Monday, November 07, 2005


Using a simple stuffing mixture you can then add other ingredients to make difference flavors of stuffing. It depends on the dryness of the bread cubes that determines the amount of stock you use to provide moisture. Add ½ cup of stock or broth at a time to make moist.


8 tablespoons (1stick) unsalted butter or margarine
1 large onions, chopped
3 medium celery ribs with leaves, chopped
One 15 ounce bag cube seasoned stuffing or 1 pound firm white sandwich breads, dried over night or in the oven.
¼ cup chopped fresh parsley
3 cups homemade turkey stock of canned reduced-sodium chicken broth, or as needed.

Melt the butter in a large skillet over medium heat. Add onions and celery; cook stirring, until onions are translucent. Add parsley and bread. Add stock, ½ cups at a time, until bread becomes moist.

If not stuffing bird, transfer to a buttered baking dish. Cover; bake at 350 degrees F for 25 minutes or until hot and golden brown


Oyster Stuffing

Drain two 8 ounce containers of shucked oysters and reserve the juices. If the oysters are large cut into 2-3 pieces. Add to bread stuffing along with bread cubes. Add enough turkey broth to the reserved oyster juice to make 2 ½ cups and use to moisten the stuffing.

Mushroom Stuffing

In a large skillet, melt 3 tablespoons unsalted butter over medium heat. Add one pound of cremini or button mushrooms, sliced, Cook stirring often until the mushrooms are lightly browned about 8 minutes. Stir into bread stuffing along with the bread cubes.

Chestnut Stuffing

Coarsely chop one 15 ounce jar vacuum packed chestnuts. Stir into bread stuffing.

Sausage Stuffing

In a large skillet over medium heat cook 1 pound of bulk sausage, breaking up with a spoon until thought cooked about 10 minutes. Add to bread stuffing. You can add one cup chopped apples if desired.

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