Hey Corrie, you are too funny!!

This is how I make my dressing when I just doing a breast.
I don't spend too much time on and it is fabulasssss.

believe it or not I just use stove top.
I make stove top as directed except I add less water, get a big pce of alluminum paper and make a mound with the stufing,on the paper then I season the breast and set it on the mound of stuffing,then I fold the allum. paper on to the breast
making sure I don't cover all the breast. Bake for 1 hr.
it's great I don't have to fuss over dressing
Thats my two cents hope you try it.
Happy Thanksgiving. Carmen

corrie
I read your beseeching post on another thread but have no answers for you as I have never made dressing in my whole life lol. and am not a pepper eater either.

my specialty is dessert and my motto: Life is Uncertain-Eat Dessert First.

Good luck with your stuffing.

Denise

Carmen, I need to gussy it up just a little.
If not, I'm going to completely blow my image.
I have these clowns around here fooled into thinking
that I can really cook!
What do you think about adding a little onion, celery,
almond slivers, raisins, etc to the stove top?
Maybe a dash of chicken flavor "better than bouillon"?
That's all stuff I can buy, open, chop, and mix.
I've never had stove top, that's why I have to ask??

Denise,you are about as worthless as a hind teat on a boar hog! LOL
(you can redeem yourself by helping me make a chocolate desert) wink wink wink!

thanks guy, really I mean it, I'm lost this year and can't figure this out
Corrie

I cook around a dozen turkeys throughout the year and always stuff 'em the same:

Peel and cut one potato per guest. Boil them and while they're cooking, saute a couple of onions. Toss the onions with a whole head of chopped garlic into a mixing bowl. Add some white bread that you've removed the crust from and cut into small pieces. Melt 2 sticks of butter and pour them over the mixture. Add the potatoes and mash the whole thing together. Stuff the turkey (whole or just the breast) with as much stuffing as you can and cook.

When the turkey is done, you'll have turkey and mashed potato stuffing.

stuffing made of something besides bread or corn bread? ----- Uncle Ben's wild and brown rice with the 'trinity' (onion celery and bell pepper) tossed in perhaps with a hand full of dried cranberries for balance and some pecans for crunch. The Better than Boullion is really good stuff.
Sounds like you already have some good ideas. Run with it!
cora

Ricky! I'm looking for - buy a bag of "brand name" in the package bread crumbs. Add some more stuff you buy, etc
That does sound good, I'll hang on to that for maybe next year,
or ask you again! ;-)

Cora, thank you! I thought about doing rice stuffing, until
I opened my big mouth and asked. The answer I got was not very positive.
I just didn't want to have to dice bread, or make corn bread.
I was thinking of something like stove top, but since I've never
had it before, didn't know if it was already seasoned enough,
and if I add more seasoning, will it be over kill.

Thanks guys, again!
Corrie

I've used Pepperidge Farm stuffing (there are several to choose from) since I was a kid. Cooked my first turkey when I was 12. I use chicken stock (low sodium in the can works too)instead of the water, add sauted onions and celery, pecans and dried cranberries. I've made it with chestnuts. I have cooked it under the breast and also in a casserole dish.
Enjoy!

Yes I find now that I am getting to that age where I don't do as much i like the package stuffing, and yes they have enough seasonings. If only want a little then those stove tops are great. I like to cook in butter, or you may use oil to saute your Onion, celery, and if you like peppers. Yes pecans, cranberries, apricots, raisins, chestnuts, sausage, oyster, just what ever you like the most. We use to make a large pan and kind of split down the middle the different extras in case someone didn't like what ever. When you add everything together then you add your "liquid" at this time you may want to sample the product before baking so you can adjust as you like. We never add eggs and can't tell the difference except we now don't worry about it going bad. Chicken stock or broth sure improve the taste.
Paul

I make mine like Ricky except no potatoes but it does sound good.
The girls at the American Legion made stuffed pork chops with apple in the dressing. Sounded real good.

Hi

WHAT!!! nobody consults Martha Stewart?? Isn't that against the law??? gary

Who wants advice from convicted criminals?

Ok, deep breaths, this is EASY!

Buy pepperidge farm bagged stuffing. Follow the directions for amount of butter, use chicken broth instead of water. Add sauteed onion, celery, and anything else you like. (some people like fruit, like raisins, I don't). Bake in a covered dish, and you are done. It's really that easy.

I also use the Pepperidge Farm cubes with chicken broth, onoins, etc. But I also add a stick of butter AND lots and lots of poultry seasoning (to whateveryour taste is). I guess if you are growing fresh herbs you could use those too, but I just love the poultry seasoning mix. It gives the stuffing that "savory" smell and tasted.

Whichever one or combination of these suggestions you choose you will do just fine!

Happy Thanksgiving!

a bag Pepperige farm, swanson chicken broth, some unsalted butter, sauted cellery, onion, fresh mushrooms, stick the seasoned breast on top, cover with foil and bake-mmmmmmmmm good.

Stuffin Muffins

Tear up stale white bread and crumbled up corn bread.
Chop up some onion and celery and saute in butter. Add to bread.
Add enough chicken broth to make it kinda soupy.
Add sage, salt and pepper to taste. I go heavy on the sage.
Add 1 beaten egg.

Spray muffin tins with Pam. Use ice cream scoop or fill to about 3/4 full. Bake 350 approx. 30 minute or until sides and top are crispy looking and center is moist.

Hi - since you said no bread or cornbread, here's 1 my mom makes that her mom used to make (they had a big garden) - no real recipe, but definitely for someone who likes veggies - it's sort of a veggie kugel:

finely chopped veggies + parsley (i.e. celery, carrots, onions, potatoes, whatever else you have on hand)
egg(s)
salt & pepper
any herbs desired (optional)

Simply chop veggies fine, a blender or food processor works great for this (back in the day Grandma would've used a wooden chopping bowl + hand chopper), then blend in 1 or 2(or more) eggs to make a rather thick 'batter', add seasoning & pour into a buttered casserole dish, dot w/ butter & bake @ 350F until set & lightly browned(30-40 minutes?).

This may seem weird to some, but it's really quite delicious.

Me, I've discovered Arrowhead Mills organic stuffing mixes(made w/ 2X the am't of veggies) - super easy & good = )

Buy Pepperidge Farms stuffing...I like the sage one. Chop up some celery and onions, saute them in butter (or I use smart balance) add sage, parsley, thyme, garlic (whatever you like). Add some chicken or vegetable stock, mix it all together and bake in the oven in a casserole dish. I never stuff my turkey, I think it's gross..lol.

I also used stove top (chicken flavor) use 1 or 2 tablespoon less water than directed. I add 1/2 cup or so of raisins or craisins. It adds just a slight sweetness to it and its really delicious...IMHO!

Here is the recipe I use if you want specific ingredients.
Use 1 bag Pepperidge Farms cubed stuffing. Sauté onions, parsley, sage, rosemary and thyme. Add 1  2 cups vegetable or turkey stock. Cook in 325 oven in casserole dish ½ - 1 hour.
*Use below for quantity guide
2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
Generous dash ground black pepper
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 pkg. (16 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Sharbear, thanks for putting the oven temp in your recipe. I always make it in a corning wear dish with the glass lid, but I always forget what the temp should be. My DH is not fussy, he likes sausage stuffing with no onion or celery, but I use bread cubes and chicken broth and seasoning. Not too much since the sausage gives it a lot of flavor.

Up in PA, the local Weis supermarket used to bag their own dried plain bread cubes, but I can't find plain ones here, so I make my own. Only takes a minute.

Thanks for the great thread Corrie! Happy Thanksgiving!

Julie

Corrie, thanks for this post...lots of good suggestions here.
Julie, you're welcome...
Mammie, the stuffin muffins sound really good. I will try them sometime.
When I said "stuffing the turkey is gross" I meant with the dressing. I do stuff my turkey with herbs, smart balance buttery spread, peeled and cored apples, garlic and quartered onions...yummy. Happy Thanksgiving everyone!

Hi guys!

The turkey is in the oven.
Pole beans are on simmer.
Yams are cooking down.
Made the cranberries last night.

Only thing left is the dressing!

Thank you all so much!

HAPPY THANKSGIVING EVERYONE

Corrie

Corrie, sorry that I read your request too fast and missed the part where you didn't want a recipe using bread. :)

Shar, if you ever try the Stuffin Muffins, be sure and spray the muffin pans liberally with Pam. I forgot to mention that in the instructions.