oaf pan. Spoon the stuffing over the meat in the
br>Gently stir in the chestnuts and parsley.
Transfer the
rown. Coarsely grind the seeds with a mortar and pestle or
he celery tops, bread, apples, chestnuts, cranberries & orange zest.
Divide
inutes. Fluff the jasmine rise with a fork and transfer to
Boil the broccoli and onion 5 minutes and then drain.
Add grated carrot, sour cream and soup.
Combine the 2 packages Stove Top stuffing with the melted butter.
time from Perfect Cornbread Recipe#96862, or your own.<
br>Add pancetta mixture along with chestnuts and prunes to bowl containing
ut sides of the squash with olive oil and season the
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.
ide.
Cover roasting rack with aluminum foil and place in
Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8-10 minutes. Scrape into bowl.
Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to bowl.
Add nuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.
Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350'F) for 45 minutes.
e apple and herb stuffing: Melt the butter in
d, so that is the recipe I am posting, but you
Toss stuffing with the melted
margarine.
Put\thalf of this mixture in sprayed Pyrex dish (9 x 13-inch).
Add a layer of cut up chicken.
Mix soups, sour cream and water chestnuts. Pour this mixture over layer of chicken.
Add rest of dressing on top, then add chicken broth.\tCook at
350\u00b0
for
30\tto 40 minutes.
Mix contents of vegetable/seasoning packet from the stuffing mix, stuffing crumbs and 1-2/3 cup chicken (or vegetable) broth, set aside.
Arrange uncooked chicken in 13x9 inch baking dish.
Scatter mushrooms over chicken.
Mix soup, cheese and sour cream; pour over chicken.
Top with the set-aside stuffing mixture.
Bake at 375 for 45 minutes or until chicken is cooked through.
1 minute.
Stir in chestnuts and remove from heat.
otato mixture to bowl with bread cubes. Season with more salt and
Melt butter in large skillet.
Add onions and cook over medium heat until soft.
Remove from heat and pour into bowl; add chestnuts.
Cook sausage in same skillet until brown, breaking up with a fork.
Remove most of the fat.
Add sausage to chestnut mixture.
Add remaining ingredients and toss lightly.
Makes about 5 (1/2) cups.
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.