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    Cranberry?Tangerine Stuffing

    1/3 C. chopped celery
    3 T. butter or margarine, melted
    3 tangerines
    2 2/3 C. herb seasoned stuffing mix
    2 C. cooked wild rice
    1/3 C. cranberries
    1/3 C. chicken broth
    1/4 tsp. poultry seasoning

    Peel, section and chop tangerines, and place in a large bowl. Add celery
    mixture, stuffing mix, wild rice, cranberries, chicken broth and poultry
    seasoning; stir well.
    Spoon stuffing into cavity of turkey. Bake according to directions on
    turkey packaging. Yields about 5 cups of stuffing to fill cavity of turkey.


    Apple Stuffing

    1/4 C. chopped onions
    1/4 C. chopped celery
    2 T. margarine
    4 C. dry bread cubes
    1/2 tsp. poultry seasoning
    1/2 tsp. dried sage
    1 C. diced, unpeeled apples
    1/2 tsp. dried sage
    Freshly?ground black pepper
    1/2 C. chicken broth
    Cook onions and celery in margarine for 5 minutes, or until tender.
    Combine onions and celery with all other dry ingredients. Add broth,
    and toss. Use to stuff Cornish game hens, chicken or turkey.
    Yields stuffing for a 10? to 12?pound turkey or 12 servings.


    Festive Rice Stuffing
    Yield: 6 cups
    1 1/2 cups Wehani or rice blend
    3 cups water
    3/4 tsp salt
    2 tsp canola oil
    1 cup diced onion
    1 tsp minced garlic
    1/4 cup diced celery
    2 1/2 cups sliced mushrooms
    2 Tbsp medium curry powder
    1/4 cup apple juice
    1/2 cup raisins
    1 1/2 cups diced Granny Smith apple

    Rinse rice and let drain. Bring water and salt to a boil in a medium saucepan. Stir in rice, cover, and return to a boil. Reduce heat to a simmer and cook until all the liquid is absorbed and the rice is tender. Transfer the cooked rice to a strainer and rinse quickly with cold water to stop cooking. Drain the rice thoroughly, then transfer to a mixing bowl.
    As the rice cooks, heat oil in a small skillet until hot but not smoking. Add onion and toss to coat with oil. Cook, stirring constantly for 1 minute. Reduce heat and continue to cook, stirring often, until onion is soft, about 8 minutes.
    Raise heat to medium. Add garlic, celery, mushrooms, and curry. Continue to cook, stirring frequently, until mushrooms have softened, about 8 minutes. Stir in apple juice and cook just to blend.

    Serve the rice as a side dish or as a stuffing for bell peppers, prebaked winter squash, or eggplant.



    1 to 2 pans of cornbread (cooked in
    iron skillet using yellow meal)
    1 to 2 onions (round, chopped)
    1 large bell pepper, seeded and
    1 c. chopped celery
    1 bunch green onions, chopped
    1/2 lb. bacon (fried slowly until
    crisp, reserve bacon and fat
    3 c. cooked rice
    6 boiled eggs
    4 raw eggs, slightly beaten
    1/2 to 1 gallon chicken broth
    Salt and pepper

    Crumble cornbread and rice into large roaster pan. Set aside. Saute onion, celery, green onions, and bell pepper in 1/2 cup of reserved bacon fat. add to cornbread mixture. Chop boiled eggs and add to mixture. Crumble crisp bacon and add to mixture. Salt and pepper as desired. Pour enough chicken broth into mixture to make a thick pouring consistency. Stir in beaten eggs. Bake at 350 degrees for 2 to 3 hours. Chicken or turkey pieces may be added. Sage may be added. Poultry seasoning may be added.


    1/3 c. oil
    1/3 c. flour
    2 chopped green onions
    2 chopped boiled eggs

    In 2 quart saucepan, mix together oil and flour (do not brown). Stir in enough broth until desired consistency. Cook on medium heat. Add onions and chopped eggs. Cook chicken livers and gizzards may be added. Serve in gravy bowl.


    Sweet Potato / Cornbread Stuffing (Alabama recipe)

    2 c. raw sweet potatoes, peeled and chopped
    1 small onion, chopped
    2-3 ribs celery, chopped
    1/4 c. margarine or butter
    1 Tbsp. fresh parsley, snipped
    1 tsp. ground ginger
    1 c. raw cooking apples, chopped
    5 c. coarsely crumbled corn bread
    1/4 c. chopped walnuts
    2-4 Tbsp. chicken broth

    In a large skillet, over medium high heat, cook sweet potatoes, onion and celery in hot margarine, stirring often until just tender.

    Spoon mixture into a large mixing bowl. Stir in parsley and ginger. Add apples, cornbread and walnuts; toss gently to coat. Add enough broth to moisten.

    Place stuffing in an ovenproof casserole dish. Bake uncovered at 375 degrees for 45 minutes or until heated through.


    Raisin Stuffing for Christmas Goose

    1 large yellow onion; chopped
    1 large tart apple; chopped
    1/4 plus 1/3 separate cup chicken broth
    6 cups toasted fresh bread crumbs
    1/2 cup chopped raisins
    1/4 cup slivered almonds; toasted
    1/4 cup minced parsley
    1 teaspoon dried sage leaves
    1/4 teaspoon each salt and black pepper
    1 goose (7 to 8 pounds), giblets removed

    In a small saucepan, combine the onion, apple,
    and 1/4 cup broth. Bring to a boil. Lower heat
    and simmer for 5 minutes or until onion and apple
    are tender. In a large mixing bowl, combine
    onion mixture, bread crumbs, currants, almonds,
    parsley, sage, salt, and pepper. Toss 1/3 cup broth
    with bread crumb mixture. Preheat the oven to
    350 degrees. Rinse goose; drain, and pat dry.
    Prick the skin on the lower breast, legs, and
    around the wings with a skewer. Stuff goose.
    Then, place goose, breast-side-up, on a rack
    in large roasting pan. Insert a roasting
    thermometer in its thigh without touching bone.
    Spoon remaining stuffing into a lightly greased
    1-1/2-quart casserole; cover and refrigerate.
    Roast goose for 2 to 2-1/2 hours or until the
    thermometer registers 175 degrees, drain fat
    often. Bake the covered casserole of stuffing
    along side the goose during the last 30 minutes
    of roasting. Let the goose stand for 15 to
    20 minutes. Carve the goose and discard the skin.
    Makes 6 servings.


    Creole Dressing
    16 ounces chicken livers, drained
    10 ounces fresh oysters, undrained
    1/2 loaf French bread, day old, crumbled
    1/2 cup butter or margarine
    2 bunches green onions, chopped
    2 large onions, chopped
    4 cloves garlic, minced
    5 stalks celery, chopped
    1 cup chopped fresh parsley
    1/2 pound ground beef, cooked and drained
    1/2 pound ground pork, cooked and drained
    1 teaspoon rubbed sage
    1 teaspoon ground thyme
    1/2 teaspoon ground black pepper
    2 tablespoons Creole seasoning

    Chop chicken livers and cook in boiling water until tender. Drain and set aside.

    Drain oysters, reserving liquid; coarsely chop oysters. Pour reserved liquid over bread; set aside.

    Melt butter in a large skillet over medium-high heat; add green onions and next 4 ingredients, and cook, stirring constantly, until vegetables are tender. Add chopped chicken livers, oysters, bread mixture, beef, and remaining ingredients; reduce heat, and simmer about 15 minutes. Spoon into a 13 x 9 x 2-inch baking dish.

    Bake at 350 degrees F for 30 minutes or until thoroughly heated.

    Creole Dressing Recipe Yields 10 servings.



    1 pound lean ground beef
    1 pound ground pork
    1 large onion – chopped
    2 stalks of celery – chopped
    5 medium potatoes – cubed and cooked
    2 Tablespoons butter or margarine
    2 to 4 Tablespoons milk
    1 1/2 teaspoons Bell’s Poultry Seasoning
    1/4 teaspoon salt
    1/8 teaspoon gorund black pepper

    1. In a large skillet, brown beef , pork, onion and celery; drain.
    2. Mash cooked potatoes; add butter and milk; mix well. Add to beef mixture.
    3. Add poultry seasoning, salt and pepper; mix well.

    This will stuff an 8 to 10 pound turkey. If any left over, you may put it in a small greased casserole and heat in a 350* F. oven for about 20 to 30 minutes.


    Cornish Hen Stuffing

    6 Tyson Cornish Game Hens
    3 cups cooked wild rice (6 ounce package)
    1/4 cup finely chopped celery
    1/4 cup finely chopped onion
    3 ounces walnut pieces
    2 apples, cored and chopped
    1/3 cup port wine
    1/2 teaspoon salt
    1 tablespoon parsley flakes
    Wash hens and pat dry. Season with salt, paprika and pepper. Rub lightly with oil. Add remaining
    ingredients for stuffing and toss lightly. Divide stuffing among hens and truss. Place in roasting pan
    and roast 1 hour or until tender in preheated 350 degree F oven.
    Serves 6.

Viewing 9 posts - 16 through 24 (of 24 total)
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