tock and herbed bread stuffing.
Roast turkey:
Preheat oven to
Prepare corn bread per package; cool and cube.<
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.
Bread Stuffing:
In large saucepan,over
TE: If you cannot find stuffing bread in your grocery store, use
ve the best and juiciest turkey ever. The cook time
(175 degrees C). Rinse turkey, remove giblets and place in
Pre-heat panini grill to medium-high. Warm leftover turkey and stuffing in the microwave.
Butter 1 side of each slice of bread, lay butter-side down on your work surface.
On one slice of bread, layer ingredients in the following order: 1 slice cheese, turkey, stuffing, black pepper (if desired), 1 slice cheese, top piece of bread, with buttered sides facing out.
Place assembled sandwich on the hot grill, and close, pressing down for about a minute to consolidate ingredients. Continue cooking for a few minutes, until golden brown.
uart slow cooker. Place dry bread stuffing into the liner bag and
Mix equal parts of bread stuffing and cornbread stuffing. Dice desired amounts of celery, onions, nuts, sage, mushrooms and sausage.
Mix in applesauce, pineapple, marmalade and brandy. Stuff turkey with above.
Place turkey breast side up on rack in an open roasting pan.
Season to taste.
Tent the bird with heavy-duty foil.
Cook at 250\u00b0 for several hours according to weight.
Baste bird occasionally in beginning and frequently in last hours.
Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork.
Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls.
Heat in a microwave on high until gravy is bubbly, about 5 minutes.
Prepare stuffing according to package directions, and
owl, toss together the dry bread stuffing mix, roasted nuts, sausage, onion
bout 1/3 of the bread cubes. Turn into a deep
Put bread stuffing in a large bowl.
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.
Spray 3 1/2-4 quart slow cooker with nonstick cooking spray. Place onion and celery in slow cooker. Top with turkey breast half. Pour 1 jar of gravy and sherry over top. Top with dry stuffing.
Cover; cook on low setting for 6 to 7 hours.
About 15 minutes before serving, remove turkey from slow cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover; let stand 10 minutes. Heat remaining jar of gravy in small saucepan. Cut turkey into slices. Serve turkey and stuffing with gravy.
Place chicken bouillon cube in water; bring to a boil and stir until dissolved.
Add margarine and allow to melt.
Pour water mixture over bread stuffing and toss lightly with a fork.
Add fruit and toss again.
Add beaten eggs and fold into stuffing mixture.
Stuff mixture into chicken, turkey or duck or bake as dressing in a pan at 350\u00b0 for 30 to 40 minutes.
Melt butter or margarine in saucepan and stir in onions, celery and carrot and cook and stir until vegetables are softened and tender.
Add in garlic if desired and cook and stir to soften and flavor.
Stir in bread cubes and cook and stir until combined with vegetables.
Stir in seasonings.
The mixture will be soft but add enough broth to soften and moisturize more. Filling should be moist but neither dry or soggy.
Serve hot or reheat in a covered casserole dish at 350F.
Use a side dish for poultry.
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.