How do you cook stuffing?

Answer 1

Cornbread Dressing

(This is an old dressing recipe, handed down through the family generations.)

Ingredients:

• 1 9x13" pan of baked cornbread, cooled and finely crumbled
• Chopped onions, I use 2 cups or more
• Chopped celery, I use 2 cups or more
• Shredded chicken or turkey, I use 2 cups or more
• Salt, to taste
• Sage, to taste, I use 3 tablespoons or more - love that sage flavor!
• Chicken or turkey broth - I start with a gallon just to be sure I have enough - you can use what's left to make gravy later.

Procedure:

• Mix all ingredients except the broth.

• Mix in broth until dressing is very moist, but not too runny. I usually add broth and let it set a few minutes to absorb to see if I want to add more. You may have to experiment with it to get it the way you like it. If you don't have enough broth, the dressing will be crumbly and dry, so it's better to have too much than not enough.

• Pour into a lightly greased 9 × 13-inch pan.

• Bake at 350° F until firm and browned on top.
• Cool and cut into squares. Serve with turkey and turkey gravy. (Top with a slice of chilled jellied cranberry sauce)

Answer 2

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.

Recipe

Baked 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.

Answer 3

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

Answer 4

Making Stuffing

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.

Answer 5

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.

Answer 6

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.

Answer 7

you put celery, onions,bread cubes, parsley,and chicken broth. It depends if you want it to be salty or whatever.