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!

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).

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.

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.

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.