Stuffing recipes

1/2 cup (1 stick) unsalted butter
2 medium onions, peeled, ends removed, chopped
3 medium celery ribs, washed, ends removed, chopped
1/2 cup chopped celery leaves (from inner ribs)
1 pound firm white bread, cut into 1/2-inch cubes and dried overnight or in the oven (or 10 cups plain bread croutons)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 1/2 to 2 cups turkey or chicken broth, as needed

In a large skillet, melt the butter over medium heat. Add the onions, celery and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes.

Scrape the vegetables and butter into a large bowl. Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. Gradually stir in about 1 1/2 cups of the broth, until the stuffing is evenly moistened but not soggy.

Use as a stuffing or place in a lightly buttered casserole and drizzle with 1/2 cup of the broth, cover and bake for 30 to 40 minutes.

Makes about 10 cups; analysis based on 1-cup serving.

stuffing recipes contd.

TOULA'S TURKEY DRESSING

For up to 12-pound turkey:

1 pound firm white bread (such as Pepperidge Farm), cut in small pieces
1 1/2 cups chicken stock
1 tablespoon vermouth or sherry
1 1/2 teaspoons powdered sage
1/2 teaspoon dried rosemary
2 cloves garlic, crushed
3 slices bacon, cut in pieces
4 tablespoons butter
1 cup onions, chopped
1/2 cup celery, chopped
1/4 cup fresh parsley
1/2 pound ground chuck
1/2 pound pork sausage
1 1/2 teaspoons salt
1/4 teaspoon pepper

For 15-20 pound turkey:

2 pounds firm white bread (such as Pepperidge Farm), cut in small pieces
2 cups chicken stock
1/4 cup vermouth or sherry
3 teaspoons powdered sage
1 teaspoon dried rosemary
3 cloves garlic, crushed
1/4 pound bacon, cut in pieces
1 stick butter
2 medium onions, chopped
1 cup celery, chopped
1/4 cup fresh parsley
1 pound ground chuck
1 pound pork sausage
3 teaspoons salt
1/2 teaspoon pepper

In a large bowl, combine the bread crumbs and chicken stock; set aside.

In a saucepan over low heat, warm the vermouth. Then add the sage, rosemary and garlic; mix well and set aside.

In a skillet over medium heat, fry the bacon until crisp, then remove it with a slotted spoon and mix it with the bread mixture.

In the same skillet, melt the butter with the bacon grease. Add the onions, celery and parsley. Cook over medium heat until the vegetables are tender, about 10 minutes. Then add the ground chuck and pork sausage and cook until done.

Add the meat mixture to the bread mixture. Pour the reserved spice mixture over the stuffing and season with salt and pepper. Mix thoroughly until well blended. Taste and correct seasoning as necessary.

Makes about 10 cups (for 12-pound turkey) or 18-20 cups (for 15- to 20-pound turkey); analysis based on 1-cup serving.

stuffing recipes contd.

WILD RICE STUFFING WITH PEARL ONIONS, DRIED CHERRIES AND APRICOTS

6 tablespoons ( 3/4 stick) butter, divided
18 ounces pearl onions, blanched in boiling water 1 minute, peeled
4 1/2 cups canned low-salt chicken broth
3 tablespoons chopped fresh thyme, divided
1 1/4 cups wild rice (about 6 1/2 ounces)
1 1/4 cups long-grain white rice
1 6-ounce package dried apricots, coarsely chopped
1 cup dried tart cherries
1 cup raisins
1 cup pecans, toasted, chopped
Salt and freshly ground pepper to taste

In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the onions and saute until brown, about 15 minutes. Set aside.

In a large saucepan, bring the chicken broth and 1 tablespoon of the thyme to a boil. Add the wild rice and bring to a boil. Reduce the heat; cover and simmer for 30 minutes. Add the white rice; cover and simmer until all of the rice is tender and the liquid is almost absorbed, about 15 minutes longer.

Stir the dried apricots, dried cherries, raisins and the remaining 2 tablespoons of thyme into the rice mixture; cover and simmer for 3 minutes. Stir the pearl onions and the remaining 4 tablespoons of butter into rice. Mix in the pecans. Season generously with salt and pepper.

Makes 8 to 10 servings.

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