Stuffing is traditionally made by combining a dry bread with a liquid and baking, either in whole poultry or separately in the oven or on the stove top. Here are a couple of recipes I think you will enjoy. One is great for chicken or turkey, the other is a favorite with pork chops and pork roasts.
To make a delicious and SIMPLE STUFFING for poultry you will need:
Bread Pan
1 cup finely chopped celery 1/2 cup chopped onion 1/2 cup butter or margarine 1 teaspoon poultry seasoning or sage 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups dry bread cubes 3/4 to 1 cup chicken broth or water
In a saucepan cook celery and onion in butter until tender, but not brown. Remove from heat and stir in poultry seasoning, salt, and pepper. Place the dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly. Use to stuff one 10-pound turkey or large chicken with additional baked in a small loaf pan along with the chicken. Serve with good gravy.
You can cut this recipe in half for use with a 5 pound roasting chicken or domestic duck. It is also good for use with two 2-3 pound wild geese, or three 2 pound pheasants. You can also use this with Cornish game hens or quail. Bake any remaining stuffing in a casserole or loaf pan at 375 degrees for about 20- 30 minutes.
Try this recipe with your next plate of pork chops. For PORK STUFFING you will need:
1 cup finely chopped celery 1/2 cup chopped onion 1/3 cup chopped carrots 1/2 cup butter or margarine 2 4 ounce cans of sliced mushrooms. (drain and add the liquid to the broth or water to make up to a cup. 1 medium chopped granny smith apple 1 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon pepper 8 cups dry bread cubes 1 - 2 cups chicken broth or water
In a saucepan cook celery, carrots, apple, and onion in butter until tender, but not brown. Add the mushrooms and heat until hot. Remove from heat and stir in garlic powder, salt, and pepper. Place the dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly.
You may also enjoy an oyster stuffing with either poultry or pork. Use the recipe for SIMPLE STUFFING above, except add 1 pint shucked oysters, drained and chopped, or two 8 ounce cans of whole oysters drained and chopped into the liquid when you add the seasonings. You may substitute the drained oyster liquid for some or all of the broth or water.
How about a CHESTNUT STUFFING to make that dinner even more special. You will need the SIMPLE STUFFING recipe above and one pound of fresh chestnuts (about 3 cups). To prepare the chestnuts slash an X in the flat side of each chestnut. Roast on a baking sheet at 400 degrees F for about 15 minutes. Cool. Peel the skin off and coarsely chop for inclusion in the stuffing.
And here is one more that is great with pork. For this CORN BREAD AND BACON STUFFING you will need:
Cornbread (from a box mix, your favorite scratch recipe, or purchased in a bag for stuffing)
6 slices of bacon 6 slices bread 1 cup chopped celery with leaves 1 cup chopped onion 2 beaten eggs 1 tablespoons chicken bouillon granules (I prefer the 0 sodium Herb Ox brand, but any will do. Use the granulated type, not the little cubes) 2 tablespoons snipped parsley 1/4 teaspoon salt 1 cup chicken broth
Coarsely crumble corn bread to make 3 cups. Toast the bread slices and cut into cubes. Set aside.
In a skillet cook bacon until crisp. Cool and crumble. Set aside. Cook celery and onion in the bacon drippings until tender but not brown. In a mixing bowl, combine eggs, bacon, cooked celery and onion, parsley, and bouillon, and salt. Add to the bread, tossing lightly until well mixed. Add enough of the broth to moisten. Toss to mix. Bake uncovered in an ungreased casserole pan at 350 degrees F for about 30 minutes or until the top is lightly browned.
Homemade Stuffing
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