The Basics of Stuffing

I saw some chestnuts at the market that were begging to be made into stuffing. I have never attempted to make my own stuffing before. Seems like it should not be that difficult. Add spices, chopped veggies and bread. I passed up on the chestnuts this time.

I came across some helpful information about making stuffing.
Source: BHG.com

Starch: such as day old bread, corn bread, rice, potatoes or cubed stuffing in a bag.
Liquid: such as broth, wine, (eggs) or liquor (or a combination of these)
Other additions: may include herbs, onions, dried or fresh fruits, sausage or other meats (optional)
seafood: such as oysters, crab, or shrimp (optional)

Create your own recipe by keeping these proportions in mind:
For each pound of uncooked poultry, you will need about 3/4 cup stuffing.
For every 1 cup of starch, add about 2 tablespoons of liquid, just enough to moisten the bread.
If you just want stuffing, there’s no requirement for a bird.

Safe Stuffing:
Cook the stuffing separately in a covered casserole if you don’t have an accurate meat thermometer, because there is no visual test for stuffing doneness.
Mix the stuffing just before you stuff and roast the bird.
Loosely spoon stuffing into the body and neck cavities rather than packing it. Otherwise it won’t get hot enough by the time the turkey is cooked. Spoon any remaining stuffing into a casserole; cover and chill until ready to bake.

MOM’S TRADITIONAL HOLIDAY STUFFING:
1 pkg herb Pepperidge Farm stuffing mix
1 med chopped onion
1 egg (optional)
1 can cream of mushroom soup
chopped celery
Cooked giblets (optional)
Garlic
Mushrooms
Nuts & Cranberries (optional)

Preheat oven to 375. In a saucepan make stuffing according to directions on package. Meantime In a pan saute onions, garlic, celery and mushrooms. Combine vegetables, stuffing and rest of ingredients. Bake in covered dish until heated through.