Holiday Stuffing Recipes
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 DressingIngredients: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 StuffingIngredients: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 StuffingIngredients: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.
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