Stuffing Recepies

Whether you are serving beef, pork or chicken at your Christmas meal, compliment your main
course with one of these flavorful stuffing recipes. Try the corn bread stuffing, rice stuffing or
one of the other tasty stuffing recipes

CLASSIC BREAD STUFFING WITH ONIONS, CELERY AND HERBS

1 1/2 cups chicken stock
1 tablespoon vermouth or sherry
1 1/2 teaspoons powdered sage
1/2 teaspoon dried rosemary
2 cloves garlic, crushed
3 slices bacon, cut in pieces
4 tablespoons butter
1 cup onions, chopped
1/2 cup celery, chopped
1/4 cup fresh parsley
1/2 pound ground chuck
1/2 pound pork sausage
1 1/2 teaspoons salt
1/4 teaspoon pepper
For 15-20 pound turkey:

2 pounds firm white bread (such as Pepperidge Farm), cut in small pieces
2 cups chicken stock
1/4 cup vermouth or sherry
3 teaspoons powdered sage
1 teaspoon dried rosemary
3 cloves garlic, crushed
1/4 pound bacon, cut in pieces
1 stick butter
2 medium onions, chopped
1 cup celery, chopped
1/4 cup fresh parsley
1 pound ground chuck
1 pound pork sausage
3 teaspoons salt
1/2 teaspoon pepper
In a large bowl, combine the bread crumbs and chicken stock; set aside.
In a saucepan over low heat, warm the vermouth. Then add the sage, rosemary and garlic; mix well and set aside.
In a skillet over medium heat, fry the bacon until crisp, then remove it with a slotted spoon and mix it with the bread mixture.
In the same skillet, melt the butter with the bacon grease. Add the onions, celery and parsley. Cook over medium heat until the vegetables are tender, about 10 minutes. Then add the ground chuck and pork sausage and cook until done.
Add the meat mixture to the bread mixture. Pour the reserved spice mixture over the stuffing and season with salt and pepper. Mix thoroughly until well blended. Taste and correct seasoning as necessary.
Makes about 10 cups (for 12-pound turkey) or 18-20 cups (for 15- to 20-pound turkey); analysis based on 1-cup serving.
260 calories (47% from fat), 14 grams fat (6 grams sat. fat), 22 grams carbohydrate, 12 grams protein, 808 mg. sodium, 42 mg. cholesterol, 45 mg. calcium, 1 gram fiber.

WILD RICE STUFFING WITH PEARL ONIONS, DRIED CHERRIES AND APRICOTS
6 tablespoons ( 3/4 stick) butter, divided

18 ounces pearl onions, blanched in boiling water 1 minute, peeled
4 1/2 cups canned low-salt chicken broth
3 tablespoons chopped fresh thyme, divided
1 1/4 cups wild rice (about 6 1/2 ounces)
1 1/4 cups long-grain white rice
1 6-ounce package dried apricots, coarsely chopped
1 cup dried tart cherries
1 cup raisins
1 cup pecans, toasted, chopped
Salt and freshly ground pepper to taste
In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the onions and saute until brown, about 15 minutes. Set aside.
In a large saucepan, bring the chicken broth and 1 tablespoon of the thyme to a boil. Add the wild rice and bring to a boil. Reduce the heat; cover and simmer for 30 minutes. Add the white rice; cover and simmer until all of the rice is tender and the liquid is almost absorbed, about 15 minutes longer.
Stir the dried apricots, dried cherries, raisins and the remaining 2 tablespoons of thyme into the rice mixture; cover and simmer for 3 minutes. Stir the pearl onions and the remaining 4 tablespoons of butter into rice. Mix in the pecans. Season generously with salt and pepper.