The_Sonarman
10-21-2004, 04:16 PM
STUFFING SAFETY LINKS
Turkey Basics: Stuffing
http://www.fsis.usda.gov/factsheets/turkey_basics_stuffing/index.asp
USDA Offers Advice on Stuffing a Turkey Safely
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=/oa/news/1996/turkstuf.htm
Turkey Basics: Safe Cooking
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=/oa/pubs/tbcook.htm
Proper Thermometer Placement
http://www.fsis.usda.gov/education/proper_thermometer_placement/index.asp
CORNBREAD-SAGE WITH EGGS AND PECANS STUFFING
1 large package of store bought cornbread-sage stuffing mix
1 small loaf of cornbread (homemade/mix/store bought), crumbled
4-6 Hard boiled Eggs, peeled and cut up into very small pieces
10 to 12 ounces pecans pieces, toasted
1 onion, chopped and sauteed in butter
18 ounces vegetable OR chicken broth
1 stick butter, melted
3 tablespoons fresh sage OR 2 tablespoons dried sage
Put the stuffing mix and the cornbread in a large stove top pan. Add the pecans and eggs and sage and onion and stir thoroughly.
Heat the broth and butter slowly over low heat in a small saucepan. Add to stuffing mixture and stir thoroughly. If mixture is too dry, add some hot water and butter.
Contributed by M.E. Lohmeyer
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SWEET POTATO STUFFING
3 pounds sweet potatoes
6 tablespoons olive oil
3 tablespoons butter
1 medium onion, minced
1/2 stalk celery minced
1/4 medium sweet pepper minced
1/4 teaspoon thyme
1/2 cup tomato sauce
1 teaspoon dried parsley
Dash black pepper
3 to 4 tablespoons brown sugar
1/4 to 1 cup milk
1/4 cup raisins
2 eggs, beaten
Peel potatoes; boil in salted water, drain and mash.
Preheat oven to 325°F.
While potatoes are boiling, warm frying pan and add oil and butter. When oil is heated add minced onions, celery and sweet pepper. Cook over a low flame until tender. Add thyme, tomato sauce, parsley, black pepper and sugar. Cook for 3 minutes.
Add mixture to mashed potatoes and mix thoroughly. Add raisins, eggs, and 1/4 cup milk. The mixture should be a little moister than mashed potatoes. If not moist enough just add a little more milk and butter.
Pour in a greased flat-baking pan; bake in preheated 325°F oven for 45 minutes to 1 hour. Top should be golden brown when done.
Use to stuff turkey or chicken.
Contributed by Joanne Wiley
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CRANBERRY-RICE STUFFING
1/4 cup brown rice - uncooked
3/4 cup water
1 tablespoon vegetable oil
1-1/2 cups sliced mushrooms
1 cup fresh or frozen cranberries
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Cook the rice in the water until tender, about 1 hour. Sauté the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend.
Double the recipe for turkey stuffing.
Contributed by Jerry Glowacki
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FRUIT-AND-NUT STUFFING
18 whole pitted prunes
1/2 cup dried currants
1 cup dark raisins
24 dried apricot halves
1/4 cup orange juice
3 tart cooking apples, unpeeled, cored, chopped
3 large onions, diced
2 celery stalks, diced
6 tablespoons olive oil
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole brazil nuts, unsalted
1 cup walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh flat-leaf parsley
2 teaspoons coarse sea salt
1/2 teaspoon freshly ground black pepper
2 eggs, slightly beaten
Put the prunes, currants, raisins, and apricot halves in a bowl, and pour the orange juice over the fruit. Cover bowl, and soak overnight. 2. Combine the apples, onions, and celery in a large skillet along with four T olive oil. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and the celery is tender, about 10 minutes.
Heat 2 teaspoons olive oil in a skillet and add the nuts. Toast them, stirring constantly, until golden.
Transfer the sautéed onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining ingredients. Gently mix the stuffing with your hands until evenly blended.
Makes about 10 cups
Contributed by Norma Portillo
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CHORIZO AND CHILLIS STUFFING
3 cups country white bread, cubed and toasted
3 cups whole wheat bread, cubed and toasted
1 pound chorizo sausage
1/4 pound butter
2 white onions, chopped
4 stalks celery, chopped
1/4 cup roasted garlic
1/2 cup corn kernels
1/4 cup roasted green chiles
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tablespoons chili powder
1 cup pumpkin seeds, toasted
1 cup chicken stock
salt and pepper (to taste)
Toast the bread cubes for 10 to 15 minutes in a 325° F. oven until golden. Transfer toasted cubes into a large bowl.
In a skillet, brown the sausage and drain. Add to bread bowl.
Melt the butter in the skillet and sauté all of the vegetables for 10 minutes, until soft. Add to bread bowl.
Add remaining ingredients EXCEPT the chicken stock to the sausage, vegetables, and breadcrumbs. Mix until well combined.
Finally, add just enough chicken stock to moisten the bread mixture. It should be moist, but not wet.
Contributed by Cynthia Barron
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CRANBERRY, MAPLE, AND ALMOND STUFFING
8 corn bread muffins, broken into pieces
1/2 cup celery, chopped
1/2 cup onions, chopped
1/2 cup butter
1/2 cup maple syrup
1 cup dried cranberries
1/2 cup chopped almonds, toasted
1/4 cup brown sugar
1/2 cup chicken broth
2 eggs
In a bowl combine the cranberries with the sugar and maple syrup and set aside.
In a skillet saute the onions and celery in the butter until the vegetables are soft but not mushy. Cool slightly.
Place in bowl and add the remaining ingredients. Mix well
Contributed by Stephan Tringali
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PINEAPPLE-NUT STUFFING
1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup celery, chopped
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1-1/2 teaspoons sage
1 teaspoon poultry seasoning
1/8 teaspoon pepper
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
14-1/2 ounces chicken broth
Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside.
In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss.
Makes about 8 cups
Contributed by Ela Zahir
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BACON-PECAN CORNBREAD STUFFING
24 ounces cornbread stuffing mix
1-1/2 cups pecan halves, toasted
5 tablespoons butter
2 cups chopped onions
2 cups chopped celery with leaves
6 to 8 ounces sliced Canadian bacon, cut in 1/4 to 1/2 inch pieces
2-1/2 cups chicken broth
1/2 cup water
3/4 teaspoon freshly ground pepper
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
Place stuffing mix and pecans in a very large bowl.
Melt butter in a large skillet. Add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender.
Add remaining ingredients and bring to a boil.
Add to stuffing mix. Toss to mix and moisten evenly.
Contributed by Peter Cummings
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SOURDOUGH-SAGE STUFFING
1 pound butter
3 medium yellow onions, peeled and finely chopped fine
1 head celery, trimmed and chopped fine
1 bunch fresh parsley, stems trimmed and leaves finely chopped fine
1/2 cup finely chopped fresh sage
10 cups fine fresh sourdough bread crumbs
1/2 cup chicken stock
salt
freshly ground black pepper
Melt butter in a large skillet over medium-low heat. Add onions, and cook until very soft. Stir often and do not let then brown.
Add celery, parsley, and sage. Season to taste with salt and pepper, and cook, stirring often, for 5 minutes more. Remove from heat, and transfer to a large mixing bowl.
Add bread crumbs to onion-celery mixture, and toss until well combined. Add chicken stock, and mix until stuffing is just moist but not packed together.
Adjust seasonings to taste.
Contributed by May Johnson
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COUNTRY HAM AND PECAN STUFFING
6 cups brioche, cubed and toasted
1 pound cooked country ham, cubed
1 stick butter
2 white onions, chopped
1/4 cup chopped green onion
4 ribs celery, chopped
3 tablespoons minced garlic
1/2 cup chopped fresh parsley
2 teaspoons dried sage
1 teaspoon file gumbo powder (ground sassafras)
1 cup chopped and toasted pecans
1 cup chicken stock
salt and pepper (to taste)
Toast the bread cubes for 10 to 15 minutes in a 325° F. oven until golden. Transfer toasted cubes into a large bowl.
In a skillet, melt the butter and sauté all of the vegetables for 10 minutes, until soft. Add to bowl and mix.
Add remaining ingredients EXCEPT the chicken stock. Mix until well combined.
Add just enough chicken stock to moisten the bread mixture. make it moist, but not soaking wet.
Contributed by Cynthia Barron
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RUM AND APPLE STUFFING
12 ounces apples, peeled, cored and chopped
12 ounces breadcrumbs
6 tablespoons rum
4 to 6 sage leaves, chopped
1 tablespoon mace
1 egg, beaten
Place the breadcrumbs in a bowl and drizzle the rum over them. Mix briefly and let stand for 3-4 hours.
Add all of the other ingredients and mix thoroughly.
Contributed by Gil Duffy
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RED QUINOA AND DRIED FRUIT STUFFING
1 pound red quinoa
1 pound smoked kielbasa sausage, chopped
2 medium onions, chopped
2 medium garlic cloves, minced
2 large tart apples, cored and chopped
2 large naval oranges, peeled and diced large (zested, reserve zest)
1 cup dried cranberries
1-1/2 cups mixed dried fruit, chopped
1-1/2 cups toasted walnuts, coarsely chopped
2 tablespoons fresh thyme
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Cook quinoa according to package directions.
In a large skillet, saute the sausage, onions, and garlic for about 5 minutes. Lower the heat and stir in the apples and cook until heated through.
Add quinoa, orange zest, dried fruit, and remaining ingredients to the sausage mixture and heat through. Set aside to cool a little before using.
Contributed by Evangelina Alvardo
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SANTE FE CHRISTMAS STUFFING
1 pound smoked sausage, halved lengthwise and cut into 1/4-inch slices
4 cups chopped onions
2 cups chopped celery
1-1/2 cups chopped pecans
1 stick unsalted butter
3 cups packaged corn bread stuffing mix
2 tablespoons crumbled dried sage
1-1/2 cups chopped fresh parsley leaves
3 4-ounce cans green chilies, chopped,
1 cup chicken broth, or to taste
In a large heavy skillet cook the sausage over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl.
In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl.
In the skillet sauté the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Mix well.
Makes about 14 cups
Contributed by Dorothy Young
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BANANA STUFFING
4 bananas, peeled and coarsely mashed
1/2 onion, grated or minced fine
1 green pepper, chopped fine
3 tablespoons finely chopped parsley
4 slices cooked bacon, chopped fine
1-1/4 cups bread crumbs
Pinch of thyme
1 egg
1 teaspoon of salt
Add all ingredients to a bowl and mix thoroughly.
Makes enough to stuff one chicken.
Contributed by Kelli Gallagher
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PASSOVER TURKEY STUFFING
7 matzahs finely broken into pieces
1-1/3 cups vegetable stock, chicken stock, or water
1/2 pound chopped mushrooms
3 stalks of celery, diced
1/2 cup of toasted slivered almonds
1 medium tomato, chopped
1/4 cup white wine
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 small onion, chopped
1 peeled and boiled potato
2 green onions, diced
3 cloves of garlic, minced
a dash of celery seed (optional)
Peel and boil the potato for 10 - 15 minutes
In a large bowl, combine the matzah and 1 cup of the water/stock and set it aside (it is enough water - don't add more!)
In a skillet, saute the mushrooms, celery, onion and garlic in the remaining 1/3 cup of water/stock for 7 - 8 minutes
Add the sauteed vegetables to the bowl with the matzah along with the chopped tomato, green onion, almonds, spices and wine. Mix.
Break the potato up into big chunks and mush into the stuffing. The potato chunks shouldn't be bigger than a cubic inch and ought to be well distributed.
Contributed by Linda Weinstein
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OATMEAL AND APRICOT STUFFING
4 ounces apricots
4 teaspoons sherry
6 ounces fresh brown breadcrumbs
4 ounces brazil nuts, chopped
4 ounces oatmeal
1 large tart apple, peeled and cored
2 ounces butter, melted
2 ounces shredded suet
2 eggs, beaten
Soak the apricots in the sherry and 8 ounces of water overnight.
Drain, reserving the liquid for later. Chop the apricots into small pieces.
Mix the breadcrumbs, apricots and nuts. Toast the oatmeal for a few minutes, then stir into the breadcrumb mixture. Grate the apple into the mixture.
Stir in the butter, suet, and seasoning. Add the eggs and mix well.
Cool completely before stuffing.
Use the reserved liquid for the gravy.
Turkey Basics: Stuffing
http://www.fsis.usda.gov/factsheets/turkey_basics_stuffing/index.asp
USDA Offers Advice on Stuffing a Turkey Safely
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=/oa/news/1996/turkstuf.htm
Turkey Basics: Safe Cooking
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=/oa/pubs/tbcook.htm
Proper Thermometer Placement
http://www.fsis.usda.gov/education/proper_thermometer_placement/index.asp
CORNBREAD-SAGE WITH EGGS AND PECANS STUFFING
1 large package of store bought cornbread-sage stuffing mix
1 small loaf of cornbread (homemade/mix/store bought), crumbled
4-6 Hard boiled Eggs, peeled and cut up into very small pieces
10 to 12 ounces pecans pieces, toasted
1 onion, chopped and sauteed in butter
18 ounces vegetable OR chicken broth
1 stick butter, melted
3 tablespoons fresh sage OR 2 tablespoons dried sage
Put the stuffing mix and the cornbread in a large stove top pan. Add the pecans and eggs and sage and onion and stir thoroughly.
Heat the broth and butter slowly over low heat in a small saucepan. Add to stuffing mixture and stir thoroughly. If mixture is too dry, add some hot water and butter.
Contributed by M.E. Lohmeyer
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SWEET POTATO STUFFING
3 pounds sweet potatoes
6 tablespoons olive oil
3 tablespoons butter
1 medium onion, minced
1/2 stalk celery minced
1/4 medium sweet pepper minced
1/4 teaspoon thyme
1/2 cup tomato sauce
1 teaspoon dried parsley
Dash black pepper
3 to 4 tablespoons brown sugar
1/4 to 1 cup milk
1/4 cup raisins
2 eggs, beaten
Peel potatoes; boil in salted water, drain and mash.
Preheat oven to 325°F.
While potatoes are boiling, warm frying pan and add oil and butter. When oil is heated add minced onions, celery and sweet pepper. Cook over a low flame until tender. Add thyme, tomato sauce, parsley, black pepper and sugar. Cook for 3 minutes.
Add mixture to mashed potatoes and mix thoroughly. Add raisins, eggs, and 1/4 cup milk. The mixture should be a little moister than mashed potatoes. If not moist enough just add a little more milk and butter.
Pour in a greased flat-baking pan; bake in preheated 325°F oven for 45 minutes to 1 hour. Top should be golden brown when done.
Use to stuff turkey or chicken.
Contributed by Joanne Wiley
--------------------------------------------------------------------------------
CRANBERRY-RICE STUFFING
1/4 cup brown rice - uncooked
3/4 cup water
1 tablespoon vegetable oil
1-1/2 cups sliced mushrooms
1 cup fresh or frozen cranberries
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
Cook the rice in the water until tender, about 1 hour. Sauté the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend.
Double the recipe for turkey stuffing.
Contributed by Jerry Glowacki
--------------------------------------------------------------------------------
FRUIT-AND-NUT STUFFING
18 whole pitted prunes
1/2 cup dried currants
1 cup dark raisins
24 dried apricot halves
1/4 cup orange juice
3 tart cooking apples, unpeeled, cored, chopped
3 large onions, diced
2 celery stalks, diced
6 tablespoons olive oil
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole brazil nuts, unsalted
1 cup walnut pieces
2 cups whole raw cranberries
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried chervil leaves
1 teaspoon finely minced fresh flat-leaf parsley
2 teaspoons coarse sea salt
1/2 teaspoon freshly ground black pepper
2 eggs, slightly beaten
Put the prunes, currants, raisins, and apricot halves in a bowl, and pour the orange juice over the fruit. Cover bowl, and soak overnight. 2. Combine the apples, onions, and celery in a large skillet along with four T olive oil. Cook the mixture over moderate heat, stirring occasionally, until the onions are soft and the celery is tender, about 10 minutes.
Heat 2 teaspoons olive oil in a skillet and add the nuts. Toast them, stirring constantly, until golden.
Transfer the sautéed onion mixture to a large mixing bowl. Add the macerated fruit, the toasted nuts, and all remaining ingredients. Gently mix the stuffing with your hands until evenly blended.
Makes about 10 cups
Contributed by Norma Portillo
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CHORIZO AND CHILLIS STUFFING
3 cups country white bread, cubed and toasted
3 cups whole wheat bread, cubed and toasted
1 pound chorizo sausage
1/4 pound butter
2 white onions, chopped
4 stalks celery, chopped
1/4 cup roasted garlic
1/2 cup corn kernels
1/4 cup roasted green chiles
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tablespoons chili powder
1 cup pumpkin seeds, toasted
1 cup chicken stock
salt and pepper (to taste)
Toast the bread cubes for 10 to 15 minutes in a 325° F. oven until golden. Transfer toasted cubes into a large bowl.
In a skillet, brown the sausage and drain. Add to bread bowl.
Melt the butter in the skillet and sauté all of the vegetables for 10 minutes, until soft. Add to bread bowl.
Add remaining ingredients EXCEPT the chicken stock to the sausage, vegetables, and breadcrumbs. Mix until well combined.
Finally, add just enough chicken stock to moisten the bread mixture. It should be moist, but not wet.
Contributed by Cynthia Barron
--------------------------------------------------------------------------------
CRANBERRY, MAPLE, AND ALMOND STUFFING
8 corn bread muffins, broken into pieces
1/2 cup celery, chopped
1/2 cup onions, chopped
1/2 cup butter
1/2 cup maple syrup
1 cup dried cranberries
1/2 cup chopped almonds, toasted
1/4 cup brown sugar
1/2 cup chicken broth
2 eggs
In a bowl combine the cranberries with the sugar and maple syrup and set aside.
In a skillet saute the onions and celery in the butter until the vegetables are soft but not mushy. Cool slightly.
Place in bowl and add the remaining ingredients. Mix well
Contributed by Stephan Tringali
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PINEAPPLE-NUT STUFFING
1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup celery, chopped
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1-1/2 teaspoons sage
1 teaspoon poultry seasoning
1/8 teaspoon pepper
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
14-1/2 ounces chicken broth
Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside.
In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss.
Makes about 8 cups
Contributed by Ela Zahir
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BACON-PECAN CORNBREAD STUFFING
24 ounces cornbread stuffing mix
1-1/2 cups pecan halves, toasted
5 tablespoons butter
2 cups chopped onions
2 cups chopped celery with leaves
6 to 8 ounces sliced Canadian bacon, cut in 1/4 to 1/2 inch pieces
2-1/2 cups chicken broth
1/2 cup water
3/4 teaspoon freshly ground pepper
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried rosemary
Place stuffing mix and pecans in a very large bowl.
Melt butter in a large skillet. Add onions, celery and bacon; saute 5 minutes or until vegetables are crisp-tender.
Add remaining ingredients and bring to a boil.
Add to stuffing mix. Toss to mix and moisten evenly.
Contributed by Peter Cummings
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SOURDOUGH-SAGE STUFFING
1 pound butter
3 medium yellow onions, peeled and finely chopped fine
1 head celery, trimmed and chopped fine
1 bunch fresh parsley, stems trimmed and leaves finely chopped fine
1/2 cup finely chopped fresh sage
10 cups fine fresh sourdough bread crumbs
1/2 cup chicken stock
salt
freshly ground black pepper
Melt butter in a large skillet over medium-low heat. Add onions, and cook until very soft. Stir often and do not let then brown.
Add celery, parsley, and sage. Season to taste with salt and pepper, and cook, stirring often, for 5 minutes more. Remove from heat, and transfer to a large mixing bowl.
Add bread crumbs to onion-celery mixture, and toss until well combined. Add chicken stock, and mix until stuffing is just moist but not packed together.
Adjust seasonings to taste.
Contributed by May Johnson
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COUNTRY HAM AND PECAN STUFFING
6 cups brioche, cubed and toasted
1 pound cooked country ham, cubed
1 stick butter
2 white onions, chopped
1/4 cup chopped green onion
4 ribs celery, chopped
3 tablespoons minced garlic
1/2 cup chopped fresh parsley
2 teaspoons dried sage
1 teaspoon file gumbo powder (ground sassafras)
1 cup chopped and toasted pecans
1 cup chicken stock
salt and pepper (to taste)
Toast the bread cubes for 10 to 15 minutes in a 325° F. oven until golden. Transfer toasted cubes into a large bowl.
In a skillet, melt the butter and sauté all of the vegetables for 10 minutes, until soft. Add to bowl and mix.
Add remaining ingredients EXCEPT the chicken stock. Mix until well combined.
Add just enough chicken stock to moisten the bread mixture. make it moist, but not soaking wet.
Contributed by Cynthia Barron
--------------------------------------------------------------------------------
RUM AND APPLE STUFFING
12 ounces apples, peeled, cored and chopped
12 ounces breadcrumbs
6 tablespoons rum
4 to 6 sage leaves, chopped
1 tablespoon mace
1 egg, beaten
Place the breadcrumbs in a bowl and drizzle the rum over them. Mix briefly and let stand for 3-4 hours.
Add all of the other ingredients and mix thoroughly.
Contributed by Gil Duffy
--------------------------------------------------------------------------------
RED QUINOA AND DRIED FRUIT STUFFING
1 pound red quinoa
1 pound smoked kielbasa sausage, chopped
2 medium onions, chopped
2 medium garlic cloves, minced
2 large tart apples, cored and chopped
2 large naval oranges, peeled and diced large (zested, reserve zest)
1 cup dried cranberries
1-1/2 cups mixed dried fruit, chopped
1-1/2 cups toasted walnuts, coarsely chopped
2 tablespoons fresh thyme
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Cook quinoa according to package directions.
In a large skillet, saute the sausage, onions, and garlic for about 5 minutes. Lower the heat and stir in the apples and cook until heated through.
Add quinoa, orange zest, dried fruit, and remaining ingredients to the sausage mixture and heat through. Set aside to cool a little before using.
Contributed by Evangelina Alvardo
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SANTE FE CHRISTMAS STUFFING
1 pound smoked sausage, halved lengthwise and cut into 1/4-inch slices
4 cups chopped onions
2 cups chopped celery
1-1/2 cups chopped pecans
1 stick unsalted butter
3 cups packaged corn bread stuffing mix
2 tablespoons crumbled dried sage
1-1/2 cups chopped fresh parsley leaves
3 4-ounce cans green chilies, chopped,
1 cup chicken broth, or to taste
In a large heavy skillet cook the sausage over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl.
In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl.
In the skillet sauté the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies. Add enough of the broth to moisten the stuffing to the desired consistency and let the stuffing cool completely. Mix well.
Makes about 14 cups
Contributed by Dorothy Young
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BANANA STUFFING
4 bananas, peeled and coarsely mashed
1/2 onion, grated or minced fine
1 green pepper, chopped fine
3 tablespoons finely chopped parsley
4 slices cooked bacon, chopped fine
1-1/4 cups bread crumbs
Pinch of thyme
1 egg
1 teaspoon of salt
Add all ingredients to a bowl and mix thoroughly.
Makes enough to stuff one chicken.
Contributed by Kelli Gallagher
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PASSOVER TURKEY STUFFING
7 matzahs finely broken into pieces
1-1/3 cups vegetable stock, chicken stock, or water
1/2 pound chopped mushrooms
3 stalks of celery, diced
1/2 cup of toasted slivered almonds
1 medium tomato, chopped
1/4 cup white wine
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 small onion, chopped
1 peeled and boiled potato
2 green onions, diced
3 cloves of garlic, minced
a dash of celery seed (optional)
Peel and boil the potato for 10 - 15 minutes
In a large bowl, combine the matzah and 1 cup of the water/stock and set it aside (it is enough water - don't add more!)
In a skillet, saute the mushrooms, celery, onion and garlic in the remaining 1/3 cup of water/stock for 7 - 8 minutes
Add the sauteed vegetables to the bowl with the matzah along with the chopped tomato, green onion, almonds, spices and wine. Mix.
Break the potato up into big chunks and mush into the stuffing. The potato chunks shouldn't be bigger than a cubic inch and ought to be well distributed.
Contributed by Linda Weinstein
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OATMEAL AND APRICOT STUFFING
4 ounces apricots
4 teaspoons sherry
6 ounces fresh brown breadcrumbs
4 ounces brazil nuts, chopped
4 ounces oatmeal
1 large tart apple, peeled and cored
2 ounces butter, melted
2 ounces shredded suet
2 eggs, beaten
Soak the apricots in the sherry and 8 ounces of water overnight.
Drain, reserving the liquid for later. Chop the apricots into small pieces.
Mix the breadcrumbs, apricots and nuts. Toast the oatmeal for a few minutes, then stir into the breadcrumb mixture. Grate the apple into the mixture.
Stir in the butter, suet, and seasoning. Add the eggs and mix well.
Cool completely before stuffing.
Use the reserved liquid for the gravy.