| Ingredients | |||
| 1/2 | cup | butter or margarine | |
| 2/3 | cup | onion, diced | |
| 2/3 | cup | celery, diced | |
| 3 | cup | bread, day-old, diced | |
| 3 | cup | apples, diced | |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | pepper | |
| 1/8 | teaspoon | ground sage | |
| 1/8 | teaspoon | ground marjoram | |
| 1/8 | teaspoon | ground thyme | |
| 1/2 | teaspoon | parsley flakes | |
| 1/2 | cup | pecans, chopped | |
| 1/2 | cup | water | |
Directions: | |||
| Melt 1/4 cup butter in skillet. Add onion and celery and cook until tender. Add to bread. Melt 1/4 cup butter in skillet. Stir in apples. Cook until golden. Add apples to bread mixture. Mix in salt, pepper, sage, marjoram, thyme, parsley and pecans. Add water and mix thoroughly. Makes enough for 10-pound turkey | |||
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4 c Dry bread cubes;(3 slices) 1 Onion; chopped 1 Garlic clove;(1/2 tsp pwdr) 1/4 ts Black pepper; 1/4 ts Dried marjoram;(or oregano) 1 c Celery;chopped (3 stalks) 2 tb Parsley leaves;or 2 tsp dry 1 c Hot water or turkey broth; 3/4 ts Ground sage; 1/2 ts Dried thyme;or 1/4 tsp 1/8 ts Basil;optional Combine all ingredients in a bowl, toss to mix well. Stuff into a 10-pound turkey or 4 cornish hens. 4-6 servings. 1/4 recipe 100 calories Carbohydrates 20 gram, Protein 5 g, Fat 2 g, Sodium 199 mg, Potassium 177, Cholesterol 0. 1 bread exchange, 1 vegetable exchange Am. Diabetes Assoc. Holiday Cookbook, shared on Cooking echo by Earl Shelsby Oct 93. Shared and tested by Elizabeth Rodier Oct 93. Good with fat-free gravy. Compare with Bread Stuffing from Betty Crocker made with margarine 410 calories per cup. ER’s notes: may be covered and baked 30 min. in casserole 350- 375 F oven to avoid added fat. Cook the turkey with a chunk of raw onion in the cavity. Use only 1/2 cup liquid if you prefer a dry dressing. OR from The New Chatelaine Cookbook (Macmillan) ~ Whole lemons, orange or tangarines. Prick fruit skins several times ~ Whole garlic cloves, don’t peel ~ Slices of fresh ginger root ~ Handfuls of fresh herbs – sage, rosemary or thyme OR 2 tbsp dry herbs ~ Fresh rosemary sprigs with orange wedges or sage with apple slices. |
1 lb Jimmy Dean sage sausage 1 lg Bell pepper, chopped -into 1/4″ to 1/2″ pieces Green onions (large bunch), -cut into 1/4″ thick pieces Parsley (1/3 bunch), fresh, -chopped finely 2 md Celery stalks, cut -lengthwise into 3 sticks, -then cut into pieces -1/4″ thick 1/2 c Butter 1 lb Shrimp, peeled and -de-veined, but not cooked 2 3/4 c Water 1 t Garlic flakes (dried) 1/4 t Cayenne pepper flakes -(crushed), or more to -taste (we use about 1 T) 1 pk Pepperidge Farm Cornbread -stuffing mix (cellophane -bag, brown-labelled) 1 pk Pepperidge Farm Herb -Stuffing Mix (cellophane -bag, blue-labelled) In a large pot or Dutch oven (at least 6-quart),cook the sausage over medium heat until lightly-browned, breaking it up into small pieces. Saute the vegetables in the sausage drippings in the pot with the cooked sausage. The vegetables will brown lightly while the sausage gets browner than it was. Add the butter to the pot and stir the pieces around until they are melted. Add the shrimp and cook for 3 or 4 minutes, stirring constantly. The shrimp should turn pink all over and be done, but just barely done. Break one in half and make sure it is opaque in the center. Turn the heat off, but leave the pot on the burner. Add the 2 3/4 C water, the dried garlic and the cayenne pepper flakes; stir well. Add both bags of stuffing mix to the liquid mixture. Blend all ingredients together well. Lightly spoon the stuffing mixture into a greased 9″ x 14″ pan. Bake at 350 degrees F. for 15 minutes. Serve at once (with Burgundy mushroom gravy, if desired). Cathe’s notes: * Created in Louisiana 1978 – 1986 |
| Ingredients | |||
| 1 1/2 | pound | french chestnuts | |
| 1/3 | cup | butter | |
| 1 | salt, to taste | ||
| 1 | pepper, to taste | ||
| 1 | cup | dry bread crumbs | |
| 1/2 | cup | milk, scalded | |
| 1 | boiling water | ||
Directions: | |||
| Pour boiling water over chestnuts and let stand 5 minutes; remove skin with fingers and a knife. Cook nuts about 1/2 hour in boiling salted water. Drain, mash and add butter and seasonings. Pour milk over crumbs and add to nut mixture. Mix well, stuff bird. | |||
4 c Dry cornbread crumbs (from your favorite NON- SWEET cornbread recipe) 4 c Dry white bread crumbs 1/2 c Butter or margarine 2 Onions, chopped 6 Ribs celery (including -some tops), chopped 1/2 c Chopped pecans or walnuts 1 cn Corn, undrained, OPTIONAL Chicken broth/turkey stock -to moisten Sage, thyme, salt and -pepper to taste As a Californian, married into a Southern family, I can warn you that the traditional cornbread stuffing probably isn’t gonna be to his taste. The first time I had the stuff, I found it gritty, nasty, and just plain wierd. Wes, on the other hand, was less than enthralled by the sage-laden stuff that *I* think ought to go into a bird. Now, we compromise, with a dressing that we both enjoy. Crumble the cornbread and white bread into a big bowl. Melt the butter in a large frying pan, add the onions and celery, and cook over low heat until the vegetables are soft, but not browned. Dump the butter/vegetable mixture over the bread. Stir in the nuts, canned corn and its liquid (if used), seasonings. Add broth to moisten to the consistancy you like (Western-style dressing tends to be a bit dryer than the Southern version). Kathy in Bryan, TX |
| Ingredients | |||
| 1 1/2 | cup | butter | |
| 3 | cup | onions, chopped | |
| 3 | each | granny smith apples, not peeled, chopped | |
| 9 | cup | cornbread | |
| 7 | tablespoon | dried sage or fresh equivalent | |
| 1 1/2 | cup | pecan halves | |
| 1 | salt and pepper, to taste | ||
Directions: | |||
| Melt half of the butter and saute the onions and apples. Move to a large mixing bowl. Melt the other half of the butter and add to bowl with other ingredients. Any stuffing that is not used to stuff a fowl can be baked in a covered casserole for 30-45 minutes at 325. | |||
| Ingredients | |||
| 2 | cup | cranberries, fresh or frozen, thawed if frozen | |
| 1 | cup | water | |
| 1/2 | cup | sugar | |
| 1 | pound | sausage meat | |
| 8 | cup | cornbread, crumbled | |
| 3 | cup | red delicious apples, pared, cored and diced | |
| 1/2 | cup | celery stalks, diced | |
| 1/3 | cup | onion, finely chopped | |
| 1/4 | cup | parsley, fresh, chopped | |
| 2 | teaspoon | thyme, fresh, crumbled | |
| 2 | teaspoon | marjoram, fresh, crumbled | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
Directions: | |||
| Combine the cranberries, water and sugar in a medium-size sauce pan. Bring to boiling over medium heat. Lower the heat and simmer for 10 minutes. Drain well. Transfer to a large bowl. Saute the sausage in a medium-size skillet for about 5 minutes, breaking it into small pieces with a wooden spoon, until lightly browned and no longer pink. Drain the excess fat. Combine with the cranberries in the bowl. Add the cornbread, apples, celery, onion, parsley, thyme, marjoram, salt and pepper to cranberry-sausage mixture. Toss gently to mix. Stuff the turkey and roast it according to your favorite recipe. Or spoon the stuffing into a greased, shallow, 4 1/2-quart baking dish. bake, covered, in a preheated 350′F. oven for 45 minutes, until heated through. Uncover for a crusty top. | |||
1 lb Sausage meat 2 pk Ready-mix Corn-bread Stuffing (8 oz. each) 2 lg Onions, diced 2 c Celery, diced 1 1/4 c Water 1/2 c Parsley 1. Cut sausage in thick slices. Brown 5 minutes on each side in a medium-size frying pan, then break in small chunks. Cook 1 minute longer or until mo pink remains. Remove with a slotted spoon and combine with stuffing mix in a large bowl. 2. Stir onions and celery into drippings in pan; saut? until soft. Stir in water; heat to boiling. Pour over sausage mixture; add parsley; toss lightly until evenly moist. |
6 sl Bacon 1/4 c Butter or margarine 1 lb Medium sized mushrooms - quartered 3 md Celery ribs; sliced 1 lg Onion; diced 1/2 ts Dried sage leaves 1/4 ts Dried marjoram leaves Salt; to taste Freshly ground black pepper – to taste 20 sl Firm textured white bread - cubed 1 Egg; lightly beaten In 12″ skillet over medium 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 12 to 14 pound turkey. |
1 lb Fresh mushrooms 10 bn Green onions 1 c Butter or margarine-2 sticks 12 c Coarse soft white-bread Crumbs (24 slices) 1 ts Salt 1. Wash mushrooms and trim; chop caps and stems. (There will be about 5 1/2 cups.) 2. Trim onions and slice. (There will be about 6 cups.) 3. Saut? mushrooms and onions in butter in a large frying pan 10 minutes, or just until wilted. Pour over bread crumbs in a large bowl; sprinkle with salt; toss lightly until evenly moist. Makes approximately 10 cups or enough to stuff a 12-pound bird. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. |