Stuffing Stir Ins Recipes

CLASSIC STUFFING

Classic Stuffing image

Provided by Food Network Kitchen

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 stick unsalted butter, plus more for the baking dish
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
16 cups 1/2 -inch stale country white bread cubes (about 1 3/4 pounds)
2 tablespoons fat from the turkey drippings (or butter)
1/2 teaspoon paprika

Steps:

Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

STUFFING VS. DRESSING RECIPE BY TASTY

Stuffing Vs. Dressing Recipe by Tasty image

Here's what you need: prepared cornbread, buttermilk biscuit, fresh sage, olive oil, pork sausage, white onion, celery, fresh rosemary, fresh thyme, salt, pepper, unsalted butter, chicken stock, heavy cream

Provided by Rie McClenny

Categories Dinner

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 cups prepared cornbread
4 cups buttermilk biscuit
2 tablespoons fresh sage
1 tablespoon olive oil
1 lb pork sausage, or turkey sausage, casings removed
1 cup white onion, chopped
1 cup celery, chopped
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
salt, to taste
pepper, to taste
½ cup unsalted butter, 1 stick
2 cups chicken stock, or turkey stock
¾ cup heavy cream

Steps:

Preheat the oven to 350˚F (180˚C) if making dressing.
Preheat the oven to 325˚F (160˚C) if making stuffing.
Crumble the cornbread and biscuits into a large bowl. Set aside.
Thinly slice the sage and set aside.
Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook until browned, 3-5 minutes.
Add the onion and celery, and cook until softened, 5-7 minutes.
Add the sage, rosemary, and thyme, and cook until fragrant, 3-4 minutes. Season with salt and pepper. Remove the pan from the heat and set aside.
In a medium saucepan over medium-high heat, combine the butter and chicken stock. Melt the butter completely and bring to a boil. Add the heavy cream and stir to combine.
Add the sausage mixture to the crumbled cornbread and biscuits, and mix to combine. Pour the chicken stock mixture, a bit at a time, over the bread mixture. Mix well.
If you are making dressing, transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake for 10-15 minutes more, or until the top is lightly browned. Do not overbake.
If you are making stuffing, stuff the mixture into the cavity of a small turkey [12-14 pounds (5.5-.6.5 kilograms)]. Bake for 4-5 hours, or until the temperature of the stuffing reaches 165˚F (75˚C).
Serve warm with your favorite Thanksgiving dishes.
Enjoy!

Nutrition Facts : Calories 1131 calories, Carbohydrate 104 grams, Fat 72 grams, Fiber 3 grams, Protein 20 grams, Sugar 26 grams

STUFFING STIR INS

Stuffing Stir Ins image

Make your basic stuffing (8 cups or a 14 oz box of purchased) and add about 1 cup of one of these stir ins. Or have an assortment available for guests to personalize their own.

Provided by threeovens

Categories Fruit

Time 20m

Yield 12 serving(s)

Number Of Ingredients 27

Ingredients

assorted dried fruits and nuts
turkey giblets, cooked
chopped onion
celery
thyme
cooked wild rice
fresh cranberries
flat leaf parsley
roasted red pepper
toasted pine nuts
herbed goat cheese
olive
salami
parmesan cheese
sweet potato, baked
bacon, cooked
garlic, sauteed
grapes, roasted
fresh rosemary
wild mushroom
green onion, sliced
chorizo sausage, cooked
corn
jalapeno pepper, sliced
chestnuts, roasted and peeled
fresh sage
pomegranate seeds

Steps:

Stir your choice of stir-in into prepared stuffing after it is cooked.

Nutrition Facts :

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Category Side Dish
Total Time 55 mins
Estimated Reading Time 5 mins
Published 2014-11-12

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Mushroom and Rosemary Stuffing. Extra Ingredients. 2 pounds mushrooms, sliced. ¼ cup fresh parsley, finely chopped. 1 tablespoon rosemary, chopped. Directions for Mushroom and Rosemary Stuffing.
Sausage and Sage Stuffing. Extra Ingredients. 1 pound Italian or Breakfast sausage, casings removed. 3 tablespoons fresh sage, finely chopped (or 5 teaspoons dried sage)
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Caramelized Onion Stuffing. Extra Ingredients. 3 onions, coursely chopped. 6 tablespoons butter. 3 tablespoons chives, finely chopped. 1 tablespoon thyme leaves.

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4.6/5 (82)
Total Time 40 mins
Category Side Dish
Calories 261 per serving

Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
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