Bonnies Savory Stuffing Casserole Food

MOIST AND SAVORY STUFFING

Steps:

• Heat the oven to 350 degrees F.
• Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
• Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
• Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.

BONNIE'S CLASSIC COUNTRY STUFFING

Steps:

• Butter a 9 or 10 inch, deep glass baking dish. This recipe may be doubled for a crowd. Preheat oven to 350 degrees.
• I toasted the bread in a toaster. You can use the oven if you wish, but the toaster is faster. Tear the toasted bread into pieces, not too large or too small. i add a mixture of homemade, toasted and soft bread. Your choice. You will need 8 cups. Place the bread in a large mixing bowl. Use any kind of bread, or cornbread, too. (You can also add giblets or cooked sausage. Just keeps the amounts in the basic recipe the same.)
• Melt the butter in a large skillet over medium heat, and add the celery, onions, sale and pepper, and cook until almost tender. Then add the garlic and cook a couple of minutes more. Now add the spices and cook another minute, just long enough to release the flavors into the vegetables. Add half of the stock to the skillet, mix well and pour over the bread in the mixing bowl. Mix gently to combine.
• Add the two beaten eggs to the remaining chicken broth. Whisk until smooth, and pour over the mixture, toss to incorporate the liquid with the bread.
• Pour the mixture into the buttered dish. Bake in a preheated oven at 350 degrees for 45 minutes until brown and set. Let stand 5 minutes covered before serving.
• This is how it looks! Enjoy!

SAVORY STUFFING

Steps:

• Sauté celery, onion, mushrooms, and spices in butter for 5 minutes.
• Toss bread cubes in sauté mixture.
• Cover and cool in refrigerator overnight.
• Loosely stuff in the front neck cavity and back end of turkey.
• Allow about 1 cup of stuffing for each pound of turkey.
• If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
• Cook at 350 for 45-50 minutes, basting frequently with stock.
• WATCH IT! It will burn easily.

BONNIE'S SAVORY SAUSAGE STUFFING

Steps:

• To make things go faster, prep the breads the night before. Cut the Glutino English Muffins into one inch cubes, and put them on a flat pan in a 300 degree oven. Slowly dry and toast the bread until it is a lovely golden brown. Transfer the bread cubes to a large bowl. Do the same with the corn bread. I bake the bread cubes in separate pans because the corn bread browns faster than the English muffins.
• Chop the vegetables and apples. This can all be done the day before.
• Add 3 tablespoons olive oil to a large skillet. Break apart the Jimmy Dean's sausage with a fork, and add the seasonings and cook it about five minutes.
• Add the vegetables and apples to the sausage and continue cooking until the sausage is cooked through.
• Pour the meat mixture on top of the toasted breads in the mixing bowl.
• Mix butter into the 2 ½ cups of broth and stir to blend and pour over everything in the mixing bowl. Gently mix to combine with a spatula. It will look a little wet, that is okay. Just make sure the bread is covered.
• Pour into a 9 X 13 greased baking dish. Cover with foil and Bake at 350 degrees for 40 minutes. Remove foil to brown top, about 10 more minutes. Enjoy!
• Yummy!

SAVORY STUFFING CASSEROLE

Steps:

• Open and drain corn and asparagus.
• Empty stuffing mix into large bowl.
• Add chicken broth, cream of chicken soup, corn, asparagus, 1/2 cup cheddar cheese, and Worcestershire, mix well.
• Pour mixture into 9 x 9 inch baking dish.
• Sprinkle remaining 1/2 cup cheddar cheese on top.
• Bake uncovered for 30 minutes or until brown and bubbly.

TURKEY STUFFING CASSEROLE

Steps:

• In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Remove from heat; stir in 1 teaspoon salt, sage, poultry seasoning and pepper. In a large bowl, combine bread cubes, turkey and onion mixture; toss gently to combine. Transfer to a greased 13x9-in. baking dish., In a small bowl, whisk eggs. In a large saucepan, melt butter over medium heat. Stir in flour and remaining salt until smooth; gradually whisk in broth and water. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Gradually whisk broth mixture into eggs; stir in parsley. Pour over turkey mixture. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.