topic Stuffing recipe. in Recipes

Stuffing recipe.

Mountaineer — Tue, 11 Nov 2014 23:41:21 GMT

I need a good stuffing recipe for my Thanksgiving dinner. My recipe is blah! Thanks!

Re: Stuffing recipe.

denisemb — Wed, 12 Nov 2014 03:29:11 GMT

Here's the link to an ongoing thread:

http://community.qvc.com/forums/kitchen/topic/478703/help-with-thanksgiving-stuffing.aspx

Re: Stuffing recipe.

oceantown — Wed, 12 Nov 2014 17:35:10 GMT

Here is another topic to check out: (My recipe is post #12)

http://community.qvc.com/forums/kitchen-and-food-talk/topic/475831/postid/9913859/re-thanksgiving-stuffing.aspx#9913859

Re: Stuffing recipe.

RespectLife — Wed, 12 Nov 2014 17:48:42 GMT

WILD RICE CHERRY STUFFING

¾ c wild rice (The long black rice, that doesn’t look like rice! I use Haddad House found in the rice section)

1 T olive oil

1 lb pork sausage (I use Bob Evans Regular, you can use Sage if desired. Tried it once, but too strong for me)

2 c chopped onions

Chopped celery

½ c Fennel seeds (in the spice jar...not the onion fennel)

½ lb Shiitake, white, baby bella, or cremini mushrooms quartered (or a combo of mushrooms

1 bay leaf

¾ t salt

½ t freshly ground pepper

½ c fresh flat-leaf parsley chopped

½ c dried cherries or dried cranberries (I use more, sometimes a combo but mostly dried cherries. I have also used Craisins, dried oranges and dried blueberries!)

½ c brown or wild long-grain rice, cooked according to directions (I use easy Unc Ben in the pouch)

½ c slivered almonds

Handful of stuffing mix (crushed, not croutons) to bind

May add some chix. broth if needed

1. Cook black wild rice according to instructions on pkg. just until tender but still has a slight crunch, approx. 40-50 mins. Remove from heat and cool to room temp. Can do this the night b4 since it takes so long.

2. Heat oil in large skillet. Add sausage and cook, breaking up w/ a spoon, 5 – 8 mins. till no longer pink. Add onions, celery, fennel, mushrooms, bay leaf, salt and pepper. Cook till vegs soften approx. 5 mins. Add parsley and cherries, cook 2 mins. Remove from heat.

3. Add brown/long-grain rice and almonds. I then add just a small handful of crushed stuffing mix and some chix broth if needed. This is not a traditional bread/crouton stuffing so just add enuf stuffing mix and broth to make it ‘stuffable’ OR serve as a side dish.

Re: Stuffing recipe.

RickyRocky — Thu, 13 Nov 2014 19:44:19 GMT

This is the recipe I used every year and it is AMAZING. Everyone loves it.

Awesome Sausage, Apple and Cranberry Stuffing

Ingredients

1 1/2 cups cubed whole wheat bread

3 3/4 cups cubed white bread

1 pound ground turkey sausage or pork sage sausage.

1 cup chopped onion

3/4 cup chopped celery

2-1/2 teaspoons dried sage

1/2 teaspoon dried thyme

1 Golden Delicious apple, cored and chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

1 cooked turkey liver, finely chopped

3/4 cup chicken stock

4 tablespoons butter, melted

1 egg, slightly beaten

1/4 cup pecan pieces

Directions

Preheat oven to 350°. Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage, liver, onions and celery over medium heat, stirring and breaking up the lumps until evenly browned. Add the sage, and thyme; cook, stirring, for 2 minutes to blend flavors. Take out liver and chop fine. Put back into the skillet with sausage mixture.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and pecans. Drizzle with chicken stock, egg and melted butter, and mix lightly. Spoon into greased casserole dish. Bake at 350° for 30-35 minutes.

10 Servings