Advertisement
YOU ARE HERE: LAT HomeCollections

Some Tasty Ideas for Stuffings for the Well-Dressed Holiday Turkey : Variations Are Almost Endless

November 24, 1985

Call it stuffing or dressing; cook it in the turkey, a casserole or mold; begin with any type of bread or rice--the variations on this important Thanksgiving meal accompaniment are almost endless.

A few important reminders if you elect to cook the stuffing inside the bird. It should be spooned lightly into the body and neck cavities, allowing for expansion during cooking. Once the turkey is stuffed it should be cooked immediately. For safety, the stuffing must reach a temperature of at least 165 degrees, so roast the stuffed bird at 325 degrees for 20 to 22 minutes per pound.

While the turkey stands 20 minutes before carving, spoon out the stuffing and keep warm. After the meal, package any remaining stuffing and store in the refrigerator or freezer.

Included are some old favorites, as well as new recipes--each adapts to being cooked inside or outside the bird.

APRICOT-RICE

STUFFING

1 1/2 cups dried apricots

1 1/2 cups finely diced celery

1 cup diced onions

6 tablespoons butter or margarine

1 1/2 cups long grain rice

2 teaspoons crushed thyme

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground nutmeg

1/2 cup brandy

3 cups turkey or chicken stock

6 cups whole wheat bread, crusts removed and torn into small pieces

2 cups chopped walnuts, toasted

Soak apricots in boiling water for 10 minutes. Drain, chop finely and reserve. Saute celery and onions in butter until tender. Add rice and saute until rice just begins to color.

Stir in thyme, salt, pepper, nutmeg, brandy and stock. Simmer 10 minutes, stirring occasionally. Combine mixture with bread and walnuts. Makes 9 cups or enough stuffing for a 12- to 15-pound turkey.

Note: Stuffing may be baked in buttered casserole; set in pan of boiling water, at 350 degrees for 1 to 1 1/2 hours.

SOUTHERN TURKEY STUFFING

4 1/4 cups chicken broth

2 cups finely chopped onions

2 cups finely chopped celery

1 cup finely chopped green peppers

1/2 cup finely chopped cooked turkey giblets

2 teaspoons salt

2 cups converted rice

2 eggs, beaten

1 cup chopped pecans

1 cup chopped parsley

Poultry seasoning

Combine broth, onions, celery, green peppers, giblets and salt in large saucepan. Bring to boil. Stir in rice. Cover tightly and simmer 20 minutes.

Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Fold in eggs, pecans, parsley and poultry seasoning to taste. Makes enough stuffing for 12- to 15- pound turkey.

Note: Stuffing may be baked in lightly greased casserole at 325 degrees 45 minutes to 1 hour or until heated through.

OYSTER STUFFING

3 pints oysters

3/4 cup butter or margarine

1 1/2 cups chopped celery

1 1/2 cups chopped onions

12 cups dry bread cubes

3 tablespoons chopped parsley

3 teaspoons salt

1/2 teaspoon poultry seasoning

1/4 teaspoon black pepper

Drain oysters, reserving liquid and chop. Melt butter in skillet, add celery and onions and cook until tender but not browned.

Combine oysters, celery, onions, bread cubes, parsley, salt, poultry seasoning and pepper and mix well. Moisten stuffing with oyster liquid if necessary. Makes enough stuffing for 10- to 15-pound turkey.

Note: Stuffing may be baked in lightly greased casserole at 325 degrees 45 minutes to 1 hour or until heated through.

APPLE-CHESTNUT

STUFFING

1/2 cup chopped celery

1/4 cup chopped onion

1/2 clove garlic, minced

2 tablespoons butter or margarine

2 cups chopped apples

2 cups chopped cooked chestnuts

3 cups bread cubes

1 teaspoon salt

1/2 teaspoon brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

Dash ground cloves

1/2 cup water

Cook celery, onion and garlic in butter until tender. Add apples, chestnuts, bread cubes, salt, brown sugar, cinnamon, pepper, nutmeg and cloves. Add water and mix lightly but thoroughly. Makes 7 cups stuffing, or enough for 10- to 12-pound turkey.

Note: Stuffing may be baked in lightly greased casserole at 325 degrees 45 minutes to 1 hour or until heated through.

SAUSAGE-RAISIN

STUFFING

2 pounds bulk pork sausage

2 cups diced celery

1 1/2 cups minced onions

8 cups soft bread cubes

2 cups golden seedless raisins

1/2 cup chopped parsley

3 tablespoons Worcestershire sauce

1/2 teaspoon salt

4 eggs, lightly beaten

Brown sausage in large saucepan, stirring often. Remove meat and pour off all but 1/4 cup drippings. Set meat aside.

Add celery and onions to drippings and saute until golden, about 5 minutes. Add meat, bread cubes, raisins, parsley, Worcestershire and salt. Mix well.

Remove from heat and stir in eggs. Makes about 8 cups stuffing, or enough for 10- to 12-pound turkey.

Note: Stuffing may be baked in lightly greased casserole at 325 degrees 45 minutes to 1 hour or until heated through.

MEXICAN-STYLE

STUFFING

1 loaf day-old white bread, cubed

2 cloves garlic, minced

1 large onion, chopped

2 tablespoons butter or margarine

1 cup sliced mushrooms

1 pound pork, cooked and cubed

1 (3 1/4-ounce) jar capers

1 (7-ounce) jar pimiento-stuffed olives, sliced

1 (4-ounce) jar sliced pimientos

Giblets from turkey, cooked and chopped

Advertisement
Los Angeles Times Articles
|
|
|