Have you a good Stuffing recipe Please?!
ThanksWww@FoodAQ@Com
Answers:
1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base
In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes!. sauté 1 minute more and add chicken broth!. Dissolve chicken bouillon in broth!. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper!. Add remaining butter and stir over low heat for 10 minutes!.
Stir package of stuffing cubes into broth quickly!. Liquid will be absorbed!. Turn off heat but leave pan on stove!.
Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly!. Stir completely after adding each egg!.
Stuffing should be somewhat sticky!. If it's not holding together, add 1/4-1/2 cup more broth and mix in!.
Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over!. Spray foil inside the pan with oil or non-stick spray!. Pat mixture into pan evenly, spreading with spatula or the back of a spoon!. Do not press heavily!. Shape into a bread loaf shape!.
Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown!.
Cut into 2 inch slices for each serving!. It's easier to remove from the pan if you use a pancake flipper to cut the slices!.Www@FoodAQ@Com
4 cloves garlic, minced
3/4 cup onions, chopped
1 cup butter (2 sticks)
1 tablespoon olive oil
2 cups chicken broth
3 eggs
1/2 cup fresh parsley, chopped
1 teaspoon paprika
1 lb turkey giblets, finely chopped
1/2 cup celery, chopped
1 cup chopped mushrooms
1/2-1 teaspoon Bell Seasoning (or rubbed sage)
1/4 teaspoon each: salt, pepper, onion and garlic powder
a light sprinkling of cayenne pepper, if desired
1 teaspoon Knorr's powdered chicken bouillon or Minor's Chicken Soup Base
In a large saucepan, sauté chopped giblets and (de-stringed) celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions and after 2-3 minutes and minced garlic and parsley and mushrooms after 5 minutes!. sauté 1 minute more and add chicken broth!. Dissolve chicken bouillon in broth!. Add paprika, Bell Seasoning, salt, pepper, onion and garlic powder and cayenne pepper!. Add remaining butter and stir over low heat for 10 minutes!.
Stir package of stuffing cubes into broth quickly!. Liquid will be absorbed!. Turn off heat but leave pan on stove!.
Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly!. Stir completely after adding each egg!.
Stuffing should be somewhat sticky!. If it's not holding together, add 1/4-1/2 cup more broth and mix in!.
Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over!. Spray foil inside the pan with oil or non-stick spray!. Pat mixture into pan evenly, spreading with spatula or the back of a spoon!. Do not press heavily!. Shape into a bread loaf shape!.
Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown!.
Cut into 2 inch slices for each serving!. It's easier to remove from the pan if you use a pancake flipper to cut the slices!.Www@FoodAQ@Com
Here you go !.!.!.!.!.!.!. = )
Good Old Country Stuffing
2 loaves oven-dried white bread
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows
Preheat oven to 350 degrees F!.
Crumble oven-dried bread into a large bowl!. Add rice and saltines!.
Cook sausage in a large skillet until it starts to brown!. Add celery and onion and saute until transparent, 5 to 10 minutes!. Pour over bread and rice mixture!. Add stock and mix well!. Add salt, pepper, sage, and poultry seasoning!. Mix well!. Add the beaten eggs and melted butter!. Mix well!. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy!.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes!.
Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Bring stock and giblets to a boil!. Add bouillon and reserved stuffing mixture!. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes!. Meanwhile, saute mushrooms until browned in butter!. Add mushrooms to gravy with egg and salt and pepper, to taste!.Www@FoodAQ@Com
Good Old Country Stuffing
2 loaves oven-dried white bread
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows
Preheat oven to 350 degrees F!.
Crumble oven-dried bread into a large bowl!. Add rice and saltines!.
Cook sausage in a large skillet until it starts to brown!. Add celery and onion and saute until transparent, 5 to 10 minutes!. Pour over bread and rice mixture!. Add stock and mix well!. Add salt, pepper, sage, and poultry seasoning!. Mix well!. Add the beaten eggs and melted butter!. Mix well!. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy!.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes!.
Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Bring stock and giblets to a boil!. Add bouillon and reserved stuffing mixture!. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes!. Meanwhile, saute mushrooms until browned in butter!. Add mushrooms to gravy with egg and salt and pepper, to taste!.Www@FoodAQ@Com
Cranberry, Sausage and Apple Stuffing!!
INGREDIENTS
12 cups white bread cubes, baked until slightly dry
1 pound sweet Italian sausage, casings removed
1/4 cup butter
6 cups coarsely chopped leeks
4 teaspoons poultry seasoning
2 cups chopped celery
3 tart apples - peeled, cored and chopped
1 cup dried cranberries
2 teaspoons dried rosemary, crushed
1 1/3 cups chicken stock
salt to taste
ground black pepper to taste
DIRECTIONS
Saute; sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes!. Remove sausage to a large bowl with a slotted spoon!. Empty pan of grease!.
Into the same pan melt the butter!. Add the leeks or onions, apples, celery and poultry seasoning!. Saute until softened, about 10 minutes!. Add the rosemary, dried cranberries and cooked sausage!. Mix all with the dried bread cubes!. Season to taste with salt and pepper!. Moisten with the chicken stock!.
Stuff turkey with about 5 cups for a 14 pound turkey!. Add additional chicken stock to moisten stuffing if needed!. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes!. Uncover and bake for another 15 minutes to brown top!.Www@FoodAQ@Com
INGREDIENTS
12 cups white bread cubes, baked until slightly dry
1 pound sweet Italian sausage, casings removed
1/4 cup butter
6 cups coarsely chopped leeks
4 teaspoons poultry seasoning
2 cups chopped celery
3 tart apples - peeled, cored and chopped
1 cup dried cranberries
2 teaspoons dried rosemary, crushed
1 1/3 cups chicken stock
salt to taste
ground black pepper to taste
DIRECTIONS
Saute; sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes!. Remove sausage to a large bowl with a slotted spoon!. Empty pan of grease!.
Into the same pan melt the butter!. Add the leeks or onions, apples, celery and poultry seasoning!. Saute until softened, about 10 minutes!. Add the rosemary, dried cranberries and cooked sausage!. Mix all with the dried bread cubes!. Season to taste with salt and pepper!. Moisten with the chicken stock!.
Stuff turkey with about 5 cups for a 14 pound turkey!. Add additional chicken stock to moisten stuffing if needed!. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes!. Uncover and bake for another 15 minutes to brown top!.Www@FoodAQ@Com
i take a normal box of stuffing adn then add 1tbsp of garlic, one gala apple (peeled and chopped), one small onion chopped, 2 stocks of celery chopped and 2 small boxes of raisins!. Follow the directions on the stuffing and then add the other ingredients at the end!. Bake according to directions and serve!. easy and yummy!Www@FoodAQ@Com