Monday, August 17, 2009

Stuffing Recipe

Cranberry Stuffing
2 teaspoons water or juice (Cranberry, apple or orange)
1 cup fresh cranberries, chopped and stewed
1/4 cup sugar
1/4 cup chopped celery
1/4 cup chopped onions
2 teaspoons chopped parsley
1/2 cup chopped walnuts
4 teaspoons butter
4 cups stale breadcrumbs
1/2 teaspoon sweet marjoram
1 teaspoon salt

Combine cranberries and sugar.
Cook celery, onion and parsley in butter until just tender.
Toss together reamining ingredients and add water if needed.

Sweet Potato Cornbread Stuffing

2 1/2 cups North Carolina sweet potatoes, peeled and cut into small cubes
1 cup chopped onion
1 cup sliced celery
2 tablespoons margarine or butter
1/4 cup chopped fresh parsley
1 teaspoon ground ginger
1 (16 ounce) package cornbread stuffing (about 5 cups)
1/2 cup chopped pecans
1 (14.5 ounce) can chicken broth

Preheat oven to 375 degrees F.

In a nonstick skillet, sauté sweetpotatoes, onion and celery in margarine for 7 to 10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to mix. Slowly add chicken broth and toss gently to moisten.

Place stuffing in a casserole dish. Bake covered for 30 minutes. Then uncover and bake an additional 15 minutes, or until top is lightly browned and stuffing is heated through.

Chestnut Stuffing

6 cups torn bite-size pieces of day-old homemade-style white bread
2 onions, chopped
4 ribs of celery, chopped
3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled
2 tablespoons minced fresh thyme leaves or 2 teaspoons dried, crumbled
1 tablespoon minced fresh rosemary leaves or 1 1/2 teaspoons dried, crumbled
1 tablespoon minced fresh savory leaves or 1 teaspoon dried, crumbled
1 stick (1/2 cup) unsalted butter
1 pound fresh chestnuts, shelled and peeled, chopped coarse, or 3/4 pound vaccuum-packed whole chestnuts, chopped coarse (about 2 cups)
1/2 cup finely chopped fresh parsley leaves

With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup water, and bake the chestnuts in a preheated 450°F. oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot. Reheat the oven to 325°F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the butter over moderately low heat, stirring, until the vegetables are softened, add the chestnuts, and cook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.) Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.

Makes about 10 cups.

Chorizo Stuffing

1 pound smoked chorizo or hot Italian sausage, casings removed
2 tablespoons olive oil
1 large onion, chopped
3 celery ribs, chopped
1 medium poblano, Anaheim, or green bell pepper, seeded, membrane removed and chopped
1 fresh jalapeno pepper, seeded, membrane removed and minced
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
10 cups crumbled cornbread, dried overnight
2 cups shredded sharp cheddar cheese
2 cups fresh or thawed frozen corn kernels
1/3 cup chopped fresh cilantro
2 large eggs, beaten
1 to 1 1/2 cups turkey or chicken broth, as needed
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

If using chorizo, cut it into 1/2-inch dice. In a large skillet, heat the oil over medium heat. Add the chorizo; if using Italian sausage, crumble it into the pan. Cook, uncovered, stirring occasionally, until browned, about 5 minutes for chorizo and about 10 minutes for Italian sausage. Using a slotted spoon, transfer the chorizo or sausage to a plate, leaving the fat in the skillet.

Add the onion, celery, poblano pepper, jalapeno pepper, and garlic to the skillet. Cook over medium heat, stirring often, until the onion is golden, 8 to 10 minutes. Add the ground chilies, oregano, and cumin and stir for 1 minute. Transfer the vegetable mixture to a large bowl. Mix in the cornbread, reserved chorizo, cheese, corn and cilantro. Gradually beat in the eggs and about 1 cup broth until the stuffing is evenly moistened but not soggy. Season with salt and pepper. Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish.
Makes 12 cups.

Sage Pork Turkey Stuffing

2 (16-ounce) packages stuffing mix
1 pound turkey giblets, cooked and chopped
2 celery ribs, chopped
1 onion, finely minced
1/2 pound ground pork
1 large egg, slightly beaten
1/2 teaspoon ground sage
1/4 teaspoon salt
1/8 teaspoon ground pepper

Preheat oven to 350*F.

In a large bowl combine stuffing mix, cooked and chopped giblets, chopped celery ribs, minced onion, ground pork, egg, sage, salt, and pepper. Use the water the turkey giblets were cooked in to moisten the mixture to the desired consistency.

Use to stuff the bird, roasting at 350*F until done (180*F on a meat thermometerinserted into the thickest part of the thigh and stuffing temperature is 160*F). Or spread stuffing in a greased pan and bake at 350*F for 25 to 30 minutes.

Makes 8 to 10 servings.

Apple and Onion Stuffing
7 cups soft bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups chopped Granny Smith apple
1/4 cup chopped fresh parsley
1 - 1/2 teaspoons salt
1/4 teaspoon paprika

Preheat oven to 350 degrees F. Lightly butter a 2 quart casserole dish.

Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.

In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika; stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).

Bake the dressing at 350 degrees F for 30 to 40 minutes. If you are baking the dressing with meat cook until the meat is completely done all the way through.

Makes 10 servings.

Wild Rice Stuffing

1/2 cup wild rice
2-1/2 cups water
1/2 cup brown rice
1 tbsp. instant chicken boullion granules
1/4 tsp ground sage or nutmeg
3 cups sliced, fresh mushrooms
1 cup chopped celery
6 green onions, sliced
1/2 cup slivered almonds, toasted (optional)

Rinse wild rice in a strainer under cold water about 1 minute. In a large saucepan combine wild rice, the 2-1/2 cups water, brown rice, bouillon granules, and sage or nutmeg. Bring to boiling, reduce heat. Cover and simmer 20 mintues.

Stir in mushrooms, celery, and green onion. Cook, covered, over medium-low heat for 25 minutes or until vegetables are just tender, stirring frequently. Garnish with toasted almonds, if desired. Serve immediately. Makes 8 to 10 servings.

Creole Stuffing
4 cups cubed cornbread
2 cups crustless day-old whole wheat bread
1 cup chopped, fully cooked ham
3/4 cup chopped smoked kielbasa
1/2 cup finely chopped sweet red peppers
1/2 cup finely chopped green peppers
1/4 cup finely chopped celery
3 Tblsp. finely chopped onions
2 eggs, lightly beaten
2- 2/2 teaspoons creole seasoning
OR 1 teaspoon each garlic powder and paprika and 1/4 teaspoon each cayenne pepper, dried thyme and ground cumin
1- 1/2 cups chicken broth

In large bowl, combine the first 10 ingredients; add enough chicken broth to moisten.

Transfer to a greased 2 quart baking dish. Cover and bake at 325 for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned.

Cornbread Stuffing

6 cups crumbled cornbread
4 cups crumbled biscuits
1/2 cup butter or margarine
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped fresh parsley
2 tsp dried sage leaves
1/2 tsp dried thyme leaves
1/2 tsp pepper
4 cups chicken broth

Heat oven to 375 degrees. Grease a 13 x 9-inch baking dish or pan. Melt butter in a large skillet over medium-high heat. Add onions and celery; cook until tender, stirring occasionally.
In a large bowl, combine the onion mixture, crumbled cornbread and biscuits (or bread cubes), and all remaining ingredients; mix well. Spoon into greased baking dish.
Bake at 375 degrees for 45 to 50 minutes or until golden brown.
Serves 12.

Sausage Stuffing
1 lb. breakfast sausage
3/4 cup chopped onion
1-1/2 cups finely diced celery
3/4 cup margarine, melted
8 cups white bread cubes
3 tsp. poulrty seasoning
1/4 tsp. ground black pepper


Cook sausage according to package, drain and set aside. Melt margarine; add enough sausage drippings to make 1 cup. Saute onions and celery in margarine & dripping mixture until onion is tender. Do not brown; stir in 1/3 of bread crumbs. Mix well. Add the hot sausage mixture with remaining bread crumbs, poultry seasoning and pepper. If you want to use for in turkey stuffing, add mixture now. When cooking in the oven, place stuffing in a greased casserole dish and place in a pan of hot water. Baste with sausage drippings, cover and cook 10-15 minutes in a 300 degree oven or until bread is crispy.

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