stuffing/dressing recipes

[Mama Mangia]

Everyone loves a good stuffing/dressing. We have always believed that they should be made anytime you want them and not just for the holidays. There are so many recipes out there that you can enjoy one anytime with any entree.


Enjoy!


APPLE AND ONION DRESSING
Makes 8 -10 servings


7 cups soft bread cubes
1 cup raisins
3/4 cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups chopped Granny Smith apples
1/4 cup chopped fresh parsley
1-1/2 teaspoons salt
1/4 teaspoon paprika


Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.

Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.

In a skillet melt the butter and sauté the onions, garlic, and celery for about 4 to 5 minutes. Stir the sautéed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).

Bake the dressing at 350 degrees F (175 degrees C) for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.


I love this one with pork!

[Mama Mangia]

APPLE AND PECAN STUFFING
Makes 6 servings

1 (6 ounce) package dry bread stuffing mix
3/4 cup finely chopped pecans
2 apples - peeled, cored and chopped


Prepare stuffing mix according to package directions.

Preheat oven to 325 degrees F (165 degrees C).

[Mama Mangia]

STUFFED PUMPKIN
Makes 1 -- stuffed pumpkin

1 medium sugar pumpkin
1 (6 ounce) package dry bread stuffing mix

Cut a hole in the top of the pumpkin and remove the seeds and pulp.

Preheat oven to 350 degrees F (175 degrees C).

Prepare stuffing according to directions. Stuff the pumpkin. Bake in the preheated oven 1 hour, or until tender.

[Mama Mangia]

STUFFING FOR SLOW COOKER
Makes 10 to 12 servings

1 cup butter
2 cups chopped celery
2 cups chopped onion
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups white bread, cut into cubes
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1-1/2 teaspoons sage
1/2 teaspoon ground black pepper
1-1/2 teaspoons salt
1/2 teaspoon dried marjoram (optional)
2 eggs, beaten
4 cups chicken broth


In a large skillet over medium heat, melt the butter. Sauté the celery, onion, parsley and mushrooms until onions are soft.

In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage, pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.

Lightly pack into slow cooker; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours.

[Mama Mangia]

STUFFING 2
Makes 6 servings

1-1/2 pounds sausage
4 tablespoons butter
1 onion, finely diced
4 stalks celery, diced
3 cloves garlic, minced
10 cups white bread cubes
3 teaspoons chopped parsley
2 teaspoons poultry seasoning
1 teaspoon ground sage
salt and pepper to taste

Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain, and set aside.

In the same skillet, add the butter, onion, celery, apples and garlic. Cook until all ingredients are soft.

In a large bowl, combine the onion mixture, sausage and bread cubes. Toss together.

Add the parsley, poultry seasonings, sage, and salt and pepper. Toss to combine and loosely pack into turkey cavity.

[Mama Mangia]

TURKEY STUFFING
Makes 12 servings

1/4 pound butter
1 cup chopped onion
1--1/2 cups chopped celery
9 cups soft bread cubes
1/2 teaspoon poultry seasoning
1 (4.5 ounce) can sliced mushrooms
1 egg, beaten
1 cup chicken stock

Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.

In a sauté pan, cook onion and celery in butter until soft.

In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

[Mama Mangia]

VEGETARIAN STUFFING
Makes 6 servings

1 loaf day-old bread, torn into small pieces
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can vegetable broth
2 tablespoons water
1 teaspoon poultry seasoning
salt to taste
ground black pepper to taste
1/2 cup wild rice, cooked (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/2 cup chopped pecans (optional)
1/4 cup cubed apples, optional

Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.

Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.

[Mama Mangia]

PORTABELLA MUSHROOM DRESSING
Makes 8 servings

4 stalks celery
1 onion, chopped
2 large Portobello mushrooms, sliced
3 ****ake mushrooms, sliced
8 crimini mushrooms, sliced
2 cloves garlic, minced
1 (12 ounce) package dry bread stuffing mix
3 (14.5 ounce) cans chicken broth

Preheat oven to 350 degrees F (175 degrees C).

In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.

In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.

Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.

[Mama Mangia]

POTATO SAUSAGE STUFFING
Makes 12 servings

1 pound lean pork sausage
2 potatoes, peeled and diced
1-1/2 cups chopped celery
3/4 cup diced sweet onion
3/4 cup butter
9 cups soft bread cubes
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Sauté over medium high heat until sausage is crumbled and evenly cooked.

Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.

Bake stuffing in a covered casserole dish for 40 to 50 minutes.

[Mama Mangia]

WHITE POTATO DRESSING
Makes 12 + servings

10 pounds white potatoes, peeled and quartered
1 pound spicy Italian sausage, casing removed
1 red bell pepper, chopped
1 onion, chopped
2 (8 ounce) cans tomato sauce
1/2 pound raisins
1 pinch dried sage
1 pinch garlic powder
salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12 inch baking dishes.

Place sausage in a large, deep skillet. Crumble and cook over medium high heat. Add bell pepper and onion to sausage and cook until sausage is evenly brown.

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.

Mash potatoes until smooth and add to sausage mixture. Stir in tomato sauce, raisins, sage, garlic powder, salt and pepper.

Pour into baking dishes and bake for 25 to 35 minutes.