Thanksgiving stuffing recipes

Most of us have memories of childhood Thanksgivings, memories of meals that included stuffing moist or dry, soft or firm, textured or smooth. Perhaps you would like to try a stuffing that is different from the traditional bread cubes, celery, onion, seasonings, etc. This year, how about making a stuffing you haven’t made before. I have recipes today that you might like to try. Thanksgiving is just a week away... plan ahead.

The most important rule about cooking the turkey and stuffing is don’t stuff the turkey until it’s just about ready to go into the oven. I make my stuffing the night before, refrigerate it in a large bowl, covered and it’s ready to stuff the bird at the appropriate time. If you’re not sure how much bread to buy for 8 cups of cubes in the recipe, it takes a one-pound load. Stuffing croutons are available in the grocery store if you choose not to make them yourself.

WILD RICE STUFFING
4 c. cooked wild rice (1-1/2 c. uncooked)
4 c. coarse dry bread crumbs 1 medium onion, diced (about 3/4 c.)
2 c. sliced fresh mushrooms
3 ribs celery, sliced 1/4 inch thick
1/4 c. butter (1/2 stick)
1 t. leaf oregano
1/2 t. dried sage leaves
1/4 t. each salt and pepper
1 c. chicken broth In a large bowl, combine rice and crumbs.

In a small fry pan, saute the onions, mushrooms and celery in the butter for three minutes; stir into rice mixture. Combine remaining ingredients and stir into rice mixture. The stuffing is ready for the bird. Makes enough stuffing for a 10 pound turkey or 10-12 servings.

+++++

APPLE PECAN STUFFING
1/4 c. butter
1 c. each, diced onion and celery
2 cans (10 oz. each) chicken broth
1-16 oz. pkg. herb seasoned stuffing
2 c. unpeeled, diced apples
1 c. coarsely chopped pecans

In a saucepan, saute onions and celery until tender, stirring occasionally. Add broth; heat to boiling. Remove from heat. With a spatula or large spoon, gently stir in rest of ingredients. Makes enough stuffing to stuff a 14-16 pound turkey. This stuffing can be baked in a 2-1/2 quart baking dish or for stuffing a turkey. Spoon dressing into a greased baking dish; cover and bake at 375 degrees for 35 minutes or until hot. Makes seven cups or 12-14 servings.

+++++

MARION’S TURKEY STUFFING
6 T. butter or margarine
1 c. diced onion
2-1/4 lbs lean ground beef
2-1/2 c. fine dry bread crumbs
2 small eggs, beaten
1-1/3 c. water
1-1/4 t. nutmeg
1 t. salt
1/8 t. pepper

This stuffing recipe is one that Bud’s mom always made. It’s like a rich meatball recipe. In a skillet, saute onions in butter for five minutes or until transparent; set aside. In a large bowl, combine the rest of the ingredients, mixing well. Add sauteed onions to meat mixture, mixing well. Makes stuffing for a 10 pound turkey.

Thought for the Day: May your Thanksgiving Day celebration be a day of thankfulness and gratefulness for all the blessing we receive, not just on this day, but every day.