he oven.
Make the stuffing while the chicken is cooking
turn it to the oven for the remainder of the
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.
bout 1/3 of the bread cubes. Turn into a deep
For the Bread- set up your breadmaker for a 2 pound loaf on
.
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.
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.
Place chicken bouillon cube in water; bring to a boil and stir until dissolved.
Add margarine and allow to melt.
Pour water mixture over bread stuffing and toss lightly with a fork.
Add fruit and toss again.
Add beaten eggs and fold into stuffing mixture.
Stuff mixture into chicken, turkey or duck or bake as dressing in a pan at 350\u00b0 for 30 to 40 minutes.
Cook onion and celery in butter.
Add corn, water, salt, pepper, poultry seasoning and thyme.
Bring to boil.
Pour over bread stuffing and mix lightly.
Add egg yolks and shape into 12 balls.
Place in shallow pan and pour melted butter over all. Bake in preheated oven at 350\u00b0 for about 15 minutes.
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.