ou may also use this recipe for Stuffing your Turkey, Chicken, or
large bowl, add the stuffing crumbs, salt, pepper and bell
emove from heat and add stuffing mix, wine & cilantro.
Add
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
In a medium saucepan, combine wild rice and 1c water. Bring to a boil, stir once, then reduce heat, cover and simmer for 15 min or until soft. Set aside.
In a large saucepan or soup pot, heat vegetable oil. Saute onion, celery and vegetarian sausage until onion is translucent.
Add I Can't Believe It's Not Butter and stir until melted.
Stir in parsley until well blended.
Add 3 c water, bring to a boil.
Remove from heat and stir in Stuffing Mix and wild rice.
nd pouring in broth until stuffing looks moist, use at least
ndercooking have made baking the stuffing in a pan the default
Mix together the Chick'N strips (thawed), can cream of celery soup, light vegetable stock and sour cream in one bowl.
In a second bowl combine the melted margarine and stuffing.
Now layer in a casserole dish- first the Chick'N mixture, then stuffing, then Chick'N mixture, and finish with stuffing.
Bake at 350 for 45 minutes.
f the chicken with the stuffing - you need to separate the
elted butter into the cornbread stuffing and set aside. In a
aute for 1 minute. Add vegetarian crumbles and mushrooms. Continue cooking
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
Process the 'chicken' in a food processor and then transfer it to a medium mixing bowl. Run the celery, onion and green pepper through the processor. Add the vegetables to the mixing bowl and stir in the eggs, stuffing, salt and pepper; mix well. Form into patties.
In a medium frying pan heat olive oil over medium-high heat. Fry patties on each side until browned.
In order to make this recipe, you need to make a
nd seasoning.
For the stuffing gently cook the onion in
ven to 350.
Prepare Stuffing, any recipe will do. I like
he juice gradually to the stuffing and mix it well.
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.
Make the apple and herb stuffing: Melt the butter in a
In a bowl mix all stuffing ingredients together adjusting hot sauce,