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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-06-2013, 07:31 PM   #1
Yellowhair42
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Default Stuffing?

For some reason I'm thinking about stuffing...inside of a turkey.Does anyone have some "traditional" recipes?(no weird nuts, fruit or berries)
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Unread 11-06-2013, 07:48 PM   #2
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If you can get good chestnuts, they are great in stuffing. Sweet and soft after roasting.
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Unread 11-06-2013, 07:49 PM   #3
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I always make a seasoned loaf of bread, typically with thyme and sage, then I cube it up, toast it up in the oven, saute some celery and onion in some butter, and make stuffing with some turkey stock from last year I have canned up, salt, pepper, thyme, sage, ground rosemary, marjoram, and that's that.

Every now and again I'll make cornbread and chorizo stuffing too, but not sure if you consider that weird, so I'll forgo posting it.
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Unread 11-06-2013, 08:17 PM   #4
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Pepperidge farms corn bread stuffing, 1 large onion, package of celery, 1 jimmy dean pork sausage, stick of butter. salt and pepper to taste.

Grind onion and celery. or dice fine and mix all of these together, add enough chicken stock or water to make it moist and stuff bird and cook..... enjoy

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Unread 11-06-2013, 08:57 PM   #5
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i would not use a meat stuffing if your are putting it in the cavity of the bird as you have to get the ground meat up to 165 so the bird will be much higher than that.
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Unread 11-06-2013, 11:11 PM   #6
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Are you looking for a cornbread stuffing?
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Unread 11-07-2013, 02:21 AM   #7
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+++ On the Pepperidge Farm cornbread mix.
I always add a lot more liquid (chicken stock) than the package calls for and I saute the onions and celery in butter before adding them to the mix. Sometimes add a can of sliced mushrooms too.
I bake the dressing separately from the turkey also.
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Unread 11-07-2013, 03:34 AM   #8
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My wife won't tell me what is in her recipe for fear that I will try to change it (no reason to as it is perfect already). I do know there is plenty of sausage in it. I do prefer the dressing (baked outside of the bird) route though. Besides the safety risks of putting the stuffing in an uncooked bird, I just don't like the mushy texture that results from stuffing the bird. I also love the end pieces from the bake.
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Unread 11-07-2013, 01:26 PM   #9
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Stuffing is just seasoned bread.What I'm exactly looking for is amounts and kind of spices.I don't want to buy stuffing from the store and add to it.It probably has sage,salt,pepper and ?
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Unread 11-07-2013, 03:28 PM   #10
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Quote:
Originally Posted by jazzybadger View Post
I always make a seasoned loaf of bread, typically with thyme and sage, then I cube it up, toast it up in the oven, saute some celery and onion in some butter, and make stuffing with some turkey stock from last year I have canned up, salt, pepper, thyme, sage, ground rosemary, marjoram, and that's that.

Every now and again I'll make cornbread and chorizo stuffing too, but not sure if you consider that weird, so I'll forgo posting it.
This is mine exactly, heavy on the butter when sauteing up the vegetables.

I don't have specifics as everything is by feel, however, enough liquid to make the bread feel soft again, but not mushy, 2-3 eggs mixed in for texture, the rest is really up to you and your tasted buds.
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