(This is an old dressing recipe, handed down through the family generations.)
Ingredients:
The basic recipe for stuffing is bread, sauteed onions and celery, eggs, and another kind of moisture such as chicken stock. Season with poultry seasoning, Thyme, Rosemary, and salt and pepper to taste.
RecipeBaked Cornbread Stuffing:
1 9 x 13-inch pan baked cornbread, crumbled in a large pan
1 1/2 cup chopped onions
1 1/2 cup chopped celery
1 to 2 cups shredded (cooked) turkey or chicken
Salt and pepper to taste
Sage to taste
Chicken or turkey broth, enough to get the desired consistency for your stuffing
Mix all together. Mixture should be rather wet. Pour into greased baking pan and bake at 350 degrees until set well and browned on top. Cut into squares and serve. Delicious served with turkey or chicken gravy and topped with a jellied cranberry slice.
Technically, when it's cooked inside of a carcass (like a chicken) it's called "stuffing." Cooked in a crockpot, it's called "dressing." My personal favorites are ANY dressing that features cornbread. Here's a great one from the folks at About.com. http://southernfood.about.com/od/stuffingrecipes/r/r71114f.htm
What You'll Need:
10 to 12 Pound Turkey
1-pound loaf of sliced bread
1 large onion, finely minced
2 stalks celery, finely diced
Sage
Butter
1 cup chicken broth
Salt
Pepper
Stuffing for a Ten to Twelve Pound Turkey
1. Cube the bread into pieces approximately 1 inch by 1 inch, leaving crusts on. Place cubed bread sheet in one layer to dry out for 2 hours.
2. Mince the onion finely, about the size of slivered almonds. Dice the celery finely, also about the size of slivered almonds. #
3. Microwave the stock and butter together, until the butter melts and stock is hot. Remove from the microwave and add the sage to the hot stock.
4. Place dried bread cubes in a large, wide bowl. Add approximately ¼ cup of the stock mixture, enough to barely moisten the bread. #
5. Add the diced celery and onions and toss with the moistened bread mixture. Mix well. Add salt and pepper to taste. #
6. Add enough stock to the mixture that bread will hold a ball shape when grasped in your hand. #
7. Stuff the turkey, which has been well-rinsed and seasoned with salt and pepper.
8. Bake the turkey according to the instructions on the wrapper..
Tasty Additions:
Chop or crumble sausage into the stuffing mix for a smokey flavor.
Add apples and walnuts or pecans for a crunchy texture.
Substitute white wine for the chicken broth for a more subtle flavor.
Add lemon wedges to the turkey before stuffing for a crisper flavor.
Include raisins in the basic recipe for a subtle, sweet flavor.
First chop onion and cut up celery brown in pan with butter. Then add a can of chicken broth. Boil that. I use seasoned croutons so add the broth mix to croutons and mix. You want the dressing to be moist. If you have too many croutons and it seems dry add boiling water or more chicken broth. Bake in a 350 oven for about 1/2 hour. For a crispy top a little longer. That is it.
If you stuff it in the bird, the bird will need to cook longer. If you cook it outside the bird, both the stuffing and the turkey will cook faster. I prefer to cook it out of the bird myself.
you put celery, onions,bread cubes, parsley,and chicken broth. It depends if you want it to be salty or whatever.
4 mins
Cook on a lower heat or follow a recipie.
ou cook cornbread dressing in a roaster oven
Stuffing can in fact be cooked low and slow. Crock pots are able to cook meats all the way through, so it would be easy for them to cook stuffing completely as well. The only issue to expect is if the stuffing will be overcooked from the trapped moisture.
Actually, it is considered safer practice to cook the turkey and the stuffing completely seperately since the stuffing sometimes will not get hot enough inside the turkey to kill all bacteria, etc.
People have been eating stuffed chicken for many years. You are supposed to make sure the stuffing temperature is 175 degrees when the chicken is done.
Depends on the weight of the stuffed chicken. At 350, about 20 minutes per pound, plus 15 minutes. A 3 pound chicken would be 1 hr, 15 minutes. The temperature inside the meat/stuffing should reach 165 degrees F.
Yes. Turkey stuffing (aka turkey dressing) can be frozen. Make sure it is reheated thoroughly before serving.
The earliest evidence for 'stuffing' is of Roman origin. Apicius is a collection of Roman recipes from about the 4th or 5th centuries. There is an Andalusian cook book from the 13th century which includes a ram stuffed with small birds. Other than that, there is little documentary evidence concerning the origins of 'stuffing'.
This would depend on what kind of stuffing you are making, whether or not it is the instant stuffing (IE: Stovetop) or homemade. It also depends on whether or not you plan on making it separately, or stuffing the turkey with it. If you are using an instant stuffing, it is wise to make it last, as it only takes approximately 5 minutes to prepare. If you are making homemade stuffing, it is wise to prepare your bread crumbs in advance, so they have time to harden. If you are stuffing a turkey, prepare the stuffing mix prior to stuffing the turkey, then place it in the turkey's cavity. Please be advised that special precautions should be taken when doing this, as a turkey that has been stuffed, when improperly or incompletely cooked, can give additional rise to food borne illnesses.
The FDA recommends cooking stuffing separately from the turkey because the interior of the body cavity doesn't reach a high enough temperature to kill bacteria, which may cause food poisoning when the stuffing is eaten. If you try to remedy the problem by cooking at a higher temperature, the meat becomes dry and overcooked. Therefore, the recommended solution is to cook the stuffing in a separate casserole dish.
Until it uncooks or recooks into the cooked cooker, but if you uncook or recook, make sure the cook is cooked, you cook. Recooking involves cooking the uncooked cook, or recooking the recooked uncooked.