Where can I get some really good stuffed mushroom recipes?

try this:





1 and half pak of philadelphia cheese


1 pak jemmy dean hot sausage


10 fresh green onions





Leave the cheese out for about 30 minutes to soft.


cook the sausage, in the mean time chop the onions.Add all the ingredients ina bowl and mix. This is really good with mushrooms!


Where can I get some really good stuffed mushroom recipes?
Stuffed Mushrooms


3 Tablespoon Butter


1/4 Cup Finely chopped onion


1/2 Cup Finely chopped green pepper


1/4 Cup Finely chopped celery


1 Package (3-oz) cream cheese, soft


1/3 Cup Dry bread crumbs


1/2 Teaspoon Salt


1/8 Teaspoon Pepper


1 Tablespoon Lemon juice


1 Teaspoon Worchestershire Sauce


16 Mushroom caps


PaprikaOven method: (27 minutes cooking time) Melt butter in small skillet over medium heat, about 1 minute, add onion, green pepper, and celery. Saute' until tender, about 6 minutes. Combine onion mixture, cream cheese, bread crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20 minute





Where can I get some really good stuffed mushroom recipes?
This is one of my favs:





Clean mushrooms (stuffing size - remove stems). Brown turkey sausage (hot or mild), 1 chopped red pepper, 2 gloves of garlic together. Add mushroom stems and 2-3 oz. cream cheese to skillet. When cream cheese melts and all ingredients are mixed together, add italian bread crumbs. Scoop into mushroom caps. Place stuff mushrooms in baking dish (lasagna size!). Add a little water to bottom. Then add mozzarella cheese to top of caps and bake 375 till cheese melts.





I'm sorry I don't have a more detailed measuring system for you - I add my own as I go along.
Do this:





1 can crab meat


1 package imitation crab


1 package cream cheese, softened!!!


1 bunch green onions, diced small


2-3 cloves garlic


1 bag shredded mozzrella


1 package croutons (seasoned)





Mix cream cheese, garlic, green onions and 1 cup shredded mozzarella together in a bowl. Add in drained can of crab meat and chopped up package of imitation crab meat and 1/2 the bag of croutons. Mix with your hands. You'll really need to 'get in there' and mix it all up. Add 1/4 cup hot water if you need liquid to help the process along.


Mix until fully combined but don't break up the meat too much.





Stuff your mushroom caps with this and sit them side by side, about 12-14, or more!, in a baking dish and cover them with the rest of the shredded mozzarella.





COVER with tin foil and bake in 350 oven for 25 mins.






The internet is full of different food websites. My favorite is www.epicurious.com and I also use www.foodnetwork.com, www.allrecipes.com, and www.recipezaar.com






I agree that allrecipes.com is a great source, but as long as the base is cream cheese and you mix in some breadcrumbs, you can do anything. Add bacon and a little cheddar, or crab meat and a little Old Bay Seasoning, or sausage and oregano, it's really easy - just pick a spice and an ingredient (or two) and you are all set.
Shrimpcargot --











INGREDIENTS


1/4 cup butter


2 cloves garlic, minced


6 peeled and deveined large shrimp (21 to 25 per lb)


6 mushrooms, stems removed


2 tablespoons shredded mozzarella cheese











DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.


Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>




Bob's Stuffed Mushrooms --











INGREDIENTS


20 mushrooms, stems removed


2 (6.5 ounce) cans minced clams, drained


1/2 cup melted butter


1 small onion, chopped


1/2 cup grated Parmesan cheese


3/4 cup Italian bread crumbs


2 cloves garlic, minced


2 tablespoons dried parsley


2 tablespoons Italian seasoning


1/2 tablespoon ground black pepper


1/2 cup shredded mozzarella cheese


1 cup melted butter











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with a sheet of aluminum foil, and lightly spray with nonstick cooking spray. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush, and place into the prepared pan upside down.


Place the clams, 1/2 cup of melted butter, onion, Parmesan cheese, bread crumbs, and garlic in a large mixing bowl. Season with parsley, Italian seasoning, and pepper; mix well. Fill the mushroom caps with the clam mixture, and round over the tops. Sprinkle with the shredded mozzarella cheese, and drizzle with the remaining 1 cup of butter.


Bake in the preheated oven until the mushrooms are tender, and the mozzarella cheese has lightly browned, 25-30 minutes.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>







Mouth-Watering Stuffed Mushrooms --











INGREDIENTS


12 whole fresh mushrooms


1 tablespoon vegetable oil


1 tablespoon minced garlic


1 (8 ounce) package cream cheese, softened


1/4 cup grated Parmesan cheese


1/4 teaspoon ground black pepper


1/4 teaspoon onion powder


1/4 teaspoon ground cayenne pepper











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.


Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.


When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.


Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

loan

What's a good simple recipe for stuffing?

I have been assigned ';stuffing'; for my part in the family Thanksgiving dinner (the turkey is being prepared elsewhere, so I don't have access to turkey parts, broth, etc.) I have considerable cooking experience but none in this area. Please provide a recipe (hopefully, not too complicated) that is the old standby for your family. What's a good simple recipe for stuffing?
You can never go wrong with Mrs. Cubbisons stuffing . Diced peppers, onions, (any other vegetables you may like that do not wilt or become soggie when cooking) etc. and canned chicken broth. I too am in charge of the stuffing, and have been with this simple recipe for about 10 years now. Family thinks I am the greatest...Well they think I can make the greatest stuffing


HAPPY THANKSGIVINGWhat's a good simple recipe for stuffing?
RECIPE RATING:





Read Reviews (74)


Review/Rate This Recipe





--------------------------------------鈥?br>




PREP TIME 15 Min


COOK TIME 40 Min


READY IN 55 Min


Original recipe yield 10 cups





SERVINGS (Help)


Servings


US METRIC











INGREDIENTS (Nutrition)


1 (9x9 inch) pan cornbread, cooled and crumbled


1 (8 ounce) package herb-seasoned dry bread stuffing mix


2 tablespoons chopped fresh parsley


1/2 teaspoon ground ginger


1/2 teaspoon salt


3/4 cup butter


1 cup chopped celery


1 cup chopped onion


2 cups chopped apples


1/2 cup chopped pecans


2 cups apple juice


3 eggs, beaten


Add to Recipe Box


My folders:








Add to Shopping List


Add a Personal Note








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.


Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.


In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.


Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.



I hope this website helps. Not my recipe, the Pilgrims, and the Indians





http://www.xomba.com/american_thanksgivi鈥?/a>

Friend of mine needs recipes for stuff you can drink through a straw. Any ideas?

He can't chew, has his mouth wired up.Friend of mine needs recipes for stuff you can drink through a straw. Any ideas?
milkshakes or smoothies





perhaps a Slimfast, those are yummy :)Friend of mine needs recipes for stuff you can drink through a straw. Any ideas?
Citrus Berry Smoothie








Ingredients








1 1/4 cup(s) fresh berries


3/4 cup(s) low-fat plain yogurt


1/2 cup(s) orange juice


2 tablespoon(s) nonfat dry milk


1 tablespoon(s) toasted wheat germ


1 tablespoon(s) honey


1/2 teaspoon(s) vanilla extract





--------------------------------------鈥?br>




Directions





1. Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.
Milkshakes, smoothies, soups, etc.


A blender or food processor is their best tool.


Milk with ice-cream %26amp; syrups make milkshakes.


Orange juice with bananas or strawberries make smoothies.


Hot consomme or milk with cooked veggies make soups.
canned tomato soup, all kinds of juices, canned chicken broth, heat the soup and the broth of course. Buy glass straws at the drug store, you can wash them and they take the heated liquids.
Pureed soups. You can actually take any soup and puree it. Whatever his fave is, just put it in the blender.





Applesauce.





Thinned out mashed potatoes, sweet potato, carrot.





Thinned out pudding.





Baby food.
Milkshakes, get some protein drinks and the like
Ensure.


Unfortunately, it's the only thing he should be taking for now.


it has all of the nutrients he needs to survive.

Does anyone have any decent recipes for stuffed manicotti using only vegetables?

VEGETABLE STUFFED MANICOTTI





12 no boil lasagna noodles


1 (48 oz.) jar spaghetti sauce with mushrooms


2 1/2 c. finely shredded zucchini


1 1/2 c. finely shredded carrots


3/4 c. finely sliced green onions


2 c. ricotta cheese


2 eggs, slightly beaten


1 1/4 lb. Mozzarella cheese, shredded





Soak 12 lasagna noodles in warm water for 5 minutes or until softened, taking care the noodles do not stick together.


Combine next 4 ingredients in large bowl; mix well. Set aside.





In medium bowl, combine ricotta cheese and eggs. Spray 9x13x2 inch baking pan with non-stick cooking spray. Spread 1 1/2 cup vegetable mixture on bottom of pan. Divide the ricotta cheese mixture equally among the softened noodles; spread evenly over each noodle. Reserve 1 cup of vegetable mixture; set aside.





Spread remaining vegetable mixture equally on top of the ricotta cheese covered noodles; roll up, starting at narrow end of noodles. Place seam-side- down in baking dish. Pour and spread reserved vegetable mixture over top of rolled noodles.





Cover and seal with foil; bake for 15 minutes in 400 degree oven. Uncover and sprinkle with Mozzarella cheese. Bake 20 to 25 minutes longer or until center is hot and cheese is bubbly. Makes 8 to 10 servings.Does anyone have any decent recipes for stuffed manicotti using only vegetables?
That would be one boring dish, why would you want to make that? You need a good sauce, some cheese and lots of luck.


I can't say wheather or not there's such a dish after all Italy is a big country with many different styles of cooking.I'm Italian and don't know this dish. Good luck in your search.Does anyone have any decent recipes for stuffed manicotti using only vegetables?
I make vegetarian lasagna for much of the same reason.


My trick is to use low fat cottage cheese so it isnt so rich and -I know this sounds strange-but rather than using bread crumbs to help maintain consistancy, I use zero fat Sour Cream and Onion Pringles. It gives an nice mild onion flavor without being overpowering.


I also use spinach and bell peppers.


good luck with your manicotti!
Mix a tub of ricotta with about 1 陆 c mozzarella, 2 eggs ,some Italian herbs and a small box of thawed frozen spinach (drained very well). You can use fresh spinach if you want, just chop it well. Either make your own or have some prepared marinara, a large jar or about 3 cups of homemade. Boil the manicotti noodles until just about done, drain well, cool with cold running water and toss lightly with olive oil (or else they will stick together). Put the cheese mixture into a large zip lock, cut off a corner and squeeze the cheese into the noodles. Pour a little (1/2c or so) sauce in bottom of baking dish. Set filled noodles on sauce. After they are all done and the pan is filled. Pour the rest of your sauce over the top, sprinkle some parmesan on top, mozzarella if you like. Bake at 350 until bubbly and hot. Easy and delish.

What is the best stuffing recipe? No onions.?

There are soooo many to choose from! If you don't want onions just leave them out and bump up one of the other spices a bit to compensate. I have to leave onions out of almost everything when I cook for my son.What is the best stuffing recipe? No onions.?
I can't give you exact measurements (this is my great grandmother's recipe) but I can share it if you want. :)





Take two long loaves of white bread (the square shaped kind that's usually listed as ';sandwich bread'; and lay them out on the counter to dry overnight. When you get up the next morning, flip them over and let the other side dry out until you're ready to make your stuffing.





Melt one stick of butter over medium heat, and cook one whole bunch of celery, chopped finely, and two onions (obviously you'd leave yours out!) until they're soft and translucent. Remove from heat and cool.





Meanwhile, tear your bread into bite-sized pieces and put them in a large bowl. When your onions and celery are cool enough to handle, dump them in the bowl and mix well. Mix in enough chicken stock until the stuffing holds together and is the right consistency (you don't want it too dry, but you don't want it gummy/slimy either. Salt and pepper to taste (beware of the salt you add if you're using canned chicken broth). Stuff your turkey, put the rest in a baking dish to bake along side the turkey, and voila!





When it comes to stuffing, I'm a bit of a purist--I don't like gizzards, cornmeal, sage, sausage, chestnuts, etc. I want my stuffing to taste like stuffing!What is the best stuffing recipe? No onions.?
Personally, I hate onions and never use them for anything. For stuffing this is what I do. It's super easy and soooo yummy. I always get compliments every year for this one





Cook 2 packages (or more) of Jiffy Cornbread Mix. Once done, crumble it up in a large bowl. Add 1 can of cream of chicken soup, pieces of turkey or chicken meat, sage, celery seed, salt and pepper. Experiment with spices....each person has unique taste, so go with your own preferences. Just taste it until you get it right, bake it until golden on top, and serve.





Super easy! And this is best without onions.





Another hint for something that goes great with this: fried greenbeans. It surprises me everytime someone says they've never had them. Put about 4 cans in a large skillet, drizzle olive oil on top, salt and pepper, optional cajun seasoning, and bacon bits. Fry them on med heat until they shrivel and brown. Best ever and goes great with the stuffing.
heres a good one





Bread Stuffing





INGREDIENTS





1/2 cup chopped celery


1/3 cup butter


4 cups bread cubes


1 teaspoon pepper


2 eggs, beaten


1/2 teaspoon salt


1/4 to 1/2 teaspoon ground sage


1/4 to 1/2 teaspoon poultry seasoning


turkey or chicken broth


PREPARATION:





Saut茅 celery in the butter until softened. Combine mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey.





Or, bake in a greased covered shallow casserole at 325掳 for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.
Stale bread. Melted butter. Sauteed celery and onions. Some chicken stock. The classic herbs are sage, savory, marjoram and parsley. I like to add some nuts, either cooked chestnuts or pecans that have been sauteed a bit in oil.
add apple sausage and poultry seasoning to your stuffing with all the usual veggies that you would use.

Who has a good recipe for stuffing?

this is my first time. i need to make a good stuffing.


i need to put the soul food touch on it.Who has a good recipe for stuffing?
andouille sausage and corn bread stuffing


Bon App茅tit | November 1999


Bruce Aidells





Servings: Makes 10 to 12 servings.


Ingredients2 tablespoons (1/4 stick) butter


1 pound andouille sausages,* cut into 1/3-inch pieces


1 12-ounce package breakfast-style bulk sausage


3 cups chopped onions


2 cups chopped celery


2 cups chopped red bell peppers


1 cup chopped green onions


2 teaspoons chopped fresh thyme


1 teaspoon hot pepper sauce


1 teaspoon dried rubbed sage


12 ounces dry corn bread stuffing mix


1 1/2 cups (about) canned low-salt chicken broth








PreparationMelt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.


To bake stuffing in turkey: Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.





To bake all of stuffing in baking dish: Preheat oven to 350掳F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.





*Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted.Who has a good recipe for stuffing?
This stuffs a 20 pound turkey with some left over to cook in the pan or seperately:





6 large loaves of cheap white sandwich bread


6 large eggs or larger


3 sticks of butter


2 medium onions - finely chopped


1 stalk/bunch of celery - finely chopped


3/4 large jar of poultry seasoning


salt and pepper to taste


2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.





Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more liquid if you want a moister dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.
I use the recipe on the package of Pepridge Farms stuffing bread. They also have a cornbread mix available. They're easy.
1/4 c onions,small dice,1/4 c celery,small dice,1/4 c carrots ,shredded,3 tblsp real butter,4 c fresh bread cubes,1 tsp black pepper,1/4 tsp bells seasoning,1 c turkey stock ,salt to taste


saute onion,celery ,and carrots in butter untill soft. combine the vegtable mixture with the bread cubes,pepper ,seasoning in a large bowl . stir in stock untill well moistened. bake in greased ,covered shallow pan at 325 bake 35 to 45 minutes take the cover off for last 5 min to brown . taste for salt and serve .

What are some good recipes for stuff on bread?

You know, like French bread pizza but different styles and ingredients? Do you have any family tradition as far as putting stuff on bread and toasting it in the oven?What are some good recipes for stuff on bread?
Pita bread is great for making mini pizzas. This has been a favorite for a couple of years now. My hubby keeps a garden and makes his own red sauces and salsas.





You can get a focaccia bread and put you Italian meats and cheeses on it, set your oven to a low broil and toast it up. Then when the cheese is melted, add your cold toppings.





I always use left over sausage rolls, hot dog buns and hamburger buns to make a quick garlic bread for pasta dishes. (You know when you have that one or two left in a bag, because they never equal the amount of hot dogs in a pack??)





We also make our own breakfast sandwiches with bagels or English muffins. You can use your toaster or oven. Make several fried eggs and bacon or ham and top with some cheese and there you have it. Better than anything Mickey D's could make.What are some good recipes for stuff on bread?
I always refer to the different types of bagel. So, on the salty side: onion, chives, green onion, cheese, sesame seeds... On the sweeter side: cinnamon, brown sugar, vanilla, raisin, cranberries (and other berries)... Just don't mix the sweet and salty. :D
I guess you can do traditional pizza toppings.





Me personally, I LOVE using pesto (basil or sun dried tomato) or alfredo sauce instead of pizza sauce.





For a dessert style, you can use pie fillings or try Nutella with a variety of fruits or nuts
roasted red peppers





brie cheese





bruschetta mix: tomato, black olive, onion, salt, pepper, cilantro





chicken and ranch dressing

loan

Anyone got a good recipe for stuffing the turkey-without using garlic?

I am having turkey on New Years Day and am fed up with shop bought stuffing-any ideas?Anyone got a good recipe for stuffing the turkey-without using garlic?
Sausage, chestnut and cranberry stuffing





Ingredients


250g pork sausagemeat


200g pack roasted and cooked whole chestnuts, chopped


100g dried or fresh cranberries


the chopped leaves of 2 fresh rosemary sprigs


the leaves of 2 fresh thyme sprigs








Method


Mix 250g pork sausagemeat stuffing, a 200g pack roasted and cooked whole chestnuts, chopped, 100g dried or fresh cranberries, the chopped leaves of 2 fresh rosemary sprigs, the leaves of 2 fresh thyme sprigs and seasoning in a bowl. Shape into 12 balls and put on


a large, non-stick baking sheet. Cook for 10 minutes with the turkey at 190掳C/fan170掳C/gas 5, then cook for a further 15-20 minutes at 220掳C/fan200掳C/gas 7, until cooked and golden.Anyone got a good recipe for stuffing the turkey-without using garlic?
Sausage meat,


one piece of belly pork


one onion


remove the skin of the belly pork and place in a blender and blitz in till smooth,


chop one large cooking onion and place in a sauce pan cook in till translucent


now take one loaf of bread uses a 'real loaf' cut of the crust and place in blender to make bread crumbs.


add thyme and parsley





know add onions and sausage meat and belly pork meat and mix together.





{at this point you can either add dried juniper Berry's or cranberry's to the stuffing..or even some chestnuts}..





don't forget a pinch of salt and pepper.
Around here it's always the same. I had no idea there was any other kinds of stuffing until I began to travel. Basicly people tear up stale bread into little chunks, throw in a little mashed potato as a binder, and add salt, pepper, onion powder or onion, and summer savory. Appently the savory is an Atlantic Canadian thing, but it's good. If they don't sell it readily in your area you can try sage. My aunt uses sage instead. I've been a vegetarian for most of my life but this is still a required tradition from my childhood. I cook it in a covered casserole and serve it with my fake turkey.
Practically anything - I've never even HEARD of anybody using anything with garlic in it - most people just use sage and onion, parsley and thyme or thyme and lemon - all with a mixture of sausagemeat, none of which have a hint of garlic !


I was too late to see the answer that's been deleted - but fortunately I know how to see those, and there's little wonder it was removed ! ! !
De-frosted frozen chestnuts, the liver from the turkey (if not available use chicken liver), sausage meat, sage, chopped onion and suet or butter, salt and pepper. Mix together in the blender and stuff it in the turkey.
Try this one.


Yum.





http://www.elise.com/recipes/archives/00鈥?/a>
There is no room for garlic in a traditional British Christmas dinner. It's an outrage!
Merlin, your answer was totally inappropriate!
stuff it with mashed potatoes flavored with butter, rosemary and basil
Easy, just stuff it but don't put garlic in!!

What are some homemade recipes of stuff to make my hair shiny?

I have very poofy, frizzy hair and it would be really nice to just whip something up at home to fix this problem.What are some homemade recipes of stuff to make my hair shiny?
To prepare a realy quick hair conditoner try this:


1 egg + 1 tsp vinegar + Glycerin


OR


1 egg + Honey + 2 tsp olive oil.





Massage this mixture all over and leave for 15 - 20 mins and then wash off with shampoo.What are some homemade recipes of stuff to make my hair shiny?
u cud heat coconot oil n apply on ur hair, leav it 4 abt 1-2 hrs, then wash it
vinegars good for shine, eggs are good in general. cold black coffee is brilliant for shine aswell, but only if your brunette!
Hmm, actually there are quite a few recipes, to name a few:





Beer Hair Rinse: http://beauty-tricks.com/index.php?optio鈥?/a>





Tuscan Protein Pack: http://beauty-tricks.com/index.php?optio鈥?/a>





Oil or Nothing: http://beauty-tricks.com/index.php?optio鈥?/a>
Natural homemade remedies-Do Hot oil massage, protien


treatment /Henna on hair and put fruit pack


once in a week for a healthy shiny hair --- read all about it --


http://geebal.blogspot.com

Recipe for stuffing from scratch?

I would like to make stuffing using fresh bread and chicken broth. Would you give me your favorite recipe from scratch including how to prepare the bread and all the ingrediants? Would like to thank you for your answer.Recipe for stuffing from scratch?
This will make a 9x13 inch pan full. I don't measure. Just keep adding and tasting.


Pinch up 3 loaves white bread. (I do this usually the night before so that the bread will dry some.) Place all this in a large pan. I use a dishpan.


Chop about 1 cup celery, 1 med. sized onion. (again this is just a preference. I don't cook these, just add fresh)


Add a handfull of sage. Pepper to taste.


Pour on the chicken broth. Stir and add more if needed. Just enough to moisten the bread. ( I use the broth from baking the turkey)


Put into a greased baking dish and bake at 375 until lightly brown on top.





Crock pot dressing;


Bake a pan of cornbread:crumble


Pinch up 8 slices white bread


2 cans chicken broth


2 cans cream of chicken soup


sage to taste


salt to taste


1/2 cup chopped celery


1/2 cup chopped onion.


4 raw eggs


In a large bowl mix cornbread, bread, beaten eggs, broth, soup,sage, salt, onions, and celery. Pour into a lightly oiled crock pot.


Cook on high for 3 hours then turn to low and cook for 4 more hours. This is really good.


If this makes too much for your crock pot just freeze the remaining and bake in oven later. Just don't fill your crock pot over 3/4s full as this rises when cooking.Recipe for stuffing from scratch?
Cube your bread into 1 inch pieces


Heat 2 tbsp. butter %26amp; 2 tbsp. olive oil in a heavy skillet, sautee 3 cloves chopped garlic, 1 med. chopped onion, 1 stick of celery chopped (include the top), 1/2 C. chopped fresh parsley (flat leaf), 1/2 tsp. poultry seasoning, 1/2 tsp. dried sage, salt %26amp; pepper to taste. Set aside.


In same skillet, sautee your bread cubes then put into large bowl. Add your vegetables %26amp; 1 C. chicken broth (warmed). Stir gently %26amp; bake. Mmm mm good!
this is how i do it i toast like stale bread but then i get a pot of boiling chicken broth throw in some polutry seasoning some celery to the boiling broth cut the celery though after all the bread is toasted i break it into smaller peaices then after your celery is tender enough so it is soft pour it over the tore up bread and mix it really good till the bread is soft and a little gooey then put it in a bread pan and bake tilll u think it is dont cause othere people may like there a liitle different





and if you like cook some turkey gizzards and heart cut them up throw that in there to.
Quantity? That's hard to give exact. I have never used recipes. But this is how I make stuffing.





Cook the cornbread the day before. It cannot be moist. It must be dry.





Crumble the cornbread into a large bowl. Add croutons (whatever plain or seasoned, I use seasoned) A little less amount then the cornbread.





Saute onions and celery in a saucepan with butter.





Add to cornbread and croutons.





A little salt, pepper and I add poultry seasoning, cut fresh parsley. I just keep tasting until it tastes good!





Add the chicken broth just until moist. Put in a casserole dish and bake until the top starts turning brown. Delicious





This is plain cornbread stuffing, my favorite.





Email me with any further questions and I would be more then happy to help you.
Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.





1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)


1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale


1 lb. thick-cut bacon, chopped and browned, fat reserved


8 eggs, lightly beaten


2 large onions, chopped


8 cloves garlic (or more to taste), crushed


2 tbsp. rosemary


1 tbsp. thyme leaves


1 lb. toasted pecans


2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)


1 cup bourbon








Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.


In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.





Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as ';stuffing.';





HINT: There's no good way to mix this stuffing without using your hands, so just dive in and do it.





When combined, stuff bird or place in separate large baking dish(es).





Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.





---OR---





1 (8-pound) fresh ham, bone in and skin on


2 carrots


1 onion


2 stalks celery


1 handful fresh sage leaves


1 small loaf day-old Tuscan bread, torn into 2-inch pieces


2 cups milk


1/3 cup pine nuts, toasted


1/2 cup golden raisins


1/2 cup pitted mixed olives, chopped


4 cloves garlic, minced


2 cups baby spinach leaves


1/2 cup freshly grated Parmesan


Kosher salt and freshly ground black pepper


3 tablespoons chopped fresh basil leaves


4 sprigs fresh thyme, leaves picked and chopped


3 tablespoons chopped fresh parsley leaves


1/2 lemon, juiced


3/4 cup olive oil


Serving suggestion: polenta








Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)


Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.





Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.





Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.





Preheat the oven to 350 degrees F.





Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.





Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).





Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.





Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.
Parmesan-Artichoke Stuffing





Servings: approx. 4





Ingredients


5 slices wheat sandwich bread (doesn't need to be wheat)


1/2 cup water


1 1/2 cup chicken broth (may need to adjust)


1 (6 oz.) jar marinated artichoke hearts drained (reserve 2 tablespoons marinade)


1 stalk celery coarsely chopped


3 cloves garlic peeled


1/4 cup dry white wine


1/2 (2 oz.) cup Freshly Shredded Parmesan Cheese (divided)


4 large (about 1 1/2 lb. total) boneless, skinless chicken breast halves


Ground black pepper (to taste)





Directions





Add bread to food processor; cover. Process until fine crumbs have formed. Measure 2 cups bread crumbs; discard or reserve remaining crumbs for another time/use. Combine 2 cups bread crumbs with chicken broth in medium bowl; stir to moisten. Place artichoke hearts, celery and garlic in food processor; cover. Process until mixture is finely chopped.





Heat reserved artichoke marinade in large skillet over medium-high heat; add artichoke mixture. Cook, stirring occasionally, for 4 to 6 minutes. Stir in wine; cook, stirring occasionally, for 2 to 4 minutes or until artichokes are very tender and liquid is absorbed. Stir in bread crumb mixture and 1/4 cup cheese. Season with pepper.





Hope this helps!

Anyone have a recipe for stuffing outside the turkey?

I want to make some extra, but have never tried dressing.Anyone have a recipe for stuffing outside the turkey?
My Family's Ungodly Cornbread Recipe.





Get ready for Foodgasm. You should now consider yourself privileged to have this. Also, for best taste, make this on Thanksgiving Day, rather than the day before. Good luck!





2 pkgs cornbread mix (Make sure you use NO sugar)


1lb. sausage


4C chopped celery


3C chopped onion


3/4C chopped parsley


1-1/2 t rubbed savory


1-1/2 t dried sage leaves


1-1/2 t dried thyme leaves


1T salt


1/2t pepper


1 can chicken broth (undiluted)


3 eggs, slightly beaten


1/2C butter or margine





1. Cook cornbread as directed (except sugar. No sugar. Don't even think of putting sugar in it)


2. In a large skilled, cook sausage until done but not too brown


3. Remove sausage with slotted spoon, then cook vegetables in the drippings


4. Crumbled cooled cornbread in huge bowl


5. Add all other ingredients and mix thoroughly


6. Stuff turkey or put in casserole dish to bakeAnyone have a recipe for stuffing outside the turkey?
Most stuffing's are made or cooked before going into the bird so if you want to do that, you just put the stuffing in an oven proof bowl and heat in the oven w/out the turkey. I have made stuffing's where you saute the onions and celery or other veggies and then add in the bread crumbs or whatever is the starch base and just warm it in the oven. But if you add meat to your stuffing , you have to make sure it is cooked before adding it to the rest of the stuffing. If you need more, just double your recipe. Good luck!

Any good recipes for stuffed strawberries?

I'm looking for a nice Valentines Day desert. I've heard of stuffing with cream cheese, pudding, etc.. any suggestionsAny good recipes for stuffed strawberries?
these are so yummy.now im going to have to make some for valentines day.


INGREDIENTS


1 pint fresh strawberries


1 (8 ounce) package cream cheese, softened


1/2 cup confectioners' sugar, or to taste


2 tablespoons orange flavored liqueur, or to taste


DIRECTIONS


Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.


Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.Any good recipes for stuffed strawberries?
Try sour cream and brown sugar...it's to die for!! You don't stuff the berries though. Just wash them and put a bowl of sour cream and one of brown sugar to dip the berries into. My husband and I had them at a wonderful restaurant in Carson City, Nevada. It was their ';trademark';. At first I thought ';YUCK!';. But after I dipped the first giant strawberry into the sour cream and then covered the sour cream with brown sugar I was hooked. It is absolutely delightful! Annie
Mix strawberry cream cheese and that fluff stuff together, it makes a good dip for strawberries so I suppose it could make a good stuffing.
Chocolate Stuffed Strawberries:





15 min 15 min prep


20 strawberries





20 large fresh ripe strawberries


3 ounces cream cheese, softened


1 teaspoon milk


1 tablespoon Creme de Cacao


2 tablespoons finely shaved dark chocolate (or melted)


1 1/2 tablespoons icing sugar





1. Remove the stems/leaves from the strawberries and if required, cut a thin slice from the base so that the strawberry sits perfectly on a plate, pointy end up.


2. Cut the strawberries almost in half from the pointy tip to the base (don't cut all the way through).


3. Cut again in the opposite direction so that the strawberry has four even size wedges joined at the base.


4. Beat the cream cheese, milk, creme de cacao and icing sugar at a medium speed with an electric mixer until fluffy.


5. Stir in the chocolate.


6. Spoon (or pipe) the mixture into the strawberries, dividing evenly.


7. Serve immediately.
Stuffed Strawberries


1 pint fresh strawberries


1 (8 ounce) package cream cheese, softened


1/2 cup confectioners' sugar, or to taste


2 tablespoons orange(raspberry, or your favorite flavor) flavored liqueur, or to taste





Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.


Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.





Stuffed Strawberry Cheesecakes


24 large strawberries


4 ounces light cream cheese


2 tablespoons confectioners' sugar


1/2 teaspoon vanilla extract


fresh mint leaves to garnish


Slice off the stem end of each strawberry. Use a knife to scoop out a little bit of each berry to make a hole in the center. Set aside.


Combine cream cheese, sugar and vanilla in a small bowl.


Fill each strawberry with the mixture, mounding a bit of the mixture on the top of the strawberry.


Garnish with mint and serve.





You could take and dip the strawberries in chocolate after you stuff them to make them even more yummy!

Does anyone know any good recipes for stuff around the house??

LIke when you havent gone shopping in a while, and dont have the mix for anything, but want something easy to make, do you have any suggestions? I am looking for mostly pastries or cakes and such, but any recipes wil do, as much info as possible.Does anyone know any good recipes for stuff around the house??
the situation you describe leads to many new discoveries!





a dish is a combination of three things. Two ingredients cooked together, then dressed or tossed with a third.





go through your cabinets. Put all the soups, sauces, liquids in general in one part. Put all the veggies and tuna fish in another.





now look at your rices, grains, lentils, legumes, and pasta





now look at your collection of oils, marinades, sauces, soy. sesame or hoisin, terryiaki, etc.





check the freezer, whatta ya got?


Mix almost any soup, thickened, with tuna, water chestnuts and some veggies and pour over pasta, rice, toast?





explore what you have, take some chances.


that's what cooking is all about

loan

Any good recipes for stuffed green peppers?

I used to know how to make them... I think I used Rice-A-Roni or something... but it has been several years. Any good ideas?Any good recipes for stuffed green peppers?
******************EASY STUFFED PEPPERS


4 bell peppers (any color)


1 box Rice-a-Roni, garden vegetable flavor


1 lb. hamburger


1 14 oz. can diced tomatoes


1. Prepare the Rice-a-Roni according to box directions.


2. Cook hamburger


3. Mix cooked hamburger with can of diced tomatoes and the cooked Rice-a-Roni.


4. Cut the tops off the bell peppers, and clean seeds and ribs from the insides.


5. Spoon the rice mixture into the bell peppers


6. Put aluminium foil on a cookie sheet (for easy clean up) and place the stuffed peppers on the tray.


7. Bake at 370F for 20 min.


Voila, you have stuffed peppers!Any good recipes for stuffed green peppers?
Microwave Stuffed Green Peppers





2 lge green peppers split lengthwise and seeds removed





Place in a 8x8 glass dish. Set aside





1 lb. lean ground meat.


1/2 cup (or more) onion/celery/peppers frozen mix


1 can stewed tomatoes


garlic powder, basil, salt %26amp; pepper to taste


1 cup minute rice





Brown meat and drain if necessary. Add onion mixture and cook until tender. Mash stewed tomatoes with a potato masher or fork and add to mixture. Add seasonings and rice. Let simmer until blended. May need to add a little water if becomes too dry. Scoop mixture into raw peppers. If you have some mixture left over, just pile it into the center of dish. Cover with saran wrap and fold back a little spot on the corner to vent. Microwave on high for 15 minutes. Remove and let sit for 5 minutes.


This is very good. It does not have that rich %26amp; heavy taste of tomato sauce recipes.
INGREDIENTS


6 green bell peppers


salt to taste


1 pound ground beef


1/3 cup chopped onion


salt and pepper to taste


1 (14.5 ounce) can whole peeled tomatoes, chopped


1 teaspoon Worcestershire sauce


1/2 cup uncooked rice


1/2 cup water


1 cup shredded Cheddar cheese


2 (10.75 ounce) cans condensed tomato soup


water as needed











DIRECTIONS


Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.


In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.


Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.


Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
any good meatloaf recipe. then stuff it in the pepper, set the pepper in foil lined baking pan. Pour tomato sauce over the top of the peppers and bake at 350 about 45 minutes.
INGREDIENTS


1 1/2 pounds lean ground beef


1 onion, chopped


3/4 cup uncooked instant rice


3/4 cup water


1 (14.5 ounce) can peeled and diced tomatoes with juice


1 (14.5 ounce) can stewed tomatoes, chopped


salt and pepper to taste


6 large green bell peppers


1 (16 ounce) jar spaghetti sauce





DIRECTIONS


In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).


Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.


Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.
I am now an old man but when I was a kid my mother would fry hamburger and mix it with rice that she had prepaired. Then she would stir in some tomato sauce and stuff the peppers. I believe she would bake them on the oven in a pan with a little water in the bottom until the peppers were soffened up a little. Now that you have asked I think I will try it. Thanks. Ps. Expeariment by adding your own spices instead of buying thoes boxed mixes. Soon you will call yourself a cook. Thats all it takes.
I have used this on from allrecipes.com, it is quite good.


INGREDIENTS


2 cups water


1 cup uncooked white rice


3 large green bell peppers, halved and seeded


1 1/2 pounds lean ground beef


1 onion, diced


garlic powder to taste


salt to taste


ground black pepper to taste


1 (15 ounce) can tomato sauce


2 cups finely shredded mozzarella cheese





DIRECTIONS


In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.


Preheat oven to 350 degrees F (175 degrees C).


Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish.


In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.


Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.


Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.
My wife uses a stuffing based on minute rice, browned ground beef and sauce.





My answer is that there is no such thing as a good stuffed pepper.
You can stuff them with many things . savoury rice is nice and baked in the oven in a savoury tomato sauce surrounding them in a casserole dish for 20 minutes and you could top a little cheese on top
I guess our stuffed green peppers must be pretty good...I've always enjoyed them, but my cousin asked me for my mother's recipe in August and I make them the same way.





Cook some rice and ';decapitate'; your peppers and clean out their seeds and ribs. Take some of your good meat based ';planned over'; spaghetti sauce and heat that with the chopped up pepper caps. Stir the sauce and rice together. Spoon into the peppers. Set peppers upright in a baking pan. If you have extra filling, put it around the peppers. Bake for about 45 minutes in a medium (350 F) oven. Top with parmesan or cheddar cheese and bake until melted or browned.





I'm sure you can make do with jarred spaghetti sauce, just add some browned beef or sausage...mushrooms are optional, but onions and green peppers really add to the flavor (much less herbs and some garlic).





Enjoy!





Rice-A-Roni did or does have a Spanish Rice out there. Maybe that's what you used.

Does anyone know any good recipes for stuff around the house??

LIke when you havent gone shopping in a while, and dont have the mix for anything, but want something easy to make, do you have any suggestions? I am looking for mostly pastries or cakes and such, but any recipes wil do, as much info as possible.Does anyone know any good recipes for stuff around the house??
the situation you describe leads to many new discoveries!





a dish is a combination of three things. Two ingredients cooked together, then dressed or tossed with a third.





go through your cabinets. Put all the soups, sauces, liquids in general in one part. Put all the veggies and tuna fish in another.





now look at your rices, grains, lentils, legumes, and pasta





now look at your collection of oils, marinades, sauces, soy. sesame or hoisin, terryiaki, etc.





check the freezer, whatta ya got?


Mix almost any soup, thickened, with tuna, water chestnuts and some veggies and pour over pasta, rice, toast?





explore what you have, take some chances.


that's what cooking is all about

Anyone have a recipe for stuffed Shell useing left over turky n stuffing?

I would love to have it.Anyone have a recipe for stuffed Shell useing left over turky n stuffing?
Do you mean that you want to use your leftover stuffing as the ';crust'; for like a pot pie?? Let me know, I have a recipe that's the BOMB with the leftover stuffing, veggies and turkey........





Christopher

What is a good recipe for stuffing without cream of mushroom?

I'm making the stuffing for Thanksgiving this year and I absolutely HATE mushrooms so I won't be using cream of mushroom soup in it. Can I substitute it with cream of celery instead? What is a good recipe for turkey stuffing without using cream of mushroom soup? I'm not sure if we're going to put it in the turkey or not or just cook it on the stovetop.What is a good recipe for stuffing without cream of mushroom?
You don't HAVE to use the cream of mushroom ... or cream of anything, really. You can substitute cream of celery, that will be fine, but you can also use just plain chicken broth.





I'd recommend that you NOT stuff the turkey, for 2 reasons ... first, getting the stuffing up to proper, safe eating temperature inside the bird means you'll dry out the bird. Second, it's too risky. There's a high risk of getting sick if that stuffing's not cooked well enough.What is a good recipe for stuffing without cream of mushroom?
You certainly can make that substitution





Cook it outside the turkey otherwise you'll screw up the turkey cooking properly





Raffy's Turkey Sausage and Chestnut Stuffing





Recipe courtesy Giada De Laurentiis





Show: Everyday ItalianEpisode: Holiday Side Dishes








Ingredients





* 1 medium green apple, cored and diced into 1-inch cubes


* 1 medium red apple, cored and diced into 1-inch cubes


* 1 medium onion, diced into 1/2-inch cubes


* 2 tablespoons extra-virgin olive oil


* 1 tablespoon unsalted butter, plus 2 tablespoons cubed


* 1/4 cup dry white wine


* 1 (6-ounce) bag dried cranberries


* 1/2 tablespoon salt


* 1 teaspoon freshly ground black pepper


* 1 pound sweet Italian turkey sausage, meat removed from casing


* 8 ounce jar steamed whole chestnuts, roughly chopped


* 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes


* Pinch red pepper flakes


* 1 cup canned chicken stock


* 1 cup freshly grated Parmesan





Directions





Preheat oven to 400 degrees F.





In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.





In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.





In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.





Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.



I hate mushrooms too and cream of celery has been a good substitute in other recipes, it is more salty though, which might be good in stuffing. You could also look on a recipe site like allrecipes.com or cooks.com. Or just go with stove top. :)











Here is a recipe for ';Awesome Sausage, Apple, and Cranberry Stuffing'; from AllRecipes.com. (http://allrecipes.com/Recipe/Awesome-Sau…





INGREDIENTS


1 1/2 cups cubed whole wheat bread


3 3/4 cups cubed white bread


1 pound ground turkey sausage


1 cup chopped onion


3/4 cup chopped celery


2 1/2 teaspoons dried sage


1 1/2 teaspoons dried rosemary


1/2 teaspoon dried thyme


1 Golden Delicious apple, cored and chopped


3/4 cup dried cranberries


1/3 cup minced fresh parsley


1 cooked turkey liver, finely chopped


3/4 cup turkey stock


4 tablespoons unsalted butter, melted








DIRECTIONS


1.Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.


2.In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.


3.Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.





The website also has reviews which usually suggest alternatives and replacements for various ingredients that people have tried.
yeah you can just use cream of celery in ur recipe!


here is another one if your interested...its pretty good and im not a huge fan of stuffing...





Turkey Stuffing





3 cups Dried bread cubes


4 ounces Crumbled sausage, cooked


3/4 cup Diced red apple


1/2 cup Chopped onion


1/2 cup Chopped walnuts


1/2 teaspoon Rubbed sage


1 teaspoon Rosemary leaves, crushed


3/4 cup Water


1/3 cup Margarine





Combine bread, sausage, apple, onion, walnuts and seasonings. Heat water and butter or margarine until butter melts. Toss with bread.





Spoon into a 2 quart casserole dish. Cover and bake alongside turkey during the last 45 minutes of roasting time. Serve with sliced turkey.





Hope this helps! =)





*the link has a lot more stuffing recipes if you dont like the one above...
you can substitute cream of celery, but my favorite is gravy. You should also love these websites for recipes. They are my favorites.





www.cooks.com


www.allrecipes.com


good luck

Easy Stuffed Chicken Recipes?

Looking for simple stuffed chicken recipes (not with stuffing necessarily)... like stuffed with cheese/mushrooms... whatever, any recipes would be good! Thanks.Easy Stuffed Chicken Recipes?
STUFFED CHICKEN BREASTS


4-6 large boneless/skinless chicken breasts


1 package of taco seasoning


1 package (a roll) of Ritz crackers, crushed


1/2 package of cooked bacon (or any meat desired)


4-6 slices of white cheese (Jack, Swiss, etc)


1 egg


oil or olive oil spray to grease muffin tins


1/2 cup of milk


Spray a muffin tin with olive oil spray.


Beat the egg well with milk.


In a bowl, mix taco seasoning with the crushed Ritz crackers.


Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.


Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.


Place formed breast open side down into muffin tin.


Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.


Bake at 375 for 40 minutes.


During last 10 minutes of cooking time, spray again with olive oil.


Chicken pops right out, into a nice round stuffed chicken breast.Easy Stuffed Chicken Recipes?
1 can cream of asparagus soup


4 boneless skinless chicken breasts


1/3 cup goat cheese


2/3 cup dry white wine


4 slices bacon


salt


pepper


garlic powder or minced garlic


1/2 red bell pepper


1/2 tomato


olive oil





Cut the chicken breast lengthwise and put the goat cheese inside of each one. Saut茅 the bell pepper in olive oil and garlic. Cut the tomato into cubes.


Wrap each piece of chicken with a strip of bacon. (Turkey bacon can be used.)





Place the stuffed, wrapped chicken into a medium casserole dish. Pour the can of soup over the top of the chicken and top with the tomato and red pepper. Pour the wine over this and use the salt and pepper to taste.





Cover with foil and bake at 350掳F degrees until the chicken is cooked through.
One of my favorites! You could easily add mushrooms if you like. Serves 4 -





Maria's Stuffed Chicken Breasts





4 skinless, boneless chicken breast halves


salt and pepper to taste


1 (15 ounce) container ricotta cheese


1 (10 ounce) package frozen chopped spinach, thawed and drained


1 clove garlic, minced


2 eggs, beaten


1 (8 ounce) package shredded mozzarella cheese, divided


1 (16 ounce) jar spaghetti sauce





Preheat oven to 350 degrees F (175 degrees C).





Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.





In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.





Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.





~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


On a side note, Kimberly's recipe looks really good! I'm going to try that this week! I love the flavor of taco seasoning with chicken. Thanks for the great idea!
Chicken Breasts Stuffed with Crabmeat





INGREDIENTS


3 ounces cream cheese, softened


2 tablespoons minced onion


2 tablespoons chopped fresh parsley


1 teaspoon chopped fresh dill


1 teaspoon minced garlic


1/8 teaspoon lemon pepper


4 ounces fresh Dungeness crabmeat


4 skinless, boneless chicken breasts


1 cup all-purpose flour


2 eggs, beaten


3 cups fresh bread crumbs


2 tablespoons butter


2 tablespoons vegetable oil





DIRECTIONS


In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).


Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.


In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
go here for a good cheese stuffed chicken recipe


http://food.yahoo.com/recipes/kraft/6919鈥?/a>

Recipe for stuffing mix for flounder- spinache and feta cheese?

Can you give me the link, idk.Recipe for stuffing mix for flounder- spinache and feta cheese?
http://allrecipes.com/Recipe/Spinach-Stu鈥?/a>

loan

Can anyone share a yummy and easy turkey stuffing recipe w/ me?

This is going to be my first Thanksgiving cooking for my family and parents! I'm obviously not much of a cook, but I'd like to do it on my own and not ask my mom for her recipe.





Can anyone share one w/ me? I started looking on line and didn't find any that sounded good. FYI... we don't like any weird stuff like raisins and stuff in our stuffing. Thank you anyone that can help!Can anyone share a yummy and easy turkey stuffing recipe w/ me?
Easy Beginner's Turkey with Stuffing





';This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.';








INGREDIENTS


12 pounds whole turkey


1 (6 ounce) package dry bread stuffing mix


1 cup water


1 tablespoon butter


1 cup chopped celery


1/4 cup chopped onion


4 slices toasted white bread, torn into small pieces


salt and pepper to taste


2 tablespoons vegetable oil





Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.


Prepare stuffing according to package directions. Mix in water.


Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.


Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.


Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.





Can anyone share a yummy and easy turkey stuffing recipe w/ me?
OK, the first thing you need to know is that good stuffing is really easy and just requires your imagination, you don't need a recipe. Just think of all the delicious and flavorful things you like:


pecans


sausage


celery


onions


mushrooms





Use a box or two of cornbread stuffing crumbs as your base. If you want to add sausage, fry it up first. If you want to put in celery or onions, chop them into small bits and then sautee them in some butter or in the sausage drippings.





Some essentials: You need some fat to keep it moist, so melt a half a stick or more of butter and put it in. Try to get some ground sage and sprinkle that in, though not too much. Finally, add in enough chicken broth until the dressing is pretty moist and sticky.





If you really want to get creative, buy a loaf of pumpernickel bread, lay half the slices out for a couple of days until they're really dry, then crumble them up and mix them in with the cornmeal crumbs.
If you live in one of these countries(US, UK, Australia, Canada), this site will surely help you:http://recipestoolbarcom. You can download it for free and it is safe as well. It takes only a few minutes to find great turkey stuffing recipes plus other recipes you want instantly.


God bless!
1 bag Corn bread stuffing mix


5 or 6 chopped Celery stalks


1 large chopped onion


1 can chopped mushroom or small box or fresh sliced mushrooms


chopped red and grenn peppers


1 lb chopped browned Italian sausage





optional


1/2 cup chopped pistachios


1 cup chopped cranberries
Here's the ';recipe'; I used for 35 Thanksgivings:





Break up enough dry or very stale bread into large crumbs to have between 4-6 cups, depending on how big your bird is. A combination of bread types can make an interesting change of taste.





Saute celery and onion in your choice of fat until the onions are soft, but be careful not to over-cook them. I used about 1/2 c of ea, but it's a matter of taste. The type of onion may dictate how much you use, too. I don't recommend adding garlic; it overpowers everything.





In a large bowl combine the bread crumbs and some coursely chopped fresh celery leaves, maybe some fresh parsley if you like.





In a large sauce pan or measuring cup combine 3-4C liquid (stock, water, or a combination, but avoid anything dairy-based), salt and pepper to taste, but go VERY lightly on the salt bec the bread will add a lot of sodium and if you baste your bird the stuffing will absorb some of that, too), add 1/4 to 1/2 t poultry seasoning per your taste. This last ingredient is imperative to traditional stuffing in my house and nothing else will substitute.





Combine the crumbs and sauted veggies, and add enough liquid to fully moisten all the bread. Feel free to add more liquid, but don't increase the seasoning. You want the crumbs to be very soft, but not soupy.





Now, stuff the bird. Don't cram the cavity to capacity. The stuffing will expand to about twice its current volume and you don't want your bird bursting in the oven. And remember, a stuffed bird takes longer to cook than its unstuffed counterpart.





Enjoy!

Old stove top stuffing recipe?

A LONG time ago when Stove Top dressing came out, my mom made a dressing recipe (on the back of the box) for pork that had Stove Top, stewed tomatoes and swiss cheese as it's main ingredients. Anyone remember it and have the recipe, or where I might find it?Old stove top stuffing recipe?
Yes.


Line casserole dish with pork chops. Top with garnish such as parsley, salt, pepper. Sprinkle layer of cheese (cheddar or mozzarella), add a layer of stove top stuffing (as much as you like) then top with a can of Italian stewed tomatoes. Bake 45 mins to an hour.





*I combine the tomatoes and stuffing mix (no water) together in a bowl and them spoon the mixture over the pork chop/cheese in the pan.

Does anyone have a Portugese stuffing recipe?

PORTUGUESE SAUSAGE STUFFING








For a 20 lb turkey:


2 loaves of bread torn, not cut in cubes*


1 lb of chourice or chorizo**


1 large onion (enough to make a cup of chopped onion)


3 to 4 ribs of celery, chopped fine


1 to 2 tablespoons Bell's poultry seasoning





Grind or use food processor to finely chop Chourice. Fry on medium flame until just barely brown. Add onions and celery; cook 1 minute. Add 1 cup of water; simmer 3 minutes on low.





Toss torn bread with poultry seasoning in large bowl or pan. Add warm sausage mixture. Toss with cooking spoon.





Stuff the turkey just before roasting. (Extra stuffing can be put in buttered casserole dish and baked while turkey cools.)





*I use 'turkey bread' or a firm bread like Arnold's brick oven white bread





**Chourice is better. (I only use Gaspars, it is consistently good.)


You can order it online. I have to since it isn't readily available in Texas





NOTE: I usually make the Chourice mixture the night before and refrigerate it and leave the torn bread out (covered with a dish towel to dry the bread a little bit.)





This makes a wonderful savory dressing.Does anyone have a Portugese stuffing recipe?
Miss Hilda's Portuguese Stuffing





Ingredients








1 tablespoon unsalted butter


2 tablespoons vegetable oil


1 1/2 cups finely chopped yellow onions


1 cup finely chopped green bell peppers


1 cup finely chopped fresh parsley


1/2 cup ground beef


1/2 pound ground pork


1 tablespoon minced garlic


1 1/2 teaspoons crushed red pepper, or to taste


3/4 teaspoon salt


1/2 teaspoon ground black pepper


1/2 pound chaurice or other spicy sausage, cut into small pieces


1 1/2 loaves French bread, torn into 1/2-inch pieces* (about 12 cups)


* NOTE: Alternately, use 1 day-old stale bread torn into pieces, as Miss Hilda does when she makes this. Place the bread in a large bowl and cover with water. Let sit until soft, about 5 minutes. Drain in a colander and squeeze the excess water from the bread with your hands. Return to the bowl and add the remaining ingredients, except the stock.


1 1/2 cups chicken stock


3 large eggs





Directions





1. Preheat the oven to 350掳 F. Grease a large baking pan with the butter and set aside.





2. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, green peppers, and parsley and cook, stirring, until the vegetables are soft, about 3 minutes. Add the beef, pork, sausage, garlic, red pepper, salt and black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, 8 to 10 minutes. Remove from the heat and let cool slightly.





3. Place the bread into the bowl and add the meat mixture, mixing well. Adjust the seasoning to taste. Add the stock and mix well. Add the eggs, beaten one at a time, mixing well to combine.





4. Turn into the prepared pan and smooth the top. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cooked through and the top is golden brown, 25 to 30 minutes.





5. Remove from the oven and let rest for 10 minutes before serving.





Makes 8 servings





Dolly's Portuguese Turkey Stuffing


4-5 onions - chopped


1 green bell pepper


6 linked sausages removed from casings (I use the spicy Italian links)


3 stalks of celery - chopped


Salt


Pepper


A pinch of cumin


1 teaspoon sage (** careful not to add too much... very powerful)


1 tablespoon of bell seasoning


Chicken broth (bullion cube disolved in hot water)


Italian bread or French (let it go stale a couple of days before) -- break into pieces (not too small or too big)





Brown the sausages, then add the chopped onions, chopped pepper and celery and heat until onions are somewhat translucent. Remove from heat and let cool, then add to the broken bread pieces in a large bowl.





Add the salt, pepper, cumin, sage and bell seasoning. Squish everthing together with your hands..., and add the broth mixture as needed. Be sure not to add too much broth. You want to just ';moisten'; the ingredients all together.





Stuff the bird the night before, and then the next morning your good to go!





PORTUGUESE SAUSAGE STUFFING





I have made this recipe 45 years, and heaven help me if I change the thanksgiving turkey stuffing!! Traditions die hard in my family.





For a 20 lb turkey:


2 loaves of bread torn, not cut in cubes*


1 lb of chourice or chorizo**


1 large onion (enough to make a cup of chopped onion)


3 to 4 ribs of celery, chopped fine


1 to 2 tablespoons Bell's poultry seasoning





Grind or use food processor to finely chop Chourice. Fry on medium flame until just barely brown. Add onions and celery; cook 1 minute. Add 1 cup of water; simmer 3 minutes on low.





Toss torn bread with poultry seasoning in large bowl or pan. Add warm sausage mixture. Toss with cooking spoon.





Stuff the turkey just before roasting. (Extra stuffing can be put in buttered casserole dish and baked while turkey cools.)





*I use 'turkey bread' or a firm bread like Arnold's brick oven white bread





**Chourice is better. (I only use Gaspars, it is consistently good.





NOTE: I usually make the Chourice mixture the night before and refrigerate it and leave the torn bread out (covered with a dish towel to dry the bread a little bit.)





This makes a wonderful savory dressing.





Roast Stuffed Chicken in the Old Portuguese Manner





Ingredients


1 roasting chicken weighing about 5 pounds, with giblets


1 large garlic clove, smashed


1 teaspoon kosher salt


1 tablespoon sweet Hungarian paprika


1/4 cup olive oil


1 cup dry white wine





For the Stuffing


2 cups chopped onions


1 tablespoon chopped garlic


1/4 cup olive oil


1/4 cup lard


Giblets from the chicken


1/2 pound ground lean pork


4 cups bread crumbs





4 hard cooked eggs, peeled and chopped


1/2 cup chopped green olives


1 tablespoon sweet Hungarian paprika


2 tablespoons chopped parsley


1/4 cup port


1/2 cup chicken stock





Directions


In a bowl combine the garlic, kosher salt, 1 tablespoon of the paprika,


and 1 tablespoon of the oil. Beat together until smooth. Rub this mixture all over the chicken,


inside and out. Place the chicken in a shallow bowl, cover , and refrigerate overnight. For the


stuffing: In a skillet heat olive oil and lard, add onions and garlic and saute for 5 minutes. Then


add the pork, breaking up the pieces as it cooks. Meanwhile, in a bowl toss together the bread


crumbs, eggs, olives, paprika, parsley, mix well. Add the sausage mixture into the bowl. Pour in


the port and chicken stock to moisten the stuffing. It should be moist, not soggy. Season to taste


with salt and pepper. Preheat oven to 450 degrees. Fill the cavity of the chicken with the


stuffing.. Don't pack it in. Rub the outside of the chicken with the olive oil, and place it in a roasting pan. Roast uncovered for 20 minutes. Lower the heat to 350 degrees, brush the chicken again with the olive oil and the pour the white wine over the chicken. Continue to roast for 1 1/2 hours or until juices run clear.Does anyone have a Portugese stuffing recipe?
Miss Hilda's Portuguese Stuffing





# 1 tablespoon unsalted butter


# 2 tablespoons vegetable oil


# 1 1/2 cups finely chopped yellow onions


# 1 cup finely chopped green bell peppers


# 1 cup finely chopped fresh parsley


# 1/2 cup ground beef


# 1/2 pound ground pork


# 1 tablespoon minced garlic


# 1 1/2 teaspoons crushed red pepper, or to taste


# 3/4 teaspoon salt


# 1/2 teaspoon ground black pepper


# 1/2 pound chaurice or other spicy sausage, cut into small pieces


# 1 1/2 loaves French bread, torn into 1/2-inch pieces* (about 12 cups)


# * NOTE: Alternately, use 1 day-old stale bread torn into pieces, as Miss Hilda does when she makes this. Place the bread in a large bowl and cover with water. Let sit until soft, about 5 minutes. Drain in a colander and squeeze the excess water from the bread with your hands. Return to the bowl and add the remaining ingredients, except the stock.


# 1 1/2 cups chicken stock


# 3 large eggs





Preheat the oven to 350掳 F. Grease a large baking pan with the butter and set aside. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, green peppers, and parsley and cook, stirring, until the vegetables are soft, about 3 minutes. Add the beef, pork, sausage, garlic, red pepper, salt and black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, 8 to 10 minutes. Remove from the heat and let cool slightly. Place the bread into the bowl and add the meat mixture, mixing well. Adjust the seasoning to taste. Add the stock and mix well. Add the eggs, beaten one at a time, mixing well to combine. Turn into the prepared pan and smooth the top. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cooked through and the top is golden brown, 25 to 30 minutes. Remove from the oven and let rest for 10 minutes before serving.


Makes 8 servings
I don't think the Portugese like being stuffed......

Recipe for stuffing from scratch?

I would like to make stuffing using fresh bread and chicken broth. Would you give me your favorite recipe from scratch including how to prepare the bread and all the ingrediants? Would like to thank you for your answer.Recipe for stuffing from scratch?
This will make a 9x13 inch pan full. I don't measure. Just keep adding and tasting.


Pinch up 3 loaves white bread. (I do this usually the night before so that the bread will dry some.) Place all this in a large pan. I use a dishpan.


Chop about 1 cup celery, 1 med. sized onion. (again this is just a preference. I don't cook these, just add fresh)


Add a handfull of sage. Pepper to taste.


Pour on the chicken broth. Stir and add more if needed. Just enough to moisten the bread. ( I use the broth from baking the turkey)


Put into a greased baking dish and bake at 375 until lightly brown on top.





Crock pot dressing;


Bake a pan of cornbread:crumble


Pinch up 8 slices white bread


2 cans chicken broth


2 cans cream of chicken soup


sage to taste


salt to taste


1/2 cup chopped celery


1/2 cup chopped onion.


4 raw eggs


In a large bowl mix cornbread, bread, beaten eggs, broth, soup,sage, salt, onions, and celery. Pour into a lightly oiled crock pot.


Cook on high for 3 hours then turn to low and cook for 4 more hours. This is really good.


If this makes too much for your crock pot just freeze the remaining and bake in oven later. Just don't fill your crock pot over 3/4s full as this rises when cooking.Recipe for stuffing from scratch?
Cube your bread into 1 inch pieces


Heat 2 tbsp. butter %26amp; 2 tbsp. olive oil in a heavy skillet, sautee 3 cloves chopped garlic, 1 med. chopped onion, 1 stick of celery chopped (include the top), 1/2 C. chopped fresh parsley (flat leaf), 1/2 tsp. poultry seasoning, 1/2 tsp. dried sage, salt %26amp; pepper to taste. Set aside.


In same skillet, sautee your bread cubes then put into large bowl. Add your vegetables %26amp; 1 C. chicken broth (warmed). Stir gently %26amp; bake. Mmm mm good!
this is how i do it i toast like stale bread but then i get a pot of boiling chicken broth throw in some polutry seasoning some celery to the boiling broth cut the celery though after all the bread is toasted i break it into smaller peaices then after your celery is tender enough so it is soft pour it over the tore up bread and mix it really good till the bread is soft and a little gooey then put it in a bread pan and bake tilll u think it is dont cause othere people may like there a liitle different





and if you like cook some turkey gizzards and heart cut them up throw that in there to.
Quantity? That's hard to give exact. I have never used recipes. But this is how I make stuffing.





Cook the cornbread the day before. It cannot be moist. It must be dry.





Crumble the cornbread into a large bowl. Add croutons (whatever plain or seasoned, I use seasoned) A little less amount then the cornbread.





Saute onions and celery in a saucepan with butter.





Add to cornbread and croutons.





A little salt, pepper and I add poultry seasoning, cut fresh parsley. I just keep tasting until it tastes good!





Add the chicken broth just until moist. Put in a casserole dish and bake until the top starts turning brown. Delicious





This is plain cornbread stuffing, my favorite.





Email me with any further questions and I would be more then happy to help you.
Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.





1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)


1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale


1 lb. thick-cut bacon, chopped and browned, fat reserved


8 eggs, lightly beaten


2 large onions, chopped


8 cloves garlic (or more to taste), crushed


2 tbsp. rosemary


1 tbsp. thyme leaves


1 lb. toasted pecans


2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)


1 cup bourbon








Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.


In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.





Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as ';stuffing.';





HINT: There's no good way to mix this stuffing without using your hands, so just dive in and do it.





When combined, stuff bird or place in separate large baking dish(es).





Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.





---OR---





1 (8-pound) fresh ham, bone in and skin on


2 carrots


1 onion


2 stalks celery


1 handful fresh sage leaves


1 small loaf day-old Tuscan bread, torn into 2-inch pieces


2 cups milk


1/3 cup pine nuts, toasted


1/2 cup golden raisins


1/2 cup pitted mixed olives, chopped


4 cloves garlic, minced


2 cups baby spinach leaves


1/2 cup freshly grated Parmesan


Kosher salt and freshly ground black pepper


3 tablespoons chopped fresh basil leaves


4 sprigs fresh thyme, leaves picked and chopped


3 tablespoons chopped fresh parsley leaves


1/2 lemon, juiced


3/4 cup olive oil


Serving suggestion: polenta








Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.)


Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose.





Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.





Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham.





Preheat the oven to 350 degrees F.





Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals.





Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).





Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.





Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta.
Parmesan-Artichoke Stuffing





Servings: approx. 4





Ingredients


5 slices wheat sandwich bread (doesn't need to be wheat)


1/2 cup water


1 1/2 cup chicken broth (may need to adjust)


1 (6 oz.) jar marinated artichoke hearts drained (reserve 2 tablespoons marinade)


1 stalk celery coarsely chopped


3 cloves garlic peeled


1/4 cup dry white wine


1/2 (2 oz.) cup Freshly Shredded Parmesan Cheese (divided)


4 large (about 1 1/2 lb. total) boneless, skinless chicken breast halves


Ground black pepper (to taste)





Directions





Add bread to food processor; cover. Process until fine crumbs have formed. Measure 2 cups bread crumbs; discard or reserve remaining crumbs for another time/use. Combine 2 cups bread crumbs with chicken broth in medium bowl; stir to moisten. Place artichoke hearts, celery and garlic in food processor; cover. Process until mixture is finely chopped.





Heat reserved artichoke marinade in large skillet over medium-high heat; add artichoke mixture. Cook, stirring occasionally, for 4 to 6 minutes. Stir in wine; cook, stirring occasionally, for 2 to 4 minutes or until artichokes are very tender and liquid is absorbed. Stir in bread crumb mixture and 1/4 cup cheese. Season with pepper.





Hope this helps!