Stuffing Recipes?

What are some good recipies for stuffing?Stuffing Recipes?
This is really easy to make and always gets RAVE reviews and lots of people ask for the recipe.











Savory Artichoke and Spinach Stuffing








extra-virgin olive oil


1 10 oz package frozen chopped spinach





2 large cloves garlic, minced


2 teaspoons Italian seasoning blend (or whatever seasoning you prefer 鈥?I use Vegeta)


freshly ground black pepper to taste


1 can artichoke hearts, rinsed and drained well and any tough outer leaves removed, cut into quarters 鈥?you can add two cans if you like a lot of artichokes.


1 large egg


3/4 cup heavy cream


1 cup chicken broth (I prefer Butterball brand)


1 loaf (regular, not baguette) French bread, cut into 1 inch cubes


1/2 pound Brie, rind removed and cut into 1/2-inch cubes (if you don鈥檛 have Brie, you can substitute shredded mozzarella/provolone blend)


1/4 cup freshly grated Parmesan








Preheat the oven to 350 degrees F. Grease a 9 inch square baking dish with 1 tablespoon olive oil.





Place cubed bread on a foil lined rimmed baking sheet. It will completely fill the baking sheet. Place in pre-heated oven for approximately 10 minutes. Stir after five minutes to ensure all the bread is being evenly heated. You want the bread to dry out, but not be completely dried out and browned like croutons. They should still be white and a little spongy at the center; although if some brown slightly, that is ok.








Heat spinach in microwave until it is thawed out, but not too hot to handle. If it is too hot, just let it cool down for a bit. Squeeze the spinach between your hands to remove as much excess water as you can.





Combine the egg, cream, chicken stock, seasoning blend, garlic and freshly ground pepper in a large bowl. Whisk to combine. Add the spinach, artichoke hearts, brie and half the parmesan. Then add the bread cubes and stir to combine (you might have to use your hands a little to mix it well, but gently). If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.





Pour the bread mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with 1-2 tablespoons olive oil. Bake until firm in the center and golden brown, about half an hour. Serve warm. This is also pretty good cold as a leftover or warmed in the oven or microwave.Stuffing Recipes?
my stuffing this year at thanksgiving is the bomb!! yummm my family was so impressed!! lol


1 pkg. of pepperidge farms stuffing.


1 round (9in) pan of corn bread (bake and make from a mix or store bought)


chopped button mushrooms, small container at produce


1 chub of jimmy deans reg. pork sausage


2 green onions, chopped


1 bell pepper


3 celery sticks, chopped


1 carrot chopped


chicken broth, large container


sautee everything except teh sausage,corn bread adn the stuffing. sautee till everything is tender and translucent. add plenty of salt and pepper to taste. then coook sausage, drain fat. in a bowl. add broth (as much as needed depending on how you like your stuffing, moist or dry) stuffing, corn bread (crush this as you put it into bowl), cooked sausage, sauteed mixed veggies and mix thoroughly. stuff inside bird or bake in a casserole dish on 350 for 45 min by itsself, longer if its in a bird. and dont forget to check the temp in the stuffing. it needs to be the same temp as the bird's thigh. good luck!
If you're stuffing a turkey, here's how my mom used to make the stuffing. Break a whole loaf of white bread into about 1-inch cubes in a large mixing bowl. Add 1 cup chopped celery, and one half cup shredded carrots. Heat 3 cups of water to a simmer, and stir in 1 Tbsp of poultry seasoning, along with 1 tsp of onion powder. Simmer for 5 minutes, stirring often. Mix the stock thoroghly with the bread until it's all moist, but not saturated. Make sure to grease the inside of the turkey with Crisco or another baking grease before stuffing, and stuff the bird loosely %26lt;i.e., do not pack it very full%26gt;. This is the greatest stuffing known to man. I love this stuff(ing)...very simple, with only a few ingredients. If you're looking for more complexity, you can add raisins, walnuts, olives or other ingredients to taste. Good luck!
i only know one for turkey but i guess it can be adapted for chicken too. depending on the size of the bird- tear regular bread and let it stale overnight. i don't use premade bread cubes. it just doesn't work well. to the stale bread add- chopped celery and onion- sauteed if you like, s%26amp;p,poultry seasoning,ground sage,and an egg. mix it all then add enough chicken broth or water to make it stick together. i also add conqac. the alcohol cooks out but leaves a great flavor. if you use it, mix it with th water so you don't get a piece of bread that's nothing but booze. stuuf it in the bird or put it in a covered dish at 350 til cooked through. if its in a dish, baste it with the juice from the bird for better flavor. my family has been making this stuffing since the 50's. it's my favorite part of the dinner. good luck.
1 package (10-oz.) Herb Seasoned Cube Stuffing


1/2 cup butter or margarine, melted


1/2 - 3/4 cup chicken broth, heated


2 lbs. skinless and boneless chicken breast, cut into 1-inch cubes


2 cans (10-3/4 oz ea.) condensed cream of mushroom soup


1 package (9-oz.) frozen cut green beans, thawed


8 oz. sharp cheddar cheese, grated





In a bowl, mix stuffing, butter and broth. Pour mixture into a greased 9x13x2-inch baking pan; spread evenly. In a bowl, mix chicken, soup and green beans. Spread mixture evenly over stuffing. Cover and bake mixture in a preheated moderate oven (350 degrees F.) for 1 hour. Remove from oven, uncover and sprinkle with cheese. Place back in oven and bake for an additional 10 minutes.





TASTE OF ITALY DRESSING





2 鈥?6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin'


1 jar (14-3/4 ounces) Marinated Artichoke Hearts, undrained


1 package frozen chopped spinach, thawed and squeezed dry


1 teaspoon oregano


1 teaspoon basil


1/4 - 1/2 cup grated Parmesan or Romano cheese


1 cup dry white wine, dry sherry or broth, or as needed





In a large bowl, combine stuffing mix with artichoke hearts, cutting into smaller pieces, if desired. Add remaining ingredients and toss together lightly. Texture may be varied by adding more liquid for moister stuffing, less for drier. Place in greased casserole and bake covered at 325 degrees for 45 minutes. Uncover for the last 15 minutes for crispier top. NOTE: This makes an excellent ';in bird'; stuffing as well! NICE TO ADD:1/2 lb. sweet Italian sausage, casing removed, and cooked until brown and crumbly, or one cup slivered dry salami or pepperoni. Makes about 6 cups
What are you stuffing?
oyster stuffing





oysters


chopped onions


chopped celery


chopped garlic


chopped parsley


bread cubes


vegetable broth


salt/pepper


oil





saute veggies in oil until translucent. add the rest of the ingredients and combine to a slightly loose consistency. bake at 350 degrees covered.
One that goes very well with lamb is made from rice, apricots, pine nuts, and cumin seed - if you have the knack of making your rice crunchy with butter that's even better,
If stuffing a turkey.....





go to Butterball.com. You can find SEVERAL recipes ranging from traditional to variety. One of my favorites actually has pepperoni %26amp; cheese....





Good luck to ya!!!!





Dave
if written on paper, you can crumble and stuff recipes anywhere, but it doesnt necessarily need to be recipes, it can just be crumbled pieces of blank paper, or newspaper...