Sensational
Stuffings
for
the Well-Dressed Bird
|
|
CORNBREAD
AND SAUSAGE STUFFING
From
Faye Hall of Evington
Ingredients:
 |
1⁄2 lb. sweet Italian
sausage, crumbled |
|
4 T butter |
|
1 medium onion, chopped |
|
1 stalk celery (chopped) |
|
3 cups roughly crumbled cornbread |
|
2 cups toasted, cubed bread
(crusts removed) |
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1 egg |
|
1⁄3 cup parsley (chopped) |
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2 t dried sage |
|
1⁄2 t dried thyme |
|
Broth (optional) |
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Salt and pepper to taste |
Directions: In a frying pan, saut�
the sausage until it is cooked and browned. Pour off all but 2 tablespoons
of the fat. Melt the butter in the same pan. Add onion and celery and saut�
with the sausage until softened. In a large bowl, combine the sausage
mixture with the breads; mix in an egg, parsley, sage and thyme; blend
well. Add a little broth if the stuffing seems too dry. Salt and pepper to
taste. Fill, but don�t pack, the turkey with the stuffing.
TURKEY
DRESSING with Egg Cornbread
From
Ruth Joiner of Catlett
Ingredients:
|
3 cups egg cornbread (1 batch,
recipe follows) |
|
2 slices stale bread |
|
5 or 6 saltine crackers |
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1 can cream of chicken soup |
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1 envelope dry onion soup mix |
|
3 eggs |
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Chicken or turkey broth |
Egg Cornbread:
|
2 cups self-rising cornmeal |
|
1⁄4 t baking soda |
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2 eggs |
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1 cup buttermilk
|
Mix all ingredients together and bake
at 400� for 25 minutes.
Directions: Crumble cornbread, stale
bread, and saltine crackers into large bowl; add chicken soup, dry onion
soup mix and eggs. Mix with broth until very soupy. Bake at 350� for 30
minutes or until brown.
SAUSAGE
STUFFING
From
April Foubare of Manassas
Ingredients:
|
1 pkg. bulk sausage (any kind) |
|
2 ribs celery (chopped) |
|
1 medium onion (chopped) |
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1 carrot (chopped) |
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1 small clove garlic (minced) |
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2 t poultry seasoning |
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1 t pepper |
|
1 loaf Italian bread, cut into
cubes and left out overnight to stale |
|
1 cup chicken stock |
Directions: Cook sausage until done
and crumble; drain. Add in celery, onion, carrot and garlic. Sprinkle with
pepper and poultry seasoning. Cook until veggies are tender. Add in stale
bread cubes and stir to combine. Pour in chicken stock and stir well. If
mixture is too dry, stir in more chicken stock. Serve immediately.
CORNBREAD
DRESSING
From
Louise Irby of Gretna
Ingredients:
|
16-oz. pkg. herb-seasoned stuffing
mix |
|
8-oz. pkg. cornbread stuffing mix |
|
4 (14-oz.) cans chicken broth |
|
2 ribs celery, chopped |
|
1⁄2 large onion, chopped (or
more to taste) |
|
1⁄2 green pepper, chopped |
|
1 t poultry seasoning (or more to
taste) |
Directions: Combine stuffing mixes, 3
cans chicken broth and celery. Add rest of ingredients. Spoon evenly in
lightly greased 13x9-inch pan or dish. Pour 1 can of chicken broth evenly
over stuffing. Bake at 350� for 40-45 minutes.
TURKEY
DRESSING
From
Joann Hensley of McGaheysville
Ingredients:
|
1 3⁄4 cups turkey stock or
canned broth |
|
1⁄4 t poultry seasoning |
|
1⁄4 t ground black pepper |
|
1⁄4 cup finely chopped
celery |
|
3⁄4 cup fresh or frozen
(thawed) cranberries |
|
1⁄4 cup diced onion |
|
4 cups herb-seasoned stuffing |
Directions: In a large saucepan, heat
the first 6 ingredients; bring to a boil. Reduce heat; simmer, covered,
for 5 minutes or until vegetables are tender. Add dry stuffing mix. Remove
from the heat; cover and let stand for 5 minutes.
We want your recipes! We pay $10 for
each recipe published. Categories: Best Barbecue; Easy Appetizers; Divine
Desserts; Turkey Dressings. Send recipes to: Reader Recipes, c/o
Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to
[email protected], with Reader Recipes as the subject. |
