Any Recipe for Stuffing and Trimmings ?!
Answers:
Here you go !.!.!.!.!.!. = )
Sausage, Dried Cranberry and Apple Stuffing
1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Preheat the oven to 375 degrees F!.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes!. Using a slotted spoon, transfer the sausage and drippings to a large bowl!. Melt the butter in the same skillet over medium-high heat!. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes!. Mix in the drained cranberries, sage and rosemary!. Add the mixture to the sausage, then mix in the croutons and parsley!. Next add the chicken stock a little at a time until the stuffing is very moist!. Be sure not to overdo it; it shouldn't be mushy!. Season with salt and pepper!. Place in a casserole dish!. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated!.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot!. Remove and serve immediately!.Www@FoodAQ@Com
Sausage, Dried Cranberry and Apple Stuffing
1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper
Preheat the oven to 375 degrees F!.
Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes!. Using a slotted spoon, transfer the sausage and drippings to a large bowl!. Melt the butter in the same skillet over medium-high heat!. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes!. Mix in the drained cranberries, sage and rosemary!. Add the mixture to the sausage, then mix in the croutons and parsley!. Next add the chicken stock a little at a time until the stuffing is very moist!. Be sure not to overdo it; it shouldn't be mushy!. Season with salt and pepper!. Place in a casserole dish!. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated!.)
Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot!. Remove and serve immediately!.Www@FoodAQ@Com
For a turkey!? Here's my favorite:
2 cubes butter
1 cup finely chopped celery
1 cup finely chopped onion
1 lb turkey italian sausage, casings removed or bulk
2 eggs, beaten
1 box Mrs!. Culbretson's cornbread stuffing
Turkey stock or chicken broth, heated
Melt butter and saute onion and celery until translucent and tender!. Pour over stuffing mix!. Saute sausage and drain if necessary!. Add to stuffing mix!. Beat eggs and pour over stuffing!. Add enough broth to create a moist mixture!. Season to taste with salt and pepper (the stuffing mix will have other seasonings in it as well)!. Bake in a pan or stuff the turkey cavity loosely with the mixture!.
Things to serve with:
1!. Mashed potatos and gravey
2!. Cranberry jello salad with sour cream
3!. Fresh green beans with mushrooms and onion
4!. Candied sweet potatos with brown sugar and ginger
5!. Hot rollsWww@FoodAQ@Com
2 cubes butter
1 cup finely chopped celery
1 cup finely chopped onion
1 lb turkey italian sausage, casings removed or bulk
2 eggs, beaten
1 box Mrs!. Culbretson's cornbread stuffing
Turkey stock or chicken broth, heated
Melt butter and saute onion and celery until translucent and tender!. Pour over stuffing mix!. Saute sausage and drain if necessary!. Add to stuffing mix!. Beat eggs and pour over stuffing!. Add enough broth to create a moist mixture!. Season to taste with salt and pepper (the stuffing mix will have other seasonings in it as well)!. Bake in a pan or stuff the turkey cavity loosely with the mixture!.
Things to serve with:
1!. Mashed potatos and gravey
2!. Cranberry jello salad with sour cream
3!. Fresh green beans with mushrooms and onion
4!. Candied sweet potatos with brown sugar and ginger
5!. Hot rollsWww@FoodAQ@Com
HERB STUFFING [FOR A 12-POUND TURKEY]
Yield: 1 Servings
1 lg Onion, chopped
1 c Butter or margarine-2 sticks
1 c Celery, finely chopped
2 ts Granulated Chicken Bouillon
1 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
1 1/4 c Water
12 c White bread, cubed-24 slices
3/4 c Parsley
1!. Saut^? onion in butter or margarine until soft in a medium-size
frying
pan; stir in celery, chicken broth, poultry seasoning, salt, pepper
and
water; heat to boiling!.
2!. Pour over bread and parsley in a large bowl; toss lightly until
evenly
moist!.
Makes approximately 10 Cups or enough to stuff a 12-pound bird!.
APPLE SAGE DRESSING
Yield: 6 Servings
2 ts Oil
1/2 c Onions, chopped
3 sl Bread
1/2 lb Apples, Granny Smith
2 tb Parsley, fresh
2 tb Currants
3/4 ts Sage
1/4 ts Salt
1/4 ts Thyme
1/8 ts Black pepper
1/3 c Apple juice
Preheat oven to 350!. Heat oil in small skillet over medium high
heat!. Add onion and saute 7 minutes, until tender!. Toast and cube
bread!. Cube unpeeled apples!. Chop fresh parsley!. Toss remaining
ingredients in large bowl; add onions and stir!. Spoon into 1-1/2 qt
casserole coated with cooking spray!.
Bake for 15 minutes!. Stir gently and bake another 10 minutes or
until top is crisp!.
Mushroom-Bread Stuffing
1/2 cup butter
4 green onions and green tops -- chopped
6 slices white bread
soaked in milk or water & squeezed dry
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
3 fresh mushrooms -- chopped
1 chicken liver -- trimmed and chopped
5 eggs -- well beaten
In a large skillet over medium heat, melt butter!. Add onions and saute until lightly browned (about 6 minutes)!.
Add the remaining ingredients except eggs!.
Saute about 2 minutes!. Add eggs and cook until set but still moist!. Remove from heat and let cool
BOB EVANS SAUSAGE STUFFING
1 lb!. Bob Evans mild sausage
4 lg!. tart apples
1/2 c!. chopped celery
1 tsp!. salt
8 c!. dry bread or Pepperidge Farm stuffing mix
1/2 c!. milk
1 sm!. minced onions
Brown sausage bits in skillet, cooking until lightly browned!. Add all the ingredients!. Mix well and add to dry bread crumbs!. Bake in Pyrex baking dish at 350 degrees for 30-40 minutes!.
OLD WORLD WALNUT STUFFING
Yield: 12 Servings
1 c Butter or margarine
4 md Celery ribs; chopped
4 md Onions; chopped
6 sl Rye bread; in 1/2" cubes
6 sl Pumpernickel bread
-cut into 1/2" cubes
8 oz Walnuts; chopped & toasted
-(see note)
1/2 c Chopped fresh parsley
1 1/2 ts Salt
1 1/2 ts Dried thyme leaves
1/2 ts Freshly ground black pepper
2 lg Eggs
In 10" skillet over medium heat, melt butter; add celery and onions;
cook about 10 minutes, stirring occasionally until tender!. In large
bowl combine vegetables with rye and pumpernickel bread cubes,
walnuts, parsley, salt, thyme and pepper; toss well to mix!. In small
bowl, beat together eggs and 1/2 cup water; toss with stuffing!. Place
lightly into neck and body cavities, Makes about 14 cups, enough to
stuff 12 to 14 pound turkey!. Note:To toast walnuts: In dry small
skillet over very low heat, toast walnuts 3 to 5 minutes, stirring
frequently until golden brown!. Cool before adding to stuffing!.Www@FoodAQ@Com
Yield: 1 Servings
1 lg Onion, chopped
1 c Butter or margarine-2 sticks
1 c Celery, finely chopped
2 ts Granulated Chicken Bouillon
1 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
1 1/4 c Water
12 c White bread, cubed-24 slices
3/4 c Parsley
1!. Saut^? onion in butter or margarine until soft in a medium-size
frying
pan; stir in celery, chicken broth, poultry seasoning, salt, pepper
and
water; heat to boiling!.
2!. Pour over bread and parsley in a large bowl; toss lightly until
evenly
moist!.
Makes approximately 10 Cups or enough to stuff a 12-pound bird!.
APPLE SAGE DRESSING
Yield: 6 Servings
2 ts Oil
1/2 c Onions, chopped
3 sl Bread
1/2 lb Apples, Granny Smith
2 tb Parsley, fresh
2 tb Currants
3/4 ts Sage
1/4 ts Salt
1/4 ts Thyme
1/8 ts Black pepper
1/3 c Apple juice
Preheat oven to 350!. Heat oil in small skillet over medium high
heat!. Add onion and saute 7 minutes, until tender!. Toast and cube
bread!. Cube unpeeled apples!. Chop fresh parsley!. Toss remaining
ingredients in large bowl; add onions and stir!. Spoon into 1-1/2 qt
casserole coated with cooking spray!.
Bake for 15 minutes!. Stir gently and bake another 10 minutes or
until top is crisp!.
Mushroom-Bread Stuffing
1/2 cup butter
4 green onions and green tops -- chopped
6 slices white bread
soaked in milk or water & squeezed dry
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley
3 fresh mushrooms -- chopped
1 chicken liver -- trimmed and chopped
5 eggs -- well beaten
In a large skillet over medium heat, melt butter!. Add onions and saute until lightly browned (about 6 minutes)!.
Add the remaining ingredients except eggs!.
Saute about 2 minutes!. Add eggs and cook until set but still moist!. Remove from heat and let cool
BOB EVANS SAUSAGE STUFFING
1 lb!. Bob Evans mild sausage
4 lg!. tart apples
1/2 c!. chopped celery
1 tsp!. salt
8 c!. dry bread or Pepperidge Farm stuffing mix
1/2 c!. milk
1 sm!. minced onions
Brown sausage bits in skillet, cooking until lightly browned!. Add all the ingredients!. Mix well and add to dry bread crumbs!. Bake in Pyrex baking dish at 350 degrees for 30-40 minutes!.
OLD WORLD WALNUT STUFFING
Yield: 12 Servings
1 c Butter or margarine
4 md Celery ribs; chopped
4 md Onions; chopped
6 sl Rye bread; in 1/2" cubes
6 sl Pumpernickel bread
-cut into 1/2" cubes
8 oz Walnuts; chopped & toasted
-(see note)
1/2 c Chopped fresh parsley
1 1/2 ts Salt
1 1/2 ts Dried thyme leaves
1/2 ts Freshly ground black pepper
2 lg Eggs
In 10" skillet over medium heat, melt butter; add celery and onions;
cook about 10 minutes, stirring occasionally until tender!. In large
bowl combine vegetables with rye and pumpernickel bread cubes,
walnuts, parsley, salt, thyme and pepper; toss well to mix!. In small
bowl, beat together eggs and 1/2 cup water; toss with stuffing!. Place
lightly into neck and body cavities, Makes about 14 cups, enough to
stuff 12 to 14 pound turkey!. Note:To toast walnuts: In dry small
skillet over very low heat, toast walnuts 3 to 5 minutes, stirring
frequently until golden brown!. Cool before adding to stuffing!.Www@FoodAQ@Com
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