Stuffing Recipees

[maplekitty]

Canadian Thanksgiving is this weekend and I need a good stuffing recipee. Something a little fancy and different. I know how to make standard stuffing, but I wanted to try something new this year.

Anyone have a good recipee, or add something creative and different to theirs??

:)

[andrew&shannah]

I have made all of these at one point and they are fantastic!

Apple, Shallot and Herb Dressing
1-lb. loaf French bread, torn into 1/2-inch pieces
4 Tbs. (1/2 stick) unsalted butter
10 shallots, peeled and cut into 1/2-inch-thick
slices
1 fennel bulb, trimmed and cut into 1/2-inch dice
1 celery root, peeled and cut into 1/2-inch dice
1 1/2 cups toasted walnuts, coarsely chopped
2 Fuji or McIntosh apples, peeled, cored and cut
into 1/4-inch dice
Salt and freshly ground pepper, to taste
1/2 tsp. finely ground coriander
2 tsp. chopped fresh thyme
2 tsp. chopped fresh sage
1 cup golden raisins
3 to 4 cups milk



Spread the bread out on a baking sheet and let dry overnight.

Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.

In a fry pan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and golden, 10 to 12 minutes. Add the fennel, celery root, walnuts and apples and sauté, stirring occasionally, until the fennel is tender, 3 to 4 minutes more. Season with salt and pepper.

In a large bowl, combine the bread and the shallot mixture. Add the coriander, thyme, sage, raisins and the 3 cups milk and stir gently to mix. Let stand, stirring occasionally, until the milk is absorbed, about 30 minutes. If the dressing seems dry, add more milk as needed. Adjust the seasonings with salt and pepper.

Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour. Serves 10 to 12
***********************************************
Sausage and Mushroom Stuffing
5 cups (1-inch) cubed white bread (about 7 (1-ounce) slices)
5 cups (1-inch) cubed whole wheat bread (about 7 (1-ounce) slices)
1 pound turkey Italian sausage
Cooking spray
1 teaspoon vegetable oil
3 cups finely chopped onion
1 1/2 cups finely chopped celery
1 (8-ounce) package presliced mushrooms (about 2 cups)
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1/3 cup chopped fresh parsley
1 1/2 cups Homemade Turkey Stock

Preheat oven to 250°.
Place bread in a single layer on 2 baking sheets. Bake at 250° for 1 hour or until dry. Set aside.

Remove casings from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl.

Heat oil in pan over medium heat. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper). Add the onion mixture, bread, and parsley to sausage; toss gently to combine. Add Homemade Turkey Stock, and stir until moist.

Increase oven temperature to 350°.

Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.

Yield: 12 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 187(28% from fat); FAT 5.9g (sat 1.6g,mono 2g,poly 1.5g); PROTEIN 12.4g; CHOLESTEROL 38mg; CALCIUM 52mg; SODIUM 460mg; FIBER 2.9g; IRON 2.5mg; CARBOHYDRATE 21.6g
*******************************************
Savory Fruited Stuffing
3 1/2 cups fat-free, less-sodium chicken broth
1 cup dried mixed-fruit bits
2 tablespoons butter
2 cups finely chopped onion
1/2 cup thinly sliced celery
1 (14-ounce) package cubed country-style stuffing mix (such as Pepperidge Farm)

Preheat oven to 350°.
Combine broth and dried fruit in a small microwave-safe bowl; microwave at HIGH for 2 minutes or until hot. Cover and let stand 10 minutes.

Melt the butter in a large saucepan over medium heat. Add onion and celery; cook 8 minutes or until tender, stirring occasionally. Add broth mixture, and bring to a simmer. Remove from heat; stir in stuffing mix, tossing well.

Spoon stuffing into a 13 x 9-inch baking dish; cover and refrigerate for 2 hours. Cover and bake at 350° for 30 minutes.



Yield: 10 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 224(16% from fat); FAT 4g (sat 1.5g,mono 1.8g,poly 0.1g); PROTEIN 7.2g; CHOLESTEROL 6mg; CALCIUM 58mg; SODIUM 597mg; FIBER 3.9g; IRON 2mg; CARBOHYDRATE 41g

[andrew&shannah]

I have made all of these at one point and they are fantastic!

Apple, Shallot and Herb Dressing
1-lb. loaf French bread, torn into 1/2-inch pieces
4 Tbs. (1/2 stick) unsalted butter
10 shallots, peeled and cut into 1/2-inch-thick
slices
1 fennel bulb, trimmed and cut into 1/2-inch dice
1 celery root, peeled and cut into 1/2-inch dice
1 1/2 cups toasted walnuts, coarsely chopped
2 Fuji or McIntosh apples, peeled, cored and cut
into 1/4-inch dice
Salt and freshly ground pepper, to taste
1/2 tsp. finely ground coriander
2 tsp. chopped fresh thyme
2 tsp. chopped fresh sage
1 cup golden raisins
3 to 4 cups milk



Spread the bread out on a baking sheet and let dry overnight.

Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.

In a fry pan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and golden, 10 to 12 minutes. Add the fennel, celery root, walnuts and apples and sauté, stirring occasionally, until the fennel is tender, 3 to 4 minutes more. Season with salt and pepper.

In a large bowl, combine the bread and the shallot mixture. Add the coriander, thyme, sage, raisins and the 3 cups milk and stir gently to mix. Let stand, stirring occasionally, until the milk is absorbed, about 30 minutes. If the dressing seems dry, add more milk as needed. Adjust the seasonings with salt and pepper.

Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour. Serves 10 to 12
***********************************************
Sausage and Mushroom Stuffing
5 cups (1-inch) cubed white bread (about 7 (1-ounce) slices)
5 cups (1-inch) cubed whole wheat bread (about 7 (1-ounce) slices)
1 pound turkey Italian sausage
Cooking spray
1 teaspoon vegetable oil
3 cups finely chopped onion
1 1/2 cups finely chopped celery
1 (8-ounce) package presliced mushrooms (about 2 cups)
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
1/3 cup chopped fresh parsley
1 1/2 cups Homemade Turkey Stock

Preheat oven to 250°.
Place bread in a single layer on 2 baking sheets. Bake at 250° for 1 hour or until dry. Set aside.

Remove casings from sausage. Cook the sausage in a large nonstick skillet coated with cooking spray over medium heat until browned, stirring to crumble. Place sausage in a large bowl.

Heat oil in pan over medium heat. Add the onion, celery, and mushrooms; cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat; stir in thyme and the next 4 ingredients (thyme through pepper). Add the onion mixture, bread, and parsley to sausage; toss gently to combine. Add Homemade Turkey Stock, and stir until moist.

Increase oven temperature to 350°.

Spoon the bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.

Yield: 12 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 187(28% from fat); FAT 5.9g (sat 1.6g,mono 2g,poly 1.5g); PROTEIN 12.4g; CHOLESTEROL 38mg; CALCIUM 52mg; SODIUM 460mg; FIBER 2.9g; IRON 2.5mg; CARBOHYDRATE 21.6g
*******************************************
Savory Fruited Stuffing
3 1/2 cups fat-free, less-sodium chicken broth
1 cup dried mixed-fruit bits
2 tablespoons butter
2 cups finely chopped onion
1/2 cup thinly sliced celery
1 (14-ounce) package cubed country-style stuffing mix (such as Pepperidge Farm)

Preheat oven to 350°.
Combine broth and dried fruit in a small microwave-safe bowl; microwave at HIGH for 2 minutes or until hot. Cover and let stand 10 minutes.

Melt the butter in a large saucepan over medium heat. Add onion and celery; cook 8 minutes or until tender, stirring occasionally. Add broth mixture, and bring to a simmer. Remove from heat; stir in stuffing mix, tossing well.

Spoon stuffing into a 13 x 9-inch baking dish; cover and refrigerate for 2 hours. Cover and bake at 350° for 30 minutes.



Yield: 10 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 224(16% from fat); FAT 4g (sat 1.5g,mono 1.8g,poly 0.1g); PROTEIN 7.2g; CHOLESTEROL 6mg; CALCIUM 58mg; SODIUM 597mg; FIBER 3.9g; IRON 2mg; CARBOHYDRATE 41g

[louie]

I have a recipe for a gluten free stuffing that I made last Thanksgiving. It was very good. I can dig it up if you are interested.