I like this stuff plain but my family is getting

a little tired of it.

Any ideas for enhancements?

Thanks in advance.

Bruce

On Tue, 12 Nov 2013 08:00:48 -0500, Bruce K.
> wrote:

> I like this stuff plain but my family is getting
>
> a little tired of it.
>
> Any ideas for enhancements?
>
> Thanks in advance.
>

Pepperidge Farms has lots of suggestions.
http://www.pepperidgefarm.com/SearchResults.aspx?search=stuffing&mode=recipe+&pd =yes$



--
Food is an important part of a balanced diet.

On 11/12/2013 7:00 AM, Bruce K. wrote:
> I like this stuff plain but my family is getting
>
> a little tired of it.
>
> Any ideas for enhancements?

I saute diced onions and celery and a clove of garlic in a mixture of
chicken fat and butter and add it to the stuffing. I also add wild
rice cooked in chicken stock. I toss a handful of dried cranberries
into the stuffing as well. If I have giblets on hand, I cook them in
stock, dice them and add them to the stuffing, too. Moisten the
stuffing with reduced chicken stock.

In article >,
Bruce K. > wrote:
>I like this stuff plain but my family is getting
>
>a little tired of it.
>
>Any ideas for enhancements?

Crumbled and browned breakfast sausage.
Sauteed celery and onions.
A few flakes of dried hot pepper.

Cindy Hamilton
--

Cindy Hamilton wrote:
> In article >,
> Bruce K. > wrote:
>> I like this stuff plain but my family is getting
>>
>> a little tired of it.
>>
>> Any ideas for enhancements?
>
> Crumbled and browned breakfast sausage.
> Sauteed celery and onions.
> A few flakes of dried hot pepper.
>
> Cindy Hamilton

+1 - Sausage makes everything taste better. I wouldn't go with
breakfast sausage but hot Italian pork sausage or something similar.

-S-

In article >,
Steve Freides > wrote:
>Cindy Hamilton wrote:
>> In article >,
>> Bruce K. > wrote:
>>> I like this stuff plain but my family is getting
>>>
>>> a little tired of it.
>>>
>>> Any ideas for enhancements?
>>
>> Crumbled and browned breakfast sausage.
>> Sauteed celery and onions.
>> A few flakes of dried hot pepper.
>>
>> Cindy Hamilton
>
>+1 - Sausage makes everything taste better. I wouldn't go with
>breakfast sausage but hot Italian pork sausage or something similar.

What I didn't mention is that we use Bob Evans hot breakfast
sausage (in the red chub). It's what we're used to. (Stuffing
is all about tradition, isn't it? Not that I'd know; my family's
stuffing sucked, so I took to my husband's recipe immediately.)

But I figured it might be a bit much for the OP's family, or that
they could decide for themselves what they like.


Cindy H amilton
--

On Tuesday, November 12, 2013 5:00:48 AM UTC-8, Bruce K. wrote
>
> Any ideas for enhancements?
>
I posted this a while ago:
To the usual onions and celery add a can or jar of regular (unsmoked) oysters and a tin of smoked oysters, both roughly chopped. Mix together with butter, seasoned (Old Bay seasoning is good here) bread cubes and some chicken broth to moisten. Bake and enjoy. -aem

On 11/12/2013 8:00 AM, Bruce K. wrote:
> I like this stuff plain but my family is getting
> a little tired of it.
> Any ideas for enhancements?
> Thanks in advance.
>
> Bruce
>
Could you explain what you mean by "plain"? Do you add *anything* to
it? Or is it just hot water, melted butter and the stuffing crumbs?

At the very least use stock or even canned broth, not just water.

Jill

On Tue, 12 Nov 2013 19:25:07 -0500, jmcquown >
wrote:

>On 11/12/2013 8:00 AM, Bruce K. wrote:
>> I like this stuff plain but my family is getting
>> a little tired of it.
>> Any ideas for enhancements?
>> Thanks in advance.
>>
>> Bruce
>>
>Could you explain what you mean by "plain"? Do you add *anything* to
>it? Or is it just hot water, melted butter and the stuffing crumbs?
>
>At the very least use stock or even canned broth, not just water.
>
>Jill
You're describing Stove Top.
Janet US