Marylous Thanksgiving Stuffing Recipes
OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
CLASSIC STUFFING
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 12 cups
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
- Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
MARILYN MONROE'S STUFFING
In the 1950s, a Hollywood star was not expected to squander her talents (or risk her manicure) chopping onions. But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair. It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954. It is also a fussy, complicated affair -- but do not let that stop you. The result (almost 20 cups' worth!) is handsome, balanced and delicious.
Provided by Matt Lee And Ted Lee
Categories side dish
Time 2h
Yield About 20 cups
Number Of Ingredients 18
Steps:
- Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.
- Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.
- In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.
- In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing. To serve as a dressing, pile about two quarts of the mixture into a 9-inch square baking dish and bake at 350 degrees until the top is evenly browned, about 1 hour.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 292 milligrams, Sugar 11 grams, TransFat 0 grams
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