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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - September 18, 2009

Bread Stuffing for Poultry

Serves: 18


        

  Download this recipe.

1/2 cup margarine or butter
1 medium onion, chopped
2 stalks celery, chopped
8 cups unseasoned dry bread cubes*
2 tablespoons finely chopped fresh parsley, if desired
2 tablespoons poultry seasoning, sage or savory
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth or water


1.Melt margarine in large skillet over medium heat. Add onion and celery; cook until tender, stirring occasionally.

2.In large bowl, combine bread cubes, parsley, poultry seasoning, salt and pepper; mix well. Add broth and onion mixture; stir gently until moisture is absorbed. (Stuffing will become more moist during cooking because it absorbs juices from bird.)

TIPS: * Day-old soft bread cubes can be substituted for dry bread cubes. Decrease broth to 1/4 cup.

Allow about 1/2 cup stuffing per pound of poultry. If necessary, recipe can be halved, or bake any remaining stuffing in covered greased casserole at 325F. for 35 to 50 minutes or until thoroughly heated.


Variations

Chestnut Stuffing: Add 1 to 1 1/2 cups chopped, shelled, roasted chestnuts to stuffing. To roast chestnuts, cut X-shaped slit on one side of shell. Place on ungreased cookie sheet. Bake at 400F. for 15 to 20 minutes, stirring occasionally. Cool slightly; remove shells.

Cornbread Stuffing: Substitute crumbled, baked cornbread for part or all of bread cubes. Decrease poultry seasoning to 1 teaspoon. Cornbread stuffing is also good with the sausage variation.

Oyster Stuffing: Add 1/2 to 1 pint fresh chopped cooked oysters to stuffing. To cook oysters, simmer with oyster liquid for about 5 minutes or until oysters are set; drain.

Sausage Stuffing: Add 1/2 lb. cooked pork sausage to stuffing. To cook sausage, place in small skillet, cook and stir until browned; drain. Reserve drippings. Add sausage to bread cube mixture. Decrease poultry seasoning to 1 teaspoon and salt to 1/4 teaspoon. Drippings can be substituted for part of margarine used to cook onion and celery.

Water Chestnut Stuffing: Add 1/2 to 1 cup chopped water chestnuts to stuffing.


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