Cook onion and celery in butter 8 minutes stirring.
Add broth and raisins, bring to a boil.
Occasionally stir in stuffing mix.
Cover & cook over low heat 2 minutes or heated through. Serve as a side dish with chicken, turkey or pork.
May be placed in a greased baking dish and refrigerated.
To serve, cover and bake at 350\u00b0 30 minutes or until hot.
Prepare stuffing mix according to directions on package. Substitute beer for the water if you prefer.
Place half the stuffing in a large greased baking pan (11 x 14-inch).
Add half of other ingredients in rows, alternating colors or keeping all the fruit on one side.
Place the remaining stuffing over the layer of other ingredients.
Keeping the pattern, place remaining fruit, nuts and oysters on top layer.
This can be prepared several hours before needed.
Warm in oven, uncovered, just before serving.
dercooking have made baking the stuffing in a pan the
ixture into your favorite dry stuffing mix.
Heat broth and
uart casserole dish.
Mix apple, chicken broth, cherries, walnuts, stuffing mix
erve with turkey as a side dish.
an bake those for a side dish as you bake the shrimp
Boil or steam (I steam) squash and onion with pepper until tender.
Do not overcook.
Drain well, then let sit and drain again.
Mix soup and sour cream together in a large bowl.
Then fold in squash and onion.
Set aside.
Melt butter and toss in stuffing.
Put layer of buttered stuffing mix (1/2 of stuffing mixture) on bottom of a 10 x 10 x 2-inch casserole dish.
Add squash mixture and sprinkle the rest of the stuffing on top.
Bake at 350\u00b0 for approximately 30 minutes.
Makes approximately 9 servings.
stuffing for poultry and salmon or eat it as a side dish
o a bowl.
Add stuffing mix, bread cubes, sage, thyme
nd 1/2 quart casserole dish and bake at 350 degrees
Saute onions and celery in melted butter until lightly browned.
Add bread cubes and remaining ingredients. Toss lightly until well blended.
Use 1 cup of stuffing per pound of ready-to-cook turkey weight.
An 8 to 12 pound turkey should be roasted approximately 4 to 4 1/2 hours in a 325\u00b0 oven.
This filling is also good baked in a baking dish and used as a side dish.
Melt butter or margarine in saucepan and stir in onions, celery and carrot and cook and stir until vegetables are softened and tender.
Add in garlic if desired and cook and stir to soften and flavor.
Stir in bread cubes and cook and stir until combined with vegetables.
Stir in seasonings.
The mixture will be soft but add enough broth to soften and moisturize more. Filling should be moist but neither dry or soggy.
Serve hot or reheat in a covered casserole dish at 350F.
Use a side dish for poultry.
br>Spray deep pie dish (I use quiche' dish) with Pam.
Boil chicken whole in 3 quarts of water with bouillon cubes. Mix all other ingredients together with enough stock to form into biscuit shaped patties.
Place on cookie sheet and bake until solid and brown.
Remove whole chicken from pot and place in oven to brown.
Place baked stuffing patties in pot of broth where chicken was cooked.
Simmer about 20 minutes or until softened slightly.
Chicken may be sliced and served with stuffing as a side dish or combined in broth.
nto a 2 quart casserole dish. Stir in the cream of
lightly buttered on one side) with buttered side down.
Then place
etting.
Grease an oven dish of roughly 8 x 8
In a large skillet, cook sausage over medium heat until browned. Add cornbread stuffing, pecans and spices to sausage in skillet.
Stir until well mixed.
Add chicken broth slowly and evenly and mix until moist as you wish.
Stuff chicken or turkey. Great as a side dish, too.
Serves 8.
Cook rice as in basic recipe (washed and boiled for 45 minutes).
Fry bacon crisp and drain.
Saute onions and celery in butter, add mushrooms and seasonings.
When cooked, mix with wild rice and serve as side dish.
This is ample serving for 4.