Apple Stuffing

1/4 C. chopped onions

1/4 C. chopped celery

2 T. margarine

4 C. dry bread cubes

For 10 servings:

1/2 tsp. poultry seasoning

1/2 tsp. dried sage

1 C. diced, unpeeled apples

Freshly−ground black pepper

1/2 C. chicken broth

Cook onions and celery in margarine for 5 minutes, or until tender.

Combine onions and celery with all other dry ingredients. Mix in  broth and toss.

Brown Rice Dressing

2 C. brown rice

4 C. liquid broth

1/2 C. butter or olive oil

1 large  onion chopped

2 bell peppers, chopped

2 stalks celery, chopped

1 head garlic, peeled and chopped fine

1/2 lb. mushrooms, diced

1 large, apple, chopped

1/2 C. raisins

2 tsp. Worcestershire sauce

1/2 tsp. curry

1 tsp. basil

Cook rice, sauté onion, bell pepper, celery, garlic and mushrooms in butter or oil. Mix all other ingredients, mix with rice. Bake in a casserole dish.

Chestnut Stuffing

1 lb. chestnuts

1 medium onion, chopped

3 stalks celery chopped

1 loaf stale bread, crumbled and moistened

2 T. parsley

1 tsp. oregano

Salt and pepper, to taste

2 eggs, beaten

1/2 C. butter, melted

Steam chestnuts for 20 minutes to make them easier to shell. Shell and chop them coarsely.

In large bowl, lightly toss chestnuts, onion, celery, bread, parsley, oregano, salt and pepper. Add eggs and butter and toss well. If too dry, add little sprinkles of water. More bread can be added to the stuffing if more volume is needed. Bake in casserole dish or stuff the turkey!

Cornbread Dressing

3 C. self−rising cornmeal

1/4 C. all−purpose flour

1 T. sugar

1 tsp. salt

Pinch of baking soda

3 C. buttermilk

2 eggs, well beaten

1 C. chopped celery

3/4 C. chopped onion

3 T. bacon drippings

1 3/4 C. herb−seasoned stuffing mix

1/2 tsp. rubbed sage

1 can cream of chicken soup, undiluted

3 C. turkey or chicken broth

Combine first 5 ingredients. Stir lightly. Add buttermilk and eggs. Mix well.

Stir in celery and onion.

Heat bacon drippings in 10−inch iron skillet until very hot. Add 1 tablespoon drippings to batter. Mix well. Pour batter into hot skillet. Bake at 450ºF for about 30 minutes or until bread is lightly browned. Crumble into large mixing bowl. Add stuffing mix and sage. Set aside.

Place soup in medium saucepan. Gradually stir broth into soup. Cook over medium heat, stirring constantly until thoroughly heated. Pour over crumb mixture. Stir well. Spoon into well−greased 13 x 9−inch baking dish. Bake at 375ºF for 35 to 40 minutes.

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