ven to 350.
Prepare Stuffing, any recipe will do. I like
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.
he stuffing.
Stuff the Lamb as follows: To the Chestnut puree
mix together the sausage meat and chestnut puree.
at all the parsley finely chopped.
add salt and pepper.
very finely chop the 2 onions and add.
finely chop 2 cloves of garlic and add.
crush 2 cloves of garlic and add.
mix the stuffing together with your hands untill it is all one colour.
nd European groceries.
Chestnut puree and chestnut cream are usually imported
Mix all ingredients (except stuffing and margarine) together in a 2 quart casserole.
Top with stuffing mix, combined with 1/2 cup margarine.
Bake at 350 for 1/2 hour or until bubbly.
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.
owl, add both bags of stuffing mix.
Chop the onions
Prepare stuffing:
In a large saucepan,
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
1. Saute onions, apples and celery, until soft, butter over low heat. Set aside to cool.
2. Combine stuffing mix, chopped chestnuts, onion/celery/apple mix.
3. Mix in broth ( or water if using as in-turkey stuffing) and gently toss.
4. If baking in the turkey ( water used)-stuff as usual. If you are baking ( broth used) the stuffing in a casserole then bake for about 30-45 minutes or until done.
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.
r save them for another recipe.
Place the yolks in
he skin. Fill cavity with stuffing, being careful not to overstuff
hours or overnight.
CHESTNUT SAUCE:
Stir all topping
rackers, butter and heaped tablespoon chestnut puree in a food processor
owl and add the focaccia stuffing. Set aside.
Preheat oven