DRESSING AND STUFFING RECIPES 

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BASIC BREAD STUFFING (02/05/94) (23:14)

 18 - SLICES BREAD, 10 CUPS CUBED OR 5 CUPS CRUMBS(1 POUND LOAF)
 1 - CUP FLAVORING INGREDIENTS(SEE NOTE)
 1 - CUP FINELY CHOPPED ONION
 1 - CUP CHOPPED CELERY
 4 - TSP DRIED LEAF HERBS
 3/4 - CUP(1 1/2 STICKS) BUTTER OR MARGARINE, SOFTENED
 1/2 TO 3/4 - CUP COOKING LIQUID
 UNCOOKED TURKEY SKIN OR RAW, LEAN BACON SLICES

    DRY BREAD SLICES BY STANDING ON EDGE AROUND INSIDE OF AN 8 QUART
 ROASTING PAN, OVERLAPPING AS LITTLE AS POSSIBLE. BAKE @ 325 DEGREES
 ABOUT 30 MINUTES. TURN AND REARRANGE SLICES SEVERAL TIMES TO DRY
 EVENLY. IF USING BREAD CUBES, SPREAD IN A SINGLE LAYER ON A BAKING
 SHEET AND FOLLOW SAME PROCEDURE.
   TEAR SLICES INTO SMALL PIECES IN PAN. ADD FLAVORING INGREDIENTS,
 ONION, CELERY AND HERBS. TOSS UNTIL WELL COMBINED. ADD BUTTER. MIX OR
 KNEAD BREAD MIXTURE UNTIL BUTTER IS ABSORBED. ADD ENOUGH COOKING
 LIQUID TO MOISTEN STUFFING. MAKES 10 CUPS.
    PACK MIXTURE IN A BUTTERED, OVEN-PROOF BAKING PAN, SMOOTHING TOP.
 COVER WITH PIECES OF TURKEY SKIN OR A LAYER OF BACON STRIPS. BAKE @
 350 TO 375 DEGREES UNTIL SKIN OR BACON IS CRISP AND A KNIFE OR 
 TOOTHPICK INSERTED INTO CENTER OF STUFFING COMES OUT CLEAN, ABOUT
 30 MINUTES.
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BASIC RICE STUFFING (02/05/94) (23:15)

 3 1/2 - CUPS CHOPPED OR SLICED VEGETABLES, FRUIT, MEAT
 3/4 - CUP(1 1/2 STICKS) UNSALTED BUTTER OR MARGARINE
 6 - CUPS COOKED RICE
 2/3 - CUP CHOPPED NUTS OR SEEDS
 2/3 - CUP BROTH OR DRY WHITE WINE
 4 - TSP DRIED LEAF HERBS OR 2 TSP GROUND SPICES
 UNCOOKED TURKEY SKIN OR RAW, LEAN BACON SLICES

 COOK VEGETABLES IN SKILLET WITH BUTTER OVER MEDIUM HEAT UNTIL 
 TENDER, 7 TO 9 MINUTES, STIRRING OFTEN. STIR IN RICE, NUTS OR SEEDS,
 BROTH OR WINE AND HERBS OR SPICES. TOSS GENTLY UNTIL MOISTENED.
 BAKE AS ABOVE.
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BULGAR STUFFING (02/05/94) (23:18)

 3 - CUPS CHICKEN BROTH
 1 - CUP DRY WHITE WINE
 1 - 18 OZ PKG BULGAR WHEAT (3 CUPS)
 1/2 - CUP MARGARINE
 2 - CUPS CHOPPED ONIONS
 4 - CLOVES GARLIC, PRESSED
 1 - CUP CHOPPED PARSLEY
 3/4 - CUP DRIED CURRANTS
 1 - TSP POULTRY SEASONING
 1/2 - TSP SALT
 1/4 - TSP PEPPER
 1 - 16 OZ CAN APRICOT OR PEACH HALVES, DRAINED AND COARSELY CHOPPED
 3 - EGGS, SLIGHTLY BEATEN

   COMBINE BROTH AND WINE. IN LARGE BOWL, COMBINE BULGAR AND 3 CUPS OF
 BROTH; SET ASIDE.
   IN LARGE SKILLET, MELT MARGARINE OVER MEDIUM HEAT. ADD ONIONS AND
 GARLIC. SAUTE 3 TO 5 MINUTES OR UNTIL TENDER; ADD TO BULGAR MIXTURE.
 STIR IN PARSLEY, CURRANTS, POULTRY SEASONING, SALT, PEPPER, APRICOTS AND
 THEN EGGS. RESERVE 2 CUPS FOR STUFFING TURKEY BREAST. STIR REMAINING 1
 CUP BROTH MIXTURE INTO REMAINING STUFFING. SPOON INTO 2 QUART CASSEROLE.
 COVER AND BAKE IN 325 DEGREE OVEN 1 HOUR. SERVE WITH TURKEY. MAKES 8
 SERVINGS.
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CORN BREAD-CHORIZO STUFFING (02/06/94) (18:13)

 4 - ONIONS, COARSELY CHOPPED
 5 - CELERY STALKS, COARSELY CHOPPED
 1 - LB CHORIZO (SPANISH SAUSAGE), BROKEN UP
 6 - CUPS DAY-OLD CORN BREAD, CRUMBLED
 3 - CUPS DAY-OLD WHITE BREAD, CUBED
 2 - CUPS FROZEN CORN KERNELS, THAWED
 2 - TBSP CHOPPED FRESH CILANTRO OR 2 TBSP DRIED
 2 - TBSP CHOPPED FRESH PARSLEY
 SALT AND PEPPER, TO TASTE
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CORN BREAD DRESSING (02/05/94) (23:12)

 3 - CUPS CRUMBLED CORN BREAD
 1 - CUP BREAD CRUMBS
 2 - CUPS CHICKEN BROTH
 3 - STALKS CELERY, FINELY CHOPPED
 1 - LARGE ONION, FINELY CHOPPED
 FRESH GROUND BLACK PEPPER
 1 - TSP SAGE OR POULTRY SEASONING

   COMBINE ALL INGREDIENTS IN A MIXING BOWL. MIX WELL. TURN INTO
 AND OILED BAKING DISH. BAKE @ 350 DEGREES FOR 45 MINUTES OR USE
 AS A STUFFING IN THE TURKEY.
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CORN BREAD STUFFING (02/06/94) (23:02)

 3/4 - CUP BUTTER FLAVOR CRISCO
 1/4 - CUP WATER
 2 - 8 OZ PKG CORN BREAD STUFFING
 1/2 - CUP CHOPPED PARSLEY
 1 - EGG, BEATEN
 1/2 - CUP CHOPPED ONIONS
 1 - CUP CHOPPED CELERY
 1 - 10 3/4 OZ CAN DOUBLE STRENGTH CHICKEN BROTH
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COUNTRY BREAD SAUSAGE STUFFING FOR TURKEY (02/05/94) (23:13)

 1 - LB SAUSAGE, LIKE BOB EVANS, JIMMY DEAN, ETC.
 1 - MEDIUM CHOPPED ONION
 1/4 - CUP CHOPPED CELERY
 1 - TSP SALT
 1/2 - TSP PEPPER
 1 - TSP DRIED BASIL
 1/2 - TSP OREGANO
 10 - CUPS DRY DAY OLD WHITE BREAD CUBES
 2 - TBSP MINCED FRESH OR DRIED PARSLEY
 CHICKEN BROTH OR BOUILLON

   COOK SAUSAGE IN SKILLET, BREAKING UP WITH A FORK AS IT COOKS,
 UNTIL ALL PINK COLOR IS GONE. POUR OFF AND DISCARD ALL BUT 1/2
 CUP OF ACCUMULATED LIQUID. ADD CELERY AND ONION TO SAUSAGE IN
 SKILLET. COOK ONION, STIR IN SALT, PEPPER, BASIL AND OREGANO. PLACE
 BREAD CUBES IN LARGE BOWL. ADD SAUSAGE MIXTURE, PARSLEY AND ENOUGH
 CHICKEN BROTH TO MOISTEN . MIX TOGETHER GENTLY. WILL STUFF ONE 12
 TO 14 LB TURKEY. BAKE EXCESS IN UNGREASED CASSEROLE @ 350 DEGREES
 FOR 30 MINUTES.
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DOWN HOME CORNBREAD STUFFING (02/05/94) (23:16)

 1 - 18 TO 19 OZ PACKAGE CORNBREAD MIX
 1 - 16 OZ CAN WHOLE KERNEL CORN
 1/2 - CUP BUTTER OR MARGARINE
 2 - MEDIUM SIZE ONIONS, DICED, ABOUT 1 1/2 CUPS
 2 - MEDIUM SIZE RED BELL PEPPERS, DICED, ABOUT 2 CUPS
 2 - MEDIUM SIZE GREEN BELL PEPPERS, DICED, ABOUT 2 CUPS
 2 - TSP DRIED SAGE LEAVES
 2 - TSP SALT
 1/2 - TSP FRESHLY GROUND BLACK PEPPER
 DICED COOKED TURKEY NECK AND GIBLET MEAT, OPTIONAL
 1 - LARGE EGG
 3/4 - CUP BUTTERMILK OR MILK

 PREPARE CORNBREAD MIX ACCORDING TO PACKAGE DIRECTIONS, ADDING
 DRAINED CORN TO BATTER BEFORE BAKING. COOL CORN BREAD ON WIRE
 RACK 30 MINUTES; CRUMBLE INTO LARGE BOWL; SET ASIDE. YOU SHOULD
 HAVE 9 CUPS. IN 10" SKILLET OVER MEDIUM HEAT, MELT BUTTER; ADD
 ONIONS AND RED AND GREEN PEPPERS; COOK ABOUT 10 MINUTES, STIRRING
 OCCASIONALLY UNTIL VEGETABLES ARE TENDER. REMOVE FROM HEAT; ADD
 VEGETABLE MIXTURE TO CORNBREAD IN BOWL, ALONG WITH SAGE(SEE NOTE)
 SALT, PEPPER AND DICED NECK AND GIBLET MEAT, IF USING. IN SMALL
 BOWL, BEAT TOGETHER EGG AND BUTTERMILK; TOSS WITH STUFFING
 MIXTURE. MAKES 12 CUPS, ENOUGH TO STUFF 12 TO 14 POUND TURKEY.
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MUSHROOM BACON STUFFING (02/05/94) (23:17)

 6 - SLICES BACON
 1/4 - CUP BUTTER OR MARGARINE
 1 - LB MEDIUM SIZED MUSHROOMS, QUARTERED, ABOUT 5 CUPS
 3 - MEDIUM SIZE RIBS CELERY, SLICED, ABOUT 1 3/4 CUPS
 1 - LARGE ONION, DICED, ABOUT 1 CUP
 1/2 - TSP DRIED SAGE LEAVES
 1/4 - TSP DRIED MARJORAM LEAVES
 SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
 20 - SLICES FIRM TEXTURED WHITE BREAD, CUBED, ABOUT 12 CUPS
 1 - EGG, LIGHTLY BEATEN

 IN 12" SKILLET OVER MEDIUM HEAT, COOK BACON UNTIL GOLDEN; REMOVE
 TO PAPER TOWELS TO DRAIN. CRUMBLE BACON INTO LARGE BOWL; SET ASIDE.
 POUR OFF ALL BUT 1/4 CUP BACON DRIPPINGS FROM SKILLET; ADD BUTTER
 TO SKILLET; MELT OVER MEDIUM HEAT. ADD MUSHROOMS, CELERY, ONION, SAGE,
 MARJORAM AND PEPPER; COOK 10 MINUTES, STIRRING OCCASIONALLY UNTIL
 VEGETABLES ARE TENDER. REMOVE FROM HEAT; ADD VEGETABLE MIXTURE TO
 BACON IN BOWL. ADD BREAD CUBES; TOSS WELL TO MIX. POUR EGG OVER
 STUFFING; TOSS TO BLEND. MAKES 12 TO 14 CUPS, ENOUGH TO STUFF 12 TO
 14 POUND TURKEY.
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NUTTY WILD RICE SAUSAGE STUFFING (02/05/94) (23:15)

 1 1/4 - CUP UNCOOKED WILD RICE
 1 1/4 - CUP UNCOOKED LONG-GRAIN RICE
 1 - 16 OZ PACKAGE BULK SAUSAGE
 2 - TBSP BUTTER OR MARGARINE
 4 - LARGE RIBS CELERY, SLICED, ABOUT 3 CUPS
 5 - OZ MEDIUM SIZED FRESH MUSHROOMS, SLICED, ABOUT 1 1/2 CUPS
 1 - LARGE ONION, DICED, ABOUT 1 CUP
 SALT AND FRESH GROUND BLACK PEPPER, TO TASTE
 1 - CUP CHOPPED WALNUTS, TOASTED(SEE NOTE)

 PREPARE WILD RICE AND LONG-GRAIN RICE ACCORDING TO PACKAGE 
 DIRECTIONS; TOSS TOGETHER IN LARGE BOWL; SET ASIDE. IN 12"
 SKILLET OVER HIGH HEAT, COOK SAUSAGE, STIRRING FREQUENTLY
 UNTIL WELL BROWNED. WITH SLOTTED SPOON, REMOVE SAUSAGE TO
 BOWL WITH RICE. ADD BUTTER TO DRIPPINGS REMAINING IN SKILLET;
 MELT OVER MEDIUM HEAT. ADD CELERY, MUSHROOMS, ONION AND SALT
 AND PEPPER; COOK 10 MINUTES, STIRRING OCCASIONALLY UNTIL
 VEGETABLES ARE TENDER. REMOVE FROM HEAT; ADD VEGETABLE MIXTURE
 TO RICE MIXTURE IN BOWL ALONG WITH WALNUTS; TOSS WELL TO MIX.
 MAKES 12 TO 14 CUPS, JUST, ENOUGH TO STUFF 12 TO 14 POUND TURKEY.
 NOTE:TO TOAST WALNUTS; IN DRY SMALL SKILLET OVER VERY LOW
 HEAT, TOAST WALNUTS 3 TO 5 MINUTES, STIRRING FREQUENTLY UNTIL
 GOLDEN BROWN. COOL BEFORE ADDING TO STUFFING.
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OAT STUFFING (02/05/94) (23:21)

 1 - LARGE ONION, FINELY CHOPPED
 1/4 - CUP MARGARINE OR BUTTER
 1 - CUP REGULAR OATS
 1/2 - TSP SALT
 1/2 - TSP GROUND CORIANDER
 1/4 - TSP BLACK PEPPER
 1/8 - TSP NUTMEG

   COOK AND STIR ONION IN MARGARINE IN A 10" SKILLET OVER MEDIUM
 HEAT UNTIL LIGHT BROWN. STIR IN REMAINING INGREDIENTS. COOK AND
 STIR UNTIL OATS ARE GOLD BROWN AND CRISP, ABOUT 3 TO 4 MINUTES.
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OLD WORLD WALNUT STUFFING (02/05/94) (23:17)

 1 - CUP BUTTER OR MARGARINE
 4 - MEDIUM SIZE RIBS CELERY, CHOPPED, ABOUT 2 CUPS
 4 - MEDIUM SIZE ONIONS, CHOPPED, ABOUT 1 1/2 CUPS
 6 - SLICES RYE BREAD, CUT INTO 1/2" CUBES, ABOUT 6 CUPS
 6 - SLICES PUMPERNICKEL BREAD, CUT INTO 1/2" CUBES, ABOUT 6 CUPS
 1 - 8 OZ CAN WALNUTS, CHOPPED AND TOASTED(SEE NOTE)
 1/2 - CUP CHOPPED FRESH PARSLEY
 1 1/2 - TSP SALT
 1 1/2 - TSP DRIED THYME LEAVES
 1/2 - TSP FRESHLY GROUND BLACK PEPPER
 2 - LARGE EGGS

 IN 10" SKILLET OVER MEDIUM HEAT, MELT BUTTER; ADD CELERY AND
 ONIONS; COOK ABOUT 10 MINUTES, STIRRING OCCASIONALLY UNTIL
 TENDER. IN LARGE BOWL COMBINE VEGETABLES WITH RYE AND PUMPERNICKEL
 BREAD CUBES, WALNUTS, PARSLEY, SALT, THYME AND PEPPER; TOSS WELL TO
 MIX. IN SMALL BOWL, BEAT TOGETHER EGGS AND 1/2 CUP WATER; TOSS WITH
 STUFFING. PLACE LIGHTLY INTO NECK AND BODY CAVITIES, MAKES ABOUT 14
 CUPS, ENOUGH TO STUFF 12 TO 14 POUND TURKEY. NOTE:TO TOAST WALNUTS:
 IN DRY SMALL SKILLET OVER VERY LOW HEAT, TOAST WALNUTS 3 TO 5
 MINUTES, STIRRING FREQUENTLY UNTIL GOLDEN BROWN. COOL BEFORE ADDING
 TO STUFFING.
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SMIRNOFF STUFFING (02/05/94) (23:19)

 2 - MEDIUM ONIONS, CHOPPED
 1 - CUP SLICED CELERY
 1/2 - CUP BUTTER
 6 - CUPS HERB-SEASONED STUFFING MIX
 1 - TSP POULTRY SEASONING
 1/2 - TSP EACH: SAGE AND THYME
 1 - CUP COOKED, DRAINED AND CRUMBLED SAUSAGE
 1 - LARGE APPLE, CHOPPED
 1/2 - CUP SMIRNOFF VODKA
 3/4 - CUP CHICKEN BROTH

   IN LARGE SKILLET, COOK ONION AND CELERY IN BUTTER. MIX IN REMAINING
 INGREDIENTS. FOLLOW INSTRUCTIONS FOR STUFFING TURKEY.
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TURKEY DRESSING (02/05/94) (23:11)

 1 - LB PORK SAUSAGE
 1 - PKG CORN BREAD DRESSING MIX
 1 - PKG PLAIN DRESSING MIX
 3 - EGGS
 CREAM SHERRY TO MOISTEN DRESSING
 SALT AND BLACK PEPPER
 1/2 - TBSP OREGANO
 1/2 - TBSP MARJORAM
 1 - CUP MUSHROOMS
 1 - BOX WILD RICE
 1/3 - CUP PARSLEY
 2 - SMALL ONIONS, DICED
 2 - SMALL BELL PEPPERS, DICED
 4 - STALKS CELERY, CHOPPED FINE

   BROWN MEAT AND VEGETABLES. REDUCE HEAT AND SIMMER. COOL. MIX IN
 DRY INGREDIENTS. ADD EGGS. MIX IN SHERRY UNTIL DRESSING MIX IS
 MOIST. STUFF TURKEY.
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