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Holiday Stuffing Recipes
By Brenda Hyde
The following recipes can be used for to stuff any poultry you may be serving
for the holidays, or you can bake them for 30-45 minutes in a casserole dish. I would
be sure to add a little extra moisture to each one if you do this since it won't have
the moisture of the poultry. Be sure to cover the casserole dish too.
~Herbed Bread Stuffing~
Ingredients:
1/2 cup chopped celery with leaves
1/4 cup finely chopped onion
1/3 cup margarine or butter
3 cups soft bread cubes (about 5 slices)
1 tsp. fresh sage leaves (1/2 tsp. dried)
1/4 tsp. salt
1 tsp. fresh thyme (1/4 tsp. dried)
1/8 tsp. pepper
Cook Celery and onion in margerine or butter in skillet, stirring
occasionally, until onion is tender. Stir in about 1 cup of the
bread cubes. Turn into deep bowl. Add remaining ingredients; toss.
Stuff before roasting your choice of fowl, or cook 30-45 minutes in
casserole dish.
Oyster Dressing
Ingredients:
1 1/2 cups each chopped onions and celery
2 tablespoons chopped parsley
1 cup butter
2 tablespoons poultry seasoning
1 tsp. salt
3/4 tsp. pepper
16 cups day old bread cubes, light toasted in skillet
1 quart shucked oysters, drained (reserve liquid)
In large heavy skillet saute onion, celery and parsley in butter
until tender but not brown. Add seasonings. Stir over low heat for
2 minutes. Place bread cubes in large bowl; stir in sauteed vegetables.
Chop oysters coarsely. Toss gently with bread mixture. Add some
reserved oyster liquid if dressing seems dry. Makes 16 cups, enough
for a 14 to 16 pound turkey.
Almond Apple Stuffing
Ingredients:
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
Saute apples, almonds, onion and celery in butter for 5 minutes, stirring.
Remove from heat. Stir in seasonings. Toss together with bread cubes and
raisines; add apple mixture. Stir egg in 1/3 cup apple cider; toss into bread
mixture. Add more cider if moister stuffing is desired. 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.
A Tropical Stuffing
Ingredients:
1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup chopped celery
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1 1/2 tsp. sage
1 tsp. poultry seasoning
1/8 tsp. pepper
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 14 1/2 ounce chicken broth
Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery,
onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir
seasonings with broth. Pour broth evenly over dry ingredients. Toss. Stuff a
10 pound bird just before baking. Makes 2 quarts.
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. Stop by and visit her garden blog, Garden of Grace & Whimsy, and her photography blog, A Dance of Words & Photos.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
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