image

Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.

Provided by Ina Garten

Categories side-dish

Time 1h22m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Steps:

Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

MOM'S THANKSGIVING STUFFING

Mom's Thanksgiving Stuffing image

This is my mothers recipe that she gave me this past Thanksgiving. It came out great and have to share it. It makes alot of stuffing ENJOY

Provided by Fidelinski

Categories Thanksgiving

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package cornbread
1/2 broiler-fryer chicken (boiled and pulled, save chicken stock)
3 celery ribs (chopped fine)
1/4 bell pepper (chopped fine)
1/2 cup pecans (chopped fine)
1/2 cup green onion
1/4 teaspoon poultry seasoning
salt (to taste)

Steps:

Preheat oven 350°F.
For the cornbread, use any cornbread recipe, I like to bake it in a cast-iron pan.
Crumb corn bread in a large bowl.
Then chop all items fine I prefer to use a food processor to make the celery,bell pepper, pecans and green onions extra fine and add to the cornbread mix,.
Mix everything with your hands, while mixing use chicken stock to get a sticky consistency, but still pretty saturated (this will determine the moisture of the stuffing -- more chicken stock more moist less it will be a little dryer).
Spray a nonstick spray on a glass pan (large cake pan).
Dump out all mixture into pan an spread out evenly.
Place in oven uncovered for 20 minutes or until top is golden brown.
Take out and let cool for a few minutes.
Dig in and enjoy!

Nutrition Facts : Calories 216, Fat 12.9, SaturatedFat 2.8, Cholesterol 45.8, Sodium 229.2, Carbohydrate 14, Fiber 0.9, Sugar 0.6, Protein 11.2

OMA'S TURKEY STUFFING

OMA'S TURKEY STUFFING image

Categories Thanksgiving Stuffing/Dressing

Number Of Ingredients 12

Ingredients

1 pkg Croutons (seasoned)(per 12 lb turkey)
1 lb pork sausage
1/2 lb mushrooms
5 T parsley (minced)
3 stalks celery (minced)
2 sm onions (grated or minced)
2 ea chicken bouillon
1 turkey liver (minced)
3/4 T margerine
salt to taste
pepper to taste
2 C broth made from turkey neck and gizzard.

Steps:

Brown and drain sausage in med skillet. Once drained, return sausage to skillet and add celery, onions, liver and parsley. Add bouillon and season to taste. Cook until celery is tender and add mushrooms at very end. Add margerine. Place croutons in large bowl. Add sausage mixture to croutons. Add broth to reach desired consistency.

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