all my stuffing recipes have the same base, then i add to them as i go. so here you go:
for all dressing:
3-4 cups (or 1-2 cans) turkey or chicken broth
1-2 pans corn bread (optional)
6-7 slices bread if using corn bread, at least 10-12 slices if not, either stale, toasted, or frozen, or all of the above.
1 small bell pepper
1 medium-large onion (i prefer sweet onions)
2 sticks of celery, or a good bit of celery flakes, or the leaves chopped off a bundle of celery
1/2 stick butter
then the meat of choice if you want meat in it - a pint of raw oysters drained or a pound of sausage lightly scrambled (don't over cook it) - if i am making sausage, i prefer extra mild breakfast sausage in the 1 lb roll.
boiled eggs, chopped, if desired (totally optional)
chop your veggies however small you like them, for us, smaller is better. melt the butter then saute the veggies in the butter until the onions are almost translucent, but not quite. the celery and bell pepper should be at least wilted. then stir in your sausage/oysters if using any.
crumble 1-2 pans of corn bread (if you like corn bread dressing) with 6-7 slices stale or toasted bread. if not using corn bread, use at least 10-12 slices of bread, or like me, the odds and ends of bread you've collected in the freezer through the year. if you don't have any old bread, toast it, then let it get cold before breaking it up (or cutting it into cubes). i tear my bread into finger print sized pieces.
mix your veggies, meat, and bread together. if you like eggs in your dressing, now is the time to add your chopped boiled eggs. i like it, but only if it will all be eaten fresh. boiled eggs do not microwave well or freeze well.
press into a greased pan (i usually use a 9x13 glass pan) and then pour 1-2 cans of chicken broth (or about 3-4 cups of turkey drippings) over your dressing. bake at 350 for about an hour, checking after 45 minutes to make sure it isn't burning. different ovens and all that.
if you are not worried about your weight/cholesterol, i save a little of the fat off the sausage to pour back over the top of the dressing if i am not using corn bread. it makes it more moist. i just mix it with the broth. the amount of liquid you pour on will determine how "soggy" your dressing is, but so will how long you cook it. you might have to experiment a few times to get it like you like it.
note: if you want a half pan (8x8), then cook the veggies, divide in half, putting half in the freezer for next time, the divide the rest of the ingredients in half as well. it works well to do this if you are only cooking for yourself, or you want to "play" with it until you get it like you like. you can use chicken bullion instead of broth, but be aware that it will be saltier. i do not salt my dressing at all.
to reheat, place slices/servings in toaster oven to toast, or in microwave for about 45 seconds. give or take depending on if it is frozen or just refrigerated.
to freeze, slice first, then wrap well with foil, then put in a plastic bag or make sure the foil is crimped well. this freezes well but also will freezer burn if not sealed well.
