ISO NON-Soggy Stuffing Recipe

LeeAndra

LeeAndra

Sweet Shoppe SugarBabe
Hey y'all. Please help me find the elusive non-soggy stuffing recipe. I have texture issues that prevent me from eating traditional stuffing with it being the consistency of oatmeal and all. *shudder*

Any help or recipes appreciated! I'd love to be able to make my own stuffing that was not only delicious for me, but everyone else, too.

TIA!
 
I just test ran this one yesterday and it's freaking delicious!!!! Of course it's more of a dressing.....not for stuffing the bird!!!

Southern Corn Bread Stuffing

However I made a few adjustments after reading many of the reviews. I made 2 boxes of Jiffy cornbread mix and used that. I only used 5 TBSP of butter. I only used 3 cups of chicken broth. And 3 eggs.

It filled a 9x13 inch pan nicely and was not the least bit soggy at all!!! :thumbup:
 
i can give you my grandmother's recipe ... but it's not for stuffing inside the turkey ... but it's cooked outside turkey...and in the microwave...

it uses stovetop stuffing...cornbread (you bake in the oven)...and broth....and bread...LMK if you want me to type it up
 
Clarification: Us Midwesterners call it all stuffing. I have no intention of sticking anything inside a raw turkey and then eating it. :)

Thanks for the recipe link, E! I will have to see if I can translate it to GF. :)
 
Um its called Stove Top! LOL DH hated stuffing (home-made by his mom with livers and all) until we got married and I just made ST because it was our first year together. He loved it and I decided to just stick with what works! Not fancy but at least its not soggy!
 
Just use less liquid in your recipe. If it is coming out the consistancy of oatmeal, my guess is that there is too much liquid.
 
Dressing = something you eat on a salad.
Stuffing = a side dish served with poultry made from dried bread.

Here's how I make my never soggy stuffing -- a bag of Pepperidge Farm stuffing cubes is the base. I sautee some celery in butter. Add to it the recommended amount of chicken stock. To this, I add onion powder (dh hates onions so I can't put the actual onions in the stuffing, but he doesn't mind the powder as long as I don't go overboard) and some poultry seasoning. Pour the liquid over the bread cubes and mix well. At this point, I go crazy and throw in a handful of finely chopped walnuts. My extended family loves walnuts in our stuffing. Put all that in the crock pot and let it warm in there until the turkey is ready. A crock pot naturally locks in moisture, so it will stay moist without getting soggy. I know exactly what you mean, LeeAndra. I remember the first time my mom made the "dressing" she'd grown up eating in her Amish family. It was bread soup. Gag.
 
My mom's traditional dressing recipe is very soggy / eggy / soupy. It's not my favorite. She calls it dressing because it's not stuffed into a bird and that's just what everyone called it near where she grew up (Southern Illinois). I call it stuffing (although not hers....). This is the recipe I use and we love it.

Bread Stuffing with mushrooms & bacon
(from Bon Appetit November 1995 issue)

1 1/4 lb sourdough bread, crusts trimmed, cut into 1/2" cubes
3/4 lb bacon cut into 1/2" pieces
3 cups chopped leeks
3 cups chopped celery
1 pound mushrooms sliced
1 1/2 T dried sage
2 t dried thyme
1 t salt
3/4 t black pepper
2 1/2 cups chicken broth
2 eggs
1 1/2 t baking powder

Preheat oven to 325 degrees. Spread bread cubs on baking sheet and toast in oven 25 minutes.

Cook bacon until crisp.

Saute leeks and celery. Add mushrooms.

Pour mushroom mixture over bread crumbs (in large bowl). Add crumbled bacon.

Mix in 2 cups broth, grease (I use Pam spray) 9x13 pan.

Beat eggs and baking powder.

Mix into stuffing. Add more broth if dry.

Bake 1 hour at 350.
 
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