Holiday Stuffing Recipes

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:

• Preheat oven to 350 degrees F.
• Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
• In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

Steps:

• Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
• Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
• Preheat oven to 350 degrees.
• Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.

Steps:

• Coat a large skillet with cooking spray.
• Cook celery, pepper, and onion over medium heat.
• Cover skillet to prevent sticking, stir occasionally.
• When vegetables are soft, remove from skillet and reserve.
• In the same skillet, crumble the sausage and slowly cook until no pink remains.
• (May be done in advance and refrigerated.) Beat the eggs, 1 cup of milk, and 1 can of broth together in a medium mixing bowl.
• In a very large bowl, layer the bread crumbs, the cooked vegetables, sausage, mushrooms, and pecans.
• Pour in the egg mixture and mix gently.
• Continue to add milk and chicken broth until mixture is quite moist, but not mushy.
• Add sage, salt, pepper and poultry seasoning.
• (This can be done several hours in advance or overnight and refrigerate.) Coat a 11 x 17 baking dish with cooking spray and fill with the stuffing.
• Spray the top of stuffing with cooking spray before baking.
• Bake in 350 degree oven 30 to 40 minutes, until top is brown and center is firm.

Steps:

• In a jar place unseasoned bread cubes and seal tight.
• In a small bowl combine the next 7 ingredients and blend well.
• Place in a small baggie and seal tight.
• Attach the season/spice baggie to the jar of bread cubes.
• Decorate jar with ribbon and/or place a piece of cut out christmas cloth over top of lid and seal with the ring.
• Attach the directions below to the jar and season mix:.
• In a sauce pan over medium heat,add 1 1/2 to 2 cups of chicken broth or water, 2 Tbs. margarine/butter and contents of seasoning mix to a boil.
• Reduce heat; cover and simmer 10 minutes. Remove from heat and add bread cubes and mix well.
• Cover and let stand for 5 minutes.
• Stir and serve.

Steps:

• Prepare corn bread as directed on package. Cool, and crumble.
• Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
• Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour.