Prepared commercial seasoning can be used in a variety of stuffing recipes. However, if you prefer to make your own stuffing seasoning from scratch, try this recipe:
•6 TBS dried rubbed sage
•3 TBS dried sweet marjoram
•2 TBS dried parsley
•4 tsp. dried celery flakes
Combine ingredients and store in a sealable container in a dry place.
Most families have their own version of Thanksgiving stuffing. My family is no exception. However, I'd rather have many variations than none at all, so I have chosen a few special recipes for stuffing which just about everyone can enjoy.
Coat a large skillet with cooking spray. Brown the sausage until cooked through. Remove from heat; transfer to a large mixing bowl and crumble sausage. Melt the butter in the skillet; simmer onion for two to three minutes, or until translucent. Add the celery, apples, garlic and poultry seasoning; cook for three to five minutes, stirring frequently. Add the apple-vegetable mixture to the bowl of sausage, along with the stuffing mix or bread; mix well. Moisten with chicken broth, and season with salt and black pepper. Cool completely before stuffing turkey. Recipe makes about twenty cups; ingredients can be halved for less quantity. Note: Stuffing can be cooked separately in a large glass casserole dish, but more stock may be needed to replace moisture which usually comes from the turkey cavity.
Preheat oven to 350-degrees F. Grease a baking dish. In a bowl, mix together the cornmeal, sugar, baking powder, salt, two beaten eggs, evaporated milk and vegetable oil. Pour mixture into baking dish; bake for thirty-five to forty minutes, or until cornbread is lightly browned. Allow to cool. Crumble cornbread into a large bowl. Mix in remaining beaten eggs, chopped mushrooms, chopped celery, chopped green onions, butter, chicken broth, cream of chicken soup, black pepper and parsley. Transfer mixture to a lightly-greased 9x13-inch baking dish. Bake for about forty-five minutes. Serve.
As with other recipes from my late uncle Patrick O'Toole, exact measurements are at the sole discretion of the chef.
In a large bowl, mix all of the ingredients together well. If dry, add extra chicken broth. Stuff the cavity of the bird for cooking; or layer evenly in a casserole dish and bake for twenty minutes at 325-degrees F (or until hot). Use half to stuff the bird; bake the other half in the casserole dish.
Preheat oven to 400-degrees F. Fry sausage in a large skillet until cooked through, about six or seven minutes. Drain the sausage and transfer to a bowl; crumble and set aside. Add butter or olive oil to skillet and warm to medium-heat. Add onions and cook until golden brown, about eight minutes. Add carrots and celery and cook until soft, about six minutes. Add salt, black pepper, parsley and thyme; cook for another minute. In a large bowl, combine the bread, vegetables, sausage, chestnuts and broth. Transfer to a baking dish. Bake for twenty minutes, or until heated through. Serve.
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