Mom’s Cornflake Stuffing

November 16, 2013 by  
Filed under Breads, Holidays

By Amanda Jade

I grew up on this stuffing.  One year, Mom bought a massive monster of a bird, almost 30 pounds, and stuffed it to the brim with her cornflake stuffing.  The roasting pan was not sturdy enough and Mom ended up losing almost half the stuffing to the floor when it collapsed.  She didn’t bat an eye.  We still had enough stuffing to feed a half dozen people and have leftovers for Thanksgiving sandwiches for a week.

A stuffed turkey

A stuffed turkey (Photo credit: Wikipedia)

Ingredients:

  • 4 tablespoons Butter or Fat
  • 2 large Onions, chopped
  • 3 large Carrots, diced
  • 1 large Green Pepper, diced
  • 4 Celery stalks, chopped
  • 2 pieces Wheat Bread
  • Eggs
  • 4 cloves Garlic, minced
  • Salt, Pepper, Old Bay Spices
  • Cornflakes

Directions

  1. Heat the butter or fat in a large skillet and add your vegetables.  Sauté until soft but not too done.  In the last minute or so of heating, liberally add salt, pepper, and Old Bay seasonings.
  2. In a large bowl, add the corn flakes.  Drizzle a little bit of water onto the bread and break it apart with your hands into the corn flakes.
  3. Add the vegetables, mixing gently to avoid breaking too many of the corn flakes.
  4. Add eggs, one at a time, until the mixture is sticky but not soaked, usually 3 or 4 eggs.
  5. Stuff your bird loosely as the stuffing will swell when cooking.  You can use the rest around the bird itself in the pan to soak up the juices from the turkey or just bake it in a casserole.

 

This stuffing is very versatile because you can add or exchange just about every vegetable you would like to it.  My mom always used Old Bay, but Bell seasoning can be used as well, or even Adobo if you prefer that flavor profile.  Go nuts, be creative!  This will give you a softer stuffing, which has its advantages.  My family’s favorite use for this stuffing is as a base for pan fried Thanksgiving sandwiches, but that’s another recipe!

 

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Sausage Apple Pecan Stuffing

November 1, 2013 by  
Filed under Breads, Holidays

Sausage Apple Pecan Stuffing Recipe

1 lb. mild pork sausage
2 c. chopped onions
1 c. chopped celery, incl. leaves
1 bag 14 oz. herb seasoned stuffing plus a small bag of stuffing
2 c. chicken broth (Swanson’s canned)
2 sticks butter
1 c. golden raisins
3 red apple, washed, cored and chopped
1/2 c. chopped almonds or pecans or walnuts
1t. cinnamon
salt and pepper to taste

1. Cook sausage in skillet till browned. Drain and set aside. Heat the broth and melt a stick of butter in it. Set aside. Saute onions and celery in butter till onions begin to golden.

2. In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins and nuts and begin blending, with your hands, add 1 c. of broth at a time till you get to the desired stuffing consistency.

3. Taste and adjust seasoning by adding salt and pepper to taste.

4. Stuff the turkey both ends and truss. In the tummy area, cut an apple in thirds widthwise, and put this slice over the opening so stuffing does not leak out. You should have enough left over to put in a casserole with foil over and bake the last 45 minutes of the turkey.

Easy Oyster Stuffing Recipe

November 1, 2013 by  
Filed under Breads, Holidays

Easy Oyster Stuffing for Turkey

1 (14 oz) bag of premade stuffing mix. 1/2 cup celery, chopped
1/2 cup onion, chopped
2 cups chicken broth (out of a can is fine and easy)
1 pint oysters, chopped

1. Brown onion and celery in the butter. Add chopped oysters and the liquid from them if desired.

2. Heat chicken broth until boiling and remove from heat.

3. Add stuffing mix. Toss lightly with a fork until moist throughout. Stuff turkey lightly until cavity is filled, do not pack. Any remainder can be placed in a small foil pouch and baked beside the turkey in the roasting pan.

********** For food safety reasons, we recommend that stuffing be cooked alongside turkey rather than stuffing.