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.
>Stuff as directed in stuffing recipe, and brush with melted butter
rom the heat. Add the stuffing and mix lightly.
Spoon
et rest.
Press leftover stuffing into a sprayed 9-inch
Set aside.
For the stuffing:.
Pound the garlic to
Heat oven to 400\u00b0.
Prepare Savory Crunch.
Arrange onion rings in ungreased 8 x 8 x 2-inch ungreased square baking dish. Drizzle with margarine.
Arrange fish on onions; drizzle with lemon juice.
Sprinkle Savory Crunch evenly over fish.
Bake, uncovered, until fish flakes easily with fork, about 30 minutes. Makes 4 servings.
ogether the flour, poultry seasoning, savory, sage, dill, black pepper, and
Preheat oven to 350 degrees.
Combine prepared stuffing with spinach, egg and cheese in a large bowl.
Form 1 inch balls out of mixture.
Place on ungreased baking sheet and bake for 20- 30 minutes or until golden brown.
Serve on toothpicks with mustard for dipping.
Preheat oven to 350 degrees.
Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until the vegetables are tender. Add stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart casserole dish.
Cover and bake 30 minutes or until hot.
dd the turkey and the stuffing and mix to combine. In
Stuffing:
Preheat oven to 350
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
Increase the amount proportionally for a large bird
Mix well and stuff into the cavity and neck area of the turkey loosely.
This stuffing is rather dry to begin with do not add any liquid.
The juices will go into the stuffing as the bird is cooking.
This stuffing is also good with pork.
Any leftover stuffing from the original recipe, just freeze it
and use later.
Enjoy the recipe.
br>Mix.
If the stuffing is not moist enough, add
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.
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.
ot over cook or your stuffing will be too dry. You
sugar, pepper, thyme, rosemary, sage, savory, parsley, and poultry seasoning. Mix
oasting Tip: Make your favorite stuffing recipe better, with fresh toasted cubes