TexasHooch
100+ Posts
Out of bird. Bold and savory, non traditional ingredients are fine. Nothing sweet though. Please, one that you've tried.
Give me your stuffing recipe
- Thread starter TexasHooch
- Start date
DallasCowpoke
500+ Posts
Found this on FoodNetwork.com last. Think I'll give it a try, with the obligatory modifications of course.
===========
Savory Spinach and Artichoke Stuffing
Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Emeril's Chelsea Market Thanksgiving
1/4 cup extra-virgin olive oil
2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
2 cups chopped yellow onions
1 tablespoon roughly chopped garlic
1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
2 large eggs
1 1/2 cups heavy cream
2 cups chicken stock
2 tablespoons lemon juice
12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan
1/4 cup minced fresh parsley leaves
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
==========
===========
Savory Spinach and Artichoke Stuffing
Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Emeril's Chelsea Market Thanksgiving
1/4 cup extra-virgin olive oil
2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
2 cups chopped yellow onions
1 tablespoon roughly chopped garlic
1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
2 large eggs
1 1/2 cups heavy cream
2 cups chicken stock
2 tablespoons lemon juice
12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan
1/4 cup minced fresh parsley leaves
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
==========
1990txgirl
250+ Posts
I have standing orders to make extra pans for friends and co-workers every year. (Sorry, recipe is inexact but y'all probably know your way around a kitchen...)
Apple and Sausage Stuffing
1 baguette (the skinny kind), cut to 1 in. cubes
1 8" pan of cornbread (typically this is one recipe), cut to 1 in. cubes
3/4-1 c. each onion and celery, finely diced
2 large granny smith apples, 1/2-3/4 in. cubes
1 1/2-2 sleeves Jimmy Dean (or your preferred brand) sausage
Butter and olive oil for cooking
Dried tarragon, oregano, sage and poultry seasoning
Low sodium chicken broth
1 deep (4") rectangular foil pan
Preheat oven to 350-400 (depends on your oven)
1) Dry out bread and cornbread (overnight or in oven)
2) Cook sausage in advance; set aside
3) Heat some butter and olive in a pan, sweat onion and celery, seasoned with tarragon and oregano (to taste), until soft; set aside
4) Place bread and cornbread in foil pan; mix well
5) Add cooked onion, celery, sausage and apple; mix well (use your hands!)
6) Add rubbed sage and poultry seasoning to taste (at least about 2 tbsp. each); mix well
7) Moisten w/chicken broth (at least 2 cups)
Bake in oven covered for 30 minutes; mix occasionally to distribute moisture evenly. Bake uncovered for 15-20 minutes to form crispy top.
***You should check the texture often; add more broth if too dry, let bake uncovered if too moist.
Serve with gravy. YUM--I can't wait to make this on Thursday!!
Apple and Sausage Stuffing
1 baguette (the skinny kind), cut to 1 in. cubes
1 8" pan of cornbread (typically this is one recipe), cut to 1 in. cubes
3/4-1 c. each onion and celery, finely diced
2 large granny smith apples, 1/2-3/4 in. cubes
1 1/2-2 sleeves Jimmy Dean (or your preferred brand) sausage
Butter and olive oil for cooking
Dried tarragon, oregano, sage and poultry seasoning
Low sodium chicken broth
1 deep (4") rectangular foil pan
Preheat oven to 350-400 (depends on your oven)
1) Dry out bread and cornbread (overnight or in oven)
2) Cook sausage in advance; set aside
3) Heat some butter and olive in a pan, sweat onion and celery, seasoned with tarragon and oregano (to taste), until soft; set aside
4) Place bread and cornbread in foil pan; mix well
5) Add cooked onion, celery, sausage and apple; mix well (use your hands!)
6) Add rubbed sage and poultry seasoning to taste (at least about 2 tbsp. each); mix well
7) Moisten w/chicken broth (at least 2 cups)
Bake in oven covered for 30 minutes; mix occasionally to distribute moisture evenly. Bake uncovered for 15-20 minutes to form crispy top.
***You should check the texture often; add more broth if too dry, let bake uncovered if too moist.
Serve with gravy. YUM--I can't wait to make this on Thursday!!
LovinTheAtx
250+ Posts
This is the recipe from the Stuffing Showdown on Good Morning America that won. I haven't tried it yet, but my friend made it over the weekend and said it was great. She said the cheese actually was a really nice touch. I'm going to try it but with some modifications, maybe a differet kind of sausage.
Down Home Italian Dressing
1½ pounds sweet Italian sausage cooked and drained
2 tablespoons olive oil
1 extra-large yellow onion, chopped
7 large celery ribs, chopped
4 garlic cloves, minced
6 ounces pancetta, diced
6 cups day-old, finely diced French bread
3 cups crumbled unsweetened cornbread
½ cup butter, cubed, cold
1 tablespoon ground sage
1½ tablespoons poultry seasoning
1 teaspoon salt
2 cups shredded mozzarella cheese
1 cup Parmesan cheese
1 cup toasted pine nuts
4-5 cups chicken or turkey broth
2 tablespoons chopped fresh sage
large Parmesan shavings
Directions:
Heat oil in large skillet on medium. Sauté pancetta for 2 minutes. Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings.
Add sautéed veggies with any pan drippings. Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth. Test for saltiness and add a dash more if needed.
Place in an extra deep 9-inch-by-13-inch greased pan. Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes. Remove foil and bake another 15 minutes or until slightly crusted on the edges. Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.
Link
Down Home Italian Dressing
1½ pounds sweet Italian sausage cooked and drained
2 tablespoons olive oil
1 extra-large yellow onion, chopped
7 large celery ribs, chopped
4 garlic cloves, minced
6 ounces pancetta, diced
6 cups day-old, finely diced French bread
3 cups crumbled unsweetened cornbread
½ cup butter, cubed, cold
1 tablespoon ground sage
1½ tablespoons poultry seasoning
1 teaspoon salt
2 cups shredded mozzarella cheese
1 cup Parmesan cheese
1 cup toasted pine nuts
4-5 cups chicken or turkey broth
2 tablespoons chopped fresh sage
large Parmesan shavings
Directions:
Heat oil in large skillet on medium. Sauté pancetta for 2 minutes. Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.
Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings.
Add sautéed veggies with any pan drippings. Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth. Test for saltiness and add a dash more if needed.
Place in an extra deep 9-inch-by-13-inch greased pan. Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes. Remove foil and bake another 15 minutes or until slightly crusted on the edges. Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.
Link
I have to jump in on this one. My family makes a pork stuffing that is like crack to us .
Take 2 lbs of ground pork put it in a pan with a finely minced medium sized onion and cover it with water (be sure to break up the pork). Simmer it on low until 1/2 the water is gone leaving 2-3" of water in the pan, be sure to stir it every time you walk by the stove. Add crushed up Pepperidge Farm Herb Seasoned Stuffing until it's tacky but not dry. Season to taste with salt, pepper, cinnamon, allspice and poultry seasoning. After it's cooled add a slightly beaten egg. Stuff the bird, make sure the stuffing temp reaches 170 degrees, you can finish it in a casserol dish if you need to. It's important to either cook it in the bird or add lots of drippings as that's a critical component. It's is delicious and is fantastic for turkey and stuffing sammiches.
Here's a picture of my plate from last year:
Now I'm hungry.
Take 2 lbs of ground pork put it in a pan with a finely minced medium sized onion and cover it with water (be sure to break up the pork). Simmer it on low until 1/2 the water is gone leaving 2-3" of water in the pan, be sure to stir it every time you walk by the stove. Add crushed up Pepperidge Farm Herb Seasoned Stuffing until it's tacky but not dry. Season to taste with salt, pepper, cinnamon, allspice and poultry seasoning. After it's cooled add a slightly beaten egg. Stuff the bird, make sure the stuffing temp reaches 170 degrees, you can finish it in a casserol dish if you need to. It's important to either cook it in the bird or add lots of drippings as that's a critical component. It's is delicious and is fantastic for turkey and stuffing sammiches.
Here's a picture of my plate from last year:
Now I'm hungry.
NickDanger
2,500+ Posts
I've done a tamale stuffing before. Long time ago. It was good, but the hens wanted me to go back to Grandma's recipe.
Don't **** around with fruit and ****. Keep it simple, and use sausage. When in doubt, consult with the master Julia Child - this is a slight bastardization of her recipe:
CORNBREAD SAUSAGE DRESSING
* 1 pound sausage (Jimmy Dean sage)
* 1 large yellow onion chopped
* 1-1/2 Cups chopped celery
* 4 Cups crumbled yellow cornbread
* 2 Cups lightly packed crumbs white bread
* 1 1/2 cups turkey or chicken stock (broth)
* 2 eggs, lightly beaten
* Salt and freshly ground pepper
* 1 Tbs. sage, or to taste
* 4 oz. melted butter (1 stick)
Make your cornbread (1- 9" pan) the night before, from a package or your favorite basic recipe. Leave it out that night to get slightly stale. Leave the white bread out, too if ya want.
Break up and brown the sausage in frying pan. Remove sausage to a large mixing bowl, leaving fat in the skillet....
Sauté onion in fat until it is soft, about 5 minutes, then add celery and sauté 2 minutes more. Blend the onions and celery with the sausage meat, adding the cornbread, bread crumbs, and eggs. Season to taste and fold in melted butter and stock; you may want to save a 1/4 cup or so of the stock to add when it's cooking, if it gets too dry.
Put it in a casserole - not in a turkey - and bake it at 350 for about 35-40 minutes. Sometimes I cover it with foil for the first 20 minutes or, so the crumbs on top don't brown out too quickly.
The next morning, arise late. toss about a tablespoon of butter into a hot skillet, and throw in a bunch of your leftover dressing. While this warms up, throw some butter in another skillet (not too hot) and crack two eggs - cook over easy. Toss some pieces of leftover ham around them. Slide the eggs and ham on top of your pile of reheated dressing. Praise Jesus. Make two bloody Marys. Take plate of goodness and drinks to your most comfortable TV viewing locale. Turn on ABC. Eat your breakfast and watch the Texas Longhorns beat the everlastin' **** out of the Aggies.
CORNBREAD SAUSAGE DRESSING
* 1 pound sausage (Jimmy Dean sage)
* 1 large yellow onion chopped
* 1-1/2 Cups chopped celery
* 4 Cups crumbled yellow cornbread
* 2 Cups lightly packed crumbs white bread
* 1 1/2 cups turkey or chicken stock (broth)
* 2 eggs, lightly beaten
* Salt and freshly ground pepper
* 1 Tbs. sage, or to taste
* 4 oz. melted butter (1 stick)
Make your cornbread (1- 9" pan) the night before, from a package or your favorite basic recipe. Leave it out that night to get slightly stale. Leave the white bread out, too if ya want.
Break up and brown the sausage in frying pan. Remove sausage to a large mixing bowl, leaving fat in the skillet....
Sauté onion in fat until it is soft, about 5 minutes, then add celery and sauté 2 minutes more. Blend the onions and celery with the sausage meat, adding the cornbread, bread crumbs, and eggs. Season to taste and fold in melted butter and stock; you may want to save a 1/4 cup or so of the stock to add when it's cooking, if it gets too dry.
Put it in a casserole - not in a turkey - and bake it at 350 for about 35-40 minutes. Sometimes I cover it with foil for the first 20 minutes or, so the crumbs on top don't brown out too quickly.
The next morning, arise late. toss about a tablespoon of butter into a hot skillet, and throw in a bunch of your leftover dressing. While this warms up, throw some butter in another skillet (not too hot) and crack two eggs - cook over easy. Toss some pieces of leftover ham around them. Slide the eggs and ham on top of your pile of reheated dressing. Praise Jesus. Make two bloody Marys. Take plate of goodness and drinks to your most comfortable TV viewing locale. Turn on ABC. Eat your breakfast and watch the Texas Longhorns beat the everlastin' **** out of the Aggies.
LovinTheAtx
250+ Posts
Okay, so I made the Down Home Italian Dressing and it was awesome. I actually used Jimmy Dean Sage Sausage instead, but kept everything else close to the recipe.
I really like the regular cornbread dressing, but this one had so much flavor with the pancetta and cheeses that it probably will be a staple at my holiday meals now.
Totally worth a try.
I really like the regular cornbread dressing, but this one had so much flavor with the pancetta and cheeses that it probably will be a staple at my holiday meals now.
Totally worth a try.
Weekly Prediction Contest
* Predict HORNS-AGGIES *
Sat, Nov 30 • 6:30 PM on ABC
Recent Threads
-
Katz's makes a komeback
- Started by Vino Bevo
- Replies: 11
- Rusty's Grill
-
That food is an abomination!
- Started by Chop
- Replies: 61
- Rusty's Grill
-
Chuy's
- Started by ViperHorn
- Replies: 36
- Rusty's Grill
-
Chicago Pizza
- Started by Vol Horn 4 Life
- Replies: 1
- Rusty's Grill
-
RO*TEL
- Started by EDT
- Replies: 2
- Rusty's Grill
-
Pig Roast
- Started by mchammer
- Replies: 10
- Rusty's Grill
-
Tell me about coffee
- Started by Macanudo
- Replies: 29
- Rusty's Grill
-
KC BBQ
- Started by utahorn
- Replies: 7
- Rusty's Grill
-
Best fish dish you'll ever eat...period
- Started by Vol Horn 4 Life
- Replies: 1
- Rusty's Grill
-
HEB Apple Pie and…..
- Started by Pickle_Nuts
- Replies: 2
- Rusty's Grill
Prediction Results Threads
