We are sharing more recipes from our famous southern cook, Paula Deen. Today we are sharing, not one but six great southern stuffing recipes.
Apple Cranberry Stuffing
Servings: 8 to 10 servings
Cook Time: 55 min
Difficulty: Easy
Ingredients Add to grocery list
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted
Directions
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.
Sweet apples and tart cranberries blend together for a stuffing recipe that your family won’t soon forget.
Turkey / Chicken Stuffing
An old fashioned stuffing recipe that can be cooked in a bird or a loaf pan!
Oyster Dressing
Servings: 8 to 10 servings
Cook Time: 1 hour 15 min
Difficulty: Easy
Ingredients Add to grocery list
Cornbread:
1 cup self rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Dressing:
7 slices white bread, dried in warm oven
Cornbread
1 sleeve saltine crackers
2 cups chopped celery
1 large onion, chopped
8 tablespoons butter
7 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 eggs, beaten
2 pints or 1 quart oysters, drained
Directions
Preheat oven to 350 degrees F.
To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.
Southern Cornbread Stuffing
You won’t find a more traditional cornbread stuffing recipe this side of the Mason-Dixon line.
Servings: 6 to 8 servings
Cook Time: 1 hour 35 min
Difficulty: Easy
Ingredients Add to grocery list
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve crackers (recommended: Saltine)
8 tablespoons butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage, optional
1 tablespoon poultry seasoning, optional
5 eggs, beaten
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
Cornbread:
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Good Old Country Stuffing
The mushroom giblet gravy that accompanies this recipe is simply out of this world.
Servings: 8-10 servings
Prep Time: 10 minutes
Cook Time: 50-55 minutes
Difficulty: Moderate
Ingredients Add to grocery list
2 loaves dry white bread, recommended: Pepperidge Farm
2 cups cooked white rice
1 sleeve crushed saltines
1 lb bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 tablespoon poultry seasoning
1 teaspoon dried sage leaves
3 eggs, beaten
1/4 stick of butter
Mushroom Giblet Gravy, recipe follows
Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3-cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees.
Crumble dried white bread into a large bowl. Add cooked white rice, and crushed saltines. Saute pork sausage. Add celery and onion and saute until transparent - 5 to 10 minutes. Pour over bread and rice mixture. Add stock - mix, add salt, pepper, sage, and poultry seasoning. Add 3 beaten eggs and mix well. Add slices of butter on top. Pour into greased pan and bake until done - 45 minutes.
Mushroom 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.
Deep-Fried Stuffing on a Stick
Y’all know that we’ve never been scared to deep-fry something, even stuffing!
Servings: 12 servings
Cook Time: 1 hour
Difficulty: Easy
Ingredients Add to grocery list
Stuffing:
5 tablespoons butter, divided
1 pound breakfast sausage, bulk
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 bag unseasoned bread cubes, for stuffing
1 sleeve saltine crackers, crushed
1 tablespoon poultry seasoning
2 tablespoons dried parsley flakes
2 teaspoons ground sage
Salt and freshly ground black pepper
1 quart chicken stock
4 eggs, beaten
For Frying:
Oil, for frying
2 cups all-purpose flour
Special equipment: 12 wooden ice cream sticks or skewers
Directions
Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter.
Brown the sausage in a large skillet over medium-high heat until it is cooked through. Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet. Add 4 tablespoons of the butter and melt. Add the onion, carrot and celery and saute until softened. Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, sausage, poultry seasoning, parsley flakes, sage, salt and pepper. Stir the sauteed vegetables into the mixing bowl. Pour in the chicken stock and eggs and toss together. Turn the stuffing out into the prepared baking dish.
Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling.
Preheat oil in the deep-fryer to 350 degrees F.
Cool the stuffing completely. Cut it into 12 squares. Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands. Make the stuffing form a log shape around the popsicle stick, leaving 2-inches of the stick exposed for the handle. This should look somewhat like a lumpy corn dog.
Roll the stick in the flour, coating it well and then shaking off the excess. Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel lined plate to drain.
Bon Appétit...
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Yvonne
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