Can really great stuffing be made without cooking it in a bird?

My parents or my grandparents never cooked the stuffing in the birds|bird. I must say that my dad makes the most awesome stuffing. There are so many different recipes, I don’t know which direction to go in.

You can defiantly make stuffing by itself. My dad basically boils some chicken. Once the chicken is done boiling he debones it shreds it up.

Reserve the chicken broth for the dressing as well. He doesn’t even use a recipe for this, but I’ll tell you what he does. A few days before making the stuffing he fixes a large pan of cornbread and some biscuits.

He lets it dry out a bit for the stuffing. Sometimes he even freezes left over bread a few months in advance to use for stuffing. This is a great way to use up leftovers.

Then he simply breaks that up into a boil. He pours the chicken broth and shredded chicken in the boil. The he adds in some chopped celery, onions and green peppers.

Add an egg or two and a bit of oil, depending on the amount. Make sure it’s really moist. Put in some sage and poultry seasonings, or whichever kind you like best.

He bakes it in a oven safe dish until it browns on the top. You don’t have to do to all that trouble, you can simply use the dried out bread, some canned chicken broth, chopped vegetables, eggs and seasonings. Some people make how to make oyster dressing|oyster dressing, I never have.My best friends mother adds boiled eggs into hers and I’ve seen some people put dried cranberries and mushrooms in it.

You can even adjust the taste by using sweetened cornbread, or make a difference with yellow or white cornmeal. It is pretty much limited to your personal preference. You could make this in the microwave.

If you don't want to use packaged mix, just simply simmer some seasoning with vegetables in the microwave with the broth. Once the vegetables tender up some, add the dried breadcrumbs and heat it up some more.It won't be as good as baked, but it won't be as much trouble. Make sure you add some oil or butter to it as well.

I make the package in the microwave all the time. I just heat some water up on high. Open up the bag and pour some in, stir and then put it back in for about 30 seconds.

Stir it up again and eat. I save the rest of the bag for later.

Last Thanksgiving I purchased a box of StoveTop Cranberry/Cornbread stuffing. Love stuffing but am a Vegeterian so this was a new cooking experience. Followed the recipe for preparation using vegetable broth in place of water and added diced celery.It was FABULOUS.

You can "tweak" the stuffing mix anyway you like. Add whatever ingredients you like (onions, mushrooms, etc.). Butter a casserole dish (I use Pyrex glass) or use a non-stick cooking spray.

Cover with foil and bake following directions on the box. Super simple. You can also bake this stuffing in squash such as Butternut.

Just cut the squash in half, clean out the seeds, Rub squash with butter, add stuffing, cover with foil and bake (350 degrees) til squash is tender. Delicious!

I have been vegetarian for 16 years and, like you, stuffing has always been my favorite dish at Thanksgiving. For me, boxed stuffing just doesn't cut it, and most people do incorporate some kind of meat into it. Here are my 2 favorites (a traditional and a yummy variation) from a cookbook I highly recommend, Fresh from the Vegetarian Slow Cooker.

They are easy, no-hassle and delicious enough to satisfy your stuffing cravings. Old Fashioned Bread Stuffing: 2 T olive oil 1 large yellow onion, chopped 2 celery ribs, chopped 1 tsp ground sage 1 tsp dried marjoram 1 tsp dried thyme 10 cups 1/2 inch bread cubes 1/4 c minced fresh parsley 1 tsp salt 1/4 tsp pepper 1 - 1 1/2 c veggie stock 1. Heat oil in skillet over medium heat.

Add onion and celery and cook until softened, about 5 min. Stir in the sage, marjoram, and thyme. 2.

Place the bread cubes in a 4-qt slow cooker and add parsley, salt, pepper, and onion mixture. Stir in just enough stock to moisten. Cover and cook on Low for 3-4 hours.

Cranberry Walnut Stuffing 2 T olive oil 1 medium onion, chopped 1 celery rib, chopped 1 tsp dried thyme 1 tsp ground sage 2 T brandy (optional) 8 c. 1/2 inch bread cubes 1 c chopped walnuts 1/3 c dried cranberries 1/3 c minced parsley leaves 1 tsp salt 1/4 tsp black pepper 1 1/2 - 2 c vegetable stock 1. Heat the oil in a large skillet over medium heat.

Add the onion and celery and cook until softened, about 5 minutes. Add the thyme and sage, stirring to coat. Stir in the brandy and cook for 1 minute.2.

Transfer mixture to a 4-qt slow cooker. Add bread cubes, walnuts, cranberries, parsley, salt, and pepper; stir in just enough stock to moisten, and mix well. Taste and adjust seasonings, adding a little more stock if the mixture is too dry.

Cover and cook on Low for 3 to 4 hours. Serve hot. Hope this helps.

Good luck and happy cooking!

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