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COVER STORY

Readers' Stuffing Recipes

November 19, 2000

Texas Corn Bread Dressing

Active Work Time: 1 hour * Total Preparation Time: 2 hours

From Carol George de Mauregne, Valley Glen. Sourdough bagels work best for the dried bread, but you can use toast, buns and croutons, too. The corn bread recipe is from "Lee Bailey's The Way I Cook It."

SKILLET CORN BREAD

2 cups cornmeal

2 cups flour

1 teaspoon sugar, optional

8 teaspoons baking powder

1 teaspoon salt

1/2 cup safflower oil or bacon drippings

2 eggs

3 cups milk

* Place 2 large cast-iron skillets in 400-degree oven.

* Combine cornmeal, flour, sugar, baking powder and salt in bowl. Mix oil, eggs and milk, then stir into dry ingredients. Add a bit more milk if batter is stiff.

* Remove skillets from oven. Grease quickly with oil or bacon fat and divide batter between skillets. Smooth with spatula if necessary. Bake until golden brown, 20 minutes.

DRESSING

Skillet Corn Bread

2 1/2 cups cubed day-old bread

2 cups sliced celery

1 large bunch green onions, including tops, chopped

1 onion, chopped

1/2 cup chopped parsley

2 cloves garlic, minced

1/4 cup (1/2 stick) butter

1 teaspoon crushed dried thyme

1 teaspoon ground sage

1/2 teaspoon crushed dried rosemary

3 cups hot chicken or turkey stock

Salt, pepper

Cayenne pepper

2 eggs, beaten

* Break up corn bread and bread into pieces not bigger than a teaspoon and place in large mixing bowl.

* Cook celery, green onions, onion, parsley and garlic in butter over medium heat until softened. Add to cornbread mixture. Add thyme, sage and rosemary and mix well. Add stock, a bit at a time, mixing, until bread is well moistened. Season to taste with salt, pepper and cayenne pepper. Mix in eggs.

* Stuff in turkey or bake uncovered in greased 13x9-inch baking dish at 375 degrees 50 to 60 minutes.

14 cups. Each 1/2-cup serving: 182 calories; 474 mg sodium; 44 mg cholesterol; 8 grams fat; 22 grams carbohydrates; 6 grams protein; 1.52 grams fiber.

Ginny's Holiday Stuffing

Active Work Time: 45 minutes * Total Preparation Time: 2 hours

There's a pleasant surprise of lemon zest in this colorful apple-cranberry-sausage stuffing. Another surprise: It's quite easy. Virginia Hambro, of Camarillo, says this will stuff a 20-pound turkey, but it also goes well with pork, roasts or chops.

1 pound breakfast sausage

1 cup (2 sticks) butter

1 cup diced celery

1 cup diced onion

2 (14-ounce) packages prepared stuffing mix

2 (14 1/2-ounce) cans chicken broth

3/4 cup water

1 cup diced red apple

1 cup dried cranberries

1 tablespoon lemon zest

2 tablespoons poultry seasoning

Salt, pepper

* Break sausage into small pieces and brown in skillet over medium heat. Drain fat and set sausage pieces aside.

* Melt butter in deep pan over medium heat. Add celery and onion and cook lightly. Remove from heat and place in large mixing bowl. Add stuffing mix, chicken broth and water and mix well. Stir in sausage, apple, cranberries, zest, poultry seasoning and salt and pepper to taste.

* Stuff in turkey or bake at 375 degrees in 13x9-inch baking dish covered with buttered foil, 1 hour. Remove foil and continue baking another 15 minutes.

17 cups. Each 1/2-cup serving: 203 calories; 498 mg sodium; 23 mg cholesterol; 10 grams fat; 26 grams carbohydrates; 6 grams protein; 1.93 grams fiber.

Challah Stuffing

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 15 minutes

A solid basic stuffing idea enriched by the use of egg bread. From Sarah Knetzer, Redondo Beach.

1 cup chopped onion

1 cup chopped celery

1/2 cup (1 stick) margarine

1 tablespoon fresh minced sage

Salt, pepper

10 cups cubed day-old challah

1 to 1 1/2 cups chicken broth

* Cook onion and celery in margarine over medium heat until soft, about 10 minutes. Remove from heat and add sage and salt and pepper to taste.

* Add onion mixture to bread cubes and gently mix. Sprinkle with enough broth or water to moisten bread. Stir and season with additional salt and pepper, if desired.

* Spread stuffing in 13x9-inch baking pan and cover with foil. Bake at 325 degrees 30 minutes. Remove foil and bake another 15 minutes until stuffing is browned and slightly crisp on top.

10 cups. Each 1/2-cup serving: 124 calories; 233 mg sodium; 7 mg cholesterol; 6 grams fat; 15 grams carbohydrates; 3 grams protein; 0.82 gram fiber.

Perfect Stuffing

Active Work Time: 45 minutes * Total Preparation Time: 1 hour 45 minutes

Full of apples, cranberries, water chestnuts, prunes, pecans and herbs, this lush and colorful stuffing was our tasters' favorite. It would also be good with pork and duck. From Sandra Gill, Long Beach, who likes to use Mrs. Cubbison's Dressing.

1/2 pound sausage, crumbled

2 onions, minced

2 cups finely chopped celery

1/4 cup finely minced fresh sage

1/4 cup finely minced fresh thyme

1/2 cup (1 stick) butter

2 (6-ounce) bags herb stuffing mix

2 green apples, diced

1 1/2 cups dried cranberries

1 (8-ounce) can water chestnuts, drained and diced

1 cup pecan pieces

2 cups prunes, cut into quarters

2 teaspoons salt

Pepper

4 eggs, lightly beaten

3 cups chicken broth

* Brown sausage, onions, celery, sage and thyme in butter over medium heat.

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