Advertisement
YOU ARE HERE: LAT HomeCollections

Some Basic Stuffings With a Kick : Hot Sausage, Green Chiles, Curry Add Spice to the Bird

December 28, 1986

By combining packages of seasoned stuffing mix with a variety of ingredients, you can add to your menu repertoire tremendously.

Add tomato juice, hot sausage, cilantro and green chiles to the Basic Vegetable Stuffing recipe below to give your turkey a Mexican flavor. Pineapple tidbits, water chestnuts and a dash of curry powder give the bird a hint of Oriental flavor.

The recipes offered here make light and moist stuffings suitable for filling a large turkey, or cut the recipes in halves and fill turkeys weighing 12 pounds or less and smaller poultry.

Any leftover amounts can be placed in a buttered casserole or mold and cooked, covered, in the oven with the bird during the last 45 minutes of baking. BASIC VEGETABLE STUFFING

2 (6-ounce) bags seasoned dressing or corn bread stuffing mix

1 cup butter or margarine, melted

1 1/2 cups chicken broth

1 1/2 cups chopped celery

1 cup minced onions

Combine dressing with butter, broth, celery and onions. Mix lightly and stuff loosely in neck and body cavity of bird, allowing for expansion during roasting. Makes enough to stuff 1 medium turkey. CURRY FRUIT STUFFING

2 (6-ounce) bags seasoned dressing or corn bread stuffing mix

1 cup butter or margarine, melted

1 1/2 cups chopped celery

1 cup minced onions

1/2 cup chopped green or sweet red pepper

1/2 cup raisins

1 (8-ounce) can sliced water chestnuts, drained

1 (8-ounce) can pineapple tidbits, drained

1 to 2 teaspoons curry powder

1 1/2 cups chicken broth or fruit juice

Combine dressing, butter, celery, onions, green pepper, raisins, water chestnuts, pineapple and curry powder in bowl. Stir in broth. Blend mixture lightly, then stuff loosely in neck and body cavity of bird, allowing for expansion during roasting. Makes enough to stuff 1 large turkey.

Note: Drained liquid from chestnuts and pineapple may be substituted for part of liquid called for in recipe. MEXICALI STUFFING

2 (6-ounce) bags seasoned dressing or corn bread stuffing

1 cup butter or margarine, melted

1 1/2 cups chopped celery

1 cup minced onions

1 pound hot sausage or chorizo, chopped

2 tablespoons minced cilantro

1 teaspoon instant beef bouillon

1 (7-ounce) can diced green chiles

1 1/2 cups tomato juice

Combine dressing, butter, celery, onions, sausage, cilantro, bouillon, chiles and juice in bowl. Mix lightly, then stuff loosely in neck and cavity of bird, allowing for expansion during roasting. Makes enough to stuff 1 large turkey.

Advertisement
Los Angeles Times Articles
|
|
|