Recipe: Stuffing Recipes - 2000-11-05 (13)

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Stuffing Recipes - 2000-11-05 (13)

Betsy.at.TKL (04:47:23) :
Newsgroup: rec.food.cooking
Date: 10/25/1999
Author: Gloria Puester

EVERYTHING BUT THE KITCHEN SINK TURKEY STUFFING,
Outside the Bird!

To 1 lg. bag Pepperidge Farm Herb Bread crumbs
(or homemade, if you prefer) add:

1 lb. pkg. Jimmy Dean Hot sausage, sauteed and drained
1 cup finely chopped onion, sauteed
1 c. thinly sliced celery
1 lb. chopped fresh mushrooms, sauteed
1/4 c. finely minced parsley
1 C. chopped pecans
1 or 2 peeled, chopped Gala apples
(or other crisp, tart/sweet apple)
1/4 lb. melted butter
1 or 2 cups chicken or turkey broth (or part white wine)
add till crumbs are well moistened.
Bell's Poultry Seasoning to taste (It's a N.E. thing,
unbeatable for poultry, or maybe it's just nostalgia)

I always bake this in a casserole because my clan likes it crisp around the edges. Takes about an hour at turkey roasting temp.

Optional additions:
garlic
chopped roasted chestnuts
oysters (my SIL's version)
chopped chourico (sausage) with fat rendered and drained
pitted black olives

It's always a hit, even when I forget an ingredient.

Betsy.at.TKL (04:45:48) :
Pecan, Golden Raisin, And Currant Stuffing
Recipe by: KFMB 760 AM radio in San Diego

8 c Day old multi-grain bread cubes
1/2 c Apple juice
3/4 c Golden raisins
1/3 c Dried currants
1/3 c Olive oil
1 lg Onion; chopped
2 bunches Scallions; sliced
4 Garlic cloves; minced
2 c Celery stalks and leaves coarsely chopped
2 c Toasted pecans; chopped
2 tsp Crumbled dried sage
1 tbsp Fresh thyme
1 tbsp Fresh rosemary
1 cup Minced fresh parsley
1 1/2 cups Chicken broth
1 Egg; lightly beaten
Salt
Freshly ground pepper to taste

The combination of multi grain bread, pecan, raisins, and currants make for a very interesting textured stuffing. The taste is unique and quite different. For best results, bake the multi grain bread yourself or buy some from a good quality bakery. Combine the apple juice with the raisins and currants in a small saucepan. Bring to a boil, remove from the heat and let stand for at least 15 minutes. Heat the oil in a large skillet over medium-high heat. Add the onion, scallions, garlic and celery and saute until the vegetables are soft. In a large mixing bowl, combine the bread cubes, raisin mixture, and saut ed vegetables. Mix in the pecans and season with the spices. Add the broth and beaten egg. Mix gently. Stuff the turkey or place in a greased casserole dish and bake for 45 minutes.

Betsy.at.TKL (04:30:36) :
Recipe: Old fashion Corn Bread Stuffing
Newsgroup: rec.food.cooking
Date: 12/12/1999
Author: Jill McQuown

(recipe from Cooking In the Old South, circa 1978)

2 c. cornmeal
1/4 tsp. baking soda
2 c. buttermilk
2 Tbs. melted butter
salt & pepper
1 tsp. hot pepper sauce
1/2 tsp. salt
2 Tbs. butter
1 celery heart, finely chopped
1 onion, chopped
1/2 c. warm chicken broth
2 eggs

Make cornbread mixture by mixing meal, soda, buttermilk, melted butter, 1 egg, salt and pepper and hot sauce. Mix well and bake at 350 until brown or about 25 - 30 minutes. Let cool. Crumble cornbread and add remaining ingredients. Mix until moist and use to stuff the bird. Anything that's left gets put in an iron skillet and baked at 350 for about 20 minutes... I add more broth to it if I'm going to bake it.

This is a base recipe... I normally add some cooked wild rice, or 1/4 lb. browned sage sausage (or both, depends on my mood!). Ray tells me Andouille sausage would be good... he's probably right!

Betsy.at.TKL (04:19:18) : Newsgroup: rec.food.cooking
Date: 10/26/1999
Author: Jill McQuown

If I'm going to stuff a bird, I usually make cornbread stuffing (the bags of Pepperidge Farm brand are fine if I don't feel like making the cornbread myself). I'll add diced onion and celery, sauteed in a couple of tablespoons of butter, stir in about 1/2 c. of chicken stock and a large egg or 2 small ones. I also like to stir in about 1 cup of prepared white & wild rice mix... it adds nice seasonings and texture.

If you want a side dish rather than to stuff the bird, you might give this a try:

Cheese-Cornbread Dressing

1 lb. bulk breakfast sausage
2 pkgs. (8 oz. each) cornbread stuffing crumbs
2 slices slightly stale white or wheat bread, cubed
1 c. diced scallions
1/2 c. chopped celery
1 c. shredded Cheddar cheese
1-1/2 tsp. poultry seasoning
1/4 tsp. ground black pepper
2 cans chicken broth
3 eggs, lightly beaten

Topping:
1 Tbs. chopped fresh parsley
1/2 c. shredded Cheddar cheese

Preheat oven to 350 F. Crumble sausage in large skillet and cook until browned; drain well in a colander. Combine sausage with remaining ingredients (except topping, of course). Pour into a 3 quart baking dish. Top with chopped parsley and shredded cheese. Bake, uncovered, for 30-35 minutes. Serves 8-10

Roz/La. (03:11:25) : Old Fashioned Cornbread dressing

1 recipe of cornbread - I use 2 packages of Martha White Cornbread Mix with an extra egg added for richness.
6-9 pieces of lightly toasted white bread
broth from one cooked chicken (save the chicken for chicken salad)seasoned with celery, onion, salt, pepper and bay leaf.
2 large onions, chopped
3 ribs of celery, finely chopped
1 bunch green onions, chopped
2 toes chopped garlic or to taste
1/2 bell pepper-chopped
6 boiled eggs
4 raw eggs
1tsp or to taste sage or poultry seasoning
salt, and pepper.
1 cup chopped pecans (optional)

Cook chicken for broth. You will need at least 1-2 quarts of chicken stock, well seasoned and rich. Crumble Cornbread and white bread into large pan (I use a large disposable aluminum roasting pan.) Saute veggies and add to pan, mix. Add chopped boiled eggs. Beat raw eggs and add chicken broth to make 3 cups and add to bread. Continue adding chicken broth until you have a slightly soupy mixture. Add seasonings to taste. Let sit covered for 1/2 hour and then check consistency and seasoning. Adjust by adding seasoning and broth until you again have the slightly soupy consistency. Bake uncovered in the oven for 1 -2 hours, until firm and brown on top. Add pecans just before baking if desired.

Kelly~WA (12:31:42) :
Savory Sage Stuffing/Dressing

1 lb. sage pork sausage, browned and crumbled
2 Tbsp. olive oil
2 to 2 1/2 cups onions, chopped
2 to 2 1/2 cups celery, chopped
1 Tbsp. fresh garlic, minced
1/4 stick butter
4 to 5 cups chicken stock or broth
4 cups cornbread, prebaked and crumbled
4 cups seasoned bread cubes (or packaged stuffing
mix)
3 Tbsp. fresh sage leaves, chopped
2 Tbsp. fresh oregano, chopped
3 Tbsp. fresh Italian parsley, chopped
1/4 tsp. cayenne pepper
1/2 cup black olives, pitted (halved or quartered)
2 to 3 Tbsp. fresh squeeze lemon juice
Salt and fresh ground pepper, to taste

Gather and measure all ingredients. Prepare pans.
Preheat oven to 350 degrees.

Over medium heat, saut onions and celery in olive oil for 2 to 3 minutes. Stir in garlic and remove from heat.

Allow vegetables to rest in pan for 3 to 5 minutes.

Bring chicken stock to a boil and skim if necessary. Add butter and stir until melted. Season with salt and pepper. Set aside.

Combine the crumbled cornbread with the seasoned
bread cubes. Add sausage, sage, oregano, parsley
and cayenne pepper. Sprinkle in the lemon juice.
Gently stir in the olives. Pour in enough of the chicken stock to thoroughly moisten the mixture. Taste and adjust seasonings by adding more salt, pepper and/or lemon juice.

Spread into Pam-prepared baking pans, covered with
Pam-sprayed foil and baked at 350 degrees for about 30 minutes or until warmed through.

Or, put in clear cooking bag and bake the same as if in a pan.

Kelly~WA (12:30:35) :
Cranberry and Corn Bread Stuffing

Recipe By : The California Culinary Academy
Serving Size : 10

4 tablespoons butter
1 carrot -- minced
1 stalk celery -- minced
1 medium onion -- minced
1/4 cup minced parsley
3 tablespoons dried whole sage leaves
2 teaspoons salt
1 teaspoon fresh ground pepper
1 cup cranberries
1 cup toasted walnuts
3 cups hot turkey broth or chicken stock

-----Quick Corn Bread-----
4 tablespoons butter
1 cup milk
2 eggs
1 cup flour
1 1/2 teaspoons baking powder
2 teaspoons salt
1 1/2 teaspoons sugar
1 cup cornmeal

1. Prepare corn bread; let cool. In a large skillet over medium heat, melt butter; add carrot, celery, and onion and saut until softened and cooked thoroughly (10 minutes).

2. Cut corn bread in 1-inch cubes. In a large bowl toss corn bread cubes with cooked carrot, celery, onion, parsley, sage, salt, and pepper. Add cranberries and walnuts. Mix in turkey broth.

3. Preheat oven to 350 degrees F (or turn heat down to 350 degrees F while turkey rests). Place stuffing in a 3-quart casserole and cover loosely with aluminum foil.

Bake until hot (about 30 minutes).

Makes 10 cups stuffing, 12 to 16 servings.

Quick Corn Bread: Preheat oven to 400 degrees F.
Butter an 8-inch square baking pan. In a small bowl combine the 4 tablespoons butter, milk, and eggs. In a medium bowl, sift together flour, baking powder, salt, and sugar; stir in cornmeal and make a well in center.

Gradually stir milk mixture into dry ingredients until just combined and slightly lumpy. Do not overmix or corn bread will be tough. Place mixture in prepare pan; bake until top is golden brown (about 35 minutes).

Serves 8.

Kelly,WA (01:05:54) : CRAB STUFFING

1 lb Crabmeat -- fresh or frozen
1/3 cup Chopped celery
1/3 cup Melted fat
2 cup Bread crumbs
3 Eggs -- beaten
1/2 cup Chopped onion
1/3 cup Chopped green pepper
2 Cloves garlic -- fine chopped
1 tablespoon Chopped parsley
2 teaspoons Salt

Drain crabmeat.
Cook onion, celery, green pepper and garlic in fat until tender.

Combine bread cubes, eggs, parsley, salt, pepper,
cooked vegetables and crabmeat. Mix well.

Fill crab shells with mixture.

Bake at 350 F for about 30 minutes.

This can be used as a casserole also.

Kelly~WA (12:28:18) :
Originally Posted on TKL By: Dawn, NY
Date: September 16th 1999
Board: Chat Room Recipe Archive

Pecan and Golden Raisin Stuffing

8 cups stale bread cubes
1/2 cup apple juice 3/4 cup golden raisins
1/3 cup olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups coarsely chopped celery
1-1/2 cups pecan halves, lightly toasted and coarsely
chopped
2 teaspoons crumbled dried sage
1 teaspoon dried thyme leaves
1 cup minced fresh parsley
1-1/2 to 2 cups chicken or turkey broth
1 egg, lightly beaten
Salt and freshly ground pepper to taste

1. Preheat the oven to 275 degrees F degrees. Lay the bread cubes out in a single layer in a large roasting pan. Bake, stirring from time to time, until the cubes are dried out, but not toasted, 25 minutes or until dry.

2. Meanwhile, combine the apple juice or brandy with the raisins in a small saucepan. Bring to a boil, remove from the heat and let stand for at least 15 minutes.

3. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and celery and saut until the vegetables are quite soft, 12 to 15 minutes.

4. In a large mixing bowl, combine the dried bread
cubes, raisin mixture and saut ed vegetables. Mix in the pecans and season with the sage, thyme, and
parsley. Moisten the stuffing with the broth and bind loosely with the beaten egg. Season to taste with salt and pepper.

5. Stuff the turkey cavities immediately before roasting.

Place any remaining stuffing in a buttered casserole and bake at 325 degrees F until browned and crunchy, about 45 minutes.

Kelly~WA (12:26:58) :
VERY BASIC TURKEY DRESSING

1/2 cup minced onion
4 cups diced celery, including tops
(I usually use bok choy instead of celery)
6 qts. seasoned bread crumbs
1 tsp. salt
1/2 to 1 tsp. pepper (course ground is good)
2 4-oz. cans mushroom pieces
1/4 lb. melted butter (or margarine)
Water or chicken broth to moisten

Cook onions and celery until tender, (about 15
minutes) in enough water to cover. Cool. Mix rest of ingredients. Add onions and celery mixture and enough water (from cooking celery and onions) to moisten. Try not to add too much water or stuffing will be mushy. Best to add a little at a time.

You can jazz this up by adding chopped nuts and/or
dried cranberries. If you prefer to use fresh sliced mushrooms, saut them in the melted butter or margarine before adding them to this mixture.

Place this in a large casserole dish and bake in a 325 to 350 degree oven 45 minutes to an hour.

If you like a "crisp" top on your dish, drizzle milk over the top of the casserole after putting it in the casserole.

Note: I usually line my casserole dish with clear
cooking bags. and roll down the top so it is partially open. This makes cleanup oh so easy!

Kelly~WA (12:26:02) :
Originally Posted on TKL By: Gina, Fla
Date: September 16th 1999
Board: Chat Room Recipe Archive

Apple Raisin Stuffing

This is a real homey "feel-good" stuffing with a touch of New England.

small package of Pepperidge Farm Stuffing
1/2 cup raisins
1 small onion, chopped
1/2 cup chopped celery
1 garlic clove, minced
salt and pepper to taste
1 Macintosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth

Saut the onion and celery until golden, add the garlic at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the saut ed onions and celery, add the chopped apples and raisins along with the melted butter and add the broth until you get the consistency you want, sort of mushy.

Bake in a casserole dish covered with aluminum foil for 45 minutes at 350.

Kelly~WA (12:25:00) :
MUSHROOM PECAN STUFFING

1/2 c. butter or margarine
1 med. onion, chopped
2 carrots, grated
1 c. chopped celery
1 c. sliced fresh mushrooms
1 1/2 c. turkey broth
Cooked turkey giblets, finely chopped
1 tsp. sage
1/2 tsp. salt
2 bags (6 1/2 oz. each) cornbread dressing (can also
use regular mix)
1 c. pecans, coarsely chopped

Saute vegetables in butter on medium until soft, but not brown. Add broth, giblets, sage and salt; reduce heat to low and simmer 5 minutes. Pour mixture over dressing mix; add nuts and mix thoroughly, but lightly.

Stuff lightly into turkey. Yield 10-12 servings.

Kelly~WA (12:24:18) :
Mushroom Bacon Stuffing, Mushroom Pecan Stuffing

Originally Posted On TKL By: Ann
Date: 10/31/1997
Board: TKL Cooking Club

(You can use cornbread in the first one:)

MUSHROOM - BACON STUFFING

6 slices bacon
1/4 c. butter or margarine
1 lb. medium-size mushrooms, quartered, about 5 c.
3 medium-sized ribs celery, sliced, about 1 3/4 c.
1 lg. onion, diced, about 1 c.
1/2 tsp. dried sage leaves
1/4 tsp. dried marjoram leaves
Salt & freshly ground black pepper, to taste
20 slices firm-textured white bread, cubed, about 12 c.
1 egg, lightly beaten

In 12-inch skillet over medium-high heat, cook bacon until golden; remove to paper towels to drain. Crumble bacon into large bowl; set aside. Pour off all but 1/4 cup bacon drippings from skillet; add butter to skillet; melt over medium heat. Add mushrooms, celery, onion, sage, marjoram and pepper; cook 10 minutes, stirring occasionally until vegetables are tender.

Remove from heat; add vegetable mixture to bacon in bowl. Add bread cubes; toss well to mix. Pour egg over stuffing; toss to blend. Makes 12 to 14 cups, enough to stuff a 12 to 14-pound turkey.