~Stuffing Recipes~

Favorite Bread Stuffing (Low-Fat)

1/2 cup water
1 onion, chopped
3 cups sliced mushrooms (about 1/2 lb.)
2 celery stalks, thinly sliced
4 cups cubed bread
1/3 cup finely chopped parsley
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1/8 teaspoon black pepper
1/2 teaspoon salt
1 cup very hot water or vegetable stock

Heat 1/2 cup water in a large pot or skillet. Add the onion and cook 5 minutes. Add the sliced mushrooms & celery and cook over medium heat, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Preheat oven to 350F. Stir in bread & spices, salt & pepper. Lower the heat & continue cooking for 3 minutes, then stir in the water or stock, a little at a time, until the dressing obtains the desired moistness. Spread in an oil-sprayed baking dish, cover & bake for 20 minutes. Remove the cover and bake 10 more minutes.

Slow Cooker Stuffing

1 stick butter or margarine
1 cup onion -- finely chopped
1 cup celery -- finely chopped
1 can mushrooms -- (8 ounce) drained
1/4 cup parsley -- chopped
1 1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
12 cups toasted bread cubes
2 eggs -- well beaten
1 1/2 cups chicken bouillon

Melt butter in skillet. Add onion and celery and saut until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours. 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 oven = 12 cups toasted bread cubes.

Source: Butterball Makes Any Dinner Special Cookbook.

Cranberry-Rice Stuffing

1/4 cup brown rice - uncooked
3/4 cup water
1 tablespoon vegetable oil
1 1/2 cups mushrooms -- (1 1/2 lb) sliced
1 cup fresh or frozen cranberries
1/4 teaspoon dried thyme
1/4 teaspoon dried basil

Cook the rice in the water until tender, about 1 hour. Saut the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend. Use in chicken roaster or double the recipe for turkey stuffing.

Cornbread Stuffing with Apples & Golden Raisins

Cornbread:

2 large eggs, whites only
1 1/3 cups skim milk
1/2 cup applesauce
2 cup cornmeal*
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt

Stuffing:

2 celery stalks, chopped
1 large onion, chopped
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
Salt and Pepper to taste
1 cup golden raisins
1/4 cup dry sherry (optional)
2 cups defatted broth or low sodium chicken broth

For the Cornbread: Preheat oven to 400 degrees. Coat an 8-inch-square cake pan with cooking stray. In a medium bowl, combine egg whites, skim milk, and applesauce. Mix well. Combine the remainder of the dry ingredients and add to the skim milk and egg white mixture. Stir until blended and pour into a prepared pan; bake for 15 minutes or until bread in done. Remove from oven and cool.

For the Stuffing: Spray a nonstick skillet with cooking spray and saut celery and onion until tender. Add spices; remove and put into a large bowl. Add raisins, apples, and the cornbread, crumbled. Toss with the broth and sherry and bake covered in a casserole dish previously coated with cooking spray, about 12-15 minutes. If the stuffing appears to dry, add more broth. Toward the end of cooking, remove cover to brown.

*Substitute one cup of flour for one cup of cornmeal,
if you prefer.

Mashed Potato Stuffing

1 pound high-quality white bread -- sliced
milk or water -- for soaking
4 pounds potatoes
6 tablespoons butter -- softened
2 teaspoons salt
1 cup hot milk
6 tablespoons bacon grease or butter
2 cups onion -- finely chopped
2 cups celery -- finely chopped
2 eggs -- lightly beaten
1 handful celery leaves -- chopped
1/2 cup parsley -- chopped

1. Soak the bread slices in a deep bowl of milk or water for 15 minutes. Lift them out by the handful and squeeze the liquid out. Tear the bread into small pieces.

2. Peel the potatoes, cover with salted water, bring to a boil and cook for about 20 minutes. Drain. Then add the butter, salt and hot milk, and whip to mashed consistency.

3. Melt the bacon grease in a large skillet, add the onion and celery, and saut until soft. Stir in the squeezed bread, then combine with mashed potatoes.

4. Add eggs, celery, parsley and pepper.

5. Put mixture into buttered casserole dish. Cover with foil, and bake for 30 or 40 minutes in a 350-degree oven. Baste with turkey drippings, if desired.

Serves 10-12.

Fruit & Nut Stuffing

18 each whole pitted prunes
1/2 cup dried currants
1 cup raisins
24 each dried apricot halves
1/4 cup bourbon
3 each tart cooking apples, unpeeled,
cored and chopped
3 each large onions, peeled and diced
3 each celery ribs, diced
4 tablespoons melted butter
2/3 cup whole macadamia nuts
2/3 cup whole cashews
1 cup unsalted walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh parsley
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 each eggs, slightly beaten

Put the prunes, currants, raisins, and apricot halves in a bowl and pour the bourbon over the fruit. Cover bowl and soak overnight. If you are using salted macadamia nuts and salted cashews, put them in a strainer and remove salt by rinsing them under cold water. Dry on paper towels. Heat 2 tbsp. vegetable oil in a skillet and add the nuts. Toast them, stirring constantly, until golden. Combine the apples, onions, and celery in a large skillet along with the butter. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and celery is tender, about 11 minutes. Transfer the onion mixture to a large mixing bowl. Add the macerated fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons until evenly blended. Set aside the stuffing while you prepare the turkey for roasting. Stuff turkey 3/4 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)

CORNBREAD STUFFING
4 8½-ounce boxes cornbread mix
1 cup toasted pine nuts
1 cup (2 sticks) unsalted butter, melted
2 large Spanish onions, chopped
10 cloves garlic, minced
4 small (7 ounces) chorizo sausages, diced
2 roasted red bell peppers, chopped
1 cup fresh oregano, chopped
Salt and pepper to taste
Bake the cornbread according to package directions. While the bread is still warm, cut it into small cubes in the pan. Let the bread sit at room temperature, uncovered, for 12 hours or overnight. Remove the bread from the pan and crumble to make coarse breadcrumbs.

To toast the pine nuts, bake them on a baking sheet in a 300-degree oven for approximately 5 minutes until they turn golden brown. Watch carefully as they will burn fast. Immediately remove the nuts from the pan to a clean dish to stop them cooking.

In a medium sauté pan, melt the butter over medium heat. Sauté the onion and garlic until translucent but not browned, about 5 minutes.

In a large bowl, combine the breadcrumbs, pine nuts, sautéed onion and garlic, sausages, red pepper and oregano, mixing well. Season to taste with salt and pepper. The stuffing can be made up to this point a day in advance and kept refrigerated in an airtight container.

Cranapple Sausage Stuffing
This stuffing goes equally well with turkey or pork.

14 oz. white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausage, casings removed
1/4 C butter
6 C finely diced onions
1 lb. Granny Smith apples, peeled, cored, chopped
2 C chopped celery with leaves
4 tsp. poultry seasoning
1 C dried cranberries
4 tsp. fresh rosemary
1/2 C finely chopped fresh parsley
3 eggs, beaten
1 1/2 C poultry stock
Serves 12 - 14

Preheat oven to 350F. Divide bread cubes between 2 large baking sheets and bake for about 15 minutes. Cool completely, set aside. Saute sausage over medium-high heat in a large heavy skillet until cooked through, about 10 minutes. Crumble sausage with the back of spoon or spatula as it cooks. Use a slotted spoon to transfer sausage to large bowl. Pour off fat drippings from the skillet, then use it to melt butter over medium-high heat. Add onions, apples, celery and poultry seasoning. Saute until onions soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. You can prepare the recipe, up to this point a day ahead of time. Cover and refrigerate until you're ready to finish.

Mix eggs into stuffing.

To stuff a turkey
Fill main turkey cavity with stuffing. Mix enough poultry stock into remaining stuffing to moisten (about 1/2 - 1 cup depending on amount of remaining stuffing). Bake remaining dressing in a dish as outlined below.

To bake stuffing in pan:
Preheat oven to 350 F. Butter a 15 x 10-inch baking dish. Mix 1 1/3 cups stock into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Wild Rice Stuffing

Source: Better Homes and Gardens

Prep: 15 min.
Cook: 45 min.

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

Directions
1. 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 minutes.
2. 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.

Nutrition facts per serving:
calories: 96
total fat: 1g
saturated fat: 0g
cholesterol: 0mg
sodium: 340mg
carbohydrate: 19g
fiber: 2g
protein: 4g
vitamin A: 1%
vitamin C: 5%
calcium: 2%
iron: 5%

Pass me a fork please~~Janie~

Great recipes~~

Sausage Dressing

2 bags herb seasoned cubes (can use 1 cubed and 1 crumbs)
4 cans Campbell's Chicken Broth
1 roll mild sausage
8 eggs
3-4 cups celery, sliced
2 sticks butter

Brown sausage, breaking apart, drain - set aside.
Boil chicken broth. Add butter and celery.
When butter has melted, remove from heat. Add stuffing cubes (crumbs), sausage, and eggs. Mix well. Refrigerate overnight.
Stuff turkey. Leftover stuffing can be heated in a casserole the last 45=60 minutes of cooking time. Baste with juices from turkey.
Recipe can be halved easily...but we like the leftovers.

Southwest-Style Dressing

INGREDIENTS:

2 pans (8 to 9-inch size) cornbread, homemade or use cornbread mix
1 cup chopped celery
1 cup chopped green onion
1/2 cup chopped green pepper
1 clove garlic, finely minced
4 ounces butter
turkey giblets, optional
2 slices white bread
1 1/2 cups chicken broth
3 eggs, slightly beaten
6 canned tamales, mashed
1/2 teaspoon salt
dash ground cayenne pepper, or to taste
PREPARATION:

Crumble cooled cornbread into a large bowl; set aside. In a large skillet, sauté celery, onion, green pepper and garlic in butter until tender. Stir vegetable mixture into cornbread; set aside.
Put giblets in a saucepan; cover with water.
Bring to a boil; reduce heat, cover, and simmer until tender. Chop liver; add to cornbread mixture along with 1/4 cup of the stock. Reserve remaining giblets for gravy. If you don't use giblets, add about 1/4 cup more broth or bouillon to the dressing.
Soak bread in the chicken broth, then stir into cornbread mixture. Add remaining ingredients; mixed thoroughly. Spoon into a greased 2-quart casserole. Bake at 350° for 30 to 35 minutes.
Serves 8.

These all sound very good, though I still maintain that "dressing" is much more civilized!! LOL!!!

Basic Sage Stuffing


Ingredient amounts in the following recipe vary with the serving size of your dish, so use your own judgment. Add seasonings to suit your own taste. You can also substitute dried herbs for fresh, but use only a third of the amount specified below.

Ingredients:

stale bread crumbs or stuffing mix
celery
onion
parsley
thyme
oregano
sage
rosemary
1 egg, slightly beaten
wine or chicken broth
salt
pepper
butter, melted (optional)

Preparation:

Saute celery and onions until soft. Add parsley and sage to the bread with one slightly beaten egg and stir. Add the vegetables and stir again. To give moisture to the mixture, add a little wine or chicken broth. Add salt and pepper to taste.

Optional: Add melted butter.

Bake the stuffing in a 325-degree oven with the turkey for the last 30 to 45 minutes of its cooking time.

Bacon Stuffing


Ingredients:

1/2 lb. bacon (10 to 12 slices)
12 button onions with a clove in each (or about 1 cup chopped onion and clove to taste)
5 cups bread crumbs or cubes (10 to 12 slices)
4 celery tops, chopped
1/2 cup giblets, cooked (or up to 1/2lb. ground meat or sausage, cooked and drained)
1 tsp. salt
1 tsp. pepper
1 tsp. summer savory (or poultry seasoning)
1 tsp. Worcestershire sauce
1/2 cup grape juice (not drink)
1/2 cup giblet or soup stock

Preparation:

Brown bacon and drain. Cook onions in the hot bacon fat until clear. Drain off excess fat. Mix onions together with bread crumbs, celery, crumbled bacon, cooked, minced giblets (or cooked meat or sausage), and seasonings. Moisten with juice and stock. Stuff turkey loosely and roast. Makes enough for an eight- to 12-pound bird.

Yield: 8 to 10 half-cup servings