o make bacon, onion and sage stuffing, heat butter in large skillet
he oven.
Make the stuffing while the chicken is cooking
sugar, pepper, thyme, rosemary, sage, savory, parsley, and poultry seasoning
ven to 350\u00b0F.
For the stuffing, melt the butter in
combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth
alt, pepper, and sage and cook for an additional 3 minutes
>stuffing in a pan the default for
ven to 350\u00b0F.
For the stuffing, melt the butter in
br>Put the bread and stuffing mix in a large bowl
ou may also use this recipe for Stuffing your Turkey, Chicken, or Pork
For the cornbread,
In a large skillet, melt butter with sugar over medium heat. Cook pear, onion and raisins for approximately 5 minutes, stirring occasionally, or until liquid evaporates and pears begin to turn light golden
Stir in garlic, parsley, sage, rosemary, savory, salt, pepper and allspice. Cook, stirring, for 1 minute. Remove from heat. Let cool to room temperature.
Place bread in bowl. Add pear mixture, tossing gently to coat bread.
Stuffing can be covered and refrigerated for up to 1 day before using.
poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth
n medium heat. Saute onion for 2-3 mins until tender
d can be discarded.
For the stuffing: Line a bowl with
nd put in the fridge for now.
Put the neck
lightly. Add breadcrumbs, egg and sage and stir to combine.
In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
Add the cornbread.
Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
For drier stuffing, omit the broth.
DIRECTIONS FOR TURKEY:
NOTE: Even
f time from Perfect Cornbread Recipe#96862, or your own.