Tims Stuffing Food

TIM'S STUFFING

Steps:

• Preheat oven to 350.
• Melt butter in frying pan and add canola oil.
• Saute onion and celery together.
• While these are cooking, fry the bacon in another pan.
• Remove celery and onion from heat, add the cooked bacon (not the grease) and the parsley, garlic, oregano, and sea salt to the pan and mix well.
• In a large bowl put your plain croutons or dry bread cubes and the corn bread cubes.
• Pour your celery - onion - bacon mixture into the bowl and toss gently with the breads.
• In a smaller bowl stir together the eggs, half the chicken broth and the white wine.
• Pour these liquids into the bread mixture and toss gently again.
• Spread evenly into a casserole baking dish and drizzle the rest of the chicken broth over the top. For moister stuffing use a little more chicken broth.
• Cover with foil and bake for about 40 minutes, then uncover and bake for another 10-15 minutes.
• Tip: If you are using regular corn bread this amount of chicken broth should be fine, if your corn bread is dried you will need more.

TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
• Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
• Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
• Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
• Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
• Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.

TIM'S MIDWESTERN DRESSING

Steps:

• Saute onions, celery, and herbs in butter until translucent.
• Saute mushrooms separately to remove excess water.
• Toss all ingredients in large baking pan.
• Add enough drippings (or chicken broth) for desired moisture, but not wet.
• Bake at 350 degrees for 20-30 minutes or until top is lightly browned.