RAFFY'S TURKEY SAUSAGE AND CHESTNUT STUFFING
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
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
Make and share this Aunt Phyllis' Thanksgiving Stuffing recipe from Food.com.
Provided by Oolala
Categories Onions
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 119.8, Fat 3.6, SaturatedFat 1.1, Cholesterol 79.7, Sodium 174.1, Carbohydrate 16, Fiber 1.3, Sugar 1.8, Protein 5.8
AUNT GINNY'S THANKSGIVING STUFFING
This is a recipe that evolved over time, and I use this every Thanksgiving to stuff the turkey. I also bake some in a covered casserole.
Provided by Ginny Sue
Categories Grains
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 266, Fat 23.7, SaturatedFat 14.7, Cholesterol 61, Sodium 604, Carbohydrate 12.3, Fiber 1.1, Sugar 1.9, Protein 2.1
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