• GoodPup

    Posts: 800

    Nov 20, 2008 4:14 AM GMT
    Okay... for Thanksgiving, who has some stuffing recipes? My mom is great in the kitchen, but I always thought I hated stuffing cause of the way she makes it. Then I had some stuffing my former boss' wife made and I loved it! I think it had apples, craisins... just really good cause it was kind of sweet.

    So any good suggestions for this year?
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    Nov 20, 2008 4:49 AM GMT
    And here I thought this was a forum for fist fucking. My apologies. Continue...icon_twisted.gif
  • GoodPup

    Posts: 800

    Nov 20, 2008 4:51 AM GMT
    That response totally caught me off guard and made me laugh hard.
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    Nov 20, 2008 4:51 AM GMT
    and i thought it was about stuffing to make u look like u have a bigger bulge lol.
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    Nov 20, 2008 5:00 AM GMT
    i thought it was about ppl who stuff there pants too o_O
    we're all a bunch of whore's arent we haha

    WHORE PRIDE ... lol
  • GoodPup

    Posts: 800

    Nov 20, 2008 5:46 AM GMT
    I just had to make sure I posted in the right forum... thought maybe I posted in the Sex forum where I was at before. But this is the Recipe topic, so come on people... focus! LOL
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    Nov 20, 2008 5:49 AM GMT
    I would have to look mine up, but I favor southern style cornbread stuffing made with fresh homemade cornbread and crumbled up with other stuff and baked .. I'll hit my mom up and post later.
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    Nov 20, 2008 5:58 AM GMT
    My mom never made stuffing, so here is a White House recipe that was made for the Clintons:


    Chorizo Cornbread Stuffing
    Makes 4 Servings

    2 tsp. olive oil
    1 clove garlic, minced
    1/2 c. butternut squash, diced
    1/4 c. carrots, diced
    1/4 c. sundried tomatoes, diced
    1/4 c. Chorizo sausage, cooked, drained, and crumbled
    2 tsp. ground cumin
    2 Tbs. white bread crumbs
    1/2 c. stale cornbread, crumbled
    1 egg, beaten
    1-2 oz. turkey or chicken stock
    Salt and pepper to taste

    Preheat oven to 350 degrees. Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteing until tender. Add cumin, salt and pepper. Add tomatoes and warm but do not overcook. Set aside to cool. Combine cornbread, bread crumbs and Chorizo in a bowl. Add vegetable mixture and, using two forks, toss together. Add egg. Toss to mix. Add small amounts of stock, tossing mixture to achieve stuffing consistency. Bake in covered dish in 350 degree oven for 30 minutes. Optional preparation: Spread stuffing onto turkey scallopini and roll up, tucking edge under roll. Roast in 350 degree oven for 25 minutes. Slice and serve.
  • GoodPup

    Posts: 800

    Nov 20, 2008 6:01 AM GMT
    Nice... but yeah, there are lots of recipes I am finding online. I am curious for personal favorites that you know are good from experience.
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    Nov 20, 2008 7:51 AM GMT
    I had great results with a random stuffing I made last year. I did half pumpkin bread and half corn bread made with real corn and sun-dried tomatoes. It turned out great and since I use healther ingredients [that tend to be thicker] it doesn't get too moist. I don't do meat stuffings, I already have a damn turkey. I can give you the recipe if you're intrigued. I'm going to be making it this year too.
  • GoodPup

    Posts: 800

    Nov 20, 2008 8:05 AM GMT
    yeah dude... post that one. sounds interesting. I'm not into the sausage stuffings either.
    one thing I wanna do... maybe not for thankgiving day, but saw it on TV where a large turkey breast is butterflied pretty flat and pounded out... then stuffing spread out, roll up the breast ans tie it tight with cheesecloth, butter it up and bake it so its kind of like those stuff pork tenderloins.... it looked real good.
    so just want a good stuffing to try in it.
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    Nov 20, 2008 2:28 PM GMT
    HERB & APPLE STUFFING - Ina Garten

    -16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
    -4 tablespoons unsalted butter (1/2 stick)
    -2 cups medium-diced yellow onion (2 large)
    -2 cups medium-diced celery (3 large stalks)
    -2 Granny Smith apples, unpeeled, cored and large diced
    -2 tablespoons chopped flat-leaf parsley
    -1 1/2 teaspoons minced fresh rosemary leaves
    -2 teaspoons kosher salt
    -1/2 teaspoon freshly ground black pepper
    -1 cup chicken stock
    -1/2 cup sliced blanched almonds, toasted, optional

    Preheat oven to 300 degrees F.

    Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.

    In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.

    Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.

    Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
  • VinBaltimore

    Posts: 239

    Nov 21, 2008 4:52 AM GMT
    jaydub saidHERB & APPLE STUFFING - Ina Garten

    I was gonna suggest the same recipe and when I saw your name as the last poster I just KNEW you'd beaten me to it!
  • atxclimber

    Posts: 480

    Nov 21, 2008 5:07 AM GMT
    I still swear by the Joy of Cooking, and of all my cookbooks, I like their stuffing recipe the best, I think. It's very basic, straight-up, celery and bread and stock and other spices and whatnot, but it's great. I'd post the recipe but I'm not near the book.

    Fundamentally if you want to start improvising, though, you just want some kind of bread (or any starch I suppose, if you want to be wacky) with some number of minced and diced veggies, spices, and usually some sauce/stock for flavor, and enough fat to bind it and help it brown (I love reheating stuffing in a skillet over high heat so it gets all browned and toasty and then using that on top of turkey on a sandwich. Mmm, bread filled with bread. I digress.)

    Cornbread stuffing sounds great, I've never had that. All the cornbread I've had seems like it'd just crumble into paste as stuffing, though; how do you keep it from disintegrating too badly?
  • vindog

    Posts: 1440

    Dec 03, 2008 7:08 AM GMT

    I made up my own Bacon is off the rocker.

    REALLY, REALLY BAD FOR YOU...but ridiculously good. Maybe next year...