NOTE: If you cannot find stuffing bread in your grocery store, use
Saute onion and celery in butter until tender.
In large bowl, combine stuffing bread, Bell's stuffing mix, sausage, salt, pepper, thyme, Bell's seasoning, chopped apple, onion, celery and applesauce.
Mix together, then add apple juice and water to desired consistency.
Place 3 cups bread cubes in bottom of greased
reate a bowl. Remove additional bread from the inside by hand
Prepare Basic Bread Dough to end of Step
In a large pot, brown hamburg.
Add vegetables and let simmer. Stir occasionally. Beat egg and milk. Add to mixture. Add raisins. Prepare bread stuffing according to package directions and add to mixture. Remove from heat and cool.
Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
Bake for 30 minutes in the preheated oven, or until lightly toasted on top.
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.
Put stuffing cubes, margarine/butter, chicken broth and about 1 can water in large bowl and heat in microwave until margarine has melted.
Stir mixture.
Brown sausage, crumble and drain. Brown ground round (with salt and pepper) and drain.
Mix with stuffing cubes.
Hard-boil one of the eggs.
Add the cooked egg (diced) and the raw egg.
Add in the rest of the ingredients and mix.
Stuffing may be used to stuff poultry, or may be cooked in a covered casserole dish for about 45 minutes at 350\u00b0.
Serves 6 to 8.
Break stuffing bread into small pieces and let stand.
Simmer vegetables in margarine until tender.
Add oysters and simmer 5 more minutes.
In bread machine pan, place all ingredients in order given.
Select the BASIC BREAD setting, and the crust colour setting.
Bake according to bread machine directions.
Check dough after 5 minutes of mixing; add 1-2 Tbsp water or flour if needed.
Cook onion and celery in butter 5 minutes.
Add beaten eggs, 1/2 can soup and bread cubes to onion mixture.
Shape into balls. Place in a greased glass dish.
Mix other 1/2 can soup with 1 can water.
Pour over balls.
Cover with foil.
Bake 1 hour at 300\u00b0. Uncover and bake 15 minutes more.
Saute onion and garlic in butter.
Add liver, chopped beef, parsley and thyme.
Cook until done.
Remove crust from bread. Soak in water and squeeze out.
Add to meat mixture along with eggs and season with salt and pepper.
Add chestnuts and mix thoroughly.
Stuff your turkey.
he best results, this recipe requires bread flour.
All-purpose flour
Place all ingredients in the order given into your bread machine, use your basic setting on the machine.
Brown meat and onion in a large skillet.
Add rest of ingredients.
Turn into a greased casserole dish and top with corn bread mixture.
Bake at 350\u00b0 for 20 minutes or until bread is done.
x11 casserole.
Place cubed bread in a large casserole and
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic bread cycle and start machine. Makes one 1 1/2-pound loaf.
Layer corn bread, bacon, onions, peppers and tomatoes. Sprinkle with salt, pepper and sweet pickles.
Combine mayonnaise with pickle juice and sugar.
Drizzle over salad and toss before serving.
Will keep several days in refrigerator.
Crumble corn bread.
Layer corn bread, bacon, green peppers, onions, tomatoes and pickles in a large bowl.
Sprinkle with salt and pepper.
Combine mayonnaise, pickle juice and sugar in small bowl; blend well.
Spoon over salad; toss lightly just before serving.
Refrigerate until ready to serve.