FROM “THE JOY OF COOKING”, 1953
Apple Onion Raisin Dressing
Place in boiling water for 5 minutes:
1 cup raisins
Drain them well. Add them to:
7 cups soft breadcrumbs
Melt:
¾ cup butter
Saute in it for 3 minutes:
1 cup chopped onion
1 chopped clove garlic
1 cup chopped celery
Add these ingredients to the bread crumb with:
3 cups tart diced apples
¼ cup finely chopped parsely
1½ teaspoons salt
¼ teaspoon paprika
Yield: Sufficient for a 12 pound turkey
Chestnut Dressing
Shell and skin:
6 cups chestnuts
Drop the chestnuts into:
Boiling water
Cook them until they are soft. Put them through a potato ricer, food mill or blender. Combine them with:
1 cup melted butter
2 teaspoons salt
¼ teaspoon pepper
½ cup cream
2 cups dry bread or cracker crumbs
4 tablespoons chopped parsely
1 cup chopped celery
2 tablespoons grated onion
(½ cup seedless raisins)FROM “THE SPICE COOKBOOK”, 1964
Mushroom Stuffing
12 cups toasted bread cubes (croutons)
1½ cups chopped onion
½ cup chopped parsley
¾ cup chopped celery
2 teaspoons poultry seasoning
¼ teaspoon ground black pepper
2 teaspoons salt
½ pound mushrooms
½ cup (1 stick) butter or margarine
2 teaspoons fresh lemon juice
Combine the first 7 ingredients. Wash mushrooms, slice both caps and stems, and saute them in in butter or margarine and lemon juice until mushrooms are tender. Mix with bread cubes.
Yield: Stuffing for a 12 to 15 pound turkey
Dry Sage Stuffing
9 cups toasted soft bread crumbs or toasted bread cubes (croutons)
1½ teaspoons salt
3 teaspoons ground sage
½ teaspoon ground black pepper
½ cup turkey stock or 1 chicken bouillon cube and ½ cup hot water
1/3 cup instant minced onion
1 cup (2 sticks) butter or margarine, melted
Toast bread crumbs or cubes. Mix with remaining ingredients.
Yield: Stuffing for a 10 to 12 pound turkey
Sweet Potato-Sausage Stuffing
2 cups mashed sweet potatoes
6 cups toasted bread cubes (croutons)
1 cup chopped celery
2/3 cup chopped onion
8 sausage links
2½ teaspoons salt
½ teaspoon ground black pepper
2 teaspoons poultry seasoning
¼ cup (½ stick) butter or margarine, melted.
Combine first 4 ingredients. Cut sausage into 1-inch pieces, brown, and add to the mixture. Add seasonings and melted butter or margarine. Mix well.
Yield: Stuffing for a 10 o 12 pound turkey.FROM “ACROSS THE SOUTH”, SOUTHERN LIVING, 1980
Cornbread Stuffing
1½ cornbread muffins or 1 9-10 inch loaf cornbread
2 to 3 cups dry breadcrumbs
½ cup melted butter or margarine
2 to 3 cups boiling chicken broth
6 to 8 green onions with tops, chopped
3 to 4 stalks celery, chopped
4 eggs beaten
1 teaspoon salt
¼ teaspoon pepper
Crumble cornbread in a large bowl; add dry breadcrumbs. Pour melted butter over top. Pour 2 cups broth over breadcrumb mixture; let stand 15 minutes. Add onion, celery, and eggs, mixing well. I fmixture is too dry, add more broth to obtain desired consistency. Stir in salt and pepper.
Yield: Stuffing for a 12 pound turkey
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© 2009 Candace Rich.
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