coop stuffing, about 2 tablespoons per serving, and roll into a ball
ven to 350.
Prepare Stuffing, any recipe will do. I like
o 350 degrees and transfer stuffing into a small baking dish
In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly. Fry 4 to 5 minutes on each side or until golden brown and heated through. Drain on paper towels. Makes about 12 patties.
Combine leftover mashed potatoes, leftover stuffing, one egg, and approximately 1/
For the sausage and herb stuffing, heat the oil in a
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.
ndercooking have made baking the stuffing in a pan the default
f the chicken with the stuffing - you need to separate the
elted butter into the cornbread stuffing and set aside. In a
NOTE: FOR THIS RECIPE YOU MUST BEGIN WITH A
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.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
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
ou may also use this recipe for Stuffing your Turkey, Chicken, or
dd the turkey and the stuffing and mix to combine. In
Mix mashed potatoes, stuffing, eggs, Parmesan cheese, poultry seasoning,
Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until thoroughly cooked.* Remove chicken from pan.
Add broth and Recipe Ready Celery to skillet; bring to a boil over high heat. Continue boiling 1 minute. Stir in stuffing mix and apple. Remove from heat.
Arrange chicken in skillet and sprinkle with cheese. Stand covered 5 minutes.
ump entire pkg of seasoned stuffing mix over the apples & then