There are so many varieties of stuffing recipes, and each cook adds his or her special touch. Some people add vegetables, others add sausages and so forth; there’s no limit as to the possibilities to make a good stuffing.
I usually don’t like to stuff the bird, and so I cook my stuffing in a saucepan over the stove. I keep it tightly covered and warm in the oven until ready to serve.
Green beans casserole
Candied Yams (make ahead of time
Cranberry sauce (make ahead of time)
Apple pie (make ahead of time)
Fruit punch (make ahead of time)
Here's my take on stuffing for a hassle-free Thanksgiving meal.
1-2 lbs. lean ground beef
2 boxes of cornbread stuffing (you may use any flavor you like)
1 chicken flavor bouillon
1 medium onion
½ red and green peppers
1 garlic clove
1 bunch of cilantro
2 carrots (optional)
2 or 3 celery stalks (optional)
Chop vegetables and set aside.
In a saucepan brown ground beef; add 1 cup of water and cook until water evaporates
Add chopped vegetables
Add (1 cup of water or vegetable stock if using one box of stuffing mix, or 2 cups if using two boxes) and bring to a quick boil
Add stuffing mix; cover
Remove from heat and let it rest for about 7 minutes
Fluff with fork