Stuffings and Dressings Recipes

• 2-½ cups Swanson© Chicken Broth
• Generous dash ground black pepper
• 2 stalks celery, coarsely chopped
• 1 large onion, coarsely chopped
• 1 pkg. (14 oz.) "Pepperidge Farm©" Herb Seasoned Stuffing

1. Heat broth, black pepper, celery and onion in 3-qt. saucepan overmedium-high heat to a boil. Reduce heat to low. Cover and cook 5 min. or until vegetables are tender. Add stuffing and mix lightly.
2. Spoon stuffing mixture into greased 3-quart shallow baking dish. Cover baking dish.
3. Bake at 350°F 30 minutes or until stuffing mixture is hot.

Tip: For crunchier stuffing, bake stuffing uncovered.

From Swanson© Chicken Broth Ad

As Made by Nana Feeney, Lessingham Avenue, Wigan, England

• 2 loaves 2-3 day old white bread (Crusts removed and cut into slices)
• 4-5 large Spanish onions, peeled & left whole
• Salt and Pepper for seasoning
• Sage and Thyme (dried or fresh)

Boil onions until completely soft and falling apart. Remove onions, drain well and place on chopping board. Chop onions together with breead slices until mixed well. Place in bowl and season with salt and pepper and add herbs to taste.

Mix well and stuff bird; or place into casserole with 4 chipolata sausages and cook.

Carmelized Grapes add sweetness. Prep this dish the night before and keep it in the fridge until you're ready to bake.

• 1 tablespoon olive oil
• 2 cups (10 oz.) red grapes
• ½ lbs. sweet Italian sausage, casings removed
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 ribs celery, diced
• 1 1-lb. loaf country bread, cut into ½-inch cubes (10 cups)
• 2 tablespoons finely chopped sage
• 2 teaspoons chopped flat-leaf parsley
• 3/4 cup chopped pecans
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1-½ cups low-sodium chicken broth
• 6 tablespoons melted butter
• 2 tablespoons Worcestershire sauce

1. Heat olive oil in a skillet over medium high heat and sauté grapes until soft and caramelized, about 10 minutes; set aside.
2. In the same pan, cook sausage, breaking into small pieces, until golden brown. Remove sausage, but leave fat in pan. Sauté onion and garlic until translucent, about 5 minutes. Add celery and cook until just tender.
3. In a large bowl, combine onion mixture, grapes, bread cubes, herbs, pecans, salt and pepper. Separately, whisk together chicken broth, butter and Worcestershire sauce, then stir into stuffing.
4. Transfer to a 3-qt. baking dish. Keep covered and chilled for up to a day. To cook, cover and bake in a 350°F oven until heated through - about 20 minutes. Remove cover and bake until golden, another 15 minutes.

Serves 10. Per Serving: 365 calories, 23g total fat, 8g sat. fat, 711mg sodium, 32g carbs., 36mg chol., 9g protein, 3g fiber.

Recipe copied from Ladies Home Journal Magazine - November 2011.

Copied from the London Daily Express Magazine

• 450G/l lb. best sausagemeat
• 50g/2 oz. butter
• 3 onions
• 2 sticks celery
• 2 tsp salt
• ½ tsp. ground black pepper
• 350G/12 oz. fresh breadcrumbs, white, brown or wholemeal
• 2 Tbs. chopped fresh herbs or 2 tsp. dried
• 100g/4 oz. raisins or sultanas
• 100g/4 oz. chopped walnuts or pecans
• 425 ml./¾ pint stock and extra butter (see Step 3)

1. Brown the sausagemeat for 8 minutes in a large pan. No fat is necessary; but break up meat with a spatula as it cooks. Remove with a slotted spoon to a large bowl. Add the butter and fry the chopped vegetables for 10 minutes over a moderate heat, until lightly golden.
2. Add to the sausagemeat with the seasoning, breadcrumbs, herbs, raisins and nuts. Chill.
3. If intending to stuff the bird, use the stuffing as it is. If intending to bake separately, mix in the stock and a little extra melted butter; then pack into a small buttered tin. Bake at 180°C/160°C fan oven/gas mark 4; covered for 15 minutes; then a further 20 minutes, uncovered.

Easy: 30 minutes to make; 35 minutes to cook on the day. Serves 10-12; freezes well or made up to 2 days before eating.

2009, Ina Garten, All Rights Reserved

• 16 extra-large white mushrooms
• 5 tablespoons good olive oil, divided
• 2 ½ tablespoons Marsala wine or medium sherry
• ¾ pound sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 cup panko crumbs
• 5 ounces mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper

Preheat the oven to 325°F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Recipe courtesy of Paula Deen, Food Network

• 7 slices oven-dried white bread
• 1 sleeve crackers (recommended: Saltine)
• 8 tablespoons butter
• 2 cups chopped celery
• 1 large onion, chopped
• 7 cups chicken stock
• 1 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon sage, optional
• 1 tablespoon poultry seasoning, optional
• 5 eggs, beaten

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.

For Cornbread:

• 1 cup self-rising cornmeal
½ cup self-rising flour
• ¾ cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

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