Reader Recipes

Sensational Stuffings 

for the Well-Dressed Bird 

 

CORNBREAD AND SAUSAGE STUFFING

From Faye Hall of Evington

Ingredients:

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1⁄2 lb. sweet Italian sausage, crumbled

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4 T butter

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1 medium onion, chopped

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1 stalk celery (chopped)

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3 cups roughly crumbled cornbread

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2 cups toasted, cubed bread (crusts removed)

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1 egg

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1⁄3 cup parsley (chopped)

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2 t dried sage

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1⁄2 t dried thyme

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Broth (optional)

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Salt and pepper to taste

Directions: In a frying pan, sauté the sausage until it is cooked and browned. Pour off all but 2 tablespoons of the fat. Melt the butter in the same pan. Add onion and celery and sauté with the sausage until softened. In a large bowl, combine the sausage mixture with the breads; mix in an egg, parsley, sage and thyme; blend well. Add a little broth if the stuffing seems too dry. Salt and pepper to taste. Fill, but don’t pack, the turkey with the stuffing. 

 

TURKEY DRESSING with Egg Cornbread

From Ruth Joiner of Catlett

Ingredients:

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3 cups egg cornbread (1 batch, recipe follows)

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2 slices stale bread

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5 or 6 saltine crackers

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1 can cream of chicken soup

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1 envelope dry onion soup mix

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3 eggs

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Chicken or turkey broth

Egg Cornbread:

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2 cups self-rising cornmeal

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1⁄4 t baking soda

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2 eggs

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1 cup buttermilk 

Mix all ingredients together and bake at 400° for 25 minutes.

Directions: Crumble cornbread, stale bread, and saltine crackers into large bowl; add chicken soup, dry onion soup mix and eggs. Mix with broth until very soupy. Bake at 350° for 30 minutes or until brown.

 

SAUSAGE STUFFING

From April Foubare of Manassas

Ingredients:

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1 pkg. bulk sausage (any kind)

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2 ribs celery (chopped)

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1 medium onion (chopped)

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1 carrot (chopped)

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1 small clove garlic (minced)

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2 t poultry seasoning

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1 t pepper

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1 loaf Italian bread, cut into cubes and left out overnight to stale

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1 cup chicken stock

Directions: Cook sausage until done and crumble; drain. Add in celery, onion, carrot and garlic. Sprinkle with pepper and poultry seasoning. Cook until veggies are tender. Add in stale bread cubes and stir to combine. Pour in chicken stock and stir well. If mixture is too dry, stir in more chicken stock. Serve immediately.

 

CORNBREAD DRESSING

From Louise Irby of Gretna

Ingredients:

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16-oz. pkg. herb-seasoned stuffing mix

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8-oz. pkg. cornbread stuffing mix

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4 (14-oz.) cans chicken broth

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2 ribs celery, chopped

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1⁄2 large onion, chopped (or more to taste)

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1⁄2 green pepper, chopped

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1 t poultry seasoning (or more to taste)

Directions: Combine stuffing mixes, 3 cans chicken broth and celery. Add rest of ingredients. Spoon evenly in lightly greased 13x9-inch pan or dish. Pour 1 can of chicken broth evenly over stuffing. Bake at 350° for 40-45 minutes.

 

TURKEY DRESSING

From Joann Hensley of McGaheysville

Ingredients:

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1 3⁄4 cups turkey stock or canned broth

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1⁄4 t poultry seasoning

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1⁄4 t ground black pepper

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1⁄4 cup finely chopped celery

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3⁄4 cup fresh or frozen (thawed) cranberries

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1⁄4 cup diced onion

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4 cups herb-seasoned stuffing

Directions: In a large saucepan, heat the first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, for 5 minutes or until vegetables are tender. Add dry stuffing mix. Remove from the heat; cover and let stand for 5 minutes.

 

We want your recipes! We pay $10 for each recipe published. Categories: Best Barbecue; Easy Appetizers; Divine Desserts; Turkey Dressings. Send recipes to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to bcatlett@odec.com, with Reader Recipes as the subject.

 

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