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Featured Cookbook
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Low-Fat Turkey Sausage and Vegetable Stuffing
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Rick's Deluxe Turkey Stuffing
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Chinese Hidden Treasure Stuffing
Book Description
If you're wondering what to put inside that 20-pound Thanksgiving turkey, or how to liven up an acorn squash, 50 Best Stuffings & Dressings is the book for you. This helpful little cookbook offers you enough suggestions to last all year long. Consider, for example, the originality and versatility of Caribbean Beef and Rice Stuffing, a favorite throughout South America and both an exquisite dressing for poultry and a filling for vegetables such as zucchini, sweet peppers, tomatoes, or pump...
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50 Best Stuffings and Dressings (365 Ways Series)
Authors: RICK RODGERS
Date: September 1997
ISBN: 0767900448
Publisher: Broadway
Paperback
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Sometimes when Thanksgiving rolls around, I just can't decide what kind of stuffing to make. So I cook up a little bit of everything, toss it all into a bowl, and stir. My guests love it, especially those who hold to the rule that the more "stuff" stuffing has in it, the better it is. This makes a big batch, more than enough for any size turkey and a casserole to bake on the side
Makes about 20 cups
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12 tablespoons (1 1/2 sticks) unsalted butter
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2 large onions, chopped
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5 celery ribs with leaves, chopped
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3 medium carrots, peeled and chopped
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2 Granny Smith apples, peeled, cored, and chopped
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4 garlic cloves, minced
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2 tablespoons poultry seasoning, preferably homemade
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1 pound small mushrooms, quartered
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1 cup dry white wine
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2 pounds bulk pork breakfast sausage
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1 (1- pound) bag seasoned bread stuffing mix (8 cups)
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1 (1-pound) bag seasoned cornbread stuffing mix (8 cups)
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2 pounds chestnuts, roasted and peeled, coarsely chopped
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1 cup chopped fresh parsley
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4 eggs, beaten
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2 to 2 1/2 cups turkey or chicken broth, as needed
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1 teaspoon salt
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1/2 teaspoon freshly ground pepper
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In a large skillet, melt 1 stick of butter over medium heat. Add the onions, celery, carrots, apples, and garlic. Cover and cook, stirring often, until the carrots are crisp-tender, about 7 minutes. Increase the heat to medium-high. Uncover and cook, stirring often, until the onions are golden, about 10 minutes. Stir in the poultry seasoning. Scrape the vegetable mixture and butter into a very large bowl.
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Add 2 tablespoons of butter to the skillet and melt over medium heat. Add the mushrooms. Cover and cook until the mushrooms begin to give off their liquid, about 3 minutes. Uncover and cook, stirring often, until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Pour in the wine and bring to a boil. Add to the vegetables in the bowl.
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In the same skillet, melt the remaining 2 tablespoons of butter. Add the sausage and cook, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes. Add to the bowl and mix well.
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Stir in the bread stuffing mixes, roasted chestnuts, and parsley. Gradually sitr in the eggs and about 2 cups broth, until the stuffing is evenly moistened but not soggy. Season with the salt and pepper. use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as side dish
More From This Book:
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Low-Fat Turkey Sausage and Vegetable Stuffing
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Rick's Deluxe Turkey Stuffing
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Chinese Hidden Treasure Stuffing
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