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Holiday Stuffing Recipes
By Brenda Hyde
The following recipes can be used to stuff any poultry you may be
serving for the holidays, or you can bake them for 30-45 minutes in a
casserole dish. I would be sure to add a little extra moisture to each
one if you do this since it won't have the juices from the poultry.
Be
sure to cover the casserole dish as it's baking.
~Herbed Bread Stuffing~
Ingredients:
1/2 cup chopped celery with leaves
1/4 cup finely chopped onion
1/3 cup margarine or butter
3 cups soft bread cubes (about 5 slices)
1 tsp. fresh sage leaves (1/2 tsp. dried)
1/4 tsp. salt
1 tsp. fresh thyme (1/4 tsp. dried)
1/8 tsp. pepper
Cook Celery and onion in margarine or butter in skillet, stirring
occasionally, until onion is tender. Stir in about 1 cup of the bread
cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff
before roasting your choice of fowl, or cook 30-45 minutes in casserole
dish.
Oyster Dressing
Ingredients:
1 1/2 cups each chopped onions and celery
2 tablespoons chopped parsley
1 cup butter
2 tablespoons poultry seasoning
1 tsp. salt
3/4 tsp. pepper
16 cups day old bread cubes, light toasted in skillet
1 quart shucked oysters, drained (reserve liquid)
In large heavy skillet sauté onion, celery and parsley in butter until
tender but not brown. Add seasonings. Stir over low heat for 2 minutes.
Place bread cubes in large bowl; stir in sautéed vegetables. Chop
oysters coarsely. Toss gently with bread mixture. Add some reserved
oyster liquid if dressing seems dry. Makes 16 cups, enough for a 14 to
16 pound turkey.
Almond Apple Stuffing
Ingredients:
2 cups chopped Granny Smith apples
1 1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 Tablespoons butter or margarine
1 tsp. cinnamon
1/2 tsp. poultry seasoning
1/4 tsp. salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice
Saute apples, almonds, onion and celery in butter for 5 minutes,
stirring. Remove from heat. Stir in seasonings. Toss together with bread
cubes and raisins; add apple mixture. Stir egg in 1/3 cup apple cider;
toss into bread mixture. Add more cider if moister stuffing is desired.
Will stuff a 15 to 20 pound turkey, or two large roasting chickens.
Makes 10 cups. Recipe can be halved, but still use 1 egg.
A Tropical Stuffing
Ingredients:
1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup chopped celery
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1 1/2 tsp. sage
1 tsp. poultry seasoning
1/8 tsp. pepper
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 14 1/2 ounce chicken broth
Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple,
celery, onion, water chestnuts, almonds and raisins. Set aside. In a
small bowl, stir seasonings with broth. Pour broth evenly over dry
ingredients. Toss. Stuff a 10 pound bird just before baking. Makes 2
quarts.
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