Aunties Favorite Stuffing Recipes

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MOM'S BEST STUFFING



Mom's Best Stuffing image

A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.

Provided by crazymom

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs

Steps:

  • Saute sausage until brown; remove from pan and cut into small bites.
  • In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
  • Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
  • Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
  • Toss well and adjust seasoning.
  • Stuffing should be moist but not soggy. Add more stock if needed.
  • Transfer to a baking dish.
  • Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
  • Or better yet stuff it into a big fat turkey.

Nutrition Facts : Calories 416.8, Fat 31.5, SaturatedFat 10.9, Cholesterol 108, Sodium 773.6, Carbohydrate 22.8, Fiber 3.7, Sugar 5, Protein 13

EASY, OH SO AMAZING, MRS. CUBBISON'S TURKEY STUFFING, MY WAY



Easy, Oh so Amazing, Mrs. Cubbison's Turkey Stuffing, My Way image

i've been making stuffing like this ever since my mom taught me how. this stuffing is perfect for those who don't like all the "extra stuff" people put in their stuffing (ie. sausage, apples, cranberries, nuts) no thanks!! i use both types of mrs. cubbison's to get the right texture, the cubed stuffing and seasoned dressing (one is cubed and the other is more loose). but the zaar powers that be don't recognize those ingredients so make sure you get both types. this recipe makes alot of stuffing but i like it that way so i'm sure there will be plenty left for all of the yummy leftover recipes i love to make.

Provided by catalinacrawler

Categories     For Large Groups

Time 1h5m

Yield 30 serving(s)

Number Of Ingredients 12

2 (6 ounce) bags mrs. cubbison's prepared stuffing (1 box)
2 (6 ounce) bags mrs. cubbison's herb-seasoned stuffing cubes (1 box)
2 (8 1/2 ounce) boxes Jiffy cornbread mix
1 tablespoon olive oil
6 celery ribs, diced
1 onion, diced
10 hard-boiled eggs, diced
3 tablespoons garlic, minced
1 tablespoon sage
2 teaspoons black pepper
1 cup butter, melted
6 cups turkey broth (from your cooked bird)

Steps:

  • Follow the instructions to make the cornbread in and 8" square pan the night before so it has time to dry out a bit, i usually break the loaf in half to help this process; crumble when ready to use.
  • You can also hard-boil the eggs the night before to save you time.
  • I usually only get about 3-4 cups of broth from my turkey so I boil the turkey neck in 3 cups water to make up the difference.
  • Sauté celery, onion and garlic in olive oil.
  • In a large tray combine both boxes of mrs. cubbison's & crumbled corn bread (i use one of those huge disposable turkey roasting trays from the store).
  • Add veggies, eggs & seasonings.
  • Drizzle with butter & turkey broth until desired moistness, stirring occasionally to disperse liquids.
  • Bake covered for 30 minutes at 350 then uncover and cook for an additional 10 minutes or until the top is browned.

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