Time 40m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Chop onion, celery, carrots and garlic in food processor. Combine vegetables with butter and saute for 10 minutes. Mix cooked veggies with eggs, stuffing, salt, pepper and chicken broth in baking dish. Bake at 325° for 25-30 minutes or until top is golden brown.
Time 30m Yield 16 Number Of Ingredients 12 Steps:
Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened. Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water. In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary. Loosely pack stuffing inside turkey cavity before roasting.
Time 1h Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage. Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl. Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.
Time 1h10m Yield 8 to 10 servings Number Of Ingredients 10 Steps:
Preheat the oven to broil. Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don’t burn. Remove the cubes and switch the oven to 375 degrees F. Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl. Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
Time 1h Yield 6 cups. Number Of Ingredients 8 Steps:
Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.
Number Of Ingredients 9 Steps:
Break bread into cube sized pieces, let dry overnight. Melt the butter in a large skillet, add celery and onion, sauté until tender. Pour butter, celery & onion over bread crumbs. Add seasonings to taste. Add enough turkey broth to hold bread together, not sticky. Shape bread into balls and bake at 350°F until browned.
Time 1h10m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour. Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well. Beat eggs and add to bread mixture. Mix well. Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered. Doubles well, extremely good cold. Can be made in well greased crockpot on low in about 3 hours.
Time 50m Number Of Ingredients 7 Steps:
Spray a 8 x 8 inch baking pan with non-stick cooking spray. Preheat oven to 350 degrees F. In a large bowl, mix together dry stuffing mix, diced apples, diced celery, diced onion, and mushrooms. Add butter to boiling water and let it melt, then pour over stuffing mixture in bowl. Mix well until all ingredients are moistened. Spread stuffing mixture in prepared pan. Bake for 35-40 minutes or until the stuffing is thoroughly heated. Keep warm until serving.
Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish. In a saute pan, cook onion and celery in butter until soft. In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.
Time 4h40m Yield 8 servings (10 cups stuffing). Number Of Ingredients 12 Steps:
Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
