Sensational Stuffing Recipe - Quick, Easy & Simple

This stuffing recipe tastes just like Mom used to make. Yet it just takes minutes and is great for stuffing chickens or turkeys. Also, great dressing made outside the bird and for a side dish.

I am crazy about stuffing (or dressing) and is what I look forward to most at holidays. If you think you cannot do this please just take a look at how very simple it is! I am usually in no particular hurry but this can easily be a 30-minute recipe.

I so loved my mother's stuffing but never learned to make it. I first tried the bread crumbs, sage, meat broth, celery, onion and it wasn't bad but it just wasn't Mom's.

I tried the stove top stuffing mixes and they were really good but they lacked that celery and onion flavors. So I thought why not add that to the mixes.

It was pretty good but still lacked something so I cooked the meat and added that broth. That was it! Those three things (added to your mixes) are all you need to make a delicious stuffing or dressing. Dice the cooked meat in or not.

There are fantastic flavors already in the mixes and in just a few minutes you can cook up the meat, onion, and celery together to add to the stuffing mix and once the flavors that drip from your bird adds to it, it is so good! Please try it and see!

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Any recipe I share will be a cheating recipe. I am not a chef and never will be. I love to cook but it has to be simple. I have come up with many of my own recipes but they are always a cheat on someone else's.

I love Rachel Alba's recipes at HubPages (do check hers out) and I do fix many as she says to but more than a couple I changed to suit me better. I don't think she would mind, I think many cooks do this.

If you have an improvement on mine I think that is great. In fact, I would love for you to share it with us in the comments below. If you can do it quicker and easier we would all like to know!

I never cared for celery growing up or did not know I did. I loved the odor but was an adult before I realized how good the flavor is and how so many things are so incomplete without it. Stuffing is number one on that list!

If you want to get inventive you can add mushrooms, oysters, all kinds of great things to stuffing. But I would start with this recipe for practice and to see just how well you like it.

Remember the onion and celery or meat do not have to cook completely if going in the chickens or turkey to bake even longer. I have seen some cooks put the onions and celery in stuffing raw but I just think they always taste underdone or have a bite to them I do not prefer, personally.

Also, remember that if you are not putting it inside a bird but simply eating it you need to cook everything a bit longer. Especially the meat, until it is tender and well done.

Because it seems harder to come by added meat like neck or giblets in something like turkey breast (which I prefer) you may have to trim a piece of meat underneath somewhere. It has always been easy to find underneath and unnoticeable. I rarely cubed up the meat anymore but just flavor my broth and discard it. It is just easier.

I trimmed a backbone piece from this Thanksgiving's bird and what was left I cooled and stuck in a freezer bag to freeze and use for a bone stew! Calcium delight.

Celery helps lower blood pressure and with weight loss. Has vitamin K, minerals - calcium, iron, magnesium, potassium. Reduces inflammation, soothes the nervous system, helps digestion. Helps eyes and age-related vision loss. Two studies conducted at the University of Illinois showed flavonoid luteolin found in celery decreases the growth of cancer cells. Another also showed that consuming celery on a regular basis delays the formation of breast cancer cells! So many good reasons to use celery in stuffing, besides the outstanding flavor it adds!