Aunt Phyllis Thanksgiving Stuffing Recipes

THE BEST STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
• Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
• Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
• Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

IF IT AIN'T BROKE, DON'T FIX IT STUFFING RECIPE

Steps:

• Place racks in middle and top of oven; preheat to 300°F. Butter a 3-qt. baking dish. Divide bread between 2 rimmed baking sheets and bake on middle rack, tossing occasionally, until dried out (do not let brown more than just a bit around the edges), 25-35 minutes. Let cool.
• Meanwhile, heat oil in a large skillet over medium-high. Arrange sausage in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Break up into bite-size pieces with 2 spatulas or spoons and continue to cook, tossing occasionally, until cooked through, about 5 minutes longer. Transfer sausage to a plate.
• Reduce heat to medium and melt 1 cup butter in same skillet. Add onion, fennel, and celery; season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are very tender but not browned, 12-15 minutes. Add wine and scrape bottom of skillet to release any browned bits. Bring to a boil and cook until wine is evaporated, about 3 minutes. Toss in parsley, sage, and thyme and let mixture cool in skillet.
• Increase oven temperature to 350°F. Whisk eggs and 2 cups stock in a very large bowl. Add bread, sausage, and onion mixture and toss well to combine. Add 2 tsp. or 1 1/4 tsp. salt and 1 tsp. pepper. Drizzle remaining 2 cups stock over and toss again to combine. Let sit, tossing occasionally, until bread absorbs all of the liquid, about 10 minutes.
• Transfer stuffing to prepared dish; butter a sheet of foil and cover dish, butter side down. Bake on middle rack until very hot throughout (it should feel too hot to comfortably touch in the center; an instant-read thermometer inserted into the center should register 160°F), 35-40 minutes.
• Increase oven temperature to 425°F. Remove foil and transfer baking dish to top rack. Continue to bake stuffing until golden brown, 25-30 minutes longer.
• Stuffing can be assembled 1 day ahead. Cover and chill.

THANKSGIVING STUFFING

Steps:

• In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.

AUNT PHYLLIS' THANKSGIVING STUFFING

Steps:

• To the giblets, add the vegetables and stew in a covered pan until soft.
• Add the stock to the bread crumbs to soften and use the liquid from the stewed vegetables too.
• Add the eggs and seasonings to taste.
• Add the giblet and vegetable mixture and adjust seasonings.
• Bake in a greased deep dish at 350 degree F. for 1 hour.

AUNT PHYLLIS' CLAM CASSEROLE

Steps:

• Saute first 4 ingredients in a large skillet, simmering for a few minutes.
• Combine and add the next 7 ingredients and then add the stuffing slowly until you have an oatmeal consistency.
• Place in a casserole dish and sprinkle with Parmesan cheese.
• Bake at 325 degrees F. for 20-30 minutes.

PAULA DEEN'S THANKSGIVING STUFFING AND GRAVY

Steps:

• Stuffing:.
• Preheat oven to 350 degrees F.
• Crumble oven-dried bread into a large bowl. Add rice and saltines.
• Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
• Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
• Giblet Gravy:.
• Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.