Christmas Stuffing Recipes

Steps:

• Combine potatoes, onion, and summer savory in a pressure cooker with water to cover. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Adjust heat until regulator is gently rocking. Cook at high pressure until potatoes are tender, about 5 minutes. Let pressure release naturally according to manufacturer's instructions; unlock and remove lid.
• Stir butter, bread, salt, and pepper into the potato mixture. Transfer stuffing to an oven-proof glass dish. Cover with plastic wrap and refrigerate for 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix eggs into the stuffing.
• Bake in the preheated oven until set, 30 to 40 minutes.

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels.
• For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
• For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
• Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.

Steps:

• Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

Steps:

• If you're using bread, toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes.
• If you're using stuffing mix, you can skip this step.
• Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes.
• Stir together bread or stuffing mix, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered.
• Freezes extremely well.
• Stuff in the turkey or bake at 350 for about 30 minutes.