35 SIDE DISH AND STUFFING RECIPES
Recipe Swap - November 3, 1997
Topic: Thanksgiving/Side Dishes and Stuffings
RECIPES IN THIS FILE:
Roasted Garlic Mashed Sweet Potatoes
Gingered Sweet Potato Puree in Orange Baskets
Sweet Potatoes and Apples
Candied Yams
Kim's Yams
Curried Rice
Side Dish Suggestions
Spiced Butter for Vegetables
Easy But Delicious Spinach Casserole
Carrots Elegante
Diana's Mom's Potato Casserole
Roasted Garlic Mashed Sweet Potatoes
Cranberry-Stuffed Winter Squash
Microwave Sweet Potato Casserole with Pineapple and Pecans
Green Beans with Caramelized Onion
Green Beans Tossed with Herbs
Green Bean Casserole
Green Beans Almondine (microwave)
Garlicky Green Beans
Honey Glazed Carrots and Parsnips
Baby Potatoes Coated With Almonds
Asparagus With Apple Vinaigrette
Green Rice (using wild rice and brown rice, microwave)
Stir-Fried Spinach with Ginger and Almonds (serves 2)
Old Fashioned Cornbread Stuffing (using stuffing mix, baked)
Rhonda's Yummy Veggie Dressing
Chestnut-Apple Stuffing (using chestnuts or pecans)
Rice Dressing (with apple and raisins)
Almond Stuffing
Apricot-Walnut Stuffing
Bacon Stuffing
Green Chili Dressing
Ham-Mushroom Rice Stuffing
Pecan Dressing
Sausage Stuffing
ROASTED GARLIC MASHED SWEET POTATOES
From: Bill,DC
Makes 6 servings
Olive oil (as needed)
2 garlic cloves
1 1/2 pounds sweet potato
2 1/2 tablespoons butter
2 2/3 tablespoons half and half (or heavy cream), warmed
salt and pepper to taste
Toss the garlic cloves in enough olive oil to coat and roast slowly in the oven until the are a light golden brown color. When the garlic is done, puree it and pass it through a china cap (strain).
Bake the sweet potatoes in a preheated 425 degree F oven for about 1 hour or until tender.
Halve and scoop out the flesh into a mixing bowl. Add the other ingredients and mix. It is ok to have some lumps. Season to taste with salt and pepper. Serve.
GINGERED SWEET POTATO PUREE IN ORANGE BASKETS
Source: the California Culinary Academy
Makes 12 servings
"The piquant flavor of the orange peel cooks into the sweet potatoes as they bake. Serve one stuffed orange-peel basket per person."
6 medium oranges
4 large sweet potatoes
1 egg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon grated lemon peel
2 tablespoons chopped walnuts
Preheat oven to 350 degrees F.
Halve oranges and scoop pulp into a bowl. Reserve pulp for another use. Set orange bowls aside.
Peel and slice sweet potatoes. Steam until soft (about 15 minutes). Mash in a large bowl with egg, ginger, cinnamon, nutmeg, and lemon peel. Spoon puree into orange baskets, dividing equally. Set on a large baking sheet and sprinkle with chopped walnuts.
Bake for 25 minutes.
Note: To save time, assemble this side dish in advance and freeze before baking. There is no need to thaw the puree before baking; just add 15 minutes to baking time.
SWEET POTATOES AND APPLES
Source: Felicia Pickering
Makes 2 servings
"This recipe is lower in fat and calories than a lot of traditional sweet potato recipes and also tastes very good. We have adopted it for our Thanksgiving turkey dinners and it also goes well with pork. The recipe as written serves 2 but it multiplies well. A good recipe with a cook time of less than 20 minutes! This recipe can be made ahead and reheated in microwave also."
1 pound sweet potatoes
1 pound tart apples
1/2 cup apple cider
1/3 cup dried cranberries or dried tart cherries
1/8 teaspoon salt (optional)
Peel sweet potatoes and cut into slices about 1/8-inch thick. Place in pot with water to cover; cover pot and bring to boil. Cook potatoes about 10 minutes, until they are soft.
Wash and quarter apples; remove core, and slice apples. Place apples, apple cider and dried fruit in pot; cover and cook until apples soften, about 5 minutes.
When sweet potatoes are cooked, drain them and stir them into apple mixture and continue cooking over low heat a few minutes more only. Season with salt, if desired, and serve.
CANDIED YAMS
From: Kim,LA
6 to 7 medium (raw) sweet potatoes, cut in pieces
1/2 cup sugar
1/2 cup white corn syrup
Dash of salt
1 teaspoon ground cinnamon
3/4 stick (3/8 cup) butter
1 teaspoon lemon juice
1 tablespoon flour
1/4 cup water
Marshmallows
Mix sweet potatoes, sugar, corn syrup, dash of salt, cinnamon, and butter in a large casserole dish.
Mix flour, 1/4 cup water, and lemon juice; pour on top of potatoes.
Bake at 350 degrees for 40 to 45 minutes, until almost candied and sweet potatoes are done. Top with marshmallows and return to oven until golden color.
KIM'S YAMS
From: Kim, LA
2 cans of yams, drained
1 (6 ounce) can frozen orange juice concentrate (use a little bit more than half of the can)
1/4 cup brown sugar
1/2 stick (1/4 cup) butter, melted
1 teaspoon ground cinnamon
Marshmallows (large or small)
Chopped pecans (optional)
Mix everything except marshmallows together in a casserole dish. Top with marshmallows.
Heat in a 350 degree F oven until marshmallows are melted.
CURRIED RICE
Source: Dinner in Minutes by Linda Gassenheimer
Makes 4 servings
1 cup uncooked long-grain rice
1/2 cup mayonnaise
1/2 cup dried cranberries or raisins
1/2 cup mango chutney plus more to taste
2 tablespoons sliced almonds
4 teaspoons curry powder
1/4 cup fresh lemon juice
salt and pepper to taste
Place raisins in a strainer and run cold water through to rinse. Bring a large pot with 3-4 quarts of water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain. Rice should be cooked through but not soft. Drain into a colander in the sink. Run hot water through rice and stir with a fork.
Mix mayonnaise, raisins, chutney, almonds and curry together in a serving bowl. Add lemon juice to thin. Taste and add more chutney, if needed. Add rice and mix with a fork. Add salt and pepper to taste.
SIDE DISH SUGGESTIONS:
Liliane, OH: Greens sauteed in olive oil and garlic is good too.
- Another favorite is baby carrots and snow peas (very pretty) with just butter maybe a dash of sugar
- Liliane, OH: Last year we served homemade creamed spinach. Everyone loved it!
- Beege - we like fresh steamed green beans (cooked still bright green and al dente) topped with fresh lemon juice and butter
- Liliane, OH: Brussels sprouts and chestnuts with a little Pernod is also good.
- Beege: My annual contribution is a sweet potato dish--whipped with orange juice, butter and a little cream & brown sugar, mixed with crushed pineapple and topped with pecans, and of course, baby marshmallows. Not a great hit with my New England neighbors, but I do it anyhow!
SPICED BUTTER FOR VEGETABLES
Mix together:
1/2 cup butter or margarine (softened)
3 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
EASY BUT DELICIOUS SPINACH CASSEROLE
Source: Jeanne Hinds
Makes 8 servings
2 packages (10 ounces each) frozen chopped spinach
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese
1 (3 ounces) can Durkee fried onion rings, divided use
Ground black pepper (to taste)
Cook spinach by package directions. Drain and put back in pot.
Add cream cheese and mix well. Add (undiluted) soup and blend again. Add 1/2 can of onion rings, reserving 1/2 for later. Blend again and add pepper. Pour into casserole dish. Sprinkle reserved onion rings on top.
Bake at 325 degrees F for 20 to 30 minutes or until bubbly; or place in refrigerator and bake the next day. It keeps well.
CARROTS ELEGANTE
Source: rec.food.recipes/Jeanne Hinds
Makes 4 servings
1 pound carrots, thinly sliced
1/4 cup golden raisins
1/4 cup butter-flavored margarine blend
3 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 cup sliced, unpeeled almonds (for serving)
Cook carrots, covered, in 1/2-inch boiling water for 8 minutes; drain.
Turn carrots into a greased 1-quart baking dish. Stir in raisins, butter blend, honey, lemon juice and ginger.
Bake uncovered, at 375 degrees F for 35 minutes; stir occasionally. Spoon into serving bowl. Sprinkle with almonds.
Diana's Mom's Potato Casserole
DIANA'S MOM'S POTATO CASSEROLE
Source: rec.food.cooking/Diana Foss
Traditional for Thanksgiving.
6 medium potatoes
1/4 cup butter
1 (10 3/4 ounce) can cream of mushroom or cream of onion soup
1 pint sour cream
1/3 cup chopped green onion
1 1/2 cup shredded Cheddar cheese
Crushed corn flakes or corn chips
Cook potatoes until tender (either boil or nuke them.) Cool, peel and grate.
Heat butter with (undiluted) soup until melted. Blend in sour cream, onion and cheese. Add potatoes. Spread in a buttered 2 1/2 quart casserole. Sprinkle corn flakes on top.
Bake at 350 degrees F 45 minutes.
CRANBERRY-STUFFED WINTER SQUASH
Source: Pete Link
"This recipe from James McNair's Squash Cookbook. My wife and I both like it so much it has become a weekly staple in our home. We've modified it somewhat, steaming rather than baking the squash initially, and adding chopped pecans. The book says that Acorn, Delicata, and Sweet Dumpling squash work well, but we've found our favorite to be Kabocha, which should be tried by everyone who thinks they don't like squash. Our only problem recently is that cranberries have been completely unavailable, either fresh or frozen. We've been using dried. All of McNair's book is wonderful, by the way (as are his many others)."
2 small or one large winter squash
1 tbsp.. unsalted butter, melted
Salt to taste
2 Tbsp. unsalted butter
1/2 cup minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 cups coarsely chopped unpeeled tart apple
1/2 cup coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 cups unseasoned fine dry bread crumbs
1 cup freshly grated cheddar, jack, or Swiss cheese
1/4 lb. sliced smoked bacon
Preheat oven to 400 degrees F.
Cut the squash in half lengthwise and scoop out seeds and stringy portions. Brush the cut sides of the squash halves with the melted butter and season to taste with salt. Arrange, cut side down, on a lightly greased baking pan. Pour in hot water to a depth of 1/2 inch.
Bake until barely tender when pierced with a wooden skewer, about 35-45 minutes.
Melt butter in a skillet over medium-high heat. Add the shallot or onion and saute until almost soft, about 4 minutes. Stir in the garlic, apple, and cranberries and saute until the apples are soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.
In a bowl, combine the apple mixture, bread crumbs, and cheese. Mound in the cavities of the baked squash halves and arrange in a baking dish.
Bake until the squash is tender, the filling is heated through, and the cheese melts, about 20 minutes.
Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on paper towels, then crumble.
Remove the squash from the oven, sprinkle with the crumbled bacon, and serve hot.
Microwave Sweet Potato Casserole with Pineapple and Pecans
MICROWAVE SWEET POTATO CASSEROLE WITH PINEAPPLE AND PECANS
Adapted from source: Sharp Microwave Convection Cook Book
Makes 4-6 servings.
4 medium sweet potatoes or yams, cooked (or one large can)
1/4 cup plus 1 tbsp. butter or margarine, divided use
1/4 cup plus 1 tbsp. packed brown sugar, divided use
1/2 tsp salt
1 (8 oz.) can crushed pineapple, drained
1 tsp. water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup packed brown sugar
1 1/2 cups miniature marshmallows
1/4 cup chopped pecans
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at High (100%) until fork tender, 8 to 10 min. Cover and let stand 5 minutes. Peel and slice potatoes. (If using canned sweet potatoes, drain and slice.)
Place sweet potato slices in 2 quart casserole. Add 1/4 cup butter, 1/4 cup brown sugar and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at high 2 minutes Stir and set aside.
Place the remaining 1 tablespoon butter, remaining 1 tablespoon brown sugar, 1 teaspoon water, cinnamon and nutmeg in medium bowl. Microwave High until margarine is melted, 1 to 1 1/2 minutes, stir after half the time.
Add marshmallows to the butter mixture; toss to coat. Put on potatoes. Microwave until marshmallows are melted and heated through. Sprinkle with nuts.
GREEN BEANS WITH CARAMELIZED ONION
Adapted from source: Renee Shepherd and Fran Raboff. From 1992 Shepherd's Garden Seeds catalog
Makes 4 servings
"With caramelized onions and sauteed peppers, this green bean dish tastes rich and looks beautiful."
1 tbsp butter
3 tbsp olive oil, divided use
1/2 medium onion, very finely chopped
2 red bell peppers, julienned
3 tbsp chicken broth or bouillon
1 tbsp lemon juice
1 lb green beans, trimmed
Salt to taste
Melt butter. Add 2 tablespoons of the oil and heat gently. Add onion and red pepper. Saute slowly over medium low heat until peppers are tender-crisp and onion is translucent and tender. Remove 1/2 of this mixture and reserve.
Add last tablespoon of the oil to the pepper and onion mixture remaining in the skillet. Continue to saute over low heat for 4 or 5 more minutes, until onions are very soft and beginning to caramelize.
Add chicken broth and lemon juice, put the mixture in a food processor or blender and process until creamy.
Steam green beans until tender; drain.
Combine green beans, reserved sauteed pepper and onion and the onion/pepper puree. Salt. Heat through and serve.
GREEN BEANS TOSSED WITH HERBS
Source: Mark Satterly
Makes 4 servings
1 cup fresh or frozen green beans
2 tbsp corn oil
1 tsp. dried rosemary, crushed
1 tsp. dried basil
Salt and pepper
Cook green beans until tender. Drain and toss with oil and herbs. Serve hot.
GREEN BEAN CASSEROLE
Source: Randy Rigg
Makes 2 servings
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
dash of pepper
3 cups green beans, cooked
1 (3 1/2 oz.) can French fried onions, divided use
In a 1 1/2 quart casserole, stir soup milk, soy sauce and pepper until smooth; mix in beans and 1/2 can of onions.
Bake at 350 degrees F for 35 minutes or until hot. Stir. Top with remaining onions. Bake 5 minutes more.
GREEN BEANS ALMONDINE
Makes 6 servings
2 lb fresh green beans
1/2 cup water
3 tbsp butter or margarine
1/3 cup slivered, blanched almonds
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground nutmeg (optional)
Wash beans and cut off ends. Place in a deep, 2-quart heat- resistant, non-metallic casserole with water. Heat, covered, in microwave 10 to 12 minutes or until beans are crisp-tender. Drain beans.
Add remaining ingredients to drained green beans. Stir to combine. Heat, uncovered, in microwave 5 minutes or until butter has melted and beans are tender.
GARLICKY GREEN BEANS
Makes 6 servings
1 lb green beans, topped/tailed
2 tbsp butter
1 garlic clove, fine chop
Salt and freshly ground black pepper
Bring a large pot of salted water to boil on high heat. Add beans and boil until crisp-tender, about 2 to 4 minutes. (Or steam beans for about 5 minutes, until crisp-tender.) Drain beans and refresh under cold running water. (Always run cold water over green vegetables to stop the cooking. This also helps them retain their color.)
Heat butter and garlic together in skillet on medium heat. Toss in beans and saute until beans are hot and coated with mixture. Season with salt and pepper.
HONEY GLAZED CARROTS AND PARSNIPS
Makes 6 servings
6 medium parsnips
4 medium carrots
2 tbsp butter
2/3 cup chicken stock
2 tbsp. honey
2 tsp. lemon juice
1 tsp. curry powder
Salt and pepper
Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces. In large skillet, combine carrots, butter, stock, and pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 minutes. Add parsnips; cook 4-6 minutes or until veggies are tender. With slotted spoon, transfer veggies to shallow baking dish.
Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add more stock to pan if necessary to make 1/4 cup. Stir in honey, juice and curry powder. Bring to boil over high heat and boil 1 minute or until liquid has thickened slightly. Pour over veggies and serve. (Recipe can be prepared ahead up to this point and refrigerated, covered up to 1 day.) Reheat vegetables, uncovered in 400 degree F oven 15-20 minutes or until slightly glazed. Stir once during cooking.
BABY POTATOES COATED WITH ALMONDS
3 lb baby new potatoes
2 tbsp almond oil
2 jalapeno peppers, seeded and minced
2 tbsp grated ginger
1/2 cup powdered almonds*
2 tbsp minced fresh cilantro
Salt and pepper (to taste)
Lemon juice
Steam potatoes till just tender, about 15 minutes. Set them aside.
Combine oil, peppers, ginger, almonds and cilantro in a large bowl. Add potatoes and toss till well coated. Season with salt and pepper and sprinkle with lemon juice.
Spear potatoes with co*cktail sticks; arrange on a platter. Serve hot, or keep warm in a 250 degree F oven for up to 30 minutes.
*To powder almonds, place blanched almonds in a food processor and pulse until they are reduced to a powder.
ASPARAGUS WITH APPLE VINAIGRETTE
Makes 4 servings
1 1/2 lb asparagus
FOR THE APPLE VINAIGRETTE
3/4 cup apples, peeled, cored and quartered
1 cup water
1 tbsp honey
1/4 cup red wine vinegar
1/2 cup garlic clove, peeled and minced
1 tsp. Dijon mustard
1 tbsp lemon juice, fresh squeeze
1 1/2 tsp. brandy
1/2 cup vegetable oil
Salt and ground black pepper (to taste)
TO MAKE THE VINAIGRETTE:
In a saucepan, over medium heat, simmer the apples and honey in 1 cup water until tender. Cool in the pan.
Remove the cooled apples. Place the apples in a food processor or blender and puree. Add vinegar, garlic, mustard, lemon juice and brandy to the apple puree and blend for one minute. 5. With machine running, add the vegetable oil, blending until smooth. 6. Season with salt and pepper.
TO PREPARE THE ASPARAGUS:
Cook or steam asparagus until tender. Arrange on individual serving plates and cover with several spoons of vinaigrette.
GREEN RICE
Makes 6 servings
4 cups chicken stock
1 cup uncooked wild rice, rinsed
1 cup uncooked long-grain brown rice
1 tbsp butter
1 tbsp vegetable oil
1 small green bell pepper, diced
1/2 cup chopped fresh parsley
6 green onions, chopped
1 clove garlic, chopped
In 12-cup casserole, cover and microwave stock and wild rice at High for 10 minutes.
Stir in brown rice; cover and microwave at Medium (50%) for 45 minutes or until tender. Let stand for 15 minutes.
In microwaveable dish melt butter with oil. Add green pepper, parsley, onions and garlic; microwave at High for 2 minutes or until slightly softened. Stir into rice.
STIR-FRIED SPINACH WITH GINGER AND ALMONDS
Makes 2 servings
2 lb fresh spinach*
1 tbsp. Miso
2 tbsp. soy sauce
1 tsp. wine vinegar
2 tbsp. sliced almonds
1 tbsp. sesame oil
1/2 tsp. ground ginger
Trim, wash, and drain spinach. Cut into 1 to 2-inch widths.
Mix Miso, soy sauce, and vinegar; set aside.
Heat wok over high heat. Add almonds and stir-fry until fragrant and edges turn golden, about 45 seconds. Transfer to plate.
Heat oil in wok. Add spinach and ginger and stir-fry just until tender, about 3 minutes.
Drizzle with Miso mixture. Serve immediately!
*If fresh spinach is unavailable or too much trouble, 10 oz frozen spinach may be substituted for 2 lb fresh.
OLD FASHIONED CORNBREAD STUFFING
Source: Healthy Homestyle Cooking
Makes 4 servings
1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1/4 cup chopped onions
2 tbsp snipped fresh parsley
1 1/2 tsp ground sage
2 3/4 cups unseasoned cornbread dressing cubes*
1 to 1 1/2 cups chicken broth defatted
Preheat the oven to 350 degrees F.
Lightly spray a medium skillet with no stick spray. Add the celery, mushrooms and onions. Cook and stir over medium heat until tender. Stir in the parsley and sage.
Lightly spray a 1 1/2 to 2 quart casserole with no stick spray. Place the cornbread in the casserole. Then add the onion mixture. Drizzle with 1 cup of the broth. Gently toss. If necessary, drizzle with enough of the remaining 1/2 cup broth to moisten the bread. Gently toss to mix well.
Bake, uncovered, for 30 to 40 minutes or until heated through.
*If unseasoned cubes are unavailable, use the stuffing crumbs from a 6 oz. package of cornbread stuffing mix, discard the seasoning packet.
RHONDA'S YUMMY VEGGIE DRESSING
From: Rhonda, OH
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 stick (1/2 cup) butter, melted
2 large bags croutons
1/2 loaf torn bread
3 eggs, beaten
Chicken broth (as needed)
Sage (to taste)
Garlic (to taste)
Saute vegetables in butter until soft.
In a large bowl, combine croutons, bread and eggs. Add chicken broth as needed (this dressing should be very wet before baking). Stir in sauteed vegetables. Pour into buttered casserole.
Bake at 350 degrees F for 30-35 minutes or until crispy on top.
(CHEST)NUT-APPLE STUFFING
Makes 8 to 10 servings
6 tablespoons unsalted butter
1/2 pound chestnuts, peeled and chopped (or 1 cup chopped pecans)
1 cup chopped onion
1 cup chopped celery
1/2 pound sliced white bread, diced (5 cups)
1/2 pound whole wheat bread, diced (4 1/2 cups)
3 cups peeled, cored and chopped apples
1 1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon ground black pepper
1/8 to 1/4 teaspoon ground white pepper
1/3 cup milk
In medium skillet, melt butter over medium heat. Add chestnuts or pecans. Saute until toasted, about 3 to 5 minutes.
Add onion and celery. Saute until tender.
In a large bowl, combine bread cubes, sauteed vegetables with butter, apples, poultry seasoning, salt, thyme, and black and white pepper. Toss until blended. Drizzle milk over stuffing. Mix well.
TO BAKE IN A CASSEROLE:
Spread stuffing evenly in buttered 13x9x2-inch baking pan. Cover with foil. Bake in a preheated 475 degrees F oven for 20 minutes.
TO BAKE INSIDE TURKEY:
Spoon stuffing into neck and body cavities. Bake as directed for stuffed turkey. (This 10 cups of stuffing is enough to fill a 22-24 pound turkey. To roast a smaller bird, fill cavities with some of the stuffing. Spoon remaining stuffing into a buttered baking pan just big enough to hold stuffing. Bake using the directions above.)
RICE DRESSING
Source: rec.food.recipes / Joan Mathew
Cooked Basmati rice (about 6 servings)
1 medium onion, diced
1 1/2 cups diced celery
1 (4 oz.) can sliced button mushrooms
1 Tbsp. olive oil
2 Tbsp. butter
3/4 cup raisins
1 cup chicken broth (approximately)
Parsley, sage, marjoram to taste
2 small red delicious apples, diced
Saffron to color dish (2-3 Tbsp.)
Cook rice ahead of time; place in covered container and chill at least 4 hours.
In a large Dutch oven, saute onion and celery in olive oil and butter. When onions are translucent, add mushrooms and saute an additional 2 minutes.
Add chilled rice, raisins, and apples; mix well. Blend in parsley, sage, and marjoram to taste. Add enough chicken broth to moisten mixture. Heat. Stir in enough saffron so that dish becomes a nice yellow color.
This dish can be made ahead and re-heated when ready for serving.
ALMOND STUFFING
Source: My Great Recipes (recipe cards)
1/2 cup butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup slivered almonds
6 cups bread cubes
1/4 cup chopped fresh parsley
1/2 tbsp. poultry seasoning,
1/2 Tbsp. salt
1/4 tsp ground black pepper
1/2 cup chicken broth
In butter or margarine, saute onion, celery, carrot and slivered almonds about 5 minutes; stirring.
Combine bread cubes, parsley, poultry seasoning, salt and black pepper. Stir in sauteed vegetables. Mix in chicken broth, tossing lightly. Cool before using to stuff chicken or turkey.
APRICOT-WALNUT STUFFING
Source: My Great Recipes (recipe cards)
Makes about 8 cups
1/2 cup butter, divided use
1/2 cup coarsely chopped walnuts
1/4 cup more butter
1 medium onion, finely chopped
1 stalk celery, thinly sliced
6 cups cubed day-old French bread
1/2 cup slivered dried apricots
1/2 tsp salt
1/2 tsp dried tarragon
Dash white pepper
1/4 cup chopped fresh parsley
1/4 cup chicken broth
Melt 1/4 cup butter in a large frying pan; add walnuts. Stir over medium heat until toasted, about 3 minutes. Remove with slotted spoon, reserve.
To pan add remaining 1/4 cup butter; in it cook onion, and celery until soft.
To bread in a large bowl add sauteed vegetables, walnuts, dried apricots, salt, tarragon, white pepper and parsley. Mix lightly. Gradually mix in chicken broth, tossing just until bread is moistened. Use to stuff chicken or turkey.
BACON STUFFING
Source: My Great Recipes (recipe cards)
2 slices bacon, chopped
1 tablespoon butter or margarine
1/2 cup chopped onion
Chicken gizzard and liver (giblets)
4 slices Italian or French bread, cubed
1/4 cup milk
1/2 cup chopped fresh parsley
1/4 tsp ground black pepper
1/4 cup grated parmesan cheese
1 egg
1/2 tsp crushed rosemary
Fry bacon until crisp. Drain. Add butter to pan and cook onion until
soft.
Chop giblets into fine pieces (use blender or processor if desired). Add to onions. Cook about 10 minutes.
Moisten bread with milk. Add parsley, black pepper, cheese, egg and rosemary. Mix well. Combine onion-bacon mixture with bread.
Loosely stuff chicken. The breast skin can be loosened and extra stuffing placed between skin and flesh. Rub with extra rosemary. Roast.
GREEN CHILI DRESSING
1 cup chopped Chayote, about 1 small
1 large onion, finely chopped
4 jalapeno chilies, seeded, finely chopped
2 cloves garlic, finely chopped
1 cup butter or margarine
1 tablespoon chopped fresh cilantro
1 tsp salt
1/2 tsp dried thyme
1/2 tsp dried sage
9 cups (1/2-inch) cubes corn bread, divided use
1 cup chopped pecans
Cook and stir Chayote, onion, chilies and garlic in margarine in 10-inch skillet until Chayote is tender.
Stir in cilantro, salt, thyme and sage until well blended. Stir in about 1/3 of the corn bread cubes. Turn mixture into large bowl. Add remaining corn bread cubes and the pecans; toss. Use to stuff chicken or turkey.
HAM-MUSHROOM RICE STUFFING
Source: My Great Recipes (recipe cards)
1 cup uncooked long-grain brown rice (or white rice)
2 tablespoons margarine
1/3 pound mushrooms, chopped
1/2 cup chopped celery -
1/2 cup chopped onion
1 or 2 eggs, beaten (optional)*
1/2 cup chopped ham**
1/2 tsp dried sage
1/2 tsp thyme
1/2 tsp salt
1/4 tsp ground black pepper
4 slices white or whole wheat bread, cubed and lightly toasted in oven
Cook rice according to package directions.
Meanwhile saute the mushrooms, celery, and onions in the butter. Stir in eggs, ham, sage, thyme, salt, pepper and bread cubes. Add rice.
Stuff turkey. Skewer the cavity or place on apple or onion to seal in the stuffing. Roast
*One or two eggs can be added for a richer, moister stuffing.
**Tidbits of ham are often sold in the meat counter. Or purchase a center ham slice and use remainder for quiches, omelets, etc.
PECAN DRESSING AND CREAMY ONION SAUCE
Source: My Great Recipes (recipe cards)
1 large onion, chopped
1 clove garlic, chopped
4 tablespoons butter
1 cup chopped pecans
1 cup fresh whole wheat bread crumbs
3 ounces cooked ham, diced
1/4 cup chopped fresh parsley
1/4 tsp freshly ground black pepper
Saute the onion in the butter for 10 minutes.
Place pecans on cookie sheet. Toast in the oven with the turkey 5 minutes.
In food processor with steel blade in place, combine sauteed onion, toasted pecans, bread crumbs, ham, garlic, pepper and parsley. Process until mixture is finely chopped. Place in a baking dish and heat in the oven. Serve with Creamy Onion Sauce.
CREAMY ONION SAUCE
1 medium onion, chopped
2 tablespoons butter
1 cup chicken broth
1 cup heavy (whipping) cream
Combine the onion, butter, chicken broth and heavy cream in shallow pan. Simmer 15 minutes. Puree. Return to pan. Boil until thickened.
SAUSAGE STUFFING
Source: My Great Recipes (recipe cards)
1 lb. pork sausage
1/2 lb. ground beef
1/2 cup butter or margarine
1/2 lb. sliced mushrooms
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced or pressed
1 cup chicken broth
1/2 cup red wine
1 Tbsp. dried sage leaves
1 slightly beaten egg
6 cups bread cubes
Saute sausage and ground beef in skillet until browned. Drain fat. Remove meat.
In heated 1 butter or margarine, saute mushrooms, celery, onion and garlic, about 5 minutes, stirring. Cool.
Combine mixture with chicken broth, red wine, sage and egg, mixing lightly. Stir in 6 cups bread cubes, tossing lightly. Stuff chicken or turkey and roast.
