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.
Prepare corn bread per package; cool and cube.<
ven to 350\u00b0. Crumble bread into small pieces; toast until
In small skillet saute celery and onion until tender.
In large bowl combine celery mixture, corn bread, bread cubes, sausage and sage; mix well.
Add broth, water and eggs.
Toss lightly until bread is thoroughly moistened.
(Add 1/2 cup additional water if more moist dressing is desired.) Lightly spoon stuffing into body cavity and neck region of turkey.
Truss and roast according to standard roasting directions.
Makes enough stuffing for one turkey (about 3 quarts of stuffing).
Saute celery, onion and bell pepper in butter or margarine. Mix corn bread in stock and soup.
Beat eggs slightly.
Add milk and pepper.
Add to bread mixture, then add chopped celery, poultry seasoning, bell pepper and chopped onion.
Bake in a well-greased pan at 375\u00b0 for 30 to 40 minutes, or use for stuffing bird.
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.
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.
Prepare corn bread stuffing according to pkg. directions. Spoon stuffing across center of 3-qt. shallow baking dish.
Place pork chops on each side of stuffing.
Mix soup and milk.
Pour over chops.
Cover and bake at 400 degrees for 30 minutes or until done. Sprinkle with cheese.
Also delicious with cream of mushroom soup.
Cover and refrigerate.)
Stir stuffing mix into sausage mixture. Season
Place 4-quart saucepan over medium heat.
Cook bacon until crisp; crumble and set aside.
Use bacon drippings in saucepan; add celery and onion.
Cook until tender.
Add stuffing mix and toss lightly.
Add bacon.
Lightly coat the inside of a 3 1/2 or 4 1/2 quart slow cooker with cooking spray; set aside.
In a large skillet cook sausage and onion over medium heat until meat is brown and onion is tender. Drain off fat.
In the prepared cooker combine the sausage mixture, the dry stuffing mix, broth, and butter. Toss gently to mix well.
Cover and cook on low-heat setting for 4 to 5 hours.
Toss together the bread crumbs and crumbled corn bread. Add the poultry seasoning. Add sage to taste. Add the salt and pepper. Cook the onions in the oleo until tender. Add eggs and turkey broth. Mix and bake at 375\u00b0 until brown.
Saute onion, celery and poultry seasoning in margarine.
(Do not brown.)
Combine with corn bread crumbs and bread cubes.
Add parsley, salt and 1/2 to 3/4 cup of turkey broth.
Toss lightly with fork until well mixed.
Yields 8 cups to stuff a 15 pound turkey.
Prepare corn bread using package directions.
Cool.
Crumble into bowl.
Add cubed bread, broth, butter, celery, onion, eggs, salt and pepper; mix well.
Spoon into 9 x 13-inch casserole. Bake at 350\u00b0 for 1 hour or until brown.
Yield:
12 servings.
Preheat oven to 350\u00b0.
Combine biscuit crumbs and soft corn bread in a large bowl, then add chopped onion, diced celery, salt and pepper; mix all dry ingredients together.
Next, add 1/4 cup of water.
Stir all ingredients together; put in sugar and eggs. Mix until soft blended.
Bake for 20 to 25 minutes.
Boil chicken until tender.
Cool and debone.
Mix milk, celery soup
and\tchicken
soup.\tAdd
1 cup chicken broth to mixture. Melt
margarine
and
stir into corn bread stuffing. In
a large dish put a layer of crumbs, a layer of chicken and soup mixture. Put another layer of crumbs, a layer of chicken and
soup mixture.
Top
with
crumbs and bake at 350\u00b0 for 45 minutes to 1 hour.
bout 1/3 of the bread cubes. Turn into a deep
ggs. Mix in 1 cup corn bread stuffing and parsley. Stir in sauce
Bake corn bread as directed on package.
Cool and crumble into large bowl.
Add bread cubes and set aside.
Cook sausage with sage until meat is done.
Drain and discard grease.
Saute celery and onions and add to sausage mixture.
Add eggs and chicken broth to combined breads.
Toss lightly.
For more moist stuffing, add 1/4 cup water.
Lightly spoon stuffing into turkey.
Bake as directed.
Place remaining stuffing in a 1 to 1 1/2-quart casserole.
Cover.
Bake 35 to 40 minutes.
Makes 12 cups.
shallow dish. Place the corn bread stuffing mix into a large plastic