Recipe: Stuffing Recipes (7) 1999-09-14

9-14-99 Stuffing and Dressing Recipes

Gina,.Fla (06:07:55) : 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 (04:22:16) : 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!

Dawn/NY (01:13:13) : 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 (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 (12:49:56) :

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 (12:40:23) : White Castle Turkey Stuffing Recipe

10 White Castle Hamburgers
1 1/2 tsp. ground sage
1 1/2 cups celery, diced
3/4 tsp. coarse ground black pepper
1 1/4 tsp. ground thyme
1/4 cup chicken broth

In a large mixing bowl, tear the meat and buns into pieces and add diced celery and seasonings. Toss and add
chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10-12 pound turkey). Allow 1 White Castle hamburger for each pound of turkey, which will be equivalent to 3/4 cup stuffing per pound.

If you don't want to stuff the bird, the following addendum to the recipe is for you!

Add approximately 1/2 to 1 cup extra liquid (water or broth) and cover with foil or a lid during cooking. Takes about 45 minutes in a glass baking dish. Check temperature with a meat thermometer for 165 degree finished temp. The amount of liquid depends on how dry or moist you like you stuffing!

Kelly,WA (12:37:15) : Savory Sage Stuffing

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.