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A huge collection of all types of recipes in a user friendly format. This page contains stuffing recipes from all over the country: apple, sausage, cornbread, oyster, Cajun and many more!!!

Stuffing Recipes Disk 110  |  (141 kb)

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APPLE AND ONION DRESSING 

APPLE AND PECAN STUFFING     

APPLE PECAN CORN BREAD DRESSING    

AWESOME SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING    

AWESOME TURKEY GIBLET STOCK

BASIC BREAD STUFFING    

BREAD AND CELERY STUFFING    

BREAD STUFFING    

BROCCOLI AND STUFFING CASSEROLE    

CELERY STUFFING    

CORNBREAD AND SAUSAGE STUFFING 

CORNBREAD AND SAUSAGE TURKEY DRESSING    

CORNBREAD DRESSING 1    

CORNBREAD DRESSING 2   

CORNBREAD DRESSING 3 

CORNBREAD DRESSING  4  

CORNBREAD STUFFING    

CORNBREAD, SAUSAGE AND JALAPENO DRESSING 

CRANBERRY, SAUSAGE AND APPLE STUFFING  

CREOLE CORNBREAD STUFFING    

DRESSING PATTIES    

EASY BEGINNER'STURKEY WITH STUFFING   

EASY STUFFING    

ELEGANT TURKEY STUFFING    

FRESH CORN SPOON BREAD  

GREAT PAN OR BIRD STUFFING       

HOLIDAY DRESSING 

HOMEMADE DRESSING    

HOMESTEADER CORNBREAD   

LEFTOVER TURKEY CASSEROLE    

MILK CRACKER STUFFING    

MUSHROOM STUFFING    

OYSTER AND CORNBREAD DRESSING     

OYSTER DRESSING 1  

OYSTER DRESSING 2     

OYSTER STUFFING    

PORTABELLA MUSHROOM DRESSING    

POTATO SAUSAGE STUFFING   

PUMPKIN MUSHROOM STUFFING   

RICE DRESSING    

ROAST TURKEY WITH TASTY CHESTNUT STUFFING    

SAUSAGE AND OYSTER STUFFING    

SAUSAGE STUFFING    

SAVORY DIJON STUFFING    

SLOW COOKER STUFFING    

SOUTHERN CORNBREAD DRESSING   

SOUTHERN CORNBREAD OYSTER DRESSING   

SPECIAL STUFFING    

SPECIAL TURKEY STUFFING   

SPINACH STUFFING    

STUFFED PUMPKIN  

STUFFING 1   

STUFFING 2    

STUFFING FOR SLOW COOKER   

STUFFING OF CHAMPIONS    

STUFFING WITHOUT A TURKEY    

SUPER STUFFING   

SWEET STUFFING    

TARRAGON STUFFING    

TURKEY STUFFING    

VEGETARIAN STUFFING    

WHITE POTATO DRESSING    

WILD MUSHROOM STUFFING    

 

 

 

 

APPLE AND ONION DRESSING          > Back to Top <

Makes 8 -10 servings 


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 apples
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/4 teaspoon paprika

 
  1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
2 Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
3 In a skillet melt the butter and sauté the onions, garlic, and celery for about 4 to 5 minutes. Stir the sautéed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and 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.).
5 Bake the dressing at 350 degrees F (175 degrees C) for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
 

 

 

 


APPLE AND PECAN STUFFING     
    > Back to Top <

Makes 6 servings 

1 (6 ounce) package dry bread stuffing mix
3/4 cup finely chopped pecans
2 apples - peeled, cored and chopped

  
  1 Prepare stuffing mix according to package directions.
2 Preheat oven to 325 degrees F (165 degrees C).
3 Mix pecans and apples into the stuffing.
4 Bake uncovered in the preheated oven 35 minutes, or until lightly browned.
 
 

 

 

 

 

 

  

APPLE PECAN CORN BREAD DRESSING           > Back to Top <

1 9x13 inch pan corn bread, cooled and crumbled
1 (8 ounce) container herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups apple juice
2 cups chopped apples
3 eggs
1/2 cup chopped pecans


  1   Preheat oven to 350 degrees F (175 degrees C). Butter one 3 quart casserole dish. 
  2   In a large bowl combine the corn bread, stuffing mix, parsley, salt and ginger. 
  3   In a heavy saucepan melt the butter and saute; the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish. 
  4   Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. 
Makes 6 -8 servings 
  

 

 

 

 

AWESOME SAUSAGE APPLE AND DRIED CRANBERRY STUFFING      > Back to Top <

Makes 8 servings 

1 1/2 cups cubed whole wheat bread
3 3/4 cups white bread cubes
16 ounces bulk seasoned turkey sausage
1 cup diced onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium Golden Delicious apples - peeled, cored and
3/4 cup dried cranberries
1/3 cup chopped parsley
1 cooked chicken liver, diced
3/4 cup turkey stock
4 tablespoons unsalted butter
 
  1 Preheat oven to 350 degree F (175 degree C). Bake the whole-wheat and white bread cubes until evenly golden brown. Transfer toasted bread cubes to a large bowl and let them cool.
2 In a large skillet, cook the sausage and chopped onions over moderate heat, stirring and breaking up the lumps until fully cooked. Add the chopped celery, sage, rosemary and thyme; cook for 2 minutes while stirring.
3 Add the sausage mixture to the bread with the chopped apples, dried cranberries, parsley and reserved liver. Toss mixture well. Drizzle the stock and the melted butter over the mixture; toss stuffing well. Allow stuffing to cool completely.
 

 

 

 

 

 
AWESOME TURKEY GIBLET STOCK          > Back to Top <

Makes 3 +cups 

1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 bay leaf
1 teaspoon whole black peppercorns
 
  1 In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
2 Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple & Dried Cranberry Stuffing. Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.
 
 

 

 

 

BASIC BREAD STUFFING           > Back to Top <

Makes 12 to 14 - 1/2 cup servings 

2 1/2 cups low fat, low sodium chicken broth
3 onions, diced
6 cups diced whole-grain bread
1 tablespoon paprika
1/4 cup egg substitute
 salt and pepper to taste
  
  1 In a skillet over medium-high heat, heat 1/2 cup of the chicken broth. Add the onions and cook for 10 minutes until onions have softened.
2 In a bowl, combine the cooked onions, remaining broth, bread, paprika, egg substitute and salt and pepper. Mix well.
3 Place mixture inside the cavity of a turkey or place it in a casserole dish. If stuffing is to be baked separately from the turkey, place stuffing in a preheated 350-degree oven and bake for 45 minutes.
4 Variations include - Herb Stuffing: Add 1 tablespoon mixed chopped sage, rosemary, and parsley. Fruit Stuffing: Add 1/2 cup diced tart apples, washed cranberries, or diced pears. Sweet Stuffing: Add 1 teaspoon allspice, cinnamon, nutmeg, or ginger. Mushroom Stuffing: Add 1 cup sliced mushrooms (white or wild). Saute with the onions. Cook until mushrooms are soft. Chestnut Stuffing: Add 1 cup roasted chestnuts, peeled (chestnuts are low in fat). To save time, use a jar of water-packed chestnuts (some grocers stock these around the holidays) instead of roasting the chestnuts. Dried Fruit Stuffing: Add 1 cup diced dried apricots, apples, figs, cranberries, or cherries. Corn Bread Stuffing: Replace 3 cups of the whole-grain bread with 3 cups cornbread.
 

 

 

 

 

BREAD AND CELERY STUFFING           > Back to Top <

Makes 5 cups

3/4 cup butter
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
 salt and pepper to taste
1 loaf white bread, toasted and cut into cubes
1 cup chicken broth
    
  1 In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Stir in poultry seasoning. Season with salt and pepper to taste.
2 Add bread cubes, and stir to coat. Mix in chicken broth.
3 Use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
 

 

 

 

 

 

BREAD STUFFING          > Back to Top <

Makes 12 servings 

9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onions, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs
 
  1 Saute; onions in melted shortening.
2 Mix together bread cubes, celery, baking powder, sautéed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
3 Pack lightly into uncooked turkey. Roast turkey as directed.
 

 

 

 

 

BROCCOLI AND STUFFING CASSEROLE         > Back to Top <

Makes 12 to 15 servings 

2 pounds fresh broccoli florets
2 eggs, beaten
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
10 ounces dry bread stuffing mix
1/2 cup butter, melted
1 cup shredded Cheddar cheese
 
  1 Preheat oven to 350 degrees F (175 degrees C). Lighlty grease a 9x13 inch baking dish.
2 Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
3 In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
4 Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese. 
5 Bake at 350 degrees F (175 degrees C) for 30 minutes. 
 

 

 

 

 

 
CELERY STUFFING         > Back to Top <

Makes 6 quarts 

2 cups diced celery, with leaves
3 cups chicken broth
1/2 cup minced onion
1/2 cup butter
4 quarts bread cubes
3 eggs, beaten
1 tablespoon salt
1 teaspoon ground black pepper
1/4 teaspoon sage
1 pinch dried thyme
 
  1 Melt butter in saucepan. Sauté onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups bouillon mixture. Bring to a boil. Cover and simmer for 10 minutes.
2 Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme and marjoram. Add onion and celery mixture. Combine thoroughly. If still too dry, add more bouillon mixture. Makes enough to stuff a 10 - 15 lb. turkey.
 
 

 

 

 

   
CORNBREAD AND SAUSAGE STUFFING          > Back to Top <

Makes 12 cups 

1 (12 ounce) package corn bread mix
1 pound sausage, cooked and drained
1 tablespoon butter
3/4 cup chopped onion
3 stalks celery, chopped
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup vegetable broth
 
  1 One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
2 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
3 In a saute pan, cook onion and celery in butter until soft. Remove from heat, allow to cool.
4 In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
5 In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).
 
 

 

 

 

CORNBREAD AND SAUSAGE TURKEY DRESSING          > Back to Top <

Makes 12 servings 

4 (16 ounce) packages dry corn bread mix
6 cups dry bread crumbs
1 pound sausage
1/2 cup margarine
2 cups chopped onion
4 cloves garlic
1/3 cup chopped green bell pepper
3 cups chopped celery
2/3 cup chopped fresh parsley
2 tablespoons poultry seasoning
1 teaspoon dried sage
1 teaspoon salt
8 cups chicken broth
2 eggs, beaten
 
  1 Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs. 
2 Preheat oven to 350 degrees F (175 degrees C). 
3 In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan. 
4 Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. 
 

 

 

 

CORNBREAD DRESSING 1          > Back to Top <

1 cup diced onion
1 cup diced celery
1/2 cup butter, softened
4 cups crumbled baking powder biscuits
4 cups crumbled cornbread
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
1/8 pound pork sausage
2 hard-cooked eggs
1 teaspoon dried sage (optional)


  1   Preheat oven to 350 degrees F (175 degrees C). 
  2   In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender. 
  3   In a 2-quart casserole dish, combine cornbread, biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined. 
  4   Bake dressing for 30-45 minutes. 
Makes 6 servings 

 

 
  

 

 

CORNBREAD DRESSING 2         > Back to Top <

Makes 10 to 12 servings 

1 (3 pound) whole chicken
10 cups crumbled cornbread
8 biscuits, crumbled
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup chopped onion
1 cup chopped celery
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon ground sage
8 eggs, beaten
    
  1 Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
2 Remove chicken from pot, set aside to cool. Remove skin and bones, chop meat and save for dressing. Strain and reserve broth for dressing.
3 Preheat oven to 375 degrees F (190 degrees C).
4 In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing.
5 Place dressing in two 4 quart casserole dishes, bake for 30 minutes or until top is browned and center is firm.
 

 

 

 

 

CORNBREAD DRESSING 3           > Back to Top <

Makes 12 to 18 servings 

2 (16 ounce) packages dry corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
1 teaspoon rubbed sage
2 (14 ounce) cans chicken broth
2 cups turkey stock
 salt and pepper to taste
 
  1 Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
3 Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
4 Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
 

 

 

 

 

CORNBREAD DRESSING 4         > Back to Top <

Makes 10 servings

1 (9 x 9 inch) pan cornbread
8 slices white bread, lightly toasted
2 tablespoons butter
1 onion, chopped
1/2 pound portobello mushrooms, sliced
2 teaspoons granulated garlic
2 teaspoons ground black pepper
1 egg, beaten
1 cup white wine
1/2 cup chicken broth
   
  1 In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Saute until mushrooms release liquid and onions soften.
2 Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread.
3 Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten.
4 Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes.
 

 

 

 

 

CORNBREAD SAUSAGE AND JALAPENO DRESSING         > Back to Top <

Makes 10 servings

12 tablespoons butter
1 1/2 cups chopped onion
2 jalapeno peppers, seeded and minced
1/2 pound spicy Italian sausage, casing removed
3 cups bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups warm chicken stock
1 egg, beaten
   
  1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch pan.
2 In a heavy skillet, melt 8 tablespoons butter over low heat. Saute the onion and peppers until soft.
3 Place sausage in skillet; crumble and cook over medium high heat until evenly brown. Drain.
4 Add the cornbread crumbs, chicken stock, egg, salt and pepper. Mix well and place dressing in pan.
5 Dot with remaining butter and bake for 45 minutes.
 

 

 

 

 

 

CORNBREAD STUFFING         > Back to Top <

Makes 6 servings 

6 eggs
3 (14.5 ounce) cans chicken broth
1/2 cup butter
1/2 cup chopped green bell pepper
1 onion, chopped
3 stalks celery, chopped
6 cups crumbled cornbread
6 (6 ounce) cans black olives
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon rubbed sage
1 tablespoon poultry seasoning
    
  1 Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
3 In a 2 quart pot, combine the chicken stock, butter, bell pepper, onion and celery. Bring to boil and simmer until vegetables are tender.
4 In a large bowl, combine the cornbread, eggs, olives, chestnuts, salt, pepper, sage and poultry seasoning. Pour broth over cornbread and mix thoroughly.
5 Place stuffing in baking dish; bake for 60 to 75 minutes or until edges begin to brown.
 

 

 

 

CRANBERRY SAUSAGE AND APPLE STUFFING          > Back to Top <

Makes 12 servigns 

12 cups white bread cubes, baked until slightly dry
1 pound sweet Italian sausage, casings removed
1/4 cup butter
6 cups coarsely chopped leeks
4 teaspoons poultry seasoning
2 cups chopped celery
2 tart apples - peeled, cored and chopped
1 cup dried cranberries
2 teaspoons dried rosemary, crushed
1 1/3 cups chicken stock
 salt to taste
 ground black pepper to taste
    
  1 Saute; sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
2 Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning. Saute; until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried breadcubes. Season to taste with salt and pepper. Moisten with the chicken stock.
3 Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
 

 

 

 

CREOLE CORNBREAD STUFFING         > Back to Top <

Makes 10 cups 

2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
12 cornbread
2 cups evaporated milk
7 eggs, beaten
 
  1 To Make Cornbread: Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9 inch pan.
2 Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
3 Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry while mixing on low with a mixer. Mix just until no dry ingredients remain. Pour into prepared pan.
4 Bake until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
5 To Make Stuffing: In a small bowl combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
6 In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
7 Melt 1 cup butter in a large fry pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix. Add the evaporated milk and 7 eggs OFF THE HEAT. Make sure to stir well when adding the eggs. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover. Cool before stuffing turkey.
 

 

 

 

 

DRESSING PATTIES          > Back to Top <

Makes 18 - 20 patties 

1 (9 x 13 inch) pan cornbread
1 (10 ounce) package refrigerated biscuit dough, baked
3/4 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1 teaspoon celery salt
1 teaspoon poultry seasoning
 ground black pepper to taste
2 cups turkey broth
 
  1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.
2 Sauté vegetables in butter until soft.
3 Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sautéed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.
 

 

 

 

 

EASY BEGINNER'STURKEY WITH STUFFING          > Back to Top <

Makes 1 - turkey 

12 pounds whole turkey
1 (6 ounce) package dry bread stuffing mix
1 cup water
1 cup chopped celery
1/4 cup chopped onion
1 tablespoon butter
4 slices toasted white bread
 salt and pepper to taste
2 tablespoons vegetable oil
 
  1 Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
2 Prepare stuffing as directed on package. Mix water into the stuffing.
3 In a medium saucepan over medium heat, melt the butter; slowly cook and stir the celery and onion until soft. Blend into the stuffing. Tear the bread and mix into the stuffing. Mix in salt and pepper. Chill in the refrigerator until ready to use. 
4 Scoop stuffing into the turkey cavity loosely, as well as into the neck cavity. Rub the exterior of the turkey with vegetable oil. 
5 Loosely cover turkey with aluminum foil and bake in the preheated oven. Cook 3 1/2 to 4 hours, or until the thickest part of the thigh and the interior of the stuffing reach 175 degrees F (80 degrees C). Remove foil during the last half hour of cooking to brown the bird. 
 

 

 

 

   

 
EASY STUFFING           > Back to Top <

Makes 6 to 8 servings 

6 ounces dry bread stuffing mix
10 slices day-old bread, torn into small pieces
3 eggs, beaten
1/2 cup water
 
  1 Preheat oven to 350 degrees F (175 degrees C). Butter or spray one 2 quart casserole dish.
2 Prepare stuffing according to directions on box; place stuffing in a large bowl.
3 Add the dried bread, eggs and water; mix well and place in casserole dish.
4 Cover and bake 45 to 60 minutes.
 
 

 

 

 

 
ELEGANT TURKEY STUFFING          > Back to Top <

Makes 14 plus cups 

1 cup raisins
1 1/2 cups orange liqueur 
1 cup unsalted butter
2 cups chopped celery
1 onion, chopped
1 pound spicy Italian sausage, casing removed
16 ounces herb-seasoned dry bread stuffing mix
1 cup chopped pecans
4 Granny Smith apples - peeled, cored and chopped
2 cups chicken broth
4 teaspoons chopped fresh sage
 salt and pepper to taste
  
  1 Place the raisins in a small saucepan and cover with 1 cup of liqueur. Bring to boil, remove from heat and set aside.
2 In a large skillet, melt 1/2 the butter. Add the celery and onion and saute over medium heat for 10 minutes. Transfer to a large mixing bowl.
3 In the same skillet, cook the sausage over medium high heat until crumbled and evenly brown. Remove from heat, drain, and combine with the celery-onion mixture.
4 Add the stuffing mix to the vegetables and sausage. Stir in the raisins and liqueur; add pecans, apples and combine thoroughly.
5 In a saucepan, melt the remaining 1/2 cup butter with the chicken broth. Pour over the stuffing along with the remaining 1/2 cup of Grand Marnier. Stir well; the stuffing should be totally moistened. Season with sage, salt and pepper.
 
 

 

 

 

 

FRESH CORN SPOON BREAD          > Back to Top <

Makes 8 servings 

4 cups milk
1 1/4 cups cornmeal
1 1/2 teaspoons salt
1 cup whole kernel corn, drained
1/3 cup chopped green onions
1/4 cup unsalted butter, cubed
3 eggs
 
  1 Preheat oven to 375 degrees F (190 degrees C). Butter one 8x8x2 inch glass baking dish. Separate the eggs.
2 Whisk milk, cornmeal and salt in a heavy saucepan over medium heat. Bring mixture to a boil, whisking constantly until mixture begins to thicken, about 4 minutes. Reduce heat to low and cook until the mixture is very thick, stirring frequently, about 20 minutes.
3 Transfer cornmeal to a large bowl. Stir in corn, green onions and butter. Add the egg yolks 1 at a time, stirring after each one.
4 Beat the egg whites until stiff peaks form. Fold the egg whites into the warm cornmeal mixture in two additions. Spread the batter evenly in the prepared pan.
5 Bake at 375 degrees F (190 degrees C) until light, puffed and golden brown, about 30 minutes. Serve immediately.
 

 

 

 

 

GREAT PAN OR BIRD STUFFING          > Back to Top <

Makes 10 servings 

6 ounces sliced bacon
1 pound ground pork sausage
1 1/2 pounds sweet onions, peeled and chopped
2 green bell peppers, chopped
2 red bell peppers, chopped
1 cup fresh mushrooms, sliced
2 cups butter
1 tablespoon ground black pepper
2 tablespoons celery salt
1 tablespoon seasoning salt
2 1/2 tablespoons poultry seasoning
1 tablespoon dried basil
2 tablespoons garlic powder
4 cups water
3 (1 pound) loaves white bread, torn into pieces
 
  1 Preheat oven to 350 degrees F (175 degrees C).
2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
3 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into fine pieces. 
4 In a Dutch oven, mix together the bacon, sausage, onions, green bell peppers, red bell peppers, mushrooms, butter, pepper, celery salt, seasoning salt, poultry seasoning, basil, garlic powder and water. Slowly cook and stir 10 to 20 minutes, until the vegetables are soft. 
5 Gradually place the bread into the mixture, thoroughly blending until all pieces are coated. Transfer to a large baking dish or two medium baking dishes. 
6 Bake in the preheated oven 40 to 60 minutes, or until the top begins to brown
 

 

 

 

 

 

HOLIDAY DRESSING          > Back to Top <

Makes 8 to 10 servings 

1 green bell pepper, chopped
6 stalks celery, chopped
2 onions, chopped
1 cup butter
1 pound pork sausage
16 slices white bread
1 (16 ounce) package dry cornbread mix
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
1/2 cup chopped parsley
2 eggs
4 cups chicken stock
    
  1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan. Set aside.
2 Prepare cornbread mix according to box instructions. Put cornbread and bread slices in a blender or food processor. Pulse until they turn into a crumbly mixture.
3 In a large skillet, cook and stir onions, pepper, celery, and butter until tender but not brown. In another pan, cook sausage over medium-high heat until well browned.
4 With breads, add sage, thyme, poultry seasoning, salt, pepper, chopped parsley, onions, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Pour into prepared pan.
5 Bake for 1 hour.
 

 

 

 

 

   
HOMEMADE DRESSING           > Back to Top <

Makes 10 servings 

2 (1 pound) loaves Hawaiian sweet bread
1 teaspoon sage
3 teaspoons poultry seasoning
 salt and pepper to taste
2 tablespoons butter
3 stalks celery, diced
1/2 onion, finely diced
1 cup water
1 1/2 cups dried cranberries
1/2 cup sunflower seeds
   
  1 Cut day old sweet bread into small pieces and place in large bowl. Add the sage, poultry seasoning, salt and pepper. Toss and allow bread to sit until dry.
2 In a large skillet, melt butter and add celery, onion and water. Stir until heated but not boiling.
3 Combine the cranberries, sunflower seeds and vegetable mixture to bowl of dried bread; stir well.
4 Use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
 
 

 

 

 

 

 

HOMESTEADER CORNBREAD          > Back to Top <

Makes 1 - 9x13 inch pan 

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
 
 
  1 Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes. 
2 In a large bowl, whisk together flour, baking powder, salt and sugar. Stir in the cornmeal mixture, eggs, and oil until smooth. Pour batter into prepared pan. 
3 Bake at 400 degrees F (200 degrees C) for 30 to 35 minutes, or until a knife inserted into the center of the pan comes out clean. 
 

 

 

 

 

LEFTOVER TURKEY CASSEROLE         > Back to Top <

Makes 12 servings 

1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French cut green beans, drained
2 cups cooked, chopped turkey meat
   
 
  1 Preheat oven to 350 degrees F (175 degrees C).
2 Prepare stuffing according to package directions.
3 In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
4 Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
5 Bake in the preheated oven 30 minutes, or until browned and bubbly.
 
 

 

 

 

 

MILK CRACKER STUFFING          > Back to Top <

Makes 8 - 10 servings 

1 (16 ounce) package milk crackers
1 pound ground pork sausage
1 large onion, finely chopped
5 stalks celery, finely chopped
1 teaspoon poultry seasoning
 salt and pepper to taste
3 eggs, beaten
3 cups hot milk
   
  1 In a food processor, grind the milk crackers into crumbs. Place in a large bowl. 
2 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving liquid, and mix into the bowl with cracker crumbs. 
3 In a medium saucepan over medium heat, slowly cook and stir the onion and celery in 3 tablespoons of the reserved sausage liquid until soft.
4 Mix the onion and celery into the cracker crumb and sausage mixture. Mix in the poultry seasoning, salt, pepper, eggs and milk. Chill in the refrigerator approximately 1 hour before stuffing the turkey.
 

 

   

 

 

 

MUSHROOM STUFFING          > Back to Top <

Makes 14 plus cups 

1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
12 cups dried bread crumbs
1 1/2 cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
1/4 cup chopped parsley
   
  1 Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
2 Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
3 In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish. 
4 Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
 

 

 

 

 

 

OYSTER AND CORNBREAD DRESSING          > Back to Top <

Makes 6 cups 

2 (8 ounce) packages corn bread mix
3 tablespoons butter
1/2 cup chopped onions
1/2 cup diced celery
2 (8 ounce) cans oysters, liquid reserved
2 eggs
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning
1 1/2 teaspoons dried sage
1 (14.5 ounce) can chicken broth
 
  1 Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl.
2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan. 
3 Over medium-low heat melt butter in a large saucepan. Mix in the onions and parsley. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs. 
4 Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. Transfer to the baking dish. 
5 Bake uncovered in the preheated oven 45 minutes. 
 

 

 

 

 

 

OYSTER DRESSING 1          > Back to Top <

1/2 cup chopped celery
1 cup chopped onion
1/2 cup chopped parsley
2 tablespoons vegetable oil
1 cup cooked chopped giblets
2 cups giblet stock
2 cups cooked white rice
3 cups dry bread cubes
1 pint chopped oysters and juice
salt and pepper to taste
1 pinch ground cayenne pepper
 

  1   Preheat oven to 350 degrees F (175 degrees C). 
  2   In a saute pan, add oil or shortening and cook celery, onions, parsley and oysters. Cook until oysters are firm. 
  3   In a large mixing bowl, combine the giblets and stock with the cooked rice, bread cubes and vegetable and oyster mixture. Season with salt, pepper and cayenne. Gently mix together. 
  4   Place dressing in 4 quart casserole dish. Cover and bake for 45 minutes. 
Makes 10 to 12 cups 
  

 

 

 

 

OYSTER DRESSING 2         > Back to Top <

Makes 8 servings

2 cups wild rice
1/2 pound pork sausage
1 bunch green onions, chopped
3 stalks celery, chopped
1 pint oysters, quartered with liquid reserved
2 tablespoons parsley, chopped
 salt to taste
 ground black pepper to taste
1 pinch paprika
   
  1 Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree F(135 degree C) oven to dry out for a few minutes.
2 Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
3 Saute onions and celery. Add into this a small amount of oyster water from the can if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
4 Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
5 Bake at 350 degrees F (175 degrees C) till heated through.
 

 

 

 

 

OYSTER STUFFING          > Back to Top <

Makes 7 cups 

4 stalks celery, diced
1 1/2 cups chopped onion
5 cups crumbled cornbread
1/2 cup chopped, cooked turkey giblets
8 ounces shucked oysters
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
1/2 teaspoon ground nutmeg
2 eggs
2 cups chicken stock
    
  1 In a skillet sautéed the celery with the onions until the onions are translucent.
2 In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
3 Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.
 

 

 

 

 

 

PORTABELLA MUSHROOM DRESSING           > Back to Top <

Makes 8 servings 

4 stalks celery
1 onion, chopped
2 large portobello mushrooms, sliced
3 shitake mushrooms, sliced
8 crimini mushreooms, sliced
2 cloves garlic, minced
1 (12 ounce) package dry bread stuffing mix
3 (14.5 ounce) cans chicken broth
     
  1 Preheat oven to 350 degrees F (175 degrees C).
2 In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
3 In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.
4 Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.
 

 

 

 

 

 

 
POTATO SAUSAGE STUFFING          > Back to Top <

Makes 12 servings

1 pound lean pork sausage
2 potatoes, peeled and diced
1 1/2 cups chopped celery
3/4 cup diced sweet onion
3/4 cup butter
9 cups soft bread cubes
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon ground black pepper
 
  1 Preheat oven to 350 degrees F (175 degrees C).
2 Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
3 Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
4 Bake stuffing in a covered casserole dish for 40 to 50 minutes.
 
 

 

 

 

PUMPKIN MUSHROOM STUFFING         > Back to Top <

6 cups 1/2 inch cubes pumpkin bread
1 cup chopped celery
1 cup butter
2 cups red onion, chopped
2 cups crimini mushreooms, sliced
2 tablespoons chopped fresh rosemary
2 teaspoons fresh chopped tarragon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 tablespoons chicken broth
 
  
  1   Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in oven until dry at 250 degrees F (120 degrees C). 
  2   Preheat oven to 375 degrees F (190 degrees C). Butter one 2 quart baking dish and set aside. 
  3   Melt butter or margarine in a large pan over medium heat. Add celery and onions; cook for about 10 minutes. 
  4   Add mushrooms; cook, stirring, for about 8 minutes. Mix in herbs, salt, and pepper. Fold in bread cubes. Add enough broth to moisten. Transfer to prepared dish. Cover with foil, shiny side down. 
  5   Bake for 40 minutes. Uncover, and bake for 10 minutes to crisp top. 
Makes 7 to 8 servings 

 

 

 


  

RICE DRESSING          > Back to Top <

Makes 15 servings 

1 pound Italian turkey sausage links
2 cups chopped onion
4 cups cooked rice
2 cups diced celery
8 cups bean sprouts
1 pound fresh mushrooms, sliced
2 (8 ounce) cans water chestnuts, drained
2 teaspoons poultry seasoning
1 teaspoon sage
   
  1 Place sausage and onion in a large, deep skillet. Cook over medium high heat until sausage is cooked and onions are translucent. 
2 Mix in the rice, celery, sprouts, mushrooms, water chestnuts, poultry seasoning and sage. Cook until all ingredients are warmed through. 
3 Place dressing in a cheese cloth large enough to hold enough stuffing to fit inside turkey cavity. Any remaining dressing may be put in cheese cloth and set along side turkey while baking so as to absorb turkey drippings. 
 

 

 

 

 

ROAST TURKEY WITH TASTY CHESTNUT STUFFING         > Back to Top <

Makes 9 servings 

12 pounds whole turkey, neck and giblets reserved
 salt to taste
 ground black pepper to taste
2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
     
  1 With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.
2 Melt the butter or margarine in a saucepan. Add onions and celery, and cook until limp. Add bread crumbs and spices. Mix thoroughly. Mix in chestnuts. Salt to taste.
3 Preheat oven to 350 degrees F (175 degrees C).
4 Remove neck and giblets: use for gravy if desired. Wash turkey with cold water, and dry. Rub salt and pepper into body cavities. Spoon stuffing into body cavities. Do not pack tightly. Close skin with skewers or twine, and tie drumsticks together. Place turkey on a roasting pan.
5 Roast the turkey, uncovered, for 20 minutes per pound. Test after three hours for doneness with a fork to see if juices run clear, and with a thermometer for an internal temperature of 175 degrees F (80 degrees C). If the turkey gets too dark, place an aluminum foil "tent" over the breast. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.
6 Any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.
 

 

 

 

 

SAUSAGE AND OYSTER STUFFING          > Back to Top <

Makes 1 gallon 

1 pound pork sausage
16 ounces unseasoned dry bread stuffing mix
2 (8 ounce) cans oyster pieces, liquid reserved
2 cups chopped celery
1 onion, chopped
4 tablespoons butter, melted
1 1/2 cups turkey broth
 salt and pepper to taste
1 Creole seasoning to taste
 
  1 Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
2 In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
3 Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.
 

 

 

 

 

 

SAUSAGE STUFFING         > Back to Top <

Makes 12 -pound turkey stuffing 

1 pound breakfast sausage
3/4 cup finely diced onion
1 1/2 cups chopped celery
3/4 cup margarine, melted
8 cups soft bread cubes
3 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
    
  1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove the sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined. 
2 Saute onions and celery in the margarine/dripping mixture until onion is tender but not browned. Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking. 
 

 

 

 

 

SAVORY DIJON STUFFING          > Back to Top <

Makes 6 quarts 

 1 cup butter, melted
1/2 cup Dijon-style prepared mustard
2 cups chopped onion
1 1/2 cups chopped celery
1 (8 ounce) can water chestnuts
1 cup chopped walnuts
1/4 cup chopped parsley
1 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
6 cups dried bread crumbs
1 (14.5 ounce) can chicken broth
    
  1 Preheat oven to 350 degrees F (175 degrees C).
2 In large saucepan combine butter and mustard. Stir in onions and celery; cook until tender. Add water chestnuts, walnuts, parsley, poultry seasoning and pepper.
3 Toss with bread crumbs and drizzle with chicken broth. Place stuffing in two 3 quart casserole dishes and bake for 30 minutes.
 

 

 

 

SLOW COOKER STUFFING         > Back to Top <

Makes 8 servings 

1 cup butter
2 cups chopped onion
2 cups chopped celery
1/4 cup fresh parsley
12 ounces fresh mushrooms, sliced
12 1/2 cups white bread, toasted and cut into cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons salt
1 1/2 teaspoons sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon dried marjoram
4 1/2 cups chicken broth
2 eggs, beaten
    
  1 Melt butter or margarine in a skillet. Saute onion, celery, mushroom and parsley.
2 Pour sauteed vegetables over bread cubes in a very large mixing bowl. Add all seasonings and toss together. Pour in enough broth to moisten. Add beaten eggs, and mix together well.
3 Pack stuffing lightly into slow cooker, and cover. Set to High for 45 minutes; then reduce to Low to cook for 4 to 8 hours.
 

 

 

 

 

 

SOUTHERN CORNBREAD DRESSING          > Back to Top <

Makes 18 servings 

4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
1/2 cup chopped onions
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
6 eggs
  
  1 Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth. 
2 Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread. 
3 Preheat oven to 350 degrees F (175 degrees C). 
4 In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender. 
5 Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish. 
6 Bake in the preheated oven 30 minutes, or until golden brown.
 

 


 

 

 

SOUTHERN CORNBREAD OYSTER DRESSING         > Back to Top <

Makes 12 to 15 servings 

1/4 cup butter
1 red onion, chopped
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread cubes
1/2 cup chopped parsley
2 eggs, beaten
1 pint shucked oysters - chopped, drained with liquid res
 salt and pepper to taste
 
  1 Preheat oven to 350 degrees F (175 degrees C). Butter one 4 quart casserole dish.
2 Saute red onion, green onion, celery and oysters in 2 tablespoons of the butter until soft.
3 In a large bowl, combine cooked onion and oyster mixture with cornbread, bread cubes, parsley, eggs and 1/2 cup reserved oyster liquid. Gently toss to mix, add salt and pepper to taste.
4 Place dressing in casserole dish and dot with remaining butter. Bake uncovered for 45 minutes or until top is golden brown.
 

 

 

 

 

SPECIAL STUFFING         > Back to Top <

Makes 8 servings 

1 loaf white bread, cut into cubes
8 eggs, beaten
1 cup diced prosciutto
1 cup diced salami
4 ounces diced pepperoni
16 ounces Mozzarella cheese, cubed
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
 ground black pepper to taste
  
  1 Place bread cubes in a large bowl and sprinkle with enough water to moisten.
2 Add the eggs, prosciutto, salami, pepperoni, Mozzarella, Parmesan, parsley and pepper; mix well.
3 Place stuffing in a fowl or casserole dish. If using a casserole dish, bake uncovered at 375 degrees F (190 degrees C) for 35 to 45 minutes
 

 

 

 

 

SPECIAL TURKEY STUFFING          > Back to Top <

Makes 10 cups 

1/2 cup fat free butter flavored granules
2 (14.5 ounce) cans chicken broth
1 1/2 cups diced celery
1 large onion, chopped
1 1/2 cups diced fresh mushrooms
8 ounces Italian-style dry bread crumbs
8 ounces dry bread crumbs
3 tablespoons salt-free herb and spice blend
 
  1 In a large skillet over medium heat, combine the fat free butter flavored granules and 1 cup chicken broth. Heat until boiling. Mix in the celery, onion and mushrooms. Slowly cook and stir 5 minutes, or until vegetables are soft. 
2 Place the Italian-style bread crumbs and regular bread crumbs in a large bowl. Blend in the chicken broth mixture. Pour in remaining chicken broth and salt-free herb and spice blend. Mix thoroughly. 
3 Stuff the Thanksgiving bird or bake in a cake pan at 350 degrees F (175 degrees C) for approximately 15 minutes.
 

 

 

 

 

SPINACH STUFFING          > Back to Top <

Makes 10 servings 

1/2 tablespoon butter, melted
2 (14 ounce) cans spinach
1 tablespoon poultry seasoning
1 (12 ounce) package unseasoned dry bread stuffing mix
 
 
  1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl, mix together butter, spinach, poultry seasoning, and stuffing mix. Transfer mixture to a 9x13 inch casserole dish. 
3 Cover dish and bake in preheated oven for 1 hour. 
 

 

 

 

STUFFED PUMPKIN          > Back to Top <

Makes 1 --stuffed pumpkin 

1 medium sugar pumpkin
1 (6 ounce) package dry bread stuffing mix   
 
  1 Cut a hole in the top of the pumkin and remove the seeds and pulp.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Prepare stuffing according to directions. Stuff the pumpkin. 
4 Bake in the preheated oven 1 hour, or until tender.
 

 

 

 

 

STUFFING 1        > Back to Top <

Makes 6 quart

1 pound fresh mushrooms, sliced
3 stalks celery, diced
2 onions, chopped
2 tablespoons olive oil
1 loaf French or Italian bread, cut into 1 inch cubes
16 ounces herb-seasoned dry bread stuffing mix
4 eggs, beaten
2 (14 ounce) cans chicken broth
2 teaspoons sage
2 teaspoons dried thyme
2 tablespoons garlic powder
 salt and pepper to taste
  
  1 In a large frying pan, saute the mushrooms, celery and onions in olive oil until softened.
2 Dampen the fresh bread cubes (not the stuffing mix) then squeeze out any excess water.
3 In a large bowl, combine the sauteed vegetables, bread cubes, stuffing mix, eggs, 1 can chicken broth, sage, thyme, garlic powder, salt and pepper; mix together. The stuffing should have a rather paste-like consistency. Add additional chicken broth as necessary.
4 Loosely pack stuffing inside turkey cavity before roasting. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top if desired.
 

 

 

 

 

 

STUFFING FOR SLOW COOKER         > Back to Top <

Makes 10 to 12 servings 

1 cup butter
2 cups chopped celery
2 cups chopped onion
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups white bread, cut into cubes
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1 1/2 teaspoons sage
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1/2 teaspoon dried marjoram (optional)
2 eggs, beaten
4 cups chicken broth

  
  1 In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.
2 In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.
3 Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.
 

 

 

 

 

 

 
STUFFING OF CHAMPIONS          > Back to Top <

Makes 6 cups 

1 1/2 (1 pound) loaves white bread
2 tablespoons butter
1 bunch celery, diced
2 onions, chopped
1 (1 ounce) package sage seasoning mixture
     
  1 Allow the bread to become stale overnight. Break stale bread into pieces and place in a large bowl. 
2 Melt the butter in a medium saucepan over medium-low heat. Slowly cook and stir the celery and onions until the onions are soft. Transfer to the bowl with bread and mix by hand until well blended. 
3 Sprinkle the mixture with sage seasoning and use to stuff the bird.
 
 

 

 

 

 

 
STUFFING WITHOUT A TURKEY          > Back to Top <

Makes 12 servings 

2 (6 ounce) packages dry bread stuffing mix
1 1/2 pounds ground beef
1/2 cup chopped onions
1/4 teaspoon chopped garlic
3 large potatoes, chopped
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
 salt to taste
2 (4 ounce) jars chopped pimento peppers
1/2 cup chopped black olives
1/4 cup sweet pickles, finely chopped
1/4 cup dill pickles, diced
    
  1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 
2 Prepare the stuffing according to directions on package. 
3 Over medium-low heat in a large saucepan, place the ground beef, onions and garlic. Slowly cook and stir until the onions are soft and the beef is evenly brown. Drain and set aside. 
4 Place potatoes in a large, deep skillet with oil. Slowly cook and stir 10 minutes, or until evenly brown and tender, but firm. 
5 Mix the stuffing, ground beef mixture, potatoes, pepper, salt, pimento peppers, olives, sweet pickles and dill pickles in the baking dish. 
6 Return to the oven and bake 30 minutes. Serve hot.
 
 

 

 

 

 

STUFFING 2         > Back to Top <

Makes 6 servings 

1 1/2 pounds sausage
4 tablespoons butter
1 onion, finely diced
4 stalks celery, diced
3 cloves garlic, minced
10 cups white bread cubes
3 teaspoons chopped parsley
2 teaspoons poultry seasoning
1 teaspoon ground sage
 salt and pepper to taste
 
  1 Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain, and set aside.
2 In the same skillet, add the butter, onion, celery, apples and garlic. Cook until all ingredients are soft.
3 In a large bowl, combine the onion mixture, sausage and bread cubes. Toss together.
4 Add the parsley, poultry seasonings, sage, and salt and pepper. Toss to combine and loosely pack into turkey cavity.
 

 

 

 

 

 

SUPER STUFFING          > Back to Top <

Makes 6 -8 servings 

2 1/4 cups chicken stock
1/4 cup wild rice
4 tablespoons butter
2 cups fresh sliced mushrooms
2 cups diced celery
1 cup chopped onion
4 cups corn bread stuffing mix
1 tablespoon poultry seasoning
   
  1 In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender.
2 In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft.
3 In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables and mix well. Use to stuff turkey or bake on its own. More chicken stock can be added if stuffing is dry.
 

 

 

 

 

 

SWEET STUFFING          > Back to Top <

Makes 8 to 10 servings 

2 cups diced onion
1/2 cup butter
2 cups cranberries
2 tablespoons brown sugar
2 teaspoons dried rosemary
1/2 tablespoon dried sage
12 slices raisin bread, cut into 1/2 cubes and toaste
1/2 cup fresh orange juice
1/2 cup vegetable broth
    
  1 Preheat oven to 325 degrees F (165 degrees C).
2 Cook onion in butter or margarine over low heat until soft. Add cranberries, brown sugar, rosemary and sage, orange juice, salt and pepper to taste. Mix gently but thoroughly. 
3 If baking stuffing separately, spoon into buttered 3 or 4 quart casserole, drizzle with broth, dot with butter. Bake for 30 minutes. Uncover and bake an additional 30 minutes. 
 

 

 

 

 

 

TARRAGON STUFFING         > Back to Top <

Makes 12 cups

2 cups minced green onions
1 1/2 cups unsalted butter
10 cups fresh bread crumbs
1 tablespoon dried tarragon
1/2 cup chopped fresh parsley
2 teaspoons salt
1 teaspoon ground black pepper
2 cups sherry


  1 Melt the butter with the minced scallions. Combine the melted butter with the bread crumbs, tarragon, parsley, salt and ground pepper. Add sherry or giblet stock to desired moistness (2 cups is usually plenty).
2 Pack stuffing into bird's cavity. Remove stuffing promptly once bird is cooked. Alternately you can bake the stuffing in a large casserole dish at 350 degrees F (175 degrees C) for 1 hour 20 minutes.

 

 

 

 

 


 TURKEY STUFFING         > Back to Top <

Makes 12 servings 

1/4 pound butter
1 cup chopped onion
1 1/2 cups chopped celery
9 cups soft bread cubes
1/2 teaspoon poultry seasoning
1 (4.5 ounce) can sliced mushrooms
1 egg, beaten
1 cup chicken stock
    
  1 Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
2 In a saute pan, cook onion and celery in butter until soft.
3 In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

 

 

 


 

 

 
VEGETARIAN STUFFING         > Back to Top <

Makes 6 servings 

1 loaf day-old bread, torn into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can vegetable broth
2 tablespoons water
1 teaspoon poultry seasoning
 salt to taste
 ground black pepper to taste
1/2 cup wild rice, cooked (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/2 cup chopped pecans (optional)
1/4 cup cubed apples, optional
 
  1 Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
2 Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.
 
 

 

 

 

 

WHITE POTATO DRESSING         > Back to Top <

Makes 12 + servings 

10 pounds white potatoes, peeled and quartered
1 pound spicy Italian sausage, casing removed
1 red bell pepper, chopped
1 onion, chopped
2 (8 ounce) cans tomato sauce
1/2 pound raisins
1 pinch dried sage
1 pinch garlic powder
 salt and pepper to taste
  
 
  1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12 inch baking dishes.
2 Place sausage in a large, deep skillet. Crumble and cook over medium high heat. Add bell pepper and onion to sausage and cook until sausage is evenly brown.
3 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.
4 Mash potatoes until smooth and add to sausage mixture. Stir in tomato sauce, raisins, sage, garlic powder, salt and pepper.
5 Pour into baking dishes and bake for 25 to 35 minutes.
 

 

 

 

 

   

WILD MUSHROOM STUFFING          > Back to Top <

Makes 15 servings 

2 cups hot water
1 ounce dried porcini mushrooms
1 3/4 pounds egg bread, crust trimmed
6 tablespoons unsalted butter
3 leeks, chopped
1 cup shallots, chopped
1 1/4 pounds crimini mushreooms, sliced
1/2 pound shitake mushrooms, sliced
2 cups chopped celery
1 cup chopped parsley
1 cup dry roasted hazelnuts, chopped
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 eggs
3/4 cup chicken stock
 salt to taste
 ground black pepper to taste
  
  1 Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
2 Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
3 Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Sauté until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and sauté for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
4 To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
5 TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.
 

SHALOM FROM SPIKE & JAMIE