[Bay]

I wanna know! Because here in Sweden we don't celebrate Thanksgiving so we don't have the opportunity to buy all that stuff wich means, that if I want something, I have to make it from scratch.

Thanks ^_^

[aprilmei]

I've never used "boxed" stuffing - I learned to make the real stuff from my mother. There are many recipes for stuffing, this is just one way.
First, the bread. The cheap sliced sandwich bread works for this. Cut off the crusts then lay the slices out to dry for awhile - the drier they are, the more flavourful liquid they can absorb. I lay them out overnight, turning them over once so both sides can dry. My mother dries her in the oven (with the pilot light on) which is faster, but here in Hong Kong we don't have ovens with pilot lights!
Cut the bread into cubes (this can actually be done before drying the bread - either way is fine).
Fry some bacon until almost crisp then cut into pieces. Use some of the bacon fat to cook some diced onion and celery until the onion is translucent. Mix the bacon, onion and celery together with the bread, salt (a little) and pepper (i like lots of pepper). You'll need a very big bowl or container for this, or you can do it in batches.
Then stir in some good quality chicken broth - canned is fine! It tends to be salty, though, that's why I said before not to add to much salt to the other ingredients. Add enough broth to moisten the bread - it shouldn't be soggy but it shouldn't be dry. Taste - and if it needs more salt, add it then.
You CAN stuff it into the turkey but all the turkey juices will go into the stuffing - so there won't be anything for the gravy! So I (and my mother) always put the stuffing in a dish, cover it with foil then bake it for about 45 minutes - removing the foil for the last 15 minutes so it gets crusty on top.
Proportions? I learned from my mother - so we just add enough of everything until it looks right.

[Mishka33]

Your gonna need corn meal.

1 cup cornmeal
1cup flour
1 tablespoon sugar
1 teaspoon salt
2 table spoons of maggie chicken broth
1 egg
1 tablespoon of baking powder
3 celery sticks
1 onion
1cup milk

Mix all ingredients in a large bowl and then
Pour into a greased 8-inch square baking pan. And bake for 40 min.

I boil two chicken breasts in celery and cut of both onion and celery in a food
processor and then dump it in the sauce pan 2 cups water and boil with the chicken and Celery and onion about 15 min and then after the corn bread is done! break it up with your hands and then pour chicken broth in over the cornbread. make sure it's broken up and then cook in the oven make sure and mix it! and it should look like this! put it to cook for 20 min until golden brown on top!

[twinkle.tink]

The thing with stuffing is you can really put anything you want in it....

There is nothing wrong with starting with the boxed bread....but you probably won't have that there in sweden, so cute cubes and dry ad April detailed above. You can you use any bread you find tasty. I like sourdough, corn bread is popular too....but really anything works. You can make as big or little batch as you want.

Start with a base of celery and onions (about 1/4 cup to every 1 cup of bread), saute in butter, add your favorite seasonings (I use an italian seasoning blend, plus some extra sage plus salt and pepper) . In a large bowl add bread and sauted veggies, add in chicken broth, enough to make it moist. That's it...that's the basic recipe.

You can add so many things to make it better.

You can use some white wine with the chicken broth, or extra melted butter if you want it richer tasting.
I like to add cooked sausage, but you can do bacon, or chopped chicken or ham.
Nuts are popular, as are dried fruit.
You can also add carrots, bell peppers etc to your saute veggies.

You can cook it in a casserole dish or stuff in the turkey.

[Bay]

Omg, ladies! You made me so hungry. I have to try it ALL! Thanks a bunch <3

[lovinalotofbags]

I am not big on the stuff but my cousin made stuffing one holiday with artichokes, very good.

[HuntJumpSC]

Good ol' Southern style dressing (we don't dare call it stuffing!) is fairly easy to make. I found this recipe online & it's the closest I can find to my Mom's. She also adds diced boiled egg to her dressing, along with some cooked chicken from making the stock. Don't be afraid to add more stock from a can if needed. The secret to good dressing is plenty of stock to keep it wet (there's nothing worse than dressing so dry you could brick a house with it) and be sure to add plenty of sage & black pepper. I'm the dressing taster at Thanksgiving, meaning my job is to taste until it's right before it gets baked. I love my job!

• 1 (16 ounce) package dry corn bread mix
• 2 tablespoons butter
• 1/2 cup chopped celery
• 1 small onion
• 2 cups chicken stock
• 2 tablespoons dried sage
• salt and pepper to taste

DIRECTIONS

1. Prepare the dry corn bread mix according to package directions. Cool and crumble.
2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, chicken stock, sage and salt and pepper to taste; mix well.
5. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

PS~ This recipe states that it serves 6, so if you're really cooking for a crowd, I'd double it. You can also freeze any extra.