Anyone for Turkey Stuffing?

It's getting to be that time of year. Will you share your stuffing recipes?



Kaimu Stuffing



Ingredients

1 cup of chopped bacon

1 cup chopped onion

1 cup chopped celery

1 stick butter

poultry seasoning

2 cups chicken stock

4 cups sweet bread cubes

1/2 cup walnuts (chopped)

1 cup steamed cubed sweet potatoes

Salt and pepper



Cook bacon, add onions, celery and brown, add salt and pepper, 1 stick of butter, poultry seasoning and 2 cups of chicken stock; bring to a boil. Add toasted sweet bread cubes, steamed cubed sweet potatoes and walnuts. Then stuff the bird or just plain eat the stuffing!

Downhome Sausage Stuffing



Ingredients

3/4 pound bulk pork sausage

3/4 cup finely chopped onion

1/2 cup chopped green pepper

1/2 cup chopped celery (1 stalk)

1/2 cup margarine or butter

2 eggs

1 teaspoon poultry seasoning

1/8 teaspoon pepper

5 cups dry white bread cubes (7 slices)

5 cups crumbled corn bread*

3/4 cup toasted chopped pecans

1 to 1-1/2 cups chicken broth





Directions

1. In a large skillet cook sausage until brown. Drain, reserving 2 tablespoons of the drippings. Set aside.

2. In same skillet cook onion, green pepper, and celery in hot margarine or butter until tender.

3. In a large bowl use a fork to beat eggs; stir in poultry seasoning and pepper. Add bread cubes and corn bread; toss until coated. Add sausage, reserved drippings, vegetables, and pecans. Add enough broth to moisten (3/4 to 1 cup), tossing to mix well.

4. Use to stuff one 10-pound turkey. Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Bake, covered, in a 325 degree F. oven for 40 to 45 minutes or until hot. Internal temperature of the stuffing should reach 165 degrees. Makes 10 to 12 servings.

*Note: For the corn bread, you can make the recipe below or use a packaged mix. For 5 cups, you will need one 10-ounce package corn bread mix.

Corn Bread: Grease the bottom and 1/2 inch up the sides of a 9x9x2-inch baking pan; set aside.

In a medium mixing bowl stir together 1 cup all-purpose flour, 1 cup cornmeal, 2 to 4 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make a well in the center of the flour mixture; set aside.

In another bowl combine 2 beaten eggs, 1 cup milk, and 1/4 cup cooking oil or melted shortening. Add egg mixture all at once to flour mixture. Stir just until moistened.

Spoon batter into the prepared pan. Bake in a 425 degree F. oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 8 or 9 servings.



Make-Ahead Tip: Prepare corn bread, crumble, and freeze. Dry bread cubes and freeze. Chop vegetables; cover and refrigerate up to 24 hours. Cook and drain sausage. Cover and refrigerate sausage for up to 24 hours. (Do not stuff turkey until just before roasting.)

Oh-So-Good Corn Bread Stuffing



Ingredients

2 cups chopped, peeled, raw sweet potatoes

1 cup chopped onion

1 cup sliced celery

1 tablespoon snipped fresh cilantro

1 teaspoon ground ginger

5 cups coarsely crumbled corn bread

3/4 cup chopped walnuts

2 to 4 tablespoons chicken broth

1/4 cup margarine or butter



Directions

1. In a large skillet cook sweet potatoes, onion, and celery in hot margarine or butter for 5 to 7 minutes or until just tender. Spoon mixture into a large mixing bowl. Stir in cilantro and ginger. Add cornbread and walnuts; toss gently to coat. Add enough chicken broth to moisten.

2. Use to stuff one 8- to 10-pound bird or place stuffing in a 1-1/2 to 2 quart casserole. Bake casserole, covered, in a 375 degree F. oven about 45 minutes or until heated through. Makes about 6 cups stuffing (10 servings).

Make-Ahead Tip: Prepare stuffing; cover and chill up to 24 hours. Do not use to stuff bird. Bake in casserole as directed.

Apple Pecan Cornbread Dressing



INGREDIENTS:

1 (9x9 inch) pan cornbread, cooled and crumbled

1 (8 ounce) package herb-seasoned dry bread stuffing mix

2 tablespoons chopped fresh parsley

1/2 teaspoon ground ginger

1/2 teaspoon salt

3/4 cup butter

1 cup chopped celery

1 cup chopped onion

2 cups chopped apples

1/2 cup chopped pecans

2 cups apple juice

3 eggs, beaten



DIRECTIONS:

1.Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.

2.Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.

3.In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.

4.Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

And this one must be a 'Danish' thing as it's all my mother-in-law ever made for her family so my husband thinks all other stuffings are inferior...



APPLE RAISIN STUFFING



1 1/2 cup chopped celery

1/2 cup chopped onion

1 cup butter

8 cups soft cubes

1/2 cup raisins

1 1/2 teaspoon salt

1 1/2 teaspoon sage

1/4 teaspoon pepper

3 cups chopped tart apples

Chicken broth



Saute butter, onion and celery in a large skillet until tender. Stir in 1/3 of the bread cubes; pour into a large bowl. Add sage, raisins, salt, pepper, apples and the rest of the bread cubes. Add chicken broth to ‘your’ favorite consistency. Place in greased 13x9 baking dish or in your turkey just before roasting!

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