killet. Melt butter in the skillet, and cook the onion, celery, carrots
urkey giblet stock and herbed bread stuffing.
Roast turkey:
Preheat
Prepare corn bread per package; cool and cube.<
Place sausage in a large, deep skillet. Cook and crumble over medium high heat until evenly brown.
In a large bowl combine the dry bread stuffing with the sausage and pan juices. Stir in the oyster pieces and liquid, chopped celery, chopped onion, and butter.
Add the broth/liquid a little at a time until the dressing is moist but not soggy. Season to taste with salt, pepper and Creole seasoning. Refrigerate until cold and stuff in turducken.
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.
To make the naan bread:.
Sift the flour, salt, baking powder,
>the Khobz (bread):
Put the
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.
heese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice
tir in 2 cups of the flour; beat well.
Let
hortening, honey and salt in the hot milk.
Let set
Melt butter in a large pot.
Add celery, onion, and mushrooms.
Simmer about 5 minutes to slightly soften vegetables.
Toss in dressing mix to spread butter evenly.
Stir in liquid and toss.
Place in a greased casserold dish, cover, and bake at 350 degrees for about 45 minutes.
Uncover the last 15 minutes for a crisper top.
NOTE: The new packages of dressing have only 10 ounces per box, but the recipe still works as well.
n about 1/3 of the bread cubes. Turn into a deep
Bread Stuffing:
In large saucepan,
ch half.
Squeeze the lemon over the chicken.
Dust
o 250 degrees. Spread bread cubes in an even layer
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.
Break bread into pieces and allow to dry out a little.
Melt margarine and saute diced onion
Mix bread and the balance of the ingredients together and pour margerine and onion over the top.
Stir well until all bread is coated.
Spoon mixture into a large roasting pan and bake for 2 - 3 hours at 325\u00b0F.
Moisten bread cubes with milk or hot water.
Add salt, pepper, poultry seasoning, and egg.
Combine mixture.
Melt butter in frying pan and add onions until slightly browned, then add celery.
Stir, then add to bread cube mixture.
Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
Rub turkey or chicken well with oil, salt, and pepper.
Put in 300 degree oven for 2 1/2 hours.
After 1 1/2 hour turn oven down to 250 degrees.
Tear up, or cut the bread into small pieces.
Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
Pour over bread.
If desired, add the beaten eggs and toss until incorporated.
Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.