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Dressings and Stuffings
( 1 ) Cornbread Dressing: ( 2 ) Three Mushroom Dressing: ( 3 ) Corn Bread Sourdough Stuffing: ( 4 ) Mushroom Stuffing: O THERE ALL SO GOOD ( 5 ) Herb Celery Stuffing: ( 6 ) Oyster Stuffing: ( 7 ) Cranberry and Chestnut Stuffing:

Dressings and Stuffings
( 1 ) Cornbread Dressing:
1 stick butter
1 1/2 cups finely chopped onion
3 cups finely chopped celery
2 batches cornbread
  (2 8-inch square pans of
   cornbread, or equivalent)
4 cups bread crumbs
3 to 4 cups turkey or chicken broth
1 tablespoon dried sage
2 tablespoons poultry seasoning
1/2 teaspoon dried thyme
3 eggs, beaten

 Preheat oven to 400. Sauté the onion
                  and celery in the butter over medium
                  heat until tender but not brown, about 
                  8 to 10 minutes. In a bowl, mix the
                  sautéed vegetables together with the 
                  cornbread, bread crumbs, poultry
                  seasoning, sage, thyme, broth, and the
                  eggs. Spread evenly in a greased baking pan.
                  Bake for about 30 to 40 minutes.
( 2 ) Three Mushroom Dressing:
3 1/4 cups canned low-salt chicken broth
                  1 ounce dried porcini mushrooms, rinsed
                  6 tablespoons (3/4 stick) butter
                  2 cups chopped onions
                  1 cup chopped celery
                  2 1/2 teaspoons dried marjoram
                  1 teaspoon dried thyme
                  3/4 pound fresh shiitake mushrooms, stems discarded, caps  
                  coarsely chopped
                  3/4 pound crimini mushrooms, stems trimmed, caps coarsely  
                  1 1/2 teaspoons salt
                  8 cups 1/2-inch pieces crustless country-style white bread 
                  (about 1 pound)
                  1/2 cup finely chopped fresh Italian parsley
                  2 eggs, beaten to blend 
 Bring 2 cups chicken broth
                  to boil in small saucepan. Add 
                  porcini mushrooms. Cover and remove from heat. Let stand 30 
                  minutes to soften porcini mushrooms. Using slotted spoon, 
                  transfer porcini to work surface. Finely chop porcini. 
                  Reserve 1 1/2 cups mushroom soaking liquid for Gravy Base.
 Preheat oven to 400°F. Butter 13x9x2-inch baking dish. Melt  
                  6 tablespoons butter in heavy large pot over medium heat.  
                  Add porcini, chopped onions, celery, marjoram and thyme.  
                  Cover and cook 10 minutes, stirring occasionally. Add 
                  shiitake, crimini and 1 teaspoon salt. Cover and cook until 
                  mushrooms begin to release their liquid, stirring 
                  occasionally, about 5 minutes. Increase heat to medium-high. 
                  Uncover and cook until almost all liquid evaporates and 
                  mushrooms brown lightly, stirring frequently, about 8 
                  minutes. Transfer mushroom mixture to large bowl. (Mushroom 
                  mixture can be prepared 1 day ahead. Cover and refrigerate.)
 Add bread, chopped fresh parsley, remaining 1 1/4 cups 
                  chicken broth and 1/2 teaspoon salt to mushroom mixture and 
                  stir to blend. Season with pepper. Mix in eggs. Transfer 
                  dressing to prepared dish. Cover with aluminum foil. Bake 20 
                  minutes. Uncover and bake until light brown, about 20 
( 3 ) Corn Bread Sourdough Stuffing:
 Stuffs one 14-pound turkey 
                  6 tablespoons unsalted butter 
                  1 medium onion, cut into 1/4-inch dice 
                  2 cloves garlic, minced 
                  2 carrots, peeled, cut into 1/4-inch dice 
                  1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice 
                  Corn Bread, cut into 1/2-inch cubes 
                  1 day-old 10-ounce sourdough ficelle, cut into 1/2-inch  
                  3 tablespoons finely chopped assorted fresh herbs, such as 
                  rosemary, sage, thyme, parsley, and marjoram 
                  1 cup pitted prunes (or dates), cut into 1/2-inch dice 
                  5 dried pears, cut into 1/2-inch dice 
                  Salt and freshly ground black pepper 
                  1/2 cup Homemade Turkey Stock, or low-sodium canned chicken 
                  broth, skimmed of fat 
                  1. Melt 2 tablespoons butter in a large skillet over medium-
                  low heat. Add onion, garlic, carrots, and fennel; cook until 
                  vegetables are tender, about 10 minutes. Remove from heat. 
                  2. In a large bowl, combine cornbread and sourdough. Add 
                  vegetables, herbs, prunes, and pears; season with salt and 
                  3. Melt remaining 4 tablespoons of butter. Add melted butter 
                  and turkey stock to stuffing mixture. Toss to combine; let 
( 4 ) Mushroom Stuffing:

 1/2 c butter or margarine, melted
                  1/2 c chopped mushrooms
                  1/4 to 1/2 c chopped onion
                  1 small stalk celery, chopped
                  4 c dried bread cubes
                  1 tbsp chopped parsley
                  1/2 tsp salt
                  1 tsp poultry seasoning
                  1/8 tsp pepper

 Melt butter.  Saute mushrooms, onion and celery until
                  tender.  Add bread cubes, parsely, and all seasoning.
                  Toss lightly.  If desired, add stock or water for
                  moist stuffing.  Loosely stuff turkey.  If desired
                  add 1/2 c salted toasted walnuts or pecans, or Brazil

                  5 ) Herb Celery Stuffing:

 2 c chopped celery
                  1 c chopped onion
                  1/2 c butter or margarine
                  2 (7 or 8 oz) pkgs herb seasoned stuffing mix
                  1-2 tsp sage
                  2 1/2 c chicken broth

 Cook celery and onion in butter until tender.  Combine
                  with remaining ingredients.  Toss lightly.

( 6 ) Oyster Stuffing:

 6 Tablespoons butter 
                  1 cup chopped onion 
                  1 cup chopped celery 
                  1/2 cup minced garlic 
                  1 Tablespoon chopped parsley 
                  2 cups dry bread crumbs 
                  2 quarts shucked oysters 
                  1 cup Tasso sausage(smoked, cured pork shoulder) 
                  3/4 teaspoon salt 
                  1/4 teaspoon paprika
                  Tabasco, Worcestershire sauce to taste

 Melt butter in a large saute pan. Add chopped onion and
                  celery and saute until golden brown. Add the garlic. In a
                  separate pan, cook the sausage, drain off excess fat and set
                  aside. Add the parsley, oysters, salt and paprika to the
                  onion mixture. Thoroughly combine, making sure oysters are
                  heated through. Stir in sausage. Add bread crumbs and stir
                  until fully incorporated and hot. Add Tabasco and
                  Worcestershire sauce to taste. Transfer to over-proof dish
                  or set aside to stuff bird. 

 If cooking stuffing on side, bake at 350 degrees for 25
                  minutes. If stuffing is being cooked in the turkey, bake
                  until internal temperature is at least 165 degrees.

( 7 ) Cranberry and Chestnut Stuffing:

 1 1/2 lbs. chestnuts, to yield 1 1/2 cups chestnut meats 
                  6 Tbsp unsalted butter 
                  1 cup chopped celery 
                  1 cup chopped onion 
                  2 cloves garlic, chopped 
                  2 shallots, chopped 
                  1/2 cup brandy 
                  4 cups chicken stock 
                  One 15 oz. package unseasoned bread for stuffing or 1 lb.
                  stale white bread, cut into 1/4 inch cubes 
                  1/4 cup chopped parsley 
                  1 Tbsp chopped thyme leaves 
                  1 cup cranberries, chopped coarse 
                  3 extra-large eggs 
                  2 cups heavy cream 
                  Coarse salt and freshly ground pepper

 Preheat the oven to 400
                  degrees F. Roast and shell the
                  chestnuts. Cut an X on the flat side of each chestnut. Put
                  the nuts in a single layer in a roasting pan and roast for
                  45 minutes. Take the nuts out of the oven and, as soon as
                  you can handle them, peel them. Keep the pan covered while
                  you work: If the chestnuts cool, they will be difficult to
                  peel. Rough chop the chestnuts. Generously butter a shallow
                  3-quart serving casserole or 9-by-13-inch baking pan. Melt 4
                  Tbsp of butter in a large sauté pan and cook the celery,
                  onion, garlic, and shallots over medium heat until wilted.
                  Add chestnuts and cook 5 minutes more to brown the nuts a
                  little. Add the brandy and 1 cup of the stock and cook until
                  the liquid has almost evaporated.

                   Put the bread in a very large bowl. Add the parsley, thyme,
                  cranberries, and chestnut mixture. Break in the eggs and add
                   the cream and the remaining 3 cups of stock. Using your
                   hands, combine everything thoroughly. Season liberally with
                   salt and freshly ground pepper. Spread the stuffing mixture
                   evenly in the buttered casserole, dot with the remaining
                   butter, and cover with foil. You can prepare the stuffing up
                   to this point a day in advance. If you do so, remove it from
                   the refrigerator 4 hours before serving time.

                   If you want to cook the stuffing separately, preheat the
                   oven to 350 degrees F. Put the stuffing in the oven and bake
                   for 45 minutes. Remove the foil and bake about 20 minutes
                   more, until the stuffing is firm and a light crust has formed.

                   If you are cooking the stuffing with the turkey, remove the
                   foil, put it, uncovered, in the oven and leave it in the
                   oven at 325 degrees F until the turkey is carved.