SWEET AND SAVORY STUFFING

Whether you like stuffing as a side dish or use it to stuff turkey, chicken, pork chops, etc, this savory version is sure to be a hit.

1 cup diced celery

1 cup onions

1 tbsp olive oil

1 pkg (6-oz) Savory Herbs Stuffing Mix

1/4 cup (1 stick) butter)

1 cup water

1/4 tsp salt, optional

1/4 cup dried cranberries

Heat oil over medium heat and sauté celery and onions 3 to 4 minutes or until crisp tender. Stir in the stuffing mix, butter, water and salt; remove from the heat. Cover and let set for 10 minutes. Remove cover and stir in the cranberries.

Yield: Serves 6

This recipe features this boxed stuffing mix but adding a few ingredients and another 5 minutes to the time, gives you a delicious stuffing.

ROSEMARY-CRANBERRY APPLE STUFFING

Note: This is an old recipe from McCormick spices which is why their spices are listed. Any brand spices will work.

1/2 cup (1 stick) butter
2 cups chopped celery
1 cup chopped onion
2 medium-tart red apples, cored and chopped
1 bag (6-oz) dried cranberries
1 tsp McCormick Parsley Flakes
1 tsp McCormick Rosemary Leaves
1 tsp McCormick Thyme Leaves
6 cups dry, unseasoned bread cubes
1 can (14.5-oz) chicken broth
1 cup apple juice

Preheat oven to 325 degrees.
Lightly grease a 13 x 9-inch baking dish; set aside.

Melt butter in a large skillet over medium heat. Add the celery and onion; cook, stirring, 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.

Place the bread cubes in a large bowl. Add the skillet mixture, broth, and apple juice; toss gently to coat and mix well. Spoon into the prepared baking dish. Cover with foil.

Bake 15 minutes at 325 degrees; remove the foil and bake another 20 minutes or until heated through and lightly browned.

Yield: 18 servings

file photo

QUICK AND EASY APPLE STUFFING

1 cup minced onion
1/2 cup minced celery
1/2 cup chopped apple
1 1/2 cups apple sauce
1 pkg (8-oz) stuffing mix
1 cup low-fat, low-salt chicken broth
1 1/2 tsp dried thyme
1 tsp ground sage
1/2 tsp salt
1/2 tsp black pepper
Crumbled cooked sausage, optional

Preheat oven to 350 degrees.

Spray a medium nonstick skillet with nonstick cooking spray and heat over medium heat until hot. Add the onion and celery; cook while stirring for approximately 5 minutes. Add the apple and cook while stirring for another 3 minutes. Transfer mixture to a large bowl and stir in the remaining ingredients.

Spray an 8-inch square baking pan with nonstick cooking spray and place the stuffing mixture into the pan. Cover with foil and bake at 350 degrees for 20 to 25 minutes or until heated through.

Yield: 8 servings

File Photo

SAVORY CORNBREAD STUFFING

1 pkg (6.5-oz) cornbread mix

2 cups chopped celery

1 large onion, chopped

3 tbsp butter

1 tsp ground sage 

1 tbsp poultry seasoning

1 sleeve (about 40) saltine crackers, lightly crushed

7 slices light whole-wheat bread, toasted and cubed

5 cups chicken stock

1 cup Egg Beaters

Preheat oven to 350-degrees. Prepare cornbread mix as package directs. Pour batter into a greased 8" round cake pan and bake 16 minutes or until done. Let cool completely, crumble.

In a large skillet over medium heat, cook celery and onions in the butter 8 minutes or until tender, stirring occasionally. Stir in the sage and poultry seasoning. Remove from the heat.

In a large bowl, gently toss crackers, bread cubes and crumbled cornbread. Stir in the chicken stock, egg substitute and onion mixture just until combined. Spoon cornbread mixture into greased casserole dish. Bake at 350-degrees 45 minutes or until golden brown.

file photo

 

TASTY SURPRISE STUFFING

2 cups cooked, mashed butternut or acorn squash

1 can condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup chopped onion
1 medium carrot, shredded fine
1/4 tsp salt
1/8 tsp black pepper
2 cups crushed herb-seasoned stuffing, divided
2 tbsp butter, melted

Preheat oven to 350 degrees.
Grease a 1 1/2-quart baking dish; set aside.

Combine the squash, soup, sour cream, onion, carrot, salt and pepper in a large bowl.

Sprinkle 1 cup of the stuffing into the prepared baking dish. Top with the squash mixture then the remaining stuffing. Drizzle the butter overall.

Bake, uncovered, at 350 degrees for 35 minutes or until lightly browned.

clipart photo

SQUASH DRESSING

2 (6-OZ) pkgs Mexican cornbread

2 lbs yellow squash, sliced

2 cups water

1/2 cup butter

1 cup chopped onion

1 cup chopped celery

1/2 cup chopped green pepper

1/2 cup sliced green onions

1 can cream of chicken soup

2 cups milk

1/2 tsp salt

1/4 tsp pepper

Bake cornbread as directed. Cool, crumble and set aside. Combine squash and water in a large pan. Bring to a boil, cover, reduce heat and simmer 8 minutes or until tender; drain and set aside.

In a large skillet over medium-high heat, melt butter. Add onion, celery, green pepper, and green onions. Cook, stirring constantly until tender.

Combine cornbread, squash, onion mixture soup, milk, salt and pepper. Spoon into a lightly greased or sprayed 11 x 7 x 1 1/2-inch baking dish. Bake at 350 degrees for 40 minutes or until thoroughly heated through.

file photo not this exact recipe

OYSTER DRESSING

1 pint fresh oysters

6 to 7 cups dried bread crumbs
1 cup chopped onions
1 tbsp sage
1 tsp each of rosemary and thyme
Dash of salt and of pepper
2 to 2 1/2 cups turkey broth (or chicken broth)
1/4 cup melted margarine

Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.

Note: This recipe is from an old complimentary grocery store card. The picture is a file photo.

SAVORY CHICKEN & STUFFING BAKE

I believe this is a Campbell's recipe but not sure.

1 pkg (6-oz) chicken-flavored stuffing mix
6 (1 1/2 lbs) skinless, boneless chicken breast halves
1 can (10 3/4-oz) cream of chicken or cream of mushroom soup
1/3 cup milk
1 tsp parsley
Paprika for garnish
6 watercress sprigs for garnish, if desired

Preheat oven to 400 degrees.
Lightly spray a 2-quart rectangle baking dish with nonstick cooking spray.

Prepare the stuffing mix according to the package directions and immediately spoon down the center of the prepared dish.

Arrange half the chicken breast of either side of the stuffing.

In a small mixing bowl combine the soup and milk until smooth.  Stir in the parsley; pour over the chicken (but not the stuffing).

Cover dish with foil or lid and bake at 400 degrees for 15 minutes.  Remove cover and bake another 10 to 15 minutes until the chicken is no longer pink in the center.

To serve, spoon any sauce over the chicken, sprinkle with the paprika, and top each chicken piece with a sprig of watercress if using.

QUICK & EASY BACON CORNBREAD DRESSING

1 box (6-oz) cornbread stuffing mix

1/2 cup chopped onion
4-5 slices bacon, diced
1 tbsp melted butter
1 2/3 cups water

Cook the bacon and onion together in a medium skillet until bacon is cooked and onion is tender; drain and place in a 2-quart saucepan.

Add the butter, water and the seasoning packet from the stuffing mix to the saucepan, stir to blend well and bring to a boil.

Reduce the heat, cover, and simmer for 5 minutes.

Remove from the heat and add the cornbread crumb mixture stirring just to moisten.  Cover and let stand 5 minutes.  Fluff up with a fork before serving.

file photo

Yield: 4 servings.