Cranberry Cornbread Stuffing
1 loaf corn bread, cut into 1/2-inch cubes
1 cup coarsely chopped pecans or walnuts
2 tablespoons extra-virgin olive oil, plus more for baking
2 large (about 4 cups) chopped onions
1 1/2 cups dried cranberries
1/2 cup chopped fresh flat-leaf parsley
1 1/2 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/2 teaspoon black pepper
Cooking spray

1. If time allows, leave corn bread out for a day to become stale. If
not, bake in a roasting pan for 20 minutes at 300°, shaking pan
occasionally.
2. Toast nuts in a large skillet over medium heat until aromatic
(about 5 minutes), shaking pan occasionally; transfer to a bowl. Heat
oil in pan; add onion and cook, stirring occasionally, until onion is
translucent (5-10 minutes). Add onion, corn bread, and next 5
ingredients to bowl with nuts.
3. Preheat oven to 350°.
4. Coat a 13- x 9-inch baking dish lightly with cooking spray. Place
corn bread mixture in dish; cover with foil and bake for 15 minutes,
then uncover and bake another 20 minutes or until top is lightly
browned and stuffing is thoroughly heated. Serve with turkey and
gravy.

Slow Cooker Easy Holiday Stuffing

1 cup butter, melted
2 cups chopped celery
1 cup chopped onion
1 teaspoon poultry
seasoning
1 teaspoon leaf sage, crumbled
1/2 teaspoon ground black pepper
3 tablespoons HERB-OX chicken flavored bouillon
2 eggs, beaten
2 cups water
12 cups dry breadcrumbs

In large bowl, combine butter, celery, onion, seasonings, bouillon,
eggs and
water together. Add breadcrumbs and stir to blend. Place mixture in
5-quart
slow cooker. Cook on HIGH for 45 minutes; reduce heat to LOW and cook
for 6
hours or cook on HIGH for 3 hours.

Easy Home Cooking Oct/Nov 2006

Crab and Oyster Stuffing

1 pkg. (6.2 oz.) long grain and wild rice mix
2-1/3 cups water
5 TB butter or stick margarine, divided
1 medium onion, chopped
1/2 medium size green bell pepper, chopped
1 cup chopped fresh mushrooms
1 lb. fresh crab meat, drained and flaked
1 container (12 oz.) fresh oysters, drained
1 can (10-3/4 oz.) cream of celery soup, undiluted
1 cup chopped pecans, toasted
1/2 cup Italian seasoned bread crumbs
1 green onion, chopped
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper (ground red pepper)

Bring rice mix, 2-1/3 cups water, and 1 tablespoon butter to a boil in a
saucepan. Reduce heat
to low, cover, and simmer 25 minutes or until rice is tender.

Melt remaining 4 tablespoons butter in a large nonstick skillet over medium
heat; add onion, bell
pepper, and mushrooms, and saute 8 minutes or until tender.

Stir in crab meat and oysters, and cook 4 minutes. Stir in rice, soup, and
remaining ingredients;
cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated.

Makes 8 servings.

SAUSAGE STUFFING



INGREDIENTS:

1 pound bulk breakfast sausage

3/4 cup finely chopped onion

1 1/2 cups finely chopped celery

1 cup (combined) margarine and drippings from sausage

8 cups bread cubes

5 teaspoons poultry seasoning

1/4 teaspoon ground black pepper



Directions:

Cook sausage. Drain. Melt margarine. Add enough to sausage

drippings to make 1 cup. Saute onions and celery in

margarine/dripping mixture until onion is tender. DO NOT

BROWN. Stir in about 1/3 bread cubes. Put in big bowl and

add remaining bread cubes, poultry seasoning, and pepper.

Watch your hands, it's hot. Mix well. Stuff turkey. You can

also omit the sausage, increase the bread cubes to 9 cups,

and add a teaspoon or two of salt. You can also add apples,

giblets, oysters, etc. This recipe is very adaptable. When

cooking extra in the oven, place the stuffing in a buttered

casserole dish, and place in a pan of hot water. Cover, and

baste with turkey drippings occasionally.



Yield: 12 Servings

It's the aroma of this simple dressing that brings to mind all the holiday dinners my mother made, and how delicious it smelled when we woke in the morning to her making the dressing for the turkey! 

 

Bread Dressing

 

1 loaf bread (or 1 loaf King Soopers fresh seasoned "Stuffin bread"
Cut in small cubes and dried in the oven. (I do this the day before)
1 cube butter or margarine
1 cup diced celery
1 cup  diced onions
2 Tbs. rubbed sage
Salt and pepper to taste.

 

(I double this and make it in two batches)

 

Melt margarine in large skillet.  Saute Celery and Onions till tender but not brown.  Add bread cubes. Season w/ sage, salt and pepper.  Adjust seasonings to your liking.
Mix well in skillet. 

 

I stuff the bird and then put the 2nd batch of dressing into a casserole dish.
Bake in oven 1 hour, adding turkey or chicken broth as needed. 

This is sooo delicious and very simple to make! I was looking for a different cornbread dressing and found it in this recipe. I I first made it as a Christmas side dish and it was a big hit with the family.

Crock Pot Dressing

Ingredients:

8 oz. sliced mushrooms

1 cup sliced fresh celery

1 cup chopped onion

6 Tablespoons butter

½ teas. Ground black pepper

1 Tablespoon dried basil

12 cups toasted bread cubes

1 ½ cups chicken broth

½ cup toasted chopped pecans

Melt butter over medium-low heat in a heavy skillet.  Add mushrooms, celery, and onion, sauté 5 minutes until just tender.  Remove from hear and stir in the pepper and basil.  In a large mixing bowl, combine vegetable mixture with the bread cubes. 

Sprinkle with the chicken broth and toss gently.  Pour mixture into crock-pot.  Cover and cook on low setting for 3 ½ to 4 hours.  Stir in toasted pecans right before serving.

--to toast pecans, spread in a single layer on a baking sheet and toast at 350 degrees in oven, watch and stir occasionally�?0 to 15 minutes.  Or toast in an ungreased skillet over medium heat on stove-stirring until golden brown.

Good Old Country Stuffing

Recipe courtesy Paula Deen

Show: Food Network Specials

Episode: All Star Thanksgiving



2 loaves oven-dried white bread (recommended: Pepperidge Farm)

2 cups cooked white rice

1 sleeve crushed saltines

1 pound bulk breakfast sausage

2 cups chopped celery

1 large onion, chopped

7 cups chicken stock

Salt and freshly ground black pepper

1 teaspoon dried sage leaves

1 tablespoon poultry seasoning

3 eggs, beaten

1/4 stick butter, melted

Mushroom Giblet Gravy, recipe follows



Preheat oven to 350 degrees F.

Crumble oven-dried bread into a large bowl. Add rice and saltines.



Cook sausage in a large skillet until it starts to brown. Add celery

and onion and saute until transparent, 5 to 10 minutes. Pour over

bread and rice mixture. Add stock and mix well. Add salt, pepper,

sage, and poultry seasoning. Mix well. Add the beaten eggs and melted

butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for

the Mushroom Giblet Gravy.



Pour stuffing into a greased pan and bake until cooked through and

golden brown, about 45 minutes.



Mushroom Giblet Gravy:

4 cups turkey or chicken stock

Giblets from 1 turkey

2 chicken bouillon cubes

2 tablespoons reserved stuffing mixture

3 tablespoons cornstarch

1/3 cup cold water

2 pints button mushrooms, sliced

3 tablespoons butter

1 hard boiled egg, sliced

Salt and freshly ground black pepper

Bring stock and giblets to a boil. Add bouillon and reserved stuffing

mixture. Make a slurry by whisking together the cornstarch and water

and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute

mushrooms until browned in butter. Add mushrooms to gravy with egg

and salt and pepper, to taste.

Almond Apple Stuffing



2 cups chopped Granny Smith apples

1 1/2 cups sliced almonds

3/4 cup chopped onions

3/4 cup chopped celery

4 Tablespoons butter or margarine

1 tsp. cinnamon

1/2 tsp. poultry seasoning

1/4 tsp. salt

6 cups whole wheat bread, cubed

1 cup raisins

1 egg, lightly beaten

1/3 to 1/2 cup apple cider or juice



Sauté apples, almonds, onion and celery in butter for 5 minutes,

stirring. Remove from heat. Stir in seasonings. Toss together with

bread cubes and raisins; add apple mixture. Stir egg in 1/3 cup

apple cider; toss into bread mixture. Add more cider if moister

stuffing is desired.



This will stuff a 15 to 20 pound turkey, or two large roasting

chickens.



Makes 10 cups.



Recipe can be halved, but still use 1 egg.

Deep-Fried Stuffing on a Stick

Paula Deen

Stuffing:

5 tablespoons butter, divided

1 pound breakfast sausage, bulk

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

1 bag unseasoned bread cubes, for stuffing

1 sleeve saltine crackers, crushed

1 tablespoon poultry seasoning

2 tablespoons dried parsley flakes

2 teaspoons ground sage

Salt and freshly ground black pepper

1 quart chicken stock

4 eggs, beaten For Frying:

Oil, for frying

2 cups all-purpose flour Special equipment: 12 wooden ice cream sticks or skewers



Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter. Brown the sausage in a large skillet over medium-high heat until it is cooked through. Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet. Add 4 tablespoons of the butter and melt. Add the onion, carrot and celery and saute until softened. Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, poultry seasoning, parsley flakes, sage, salt and pepper. Stir the sauteed vegetables into the mixing bowl. Pour in the chicken stock and eggs and toss together. Turn the stuffing out into the prepared baking dish. Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling. Preheat oil in the deep-fryer to 350 degrees F. Cool the stuffing completely. Cut it into 12 squares. Remove each square from the dish and wrap it around a wooden stick, pressing it

onto the stick with your hands. Make the stuffing form a log shape around the popsicle stick, leaving 2-inches of the stick exposed for the handle. This should look somewhat like a lumpy corn dog. Roll the stick in the flour, coating it well and then shaking off the excess. Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel lined plate to drain.



Recipe Summary

Difficulty: Easy

Prep Time: 25 minutes

Inactive Prep Time: 25 minutes

Cook Time: 1 hour

Yield: 12 servings

Croissant and Water Chestnut Stuffing



Croissants are toasted and crumbled to make this stuffing. Celery,

red onion, water chestnuts are added for crunch, plus salt, pepper

and sage to taste.



Ingredients:

12 large croissants, split

1 celery stalk, chopped

1 small red onion, chopped

1 can water chestnuts, chopped

Butter and olive oil

Chicken stock (about 1 to 2 cups)

Sage, salt and ground black pepper (to taste)

Grated parmesan cheese (optional)



Directions:

Place halved croissants on cookie sheet and bake at 350 until crisp.

Remove and let cool; coarsely crumble into large bowl. Saute chopped

onion, celery and chestnuts in some oil and butter on low heat until

slightly soft. Add salt and pepper to taste--not too much, you can

always add more. Add sage and 1 cup chicken stock; simmer for a few

minutes. Toss with croissants; add enough additional broth to

moisten as desired. Place in a casserole; sprinkle top with

parmesan, if using. Bake at 350F until firm and slightly crisp on

top.



Number of Servings: 6 to 8

Wild Rice and Chestnut Stuffing

Serving Size: 8



1/2 pound chestnuts

1 quart vegetable stock

1 1/2 cups wild rice

Salt to taste

2 tbsp olive oil

1 onion or 3 large shallots -- chopped

3 garlic cloves -- minced or put through a press

1/2 pound mushrooms -- trimmed, cleaned and sliced

2 tsp unsalted butter

5 tbsp dry sherry

1/2 tsp. crumbled dried thyme

Freshly ground pepper to taste

1/2 cup chopped fresh parsley -- approximately

3 tbsp chopped fresh sage



To roast the chestnuts:

There are lot of ways to roast chestnuts; the easiest

is the following: Preheat oven to 425 degrees.

Using sharp knife, cut an incision in the shape of an

X on the flat side of the chestnuts.

(You need to slash them so they don't explode when

they expand in the oven.)



Place chestnuts on baking sheet and bake for 10-15

minutes, until browned and toasty.

Remove from heat and transfer to a bowl.

Allow to cool until you can handle them.

As they cool they will shrink away from both outer

shell and bitter inner peel-just what you want.

Peel chestnuts, making sure they are free of dark

brown inner shell (papery part).



Cut in half and set aside.

Bring stock to boil in large saucepan.

Rinse wild rice and add to stock.

Add a little salt if stock isn't salted.

Bring to boil again, reduce heat and cover.

Simmer for 35-40 minutes, until rice is tender.

Remove from heat, drain off any remaining stock and

set aside.

Heat olive oil over medium heat in large frying pan

and add onion or shallots.



Cook gently 10-15 minutes, stirring often, until

beginning to brown.

Add mushrooms, garlic and butter and saute over

medium-high heat until mushrooms begin to release

their liquid.

Add sherry, thyme, salt and pepper and cook, stirring,

for a few minutes longer.

Stir in cooked wild rice, chestnuts, parsley and sage

and mix together well. Adjust seasonings.



The chestnuts can be roasted and peeled and the rice

cooked a day ahead of time.

Savory Orange Dressing

1 cup sliced celery
1/2 cup chopped onion
1/3 cup butter
2 teaspoons chicken bouillon granules
2-1/2 cups boiling water
1 package (14 ounces) seasoned stuffing cubes
1/2 cup shredded carrot
1/4 cup orange juice
2 teaspoons grated orange peel

 In a small skillet, sauté the celery and onion in butter until tender.

In a large bowl, dissolve bouillon in boiling water.
Stir in the stuffing cubes, carrot, orange juice, peel and celery
mixture.

Spoon into a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and bake at 350° for 20 minutes.

Uncover; bake 15 minutes longer or until heated through.

Serves 10