Aunt Ginny S Thanksgiving Stuffing Food

RAFFY'S TURKEY SAUSAGE AND CHESTNUT STUFFING

Steps:

• Preheat oven to 400 degrees F.
• In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.
• In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.
• In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
• Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

AUNT PHYLLIS' THANKSGIVING STUFFING

Steps:

• To the giblets, add the vegetables and stew in a covered pan until soft.
• Add the stock to the bread crumbs to soften and use the liquid from the stewed vegetables too.
• Add the eggs and seasonings to taste.
• Add the giblet and vegetable mixture and adjust seasonings.
• Bake in a greased deep dish at 350 degree F. for 1 hour.

AUNT GINNY'S THANKSGIVING STUFFING

Steps:

• Prepare Rice Mix according to package directions; set aside to cool.
• Cook onion and celery in butter in a large skillet until tender, stirring occasionally.
• Combine breads, salt, sage, thyme and pepper in a large bowl.
• Add butter mixture to bowl and mix lightly but thoroughly.
• Add about two-thirds of the prepared rice mixture to the bowl and toss lightly to combine. (The rest of the rice is not used in the recipe-I usually just eat it for lunch.).
• Stuff turkey just prior to roasting.
• Or place stuffing in a greased casserole, cover and bake at 325F for 45 minutes or until heated through.
• Note 1: I usually buy a Jiffy cornbread mix and make the cornbread the day before. Do not use a sweet-type cornbread.
• Note 2: I use a mixture of white and wheat sandwich bread.