Rachs Stuffing 4 Ways Means Theres A Version For Everyone Food

RACH'S STUFFING 4 WAYS MEANS THERE'S A VERSION FOR EVERYONE

Steps:

• For the Apple and Onion Stuffing (Base): Preheat oven to 375°F
• Melt 6 tablespoons butter in a large skillet over medium heat
• When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften, 10 to 12 minutes
• (If making version no
• 3 below, also add a half of a fennel bulb, chopped, along with celery, onion and apples here)
• Add cubed bread, season with Bell's and moisten with stock; stir to absorb
• Butter a casserole dish with ½ tablespoon of the remaining butter and fill pan with stuffing
• Use the rest of the butter to dot the top
• Roast the stuffing 30 to 40 minutes until crisp
• 1) For the Breakfast Sausage, Maple & Walnut Stuffing: Start with crumbling and browning up 1 ½ pounds spicy breakfast sausage
• Once browned, continue on with the Apple and Onion Stuffing base cooking instructions
• Stir in ⅓ cup maple syrup and 2 cups toasted coarsely chopped walnuts
• Butter a half-sheet pan, fill pan with stuffing, dot with butter and bake until crispy, about 15 to 18 minutes
• 2) For the Orange, Cranberry & Bacon Stuffing: Make Apple and Onion Stuffing base, add the zest of 1 orange
• Add 1 cup reconstituted dried cranberries and 1 pound crisped up, chopped bacon
• Butter a half-sheet pan, fill pan with stuffing, dot with butter and bake until crispy, about 15 to 18 minutes
• 3) For the Italian Sausage, Browned Butter, Apple & Onion Stuffing: Start with crumbling and browning up 1 ½ pounds Italian sausage and 1 bulb of chopped up fennel
• Remove sausage and fennel; reserve
• Fry up 15 sage leaves, crumble and reserve
• Brown 6 tablespoons butter
• Butter a half-sheet pan, add Apple & Onion Stuffing base to pan, mix in sausage-fennel mixture, along with crumbled fried sage leaves, pour browned butter on top, dot with more butter and bake until crispy, about 15 to 18 minutes

TRADITIONAL RICE STUFFING

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.