Cooking question-How to make stuffing?

If you used canned green beans, heat them, drain the liquid off, and then stir in the soup.

Patricia has it all there!!she is makign me hugry now..haha

Well, yeah, if you are using any kind of green beans, drain the liquid off after you'v heated them, and then add the soup.

I've never made stuffing. When I was young, my father always made the stuffing. Since then, my best friend opens up a box of Stove Top and that's what we have. As for veggies, whenever I've gotten a turkey TV dinner, it's always been carrots and peas.

I get my stuffing in a box i am not very versed in the kitchen.

I have never made it either.

I love stuffing

Well, now I know I'm not alone except for the fact that I don't cook.

Homemade stuffing is easy to make. Chop up a bunch of celery and onions and put them in a big Dutch oven pan on the stove. Add about 1 1/2 sticks of butter and melt the butter over medium low heat. Then simmer the onion and celery in the butter until it is nearly tender. Toss in some Italian seasoning and add some salt and pepper and a bunch of sage. Tear up a loaf of stale whole wheat bread and a loaf of white bread and toss the pieces into the pan with the onions and celery. Stir it all up. Mix an egg into a big glass of lukewarm chicken broth and pour over bread to moisten it, stirring mixture as needed. Get bread damp but not wet. Add more chicken broth as needed.
Stir everything up and add a little more butter if needed. Heat a few minutes on medium heat to brown the stuffing a tiny bit but not enough to burn it or make it stick to the pan bottom. Let cool a bit and then stuff the bird with it. Or bake in a covered pan with some butter dotted on top. Or wrap in aluminum foil. Cook about an hour if not in the bird. Tastes best if cooked in the bird.

I used to make stuffing from scratch so long ago that I can't even remember how or why I bothered. Now, on the very few occasions we make stuffing, I just open up a box of stove top. It's much more convenient. Just follow the directions on the box and you'll be ok

Cool. Thanks! Guess I'm off to the store to find some Stovetop. I'm usually in charge of all the desserts for Thanksgiving, so this will be my first time. It can't be that hard. Stove Top is made to not be screwed up. Thanks again!

Stove Top stuffing doesn't taste anywhere near as good as homemade. There is a world of difference between the two. We serve corn with turkey dinner.

There's always stove-top ; )

I usually get Mrs. Cubbingtons(?) mix or something like that in cubes and/or crumb. It has basic instructions on the box to make the stuffing, and is pretty easy. I cut up celery, onion, use canned chicken broth instead of water, melted butter, sometimes I also add a chopped apple, poultry spice/seasoning, and I think that's about it. I mix it all together in a big bowl, and stuff the bird.
If not stuffing a bird, put in a casserole/baking dish and cover with foil and bake somewhere around an hour(?) at 325(?)... It's hard for me to say exactly because I just do it, and check on things as I go, LOL.
I've had the "stove top" before, but think this way is much better to me.
Good luck.
Oh, I like french cut green beans with turkey and stuffing myself as well.

I make a very easy stuffing, as a matter of fact, I think it's easier than mashed potatoes.

2 cups celery cut up.
2 cups onion big dice.
1 loaf of good bread I use Italian or Vienna.
Wet the bread with water, squeeze excess and squish it up.
Add celery and onion, raw.
You can put in a can of chicken broth if you want but make sure it's not real wet
If you have a turkey neckbone cook that on top after putting in pan.

I use a small roaster and coat with soft butter. Dump it all with some salt and pepper dot with butter or margarine and put in the oven for 1 1/2 hours at 350. Cook covered for an hour, uncover and stir and let cook uncovered for last half hour. If it seems too damp, cook it longer uncovered.

a loaf of day old bread, torn or cut into small pieces
chopped Celery
chopped Onion
minced fresh poultry herbs or dried poultry seasoning
salt
pepper
eggs
Toss all together. Stuff a chicken or turkey or place in a casserole dish.
If in a casserole dish, moisten with chicken or turkey broth, bake at 350 for 45 to 50 minutes.

never mad stuffing either

Actually I have made from scratcha nd make it from stove top. It really depends on how much time and money I have. If I have the extra money , I make it from scratch. If not, it is cheaper making stove top.

I've been making tuffing from scratch (even making the bread from scratch the day before!) for over 30years and you re welcome to ask about dozens of kinds if yu want.

The most basic bread stuffing is quite simple. Start with a loaf of whole grain bread. For an entire turkey, you might even need 2 loaves 9think 25-lb. monster). Anyway, spread the bread out on cooling racks overnight to go stale (or dry it out in a 200F oven). Cut into cubes. I use the crust, too.

For a loaf of bread, dice a whole yellow onion (a largish one) and 4-6 (to taste) ribs celery, including the leafy tops; use the larger, more flavorful outside ribs from the bunch. Mince 1-2 cloves garlic.

If adding optionals, consider chopped nuts or crumbled sausage or oysters.

Melt 1/2 lb. butter in a large saucepan and cook the vegs (and nuts or sausage if using--but not oysters) in it over low heat until they are done; celery can still be a tad crunchy if you like. The sausage should be no longer pink.

Stir in any herbs you like. I always add a generous pinch (maybe 1 tsp.) whole dried thyme. Do *not* use any ground herbs!!! Add 1-2 T. freshly ground black pepper, to taste; try 1 tsp. ground cumin seeds if you like; try 1 T. rubbed sage (not ground). In some families, sage stuffing is traditional; use a small handful (or 1 overflowing T.) fresh sage leaves, chopped. Cook herbs a minute.

Toss in the cubed bread. Mix in up to 2 cups turkey or chicken broth, until the stuffing is moist but not soggy.

Some people like to simmer the innards and neck on a pan of water and herbs to make the broth, and them chop the cooked innards and add to the stuffing.

Lightly pack the turkey (or chicken, etc--but this amount will stuff 2 normal chickens) from both ends and close well. Roast.

Personally, I don't even bother to eat stuffing that was cooked separately rather than inside the poultry. It just plain isn't as tasty. However, if the turkey will be as you describe, you don't have a choice (but I'll still bypass the stuffing if it looks too dry). Generously butter a casserole and fill with the stuffing. Dot the top with bits of butter. Cover tightly nd bake at 350F until heated through. This gives you a nice, moist stuffing. Some people claim they like a crunchy top. For this, uncover after 10 minutes to harden up the top (and then I totally won't eat the stuff).

When you are ready for more variations, let me know.

Finally, if you are nervous about doing it from scratch, buy a 1-lb. bag of Pepperidge Farm stuffing and follow the directions on the back. It won't be as tasty, but it will pass most people's taste buds.

This was good question. I cannot help, but already wrote down some of theose fab. receipts.

But with the pepperridge farm stuffing you add your seasoning, onions, celery, butter or whatever else you like in your stuffing. You don't have to make with teh directions to get it to taste good. I have used the stuff from the bag before and made it my own way. I can tell you I had family members and friends beg for more and ask how I made it. Of course I didn't tell them because I couldn't reveal it wasn't all from scratch.

Hope this helps you on your way to 3000.

Brussel sprouts, or sweet potatoes, or asparagus are all good with stuffing. I love stuffing but the rest of my family isn't big on it.