~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.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Seeds of Knowledge.
For more recipes and cooking tidbits subscribe to Tea Time Tidbits by sending any email to teatimetidbits-subscribe@egroups.com
