5 Amazing Stuffing Recipes

THANKSGIVING DRESSING: 2 loaves (1 pound each) day-old bread (use your favorite; I used rye and wheat) 1 stalk celery 5 medium onions 5 medium potatoes 1 carrot 1 stick (½ cup) salted, melted butter 1 tablespoon sage 1 tablespoon pepper 4 eggs (whisked together with fork) 6 cups turkey broth Preheat the oven to 350 degrees. Place bread in single layer on baking sheet and place in the oven to toast, removing all moisture from bread.

(cont.) Peel and wash all vegetables and cut them small enough to puree in a food processor. Once bread is toasted and vegetables are pureed, mix all together in a large bowl. Add the melted butter and mix well. Add sage and pepper, then add eggs and mix until all ingredients are blended together. Put the dressing in 9-by-13-inch baking dish, pour the turkey broth all over and mix well with a spoon. (I don't add salt since the turkey broth has salt in it, but if you want to add some for good measure, go ahead.) Cover and bake for 1 hour; remove cover and bake 30 minutes more.

GRANDMA KAY'S STUFFING: 2 large loaves white bread (yes, plain ol' white bread, with the crusts (the generic brand is just fine!) 1 pound butter (no one said this was going to be healthy, just the best stuffing ever!) 2-3 large onions (you can use more or less, depending on how much you like onions) 2 large cans mushrooms pieces and stems 2 tablespoons poultry seasoning (this is approximate, I usually just sprinkle it generously over the top of the simmering sauté) Salt and pepper to taste

(cont.) Toast the bread and cut into 1-inch squares. Place toasted and cut bread in very large container (I use my large soup pot). In a skillet, sauté onions and mushrooms in the butter. Add poultry seasoning, salt and pepper. Pour over cut bread. Stuff turkey as full as you can and bake per your poultry directions. Put remaining stuffing in covered baking dish and bake at 350 for 30 minutes or until hot. Uncover for 7-10 minutes to brown top, if desired.

CORNBREAD & SAUSAGE STUFFING: 1 box (8½ ounces) cornbread mix, baked, removed from pan, left out overnight to dry 1 pound bulk spicy or mild pork sausage 2 cups sliced celery 1 large onion, chopped 2 teaspoons dried sage 10 slices fresh firm white bread, torn in pieces, left out overnight to dry ½ stick (4 tablespoons) butter, melted 1 can (14 ounces) chicken broth 2 large eggs Preheat the oven to 350 degrees. Break cornbread in pieces into a large bowl. Place sausage in a large skillet over medium heat and cook, stirring to break up sausage 8 minutes until browned. Add celery and onion,

(cont.) Cook 5-7 minutes, then add sage. Add sausage mixture, torn white bread and butter to cornbread. Mix well. Whisk broth and eggs in a bowl to combine. Stir into stuffing mixture until blended. Scrape into baking dish and cover. Bake 30 minutes. Uncover and bake 10 minutes until top is lightly browned. Planning tips: Bake cornbread and tear up white bread 2 days ahead. Leave both out, loosely covered, overnight. Slice onion and celery up to 2 days ahead, bag and refrigerate. Also, you can make stuffing through step 4 up to 1 day ahead and refrigerate. Bring to room temp before baking.

TURKEY STUFFING: 2 cups diced celery 2 cups diced onion 4 tablespoons margarine 1 loaf of egg Challah bread 2 beaten eggs ¼ cup grated apple 1 teaspoon salt ¼ teaspoon pepper 1 tablespoon poultry seasoning 1 cup cranraisins or dried cherries Cook celery, onions, and margarine in microwave for 10 minutes (or sauté on cooktop if desired). Toast egg Challah slices until completely dried and light brown (can be done quickly by putting on oven racks at 325 degrees turning bread after each side is done). Immerse bread in cold water until it swells, then press out all water. Bread will get fluffy.

(cont.) Begin with 1 cup of water, adding additional water until all water is absorbed. Stir in the beaten eggs and grated apple. Add seasonings and dried fruit selection. Stuff the turkey. To ensure that mixture does not get too moist, first add beaten eggs and grated apple, then add water as necessary for proper consistency. This will stuff a 14-pound turkey. Stuffing can also be cooked outside of turkey at 325 degrees for about an hour. It can also be crisped under the broiler, if necessary.

STUFFING MUFFINS: 1 bag Pepperidge Farm cornbread cubes 1 pound bulk sage pork sausage 1 stick butter 2 chopped onions 2 cups chopped celery 2 Granny Smith apples, peeled and chopped 1 bag craisins (dried cranberries) 1 cup chopped pecans or walnuts 2 to 3 cups low sodium chicken stock 2 eggs 2 teaspoons baking powder Salt and pepper to taste

(cont.) Place cornbread cubes in large mixing bowl. Sauté sausage and onions in skillet until brown, breaking up sausage into small pieces. Drain in colander and transfer to bowl. Melt butter in same skillet and sauté celery until crisp and tender. Add to bowl. Add apple and remaining ingredients, except broth. Mix all and then add broth until thoroughly moistened but not really wet. Add eggs and baking powder. Mix well. Place stuffing mixture in a large, greased glass casserole or in 12 muffin tins. Bake at 325° for 25 minutes covered, 10 minutes uncovered for casserole and 25 minute