Stuffing and variations

BREAD STUFFING AND VARIATIONS

BASIC

? RECIPE RECIPE (9 cups for 12 pound turkey)
6 Tbl. 3/4 cup Minced onion
3/4 cup 1 1/2 cups Chopped celery (stalks and leaves)
1/2 cup 1 cup Butter or margarine
4 1/2 cups 9 cups Soft bread cubes
1 tsp. 2 tsp. Salt
3/4 tsp. 1 1/2 tsp. Crushed sage leaves
1/2 tsp. 1 tsp. Thyme leaves
1/4 tsp. 1/2 tsp. Pepper

In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting, or bake stuffing in casserole (covered 3/4 of the time and uncover the last 1/4 of the baking time).  Baking time is about 45 minutes to 1 hour for full recipe of stuffing baked in a casserole at 325? to 350?.

APPLE-RAISIN STUFFING
Decrease bread cubes to 7 cups and increase salt to 1 tablespoon; add 3 cups finely chopped apples and 3/4 cup raisins with the remaining ingredients.
CORNBREAD STUFFING
Omit soft bread cubes and substitute corn bread cubes.

GIBLET STUFFING
Simmer heart, gizzard and neck from chicken or turkey in seasoned water 1 to 2 hours or until tender.  Add the liver the last 5 to 15 minutes of cooking.  Drain giblets; chop and add with the remaining ingredients.

OYSTER STUFFING
Decrease bread cubes to 8 cups and add 2 cans (8 oz. each) oysters, drained and chopped, with the remaining ingredients.

PECAN STUFFING
Decrease bread cubes to 8 cups and butter to 3/4 cup; add 2 cups coarsely chopped pecans with the remaining ingredients.

SAUSAGE STUFFING
Decrease bread cubes to 8 cups and omit salt.  Add 1 pound bulk pork sausage (I recommend Jimmy Dean Regular), crumbled and browned, with the remaining ingredients.  Substitute sausage fat for part of the butter.

STUFFING BALLS
Shape stuffing (packed) by 1/2 cupfuls into balls; place in greased baking dish, 11 1/2″x7 1/2″x1 1/2″.  Cover; bake in 325? oven 30 minutes.  Uncover; bake an additional 15 minutes.  Yield: 10 balls with full recipe.

QUANTITY REQUIREMENTS PER MEAT QUANTITY
Allow 3/4 cup stuffing for each pound of ready-to-cook chicken or turkey.  A 1 to 1/4 pound Rock Cornish hen requires about 1 cup stuffing.  Allow 1/4 to 1/3 cup stuffing for each rib pork chop and about 1/2 cup per pound of dressed fish.

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