Best 5 Great Grandmas Stuffing Recipes
In the realm of culinary delights, stuffing stands as a beacon of comfort and flavor, a cherished tradition passed down through generations. This versatile dish, often associated with Thanksgiving and Christmas feasts, transcends its humble origins as a mere filler for poultry or meat to become a culinary masterpiece in its own right. Great-Grandma's Stuffing, a collection of treasured family recipes, offers a tantalizing journey through the diverse world of stuffing, catering to every palate and preference. From the classic sage and onion dressing to the unique cornbread and oyster stuffing, these recipes embody the culinary wisdom of the past, offering a glimpse into the rich tapestry of flavors that have shaped our culinary heritage.
The classic sage and onion stuffing forms the cornerstone of this collection, a timeless recipe that captures the essence of tradition. Aromatic sage and pungent onion meld together in a symphony of flavors, complemented by the subtle warmth of celery and the savory depth of poultry seasoning. For a touch of indulgence, the cornbread and oyster stuffing emerges as a delectable twist on a classic, combining the sweetness of cornbread with the briny succulence of oysters. This recipe promises a textural delight, with the soft cornbread yielding to the tender oysters, creating a harmonious blend of flavors and textures.
Venturing further into the realm of stuffing innovation, the wild rice and mushroom stuffing presents a symphony of earthy flavors and textures. Wild rice, with its nutty undertones, combines with an assortment of mushrooms, each contributing its unique character to the dish. From the meaty portobellos to the delicate shiitakes, this stuffing offers a delightful interplay of flavors and textures, sure to impress even the most discerning palate.
For those seeking a vegetarian alternative, the vegetable and quinoa stuffing emerges as a vibrant and flavorful option. Quinoa, a gluten-free grain, provides a protein-rich base for an array of vegetables, including colorful bell peppers, crisp carrots, and hearty zucchini. This stuffing offers a delightful balance of flavors and textures, making it a satisfying and nutritious choice.
Finally, the gluten-free stuffing caters to those with dietary restrictions, ensuring that everyone can partake in the stuffing festivities. This recipe utilizes almond flour and tapioca flour to create a light and fluffy stuffing, complemented by an array of herbs and spices. The result is a flavorful and satisfying stuffing that meets the needs of those with gluten sensitivities or celiac disease.
GRANDMA RUTH'S STUFFING
This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.
Provided by Ilene F.
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
- Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
- In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
- Loosely pack stuffing inside turkey cavity before roasting.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 44.8 g, Cholesterol 48 mg, Fat 4.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1005.8 mg, Sugar 5 g
GREAT GRANDMA'S STUFFING
This recipe has been handed down from my great grandmothers from Austria. Always a family favorite to stuff that Thanksgiving Turkey, that roasting chicken or even pork chops. I have also adjusted the recipe to incorporate the flavor of apples in the stuffing which adds a wonderful new flavor to the stuffing and the...
Provided by Linda Kauppinen
Categories Other Side Dishes
Time 1h
Number Of Ingredients 9
Steps:
- 1. Dice bacon and fry over low heat. *Note* You need the bacon fat. I have noticed lately that processed bacon has more water than the fat called for and sometimes find it necessary to add some diced up fat back into the pan to make up for it if I cannot get fresh smoked bacon.
- 2. Add Celery and Onions to the bacon and cook saute until soft.
- 3. In a bowl, take your bread pieces and break the slices into small pieces and slightly dampen. *To dampen stick your finger tips in water and drip it on the bread and mix it up. do this about 3 or 4 times.
- 4. Once dampened, add your eggs, salt, pepper, thyme, and you can also add the optional apples. My great grandmother made it without the apples, but it does taste great with the apples too.
- 5. Once the bacon, onion and celery have cooked down, remove from heat and add it all including the fat to the bread mixture. Mix together well. **ONLY STUFF YOUR BIRD WHEN IT IS READY TO GO INTO THE OVEN** (Instances of food poisoning happen when you stuff your bird before it is ready to go into the oven or the use of tainted ingredients)
- 6. TIP: The stuffing mixture can be held in the refrigerator overnight. Remove it from the refrigerator and let it stand while you prepare your bird allowing it to get close to room temperature. This allows the stuffing to be the appropriate temperature necessary while roasting inside your bird. This recipe will stuff a 12-15 lb turkey. Adjust according to the size of your bird. For a Bird over 20 lbs double this recipe.
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
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
- Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING
When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.
Provided by Tornado Ali
Categories Grains
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
- Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
- Beat eggs and add to bread mixture. Mix well.
- Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
- Doubles well, extremely good cold.
- Can be made in well greased crockpot on low in about 3 hours.
Tips:
- To create a moist and flavorful stuffing, use a combination of bread cubes, vegetables, and seasonings.
- For a crispy texture, toast the bread cubes before adding them to the stuffing.
- Use a variety of vegetables in your stuffing, such as celery, onion, carrots, and mushrooms.
- Season the stuffing with herbs and spices, such as sage, thyme, rosemary, and black pepper.
- For a richer flavor, add some chopped nuts or dried fruits to the stuffing.
- Moisten the stuffing with broth or stock, and then bake it in a covered dish until it is heated through.
- Serve the stuffing hot, as a side dish or as a main course.
Conclusion:
Great Grandma's Stuffing is a delicious and versatile dish that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, this recipe is a perfect choice for busy home cooks who want to create a memorable meal. Whether you are serving it as a side dish or as a main course, Great Grandma's Stuffing is sure to be a hit. So next time you are looking for a comforting and flavorful dish, give this recipe a try.
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