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Your Grandmothers Favorite Stuffing

1 1/2 lb Pork sausage
1 c Celery;chopped finely
1 c Celery;chopped finely
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[ More ] 600 Reads

Turkey with Southwest Stuffing

Turkey; 10 To 12 Lbs Butter Or Margarine; Melted Southwest Stuffing -----------------------------SOUTHWEST STUFFING----------------------------- 1 c Chayote; Chopped, 1 Small
4 Jalapeno Chiles; *
4 Jalapeno Chiles; *
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[ More ] 566 Reads

Turkey with Oyster-Cornbread Stuffing

-----------------------------------TURKEY----------------------------------- 1 Turkey (8 lb)
1 1/2 c Water
1 1/2 c Water
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[ More ] 575 Reads

Turkey with Fruit Stuffing

2 Boneless half turkey breasts
1 pk Pitted dates (10 ounces)
1 pk Pitted dates (10 ounces)
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[ More ] 553 Reads

Turkey Stuffing Bread

-----------------------------------SMALL----------------------------------- 2/3 c Water
1 Egg
1 Egg
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[ More ] 588 Reads

Sylvia's Really Moist Stuffing

16 c Bread cubes
1 c Oats, uncooked
1 c Oats, uncooked
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[ More ] 565 Reads

Surefire Stuffing

1 1/2 x Loaves Italian Bread*
1 c Pecan pieces (4 oz)
1 c Pecan pieces (4 oz)
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[ More ] 577 Reads

Stuffing For Flounder

1 lb Mushrooms(chopped)
6 Scallions
6 Scallions
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[ More ] 571 Reads

Salmon with Fines Herbes Stuffing

1 Whole side of salmon (2 lb)
- skin and bones removed 1 tb Oil
- skin and bones removed 1 tb Oil
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[ More ] 554 Reads

Roast Turkey with Stuffings

1 Whole turkey
- fresh or thawed Stuffing of choice -(see recipes) Butter or margarine; melted Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by lacing piece of string on wood picks. Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey. Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter. If roast meat thermometer is used, insert into thick part of thigh. Bulb should not touch bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil last half hour for final browning. Turkey is done when thermometer registers 180 to 185F, or when thick part of drumstick feels tender when pressed with thumb and forefinger or when drumstick and thigh move easily.
- fresh or thawed Stuffing of choice -(see recipes) Butter or margarine; melted Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by lacing piece of string on wood picks. Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey. Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter. If roast meat thermometer is used, insert into thick part of thigh. Bulb should not touch bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil last half hour for final browning. Turkey is done when thermometer registers 180 to 185F, or when thick part of drumstick feels tender when pressed with thumb and forefinger or when drumstick and thigh move easily.
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[ More ] 519 Reads


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