butter basted. Trust this recipe of mine, and I guarantee
he oven.
Make the stuffing while the chicken is cooking
urkey giblet stock and herbed bread stuffing.
Roast turkey:
Preheat
Prepare corn bread per package; cool and cube.<
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.
Cook onion in butter.
Combine with bread and seasonings. Toss with enough liquid to moisten.
Makes 3 cups stuffing or enough stuffing for 4 to 5 pound chicken.
Double recipe for 10 lb. turkey.
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.
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.
bout 1/3 of the bread cubes. Turn into a deep
For the Bread- set up your breadmaker for a 2 pound loaf on
Saute onions and celery in butter.
Combine all ingredients, and add liquid to moisten.
Toss gently to mix.
Bake.
Recipe is for a 4-5 lb. chicken.
Double recipe for a 10 lb. turkey.
combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth
.
Mix together the ingredients for the stuffing and divide it into
Bread Stuffing:
In large saucepan,over
ven to 350\u00b0F.
For the stuffing, melt the butter in
p Pork flavored stuffing (cheating) for this meal.
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.
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.
Put bread stuffing in a large bowl.