Prepare corn bread per package; cool and cube.
Boil giblets, celery, 1
Put celery, onion, carrots and 1/4 cup parsley in food processor.
Chop coarse.
Place butter in large frying pan and saute vegetables.
Add corn bread stuffing mix, apples, raisins, creamed soups, lemon and orange juice, walnuts and 1/4 cup parsley.
Salt and pepper to taste.
Add chicken stock until moist.
Cook 20 minutes covered with tinfoil at 300\u00b0.
Remove foil last 10 minutes.
urkey giblet stock and herbed bread stuffing.
Roast turkey:
Preheat
edium-high heat.
Cook celery and onion in butter, stirring
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
Melt butter in a large pot.
Add celery, onion, and mushrooms.
Simmer about 5 minutes to slightly soften vegetables.
Toss in dressing mix to spread butter evenly.
Stir in liquid and toss.
Place in a greased casserold dish, cover, and bake at 350 degrees for about 45 minutes.
Uncover the last 15 minutes for a crisper top.
NOTE: The new packages of dressing have only 10 ounces per box, but the recipe still works as well.
Bread Stuffing:
In large saucepan,over medium heat melt butter; cook celery and
Cook and stir onion and celery in butter in 10 to
killet, and cook the onion, celery, carrots, and garlic until tender
ver medium heat. Stir in celery, onion and water chestnuts. Cook
).
Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.
In large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside. In the same skillet, melt butter and saute celery, onion, green pepper and garlic until tender.
In a large bowl, combine bread stuffing, sausage, vegetables, Parmesan cheese, olives and seasonings. Combine broth and eggs; add to bread mixture, stirring gently to mix.
Transfer to a buttered 3-quart baking dish. Cover and bake at 325F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Serve.
lace the cubed cornbread and bread stuffing mix into a large bowl
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.
minutes.
Add onions, celery and red bell peppers.
Cook onion and celery in butter.
Add corn, water, salt, pepper, poultry seasoning and thyme.
Bring to boil.
Pour over bread stuffing and mix lightly.
Add egg yolks and shape into 12 balls.
Place in shallow pan and pour melted butter over all. Bake in preheated oven at 350\u00b0 for about 15 minutes.
In a bowl, stir stuffing mix and soup mix.
Melt butter over medium heat.
Add pecans and saute.
Add pecans and butter, corn, water and orange juice to stuffing and toss.
Spoon into 2-quart casserole.
Cover.
Bake in a 350\u00b0 oven for 30 minutes or until heated.
Makes 10 to 12 servings.
minute.
Add onion, celery and mushrooms and heat, uncovered