Four Recipes for Making Delicious Stuffing

New England Corn and Cranberry Stuffing

This recipe can be made atop the stove or in the oven.

Ingredients:
4 cups croutons or day-old bread cubes
1 15.25 oz. can of whole cranberries
1 15.25 oz can of creamed corn
1/2 teaspoon fresh sage, chopped
1/2 teaspoon fresh thyme
1 teaspoon fresh coriander leaves finely chopped
1/4 teaspoon rosemary
Vegetable juice (like V-8), enough to moisture the mixture
2 shallots finely chopped
1 stalk celery diced
1 carrot finely grated
1 clove crushed garlic
1 egg

Instructions:
In a large bowl, place croutons, cranberries and creamed corn. Blend well. Add remaining herbs, celery, grated carrot, garlic and egg. Pour in vegetable juice slowly until mixture holds together. Place in an oiled baking dish, cover with foil. Bake for 30 minutes at 350 degrees. For stove top, place ingredients in a lightly oiled sauté pan and cover. Cook for twenty minutes over low to medium heat.

Old Time Low Country Oyster Dressing

Instead of adding giblets to stuffing, replace giblets with oysters and liquid.

Ingredients:
1 half dozen freshly shucked oysters, reserve oyster liquid
4 cups croutons or day-old bread cubes
1 egg
1/4 cup finely chopped celery
1 diced onion
1/2 teaspoon each: fresh parsley, thyme and sage
1/2 tablespoon Cajun seasoning
1 to 1/2 cups vegetable or chicken broth as needed
1/2 cup crushed pecans

Instructions
In a large bowl, place croutons and all ingredients except oysters. Blend ingredients well. Place oysters in a food processor and process for 5 seconds until oysters appear thickly blended. Add oysters to stuffing mixture along with oyster liquid and 1 to 1 1/2 cups of broth to moisten. This recipe can be placed directly in a turkey or baked separately for 25 minutes at 350 degrees.

Southwestern Style Stuffing

Southwestern style stuffing adds a piquant nuance to stuffing recipes.

Ingredients:
4 cups croutons or day old bread stuffing
1 egg
1/2 cup chorizo or sausage diced
1 tablespoon sun dried tomatoes diced
1 onion chopped
2 garlic cloves finely chopped
1 Pablano chili (seeds removed) finely diced
1 celery stalk coarsely chopped
1/2 cup corn meal
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/8 teaspoon pumpkin pie spice
1/2 cup canned pumpkin
1 tablespoon freshly roasted pumpkin seeds
Red wine as needed to blend

Instructions:
Place all ingredients except roasted pumpkin seeds and wine into a large bowl and blend well. Add in red wine and pumpkin seeds. Blend until ingredients hold together. Bake at 350 degrees for 25 minutes or atop the stove.

Venison Stuffing

Ingredients:
4 cups croutons
2 cups finely chopped sautéed venison
1 clove garlic crushed
1 cup red wine
1 tablespoon dried cranberries diced
1/2 tablespoon juniper berries crushed
1/8 teaspoon allspice
1/2 teaspoon rosemary leaves chopped
1 egg
1/2 to 1 cup broth

Instructions:
Blend all ingredients in a large bowl. Bake at 375 degrees for 25 minutes.

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