Conference turris::cooks

Since the dreaded turkey day is fast approaching, I thought I would put
this recipe in.  This is my step-father's stuffing recipe and is
usually MUCH more popular than the bird it is stuffed in!!  It was
originally developed to use in duck (he duck hunts in Virginia) and
tends to be very moist since wild duck usually cooks up dry unless you
doctor it (very little fat on them ducks).  In fact, for turkey we
usually make extra dressing and just bake it in a dish and then mix it
with the dressing from the bird which is usually sopping with juice.


	1 lb.  ground breakfast sausage (a good whole hog brand is best
					 as it's leaner, you can use mild 
					 or hot)
	2 Med. onions diced
	8 - 12 oz of canned mushrooms and liquid 
		(cheap stems and pieces are fine)
	2 - 3  packages of Pepperidge Farm Cornbread Dressing
	Poultry seasoning or sage to taste (I like lots).


	Brown the sausage and put in a large bowl over the dressing.

	Saute the onion in the sausage drippings until just soft and 
	add both to the bowl.

	Add the mushrooms and liquid. Then the seasoning and mix.
	Use your hands, it's fun.

	Stuff that rascal!!!

	Stand back when it hits the table.

    Here's the French Stuffing (Memere's French Stuffing)
    
    Possible for DIGITAL Christmas Turkey (10+lbs.)
    
    1/2 lbs. ground pork
    2 lbs. hamburg
    1/4 tsp. cloves
    1/8 tsp. salt
    dash pepper
    1 large onion chopped fine
    1/4 cup water (at a time for consistency)
    1/4 tsp. cinnamon
    1/2 cup cracker crumbs (unsalted)
    
    Combine all ingredients except cracker crumbs in a large pot.  Cook
    over low heat for 1 1/2 hours.  Let stand to cool for 2 hours. 
    Roll cracker crumbs and add to cooled mixture.  Stuff turkey or
    reheat before serving.
    
    
    Joy

	Sounds pretty much like the recipe I have inherited, also from
	memere.  Our recipe also called for an apple, peeled, cored and
	ground (I cheat and use chunky applesauce, ah this new generation)
	and more ground pork.  One pound pork to every two pounds of
	hamburger.  Everyone I know starts with the same list of ingredients,
	but no one's tastes the same.....


	michele (Italian by marriage, born Couturier)

    I'm definitely going to try your Memere stuffing.  Our family has
    PEPERE stuffing - it's 2 parts potatoes to 1 part ground pork butts
    and has loads of Bell's Seasoning (in addition to cinnamon, allspice,
    etc.)  It stews for hours and hours and hours, but in my opinion
    is absolutely heavenly.  (It's what I grew up on).
    
    Mike :-)

    I make chestnut stuffing from scratch (but without a recipe so you
    are on your own for the amounts of each item.)
    
    I use
    	chestnuts - it's easier to shell them if you cut a slit in each
    		one and boil them to cook them.  After cooling you can
    		shell.
    	pork sausage - fry ahead of time and drain off the fat.
    	mushrooms - clean as many as you will use, slice them and cook
    		them in white wine.  Don't let all of the moisture cook
    		away because you will be adding the chestnuts and sausage
    		to the mushrooms and don't want a totally dry stuffing.
    
    I think I use about equal parts of chestnuts, sausage and mushrooms.
    Don't skimp on the mushrooms and don't use canned ones.  You can
    (should) get the chestnuts and sausage and mushrooms ready the day
    before so you can mix everything cold and stuff the turkey.  Don't
    use any spices or bread, it's much better without.
    
    Hope this makes sence to you,
    
    Sally
    

    For a variation (sorry Sally!), consider the following:
    
    My Greek grandmother made this for years using ground lamb and/or
    hamburg.  I substitute toasted (oven browned) bread for the meat.
    
    1-2 pounds fresh chestnuts (they are imported)
    1 loaf of sliced bread
    2 stalks of celery
    1 can tomato sauce
    1 large onion
    1 stick butter or margarine
    1/4 cup Parmesan cheese
    1 cup water
    Fresh ground black pepper
    
    Roast chestnuts at 350 for about 20 minutes.  I cut them in half
    first which makes cleaning them easier.  Separate shell from nuts
    while still warm.  (Impossible to do if they get cold.)  Toast
    bread on cookie sheets in the oven.  Melt butter.  Run chestnuts
    through a food grinder.  Clean onion and grind this too.  Combine
    chestnuts, onion, tomato sauce, butter, bread, celery and season
    with cheese and pepper.  Add water as needed to make stuffing
    moist.  Stuff your turkey with this mixture and roast.
    
    Enjoy!

    A friend told me about this great dressing she made last Thanksgiving
    from a recipe in Nov., 85  BON APETIT.  It was a wheat bread dressing
    with a white wine and herb gravy.  This weekend she looked and couldn't
    find it.  Could anyone out there help us both out by reprinting
    it here?

Roast Turkey with White Wine-Herb Pan Sauce

10 servings

whole wheat, leek, and parsley stuff (see below)
1 16-lb turkey, giblets reserved, room temperature
1 medium onion, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1/2 stick unsalted butter, room temperature
(salt)
freshly-ground pepper
1/2 c chicken stock
1 stick unsalted butter
1/4 c vegetable oil
3 c chicken stock
3 c dry white wine
1/4 c mixed fresh herbs (such as 2 T thyme, 1 1/2 T oregano, 1/2 T rosemary)

Preheat oven to 325 oF.
Spoon stuffing into turkey.
Truss turkey or skewer cavity closed.
Arrange breast side up in shallow roasting pan just large enough to
accommodate turkey.
Place giblets, onions, and carrots around turkey.
Rub breast with 1/2 stick butter.
Sprinkle with (salt and) freshly-ground pepper.
Moisten 10x20-inch piece of cheesecloth.
Fold cheesecloth in half and drape over turkey breast.
Heat 1/2 c stock, 1 stick butter, and 1/4 c vegetable oil in small
saucepan over low heat until butter melts.
Roast turkey 30 minutes.
Baste through cheesecloth with half of butter mixture.
Roast 30 minutes longer and baste again, using remaining butter mixture.
Continue cooking until juices run yellow when thigh is pierced with fork or
thermometer inserted in thickest part of thigh registers 175 oF, about
2 3/4 hours; baste every 20 minutes with pan juices and remove cheesecloth
during last 15 minutes.
Transfer turkey to heated platter and tent with foil.
Degrease pan juices.
Set roasting pan with juices over medium heat.
Stire until vegetables are brown, about 10 minutes.
Add 3 c stock and wine.
Boil until reduced by half, scraping up any browned bits, about 25 minutes.
Strain into small saucepan, pressing to extract as much liquid as possible.
Degrease sauce.
Bring to a simmer.
Add herbs and simmer 5 minutes.
Adjust seasonings.
Carve and serve turkey, passing sauce separately.

Whole Wheat, Leek and Parsley Stuffing
makes about 2 quarts

1 1/2 sticks unslated butter
6 large leeks (white part only), coarsely chopped
1 1/2 lb day-old whole wheat bread, crusts trimmed, broken into 1/2-inch pieces
1 1/2 c chicken stock or broth
3 eggs, beaten to blend
2 1/4 c minced fresh Italian parsley
(2 1/4 t salt)
freshly ground pepper

Melt butter in heavy large skillet over low heat.
Mix in leeks.
Cover and cook until very tender, stirring occasionally, about 15 minutes.
Transfer to large bowl and let cool.
Add bread to leeks.
Mix stock and eggs and pour over bread.
Stir in parsley (, salt,) and generous amount of pepper.
(Can be prepared 1 day ahead.  Cover tightly and refrigerate.  Bring stuffing to
room temperature before using.)

    I hope this reply is not too late for you.  This is my first time
    reading this conference.
    
    I have made chestnut stuffing for years - also without a recipe.
    It is a bread stuffing and quite moist.  There's never any left,
    though, even when I make an extra casserole dish outside the turkey.
    Here's basically what I do:
    
    Melt 2 or 3 sticks of butter in a large skillet.  In this, saute
    alot (3 cups?) of chopped celery and maybe 2 1/2 cups of chopped
    onions.  Season with celery salt, pepper, and some Bells poultry
    seasoning.
    
    In an extremely large bowl, add cold water to many (3?) loaves of
    cubed bread.  You can mix white, wheat and rye breads or not, as
    you prefer.  Add a couple of beaten eggs to this as well as the
    cooked giblets from the turkey (cut small).  The giblets are also
    not necessary, but give it a nice turkey flavor - especially if
    you also add all the water you cooked them in.
    
    Now add the skillet contents of sauted celery and onions and butter
    to the bread.  Stir it all together.
    
    Cook the chestnuts as instructed in an earlier note (.2?) and add
    the peeled, chopped (not too small) chestnuts to the rest of the
    mixture.
    
    The last thing to do is add enough water to the stuffing at this
    point, so that it is just slightly soupy.  This makes the stuffing
    very moist after cooking, but not soupy.  Now, just stuff the turkey
    and / or put it in a buttered casserole dish and bake it.  It's
    great, I promise.
    
    Linda
    

    Heres a sausage stuffing thats my favorite....I must admit though,
    I never really measure anything....all measurements here are
    approximate
    
    For stuffing about a 17 or so lb turkey
    
    Cook 1 package sausage (Rath) (or about a lb of loos sausage)
    When done add 2 cups diced onion and 1 1/2 cups diced celery
    
    Cook on low heat until onions are done
    
    While this is cooking take the turkey neck, heart and gibley and
    put in pressure cooker along with a carrot, onion pepper, bay leaf,
    and about three cups water....cook for about 20 minutes
    
    Take out gizzard and heart....dice and add to sausage/onion/celery
    
    Take a loaf of white bread.....day old bread is good for this...
    
    I take off all the crust....then cut or break into  small pieces
    into bowl......add 1 tbs pepper, 1 tsp salt, 1 1/2 tsp thyme, 1
    1/2 tsp marjoram, 1 tbs sage
    
    Mix bread with spices...then add sausage mixture and one egg
    
    Then comes the messy part....best way to mix all the above together
    is with your ten fingers....yuk.....
    
    If stuffing is too dry, add some of the stock you cooked the giblet
    in.....add to your taste.
    
    Taste for spiceness....add whatever you think it needs....
    
    There it is.....everyone at my place loves it...
    
    Good Luck
    
    Rick

    My family recipe is similar to the previous reply, but with the
    addition of mashed potatoes.  I'm told this is a French Canadien
    custom.
    
    

    Another one that is sort-of by feel, not really measured.
    
    Bread stuffing with mushrooms.
    
    1 loaf unsliced bread, day old is ok, diced into 1/2 inch cubes
    1 lb common white mushrooms, quartered (or 1/8thed, if they are
    large.
    1/8 to 1/4 lb butter (omit if you're dieting, and add more broth)
    The giblets (heart, liver, neck, gizzard) of the turkey
    	cooked in water to cover in a medium pot until done.
        I cook it with a few stalks of celery including leaves,
    	plus an onion, and several cloves of garlic.
    Herbs to taste - I use sage, parsley, garlic(fresh, minced), and
    	then add a little salt and pepper.
    Sometimes some sherry.
    Some of the broth from the giblet cooking, to moisten the stuffing.
    
    Put the bread cubes in a LARGE bowl.  I don't take the crust off.
    Add the cut mushrooms.  Chop up the gizzard and heart (use the liver
    for pate), and as much of the neck meat as you have patience to
    remove, and add it.  Melt the butter.  Drizzle the butter over the
    whole mess. Add the herbs etc, and perhaps a little sherry.  Mix
    with your hands until evenly moistened.  Add broth as needed to
    further moisten the mix.  You want it so it'll stick together if
    you squeeze it, but will fall apart again when you drop it.  It
    will get moister as you cook it in the turkey.
    
    Stuff the turkey loosely.  If you stuff tightly the stuffing has
    no room to expand when the turkey juice drips into it.
    
    If you still have room when you've used up all the stuffing, peel
    and core a few apples and put them in also - or you could add peeled
    cored and cubed apple to the mixture.  In fact, you can add anything
    you want, well, within reason.  I've added cooked chestnuts, walnuts,
    water-chestnuts (they stay crispy), carrots(diced), onion(diced),
    various fruits(diced), sausage(browned and drained), lots more garlic
    (which I really like, and it mellows down with all the cooking)
    - you can get ideas from this for other possible additions.  Stuffing
    is much like minestroni soup - you might start with a recipe, but
    often what you end up with has nothing to do with the recipe.  Just
    as long as the basics of the bread and herbs and something to moisten
    them with are there, it's stuffing.  Oh, and some folks omit the
    bread and use mashed potatoes (I saw one recipe for mashed potato
    and sausage stuffing!).
    
    --Louise
    	

    Mashed potato stuffing - yum! Sounds good!  I usually make mine
    with bacon and apples.   Cook the bacon, then in the drippings,
    saute onions, celery and Granny Smith apples - proceed as usual.
     Sometimes add oats and shredded carrots.  The apples give it a
    kind of sweet taste that goes well with gravy.

Refer to note 5 and replies for extensive discussion of turkey and
dressing....

Cranberry sauce may be as simple as rinsing fresh cranberries,
putting in heavy sauce pan with water and sugar and simmering
until the berries "pop".  Approx. proportions are:

	1 cup berries
	3/4 cup water
	1/2 cup to 3/4 cup sugar

You can also add grated rind of orange...substitute orange juice
for some or all of the water, etc.  I suggest you cook the berries
with water or juice until done, then add sugar to taste, heat
to blend, chill a couple of hours to "set" for dinner.

You can force cooked cranberries through a sieve, sugar to taste and
heat to blend and then
add 1 tablespoon geletin disolved in 1/4 cup hot water for each
two cups of canberry puree, stir well, and pour into a mold.  chill
until molded and you have molded cranberry sauce.

		Enjoy!

    I like to add different types of bread to my stuffing (rye, wheat,
    branola, etc).  It gives it a nice flavor.  Also, if you don't want
    to use the liquid from the gizzards and stuff, I usually put a chicken
    boulion (sp?) into 1 or 2 cups of boiling water then when its all
    dissolved, add it to the bread mixture (as much as needed).  It
    adds a good poultry flavor.  As for spices, sage is my main ingredient
    along with season salt, pepper, garlic....  I also like to add saugage
    to my.
    
    The apple and bacon sounds like a great combo.  I think I'll try
    it with my next batch of stuffing.
    
    If you make too much stuffing (you can never have TOO much stuffing),
    just wrap the rest in foil and stick it in the oven along with the
    turkey in the last hour of baking time.
    
    Allison

    I notice that several of the previous replies use chicken broth
    to moisten the stuffing.  I just use melted butter or margarine
    and wine.  Also, I add sausage, onion and celery to the stuffing
    without cooking it first.  It always comes out fine, so you might
    want to try that if you want to cut down on preparation time.

NOTE 769.2 has a recipe for cornbread and cornbread stuffing ideas if
you prefer to go southern-style on this feast of yours.  also, you
might want to do a directory:

		DIR/TITLE="CRANBERRY"

There is a note somewhere in here that has lots of cranberry recipes
including at least one recipe for canberry/orange relish which is
the second most popular side dish for Thanksgiving in this neck of
the woods ....

				Bon apetit!!

				     D

    I made this last year; it was quite good!  It doesn't say what to
    do with the salami, so I treated it like the sausage.
    Beryl

From:	BARTOK::MEEHAN       "Life is too long to wear uncomfortable shoes." 21-NOV-1986 09:57:16.06
To:	NELSON
CC:	
Subj:	turkey stuffing

			  Dom's Turkey Stuffing

    Ingredients:
     4 to 5 cups of bread cubes (Italian bread)
     Bell's turkey seasoning
     2 medium onions
     salt
     pepper
     1/2 lb. Italian sausage
     parsley
     chopped celery leaves
     1/4 lb. bacon, chopped
     1/4 cup parmesean cheese
     3 beaten eggs
     1 cup chopped walnuts
     8 oz. of mushrooms
     1/4 lb. Genoa salami
     1/2 lb. provolone cheese

    Directions:

    Chop bacon and saute until fat is rendered and bacon is crisp.  Drain fat.
    Add chopped onions and saute until soft.  Add 1 cup of chopped celery
    leaves, saute well.  Remove sausage meat from casing add this and parsley to
    pan and cook until meat is done.

    Soften bread with water, drain excess.  Mix with cooked ingredients.  Add
    parmesean, cut up provolone, eggs and nuts.  Add seasoning, mix well.  cook
    in bird or in covered casserole pan at 350 degrees until stuffing
    temperature is about 170 degrees.  Serve HOT.

    Stuffs a 15 lb. turkey.

    While on the subject of Turkey Stuffing.....what about OYSTER STUFFING?
    I have heard of this traditional New English dish but I don't know
    what quantity of oysters to add or what kind....is this an item
    you would get at a fresh fish and seafood store or would oysters
    come in a can??  I think the previous replies could get me off to
    a great start with my stuffing, but I would like to add oysters
    as well......any suggestions????  thanks

          SMOKED OYSTER TURKEY STUFFING
        ********************************
      
        INGREDIENTS:
    
        To stuff a 14-16 lb. turkey:
    
        12 - 14 slices of 'day old' bread 
        use two kinds - NISSEN OATMEAL
                        SOUR DOUGH
        about 6 or 7 slices of each
        
        1 medium onion - chopped
        8 - 10 medium mushrooms - diced to 1/2"
        1 large carrot - chopped into very tiny pieces
        1 or 2 cloves fresh garlic - minced or grated
        1/4 cup fresh parsley
        1 large apple - peeled and sliced 
        1 cup Quaker or Post granola cereal ( type with nuts and
        raisins )
        2 fresh eggs
        1/2 cup milk
        1 cup white or Zinfandel wine
        1 can gormet smoked oysters
        1/2 stick melted real butter
        seasoning - to taste
      
        bells seasoning, salt, pepper, rosemary, sweet basil
    
        To Prepare:
    
        Start with huge bowl, break bread into 2" pieces - leave crusts
        on.  Place in bowl, dampen with wine. Press into bowl and fluff
        up.  Add Apple, carrot, onion and mushrooms.  Stir around, dampen
        with wine and fluff.  Add cereal, garlic, seasoning cotinue
        to sprinkle with wine - but don't make it too moist.  Add eggs
        ( already beaten )  and 1/2 stick melted real butter.  If necessary
        add milk.  When stuffing bird, strategicaly place smoked oysters
        so that their flavor cooks thrughout the bird, dont add to mixture
        until stuffing.
    
        Enjoy and happy holiday...
    
     

Well, how much do you like Oysters?  About a dozen to 18 medium oysters would 
take care of a 13 lb turkey.  I wouldn't used canned, although I'm sure they 
are available.  Check your local fish market.  Many will shuck the oysters for 
you for a fee.  Ask them to save the liquor, which is used to flavor the 
stuffing.  They might even allow you to place an advance order for a day or 2 
before they are needed.  (The Quarterdeck in Maynard does this.  They will 
also sell you an oyster knife and show you how to use it without cutting your 
hand.)

						     
							- JP

NOTE 769.2 has my buttermilk cornbread recipe and some ideas of turning
it into stuffing cornbread.

What type of corn meal?  The best (my opinion) is whole grain yellow
corn meal which you can get at stores that sell flours/grains
sometimes (health food stores out here in the west).  However, it
is not written in concrete that any particular type is required and
I'm sure white would work too.

Note on what to add:

For one batch (one 13" x 9" pan) of cornbread for stuffing:

1 stick of butter melted in large skillet
2 cups chopped celery
2 cups chopped onion

saute until softened (don't brown it) and add to cornbread crumbs.
Mix 1 can cream of chicken soup (I use low-sodium) with 1 can
chicken broth and stir into crumbs.  Beat 2 eggs and add.  At
this point add to taste:

	chopped fresh parsley (1 cup or more)
	garlic
	additional sage and/or poultry seasoning

Then add if you want:

	sauted, sliced mushrooms
	crumbled, cooked sausage meat
	2 cups mincemeat (try it, it's really good)
	2 cups diced apple
	1 or 2 cups diced apricots or other dried fruit
	pecans or walnuts or chestnuts (chopped, approx. 1 cup)

One or two of the above would certainly do, I think adding all
would tend to make it a very "busy" stuffing.  Once you've added
what you like, add additional broth/cream of chicken soup mixture
to make it moist enough to bake for awhile.

This will make enough stuffing for a large bird plus some extra,
bird in the 15 lb. range.  Larger birds, double the recipe if you
like stuffing.

    AH-the great white vs yellow cornmeal debate. Depends on
    your family. In mine its yellow (and my father would have shot 
    anyone who called it Yankee).
    
    Actually you don't let it get stale-just dry. If you are in
    a big hurry you can always nuke it to get it dry.
    
    A 13 x 9 pan will make enough stuffing to stuff about a 7 -8 lb
    bird.
    
    The stuffing:
    
    1 cup chopped onion
    
    1/2 cup diced celery
    
    1/2 cup minced celery leaves
    
    1/2 cup butter melted
    
    2 eggs beaten
    
    1-2 cups stock made from neck bones
    
    pinch garlic
    
    1 tablespoon poultry seasoning
    
    1 tsp black pepper
    
    one 13 x 9 pan dry cornbread crumbled
    
    Mix seasonings with cornbread, add onions and celery. In separate
    bowl mix eggs and melted butter-add to cornbread mixture.
    
    Now add stock until dressing is wet but not of batter consistancy.
    This is the tricky part. The cornbread crumbs still should look
    like crumbs-don't overmix.
    
    Stuff bird-enjoy.
    
    It isn't necessary to precook the celery or onions.
    
    If during the cooking it looks dry I inject more stock with a baster.
    
    I learned how to make this from my mom who learned from my Dads
    mom.
    
    (I can't wait until I make some more)
    
    Native Texan!(exiled in New England)
    
    Suzie
                                        

I am in need of finding out how to properly cook chestnuts for chestnut
    stuffing.  i know that you have to cook them but i always end of
    blowing up the chestnuts in my oven (set for 400F).  funny but true,
    its becoming very messy.  also, if anyone knows of a good recipie
    for chestnut dressing, please share.  i love to try different things.
    
    
    thnx.........cja
    

    I recently decided to try to roast chestnuts.  After all it
    sounded very  christmasey..'chestnuts roasting on an open fire'.
    I have several old (WW2 vintage) cook books.  Here is what one
    said:
    
    	With a sharp knife make a cross on the flat side of the chestnut.
    Place chestnuts and about a tablespoon of butter in fry pay.  Fry
    for a few minutes.  This will coat the Chestnuts with the butter.
    Then place in baking dish and cook in oven until done.  This
    took about 1/2 hour at 400.
    
    Results:  No one in the family really liked them...very mealy.
    We gave them to the squirrels.  BUT, they were really easy to peel.

    The chestnut shells *must* be cut to avoid the danger of steam
    explosions.  A small incision with the point of a sharp knife is
    sufficient; a large cut will facilitate peeling the cooked nut.
    
    For years we have roasted chestnuts at the edge of the fire in the
    fireplace.  Push them into the not-red-hot coals and roast until
    the shells just start to blacken.  Peel and enjoy.  (Hmmmn, that
    should read "Peel the chestnuts, and enjoy yourself.")

    I come from the country of Portugal and the way we cook ours out
    there is we boil them in water until there soft.  Just throw the
    chestnuts in a pot pour cold water on them and boil, no need to
    cut the chestnuts.  I think this would probably be better if you
    were going to make stuffing because if you roast them they come
    out a little bit harder.
    
    Liz
    
    

    reply to .2
    
    I am french canadien and after living in the U.S. for 18 years am
    now making the usual bread...... stuffing.  But my mother always
    make a mashed potatoe stuffing.  
    
    Using a lot of butter she sautes some chopped onions.  When tender
    she adds the liver of the turkey which has been finely chopped and
    sautes all of this until the liver is cooked.  The she adds this
    and mix well with the mashed potatoes and add some poultry seasoning
    (the quantity of seasoning depends on the quantity of potatoes but
    there is enough that the potatoes turn a light grey in color).
    
    its really delicious.  I introduced this to my in-laws who kept
    asking for more.....

My mom has always made what we call a 'french' stuffing. You would use 
the basic recipe that is in -.1, but add some sauted ground pork to the 
onions, then add the potatoes and seasonings. I have had this kind of 
stuffing all my life and even now cause I married a frenchman whose 
mother makes the same stuffing!! So when I make stuffing I usually 
make the bread stuffing but I add sauted mushrooms and sausage meat.

Rachelle 

    My mother used to make a meat stuffing. We never measured anything
    so if you do make this you'll have to do it by eye. 
      
     Peel and boil a panfull of potatoes and drain them.
     In a pot (rather than a frying pan), slowly cook hamburg,
     breaking it apart as it cooks. While it's cooking add
     chopped onions, salt, pepper, a little allspice, lots of
     poultry seasoning. When the hamburg is cooked, add the
     potatoes and mash it all together. If it needs more seasoning
     add to your taste.  If you're having it with chicken or turkey
     add some of the drippings to it.
       

    I have to agree that the recipe is a Canadian recipe (Laventure),
    however, we don't use allspice we use cinnamon (1 tsp.) and nutmeg
    (1 tsp) and ginger.  Also when you saute the onion, til clear) and
    lightly brown the hamburg, add water till it peaks over the hamburg
    then add the spices.  Let it simmer for 10 minutes.  Add the potatoe
    then add 8 cruched ritz crackers.  Use a patatoe masher here to
    mix it all in.
    This makes it nice and fluffy.
    BTW one potato for every pound of hamburg, 8 cracker for every
    pound.  If you use all pork instead of hamburg you got pork pies.
    Some people perfer 1/2 hamburg 1/2 pork, I do.   My recipe calls
    for 3 tsp of poultry seasoning,  a little too much for me I always
    get heart burn and burp for hours.  Pass the rolaids, please.
    
    Elaine
    

    
    This recipe is for a 12-14 pound(DEC)turkey:
    This can easily be doubled
    
    1 box Bell's Stuffing Mix
    2 1/2 cups milk
    1 cup onion, diced
    1 cup celery, diced
    1 cup butter, melted
    1/4 cup parsley
    1 1/2 pounds good quality bulk sausage(Jimmy Dean Sausage)
    1 1/2 pounds ground beef(sirloin is best)
    
    In medium saucepan melt butter and saute onion and celery until
    onion is transparent. In large bowl mix Bell's Stuffing, parsley,
    sauted onion-celery, and milk. Let set for 5 minutes. Meanwhile
    cook ground beef and sausage together in frying pan until brown, strain
    and add to rest of contents in bowl, mix well and stuff turkey.
              
    
    

    Stuff them with just about anything - cooked wild rice is nice,
    so isn't a standard bread stuffing.  I coat them with honey or sprinkle
    them with italian seasoning before I bake them.  They need to cook
    no more than 1 hour at 350 - 375 degrees.

    Here's one I've had good results with:
    
    Cornish Hens with Wild Rice Stuffing
    
    2 tablespoons butter or margarine
    2 stalks celery, cut into 1/2-inch pieces
    3/4 cup dried apricots
    2 cups cooked wild and white rice
    1/2 teaspoon salt
    1/8 teaspoon allspice
    4 Cornish game hens
    8 slices bacon
    
    Heat butter in skillet over medium heat. Add celery and saute 2
    minutes. Remove celery from pan and set aside.
    
    Grind celery and apricots using coarse grinding plate (note: this
    recipe comes from my KitchenAid Cookbook) into a bowl. Add butter from
    saute pan, rice, salt, and allspice; mix well.
    
    Stuff each hen with mixture. Truss hens and crisscross 2 strips of
    bacon over each hen. Place on rack in baking pan and bake at 350
    degrees F. for 1-1/2 to 2 hours. Serve immediately.
    

    Another way I've tried games hens is by stuffing them with sweet
    potatoe.  This is a recipe from the frugal gourmet.  You cook up
    the potatoe, add chopped walnuts, and maybe some spices like nutmeg
    or allspice.  It sounds weird but is very good.

    I use a sausage stuffing for my turkey.  I buy the Jones sausage meat
    and cook the stuffing the night before I cook the turkey.
    
    2lbs Jones sausage meat	\
    2 bunches of celery           \
    2 large onions                  \
    2 green peppers                   \       may be cut in 1/2
    2 large apples                   / 
    giblets                        /
    2 eggs                       /   
    
    saute the onions, take out of pan and saute the celery, take out of pan
    and saute the peppers, take out of pan and saute the apples
    
    cook the sausage and giblets - drain the fat from the pan often
    
    				DO NOT SALT
    
    the sausage meat has salt and pepper  
    
    when the meat is done, add the sauted veggies to it and mix
    later when the meat has cooled add two eggs (this will hold the mixture
    together)
    
    after preparing the turkey, stuff with the sausage and veggies and
    place a piece of bread at the opening to keep the stuffing from drying
    out
    
    
    Enjoy,
    
    Barbara
           

    I got this one from my Ex mother-inlaw, and use it all the time.
    
    1 box Royal Lunch crackers (hand crushed)
    1 Lb. ground pork
    1 med. onion (chopped)
    1/2 cup of celery (chopped)
    1 Tbs. butter 
    1 cup milk
    seasoning
    
    Cook onion and celery in butter til onion is translucent. Add milk, and
    scald. set aside to cool.
    
    Hand crush crackers, and add cool milk mixture. Add ground pork, and
    season with poultry seasoning, and salt, pepper.
    
    I usually cook it in a casserole dish, but it can be stuffed in the
    bird.
    
    

	These are my two favorite stuffing recipes, especially
	the sausage stuffing.  Fresh breadcrumbs are essential
	to these recipes.  To make them, use a food processor (which
	can process several slices at a time) or a blender (can
	process two slices at a time).  My fiances grandmother
	makes a sausage stuffing with cornbread which I've heard
	is fantastic but I have never tried it.

	Good luck.

	Karen


Sausage Stuffing
----------------

3 C celery chopped
2 C onion chopped
12 C fresh breadcrumbs
1 to 1-1/2 lbs sweet Italian sausage
2 tsp salt
1/4 tsp pepper
1 tsp sage 
1 C or less of hot water

Start cooking celery and onions till almost cooked. Add sausage and cook till
done. Add bread crumbs, seasonings and enough water for desired moistness. 


Oyster Stuffing
---------------

3 C white bread crumbs
1 C saltine cracker crumbs
1/2 tsp salt
4-5 T butter melted
1 T lemon juice
3/4 to 1 pint oysters, chopped

Combine all ingredients.

I use a stuffing recipe that my aunt gave me that always get rave reviews.  I 
like it because I don't have to cook everything beforehand.  It just gets mixed
together and cooks fine in the bird.

I also don't measure anything very precisely, but I'll try to give you a guide
on how much to use.

1 loaf of American bread, torn in small pieces.
1 small onion, chopped fine
a few stalks of celery, chopped fine
1 stick of margarine melted
wine
1/2 - 1 teaspoon sage
1 package (I think it's either 12 ounces or 1 pound) of pork sausage -- I use
   the Jimmy Dean brand, but anything that is similar is fine.  I think it is
   considered a breakfast sausage, but it doesn't come in links.
salt and pepper to taste


Tear up the bread in small pieces.  Mix in the onion and celery til it looks 
like enough.  Melt the margarine, and add it to the mixture.  Add enough wine
(you can use a mixture of water and wine -- I usually rinse out the cup I used
to melt the margarine with a little water and use that) so that the bread
mixture is moist but not soaking wet.  Crush up the sausage into small pieces
(just crush it with you hand) and add it plus the sage, salt and pepper.  

    Apple/Walnut Stuffing
    
    This recipe is very good and low-fat. I use it to stuff a 5-6 lb
    chicken, so you would probably need to double it for a turkey.
    
    1 8oz pkg Pepperidge Farm stuffing bread
    1 large apple, peeled, cored and chopped
    1/4 cup walnuts
    1 onion
    2 stalks celery
    1/2 c. chopped mushrooms
    1 c. rice, cooked
    
    Brown the celery, mushroom, and onion.  Add the apple and cook just
    a little more. Combine the walnuts (I chop them first) and the rice
    with the vegetables.
    
    Prepare the stuffing using the recommended amount of water on the
    bag and one-half the butter or margarine.  Add to the vegetable/rice
    apple mixture.  Stuff turkey and bake as usual.
    
    Cindy
    

    The wild rice stuffing I entered in note 2432 works equally well in an
    oven roasted turkey.  If not in the bird, try to bake the stuffing in a
    casserole with the turkey neck.  Alternatively, you might add some
    canned chicken broth to the casserole for more flavor.

    Apple stuffing recipe from the "Silver Palette" cookbook
    
    Chestnut stuffing recipe from "Fanny Farmer" or the "Joy of Cooking"
    (Can't remember which one) is labor-intensive, but worth the effort!
    
    Peppridge Farm stuffing mixed with mandarin oranges and nuts
    
    
    Judi
    

    I got this recipe from my mother and she got it from my grandmother
    (both are all French).  I don't know exact measurements but here it is.
    
    Ingredients - This is for a 20 lb. Turkey
    
    2 lbs. hamburg
    1 medium/large onion (chopped)
    1 to 2 cups of celery (chopped)
    salt (sprinkle in)
    pepper (sprinkle in)
    1 to 1 1/2 tsp. Bells Seasoning
    1 to 2 loafs of stuffing bread (if not available use regular white)
    Hot boiling water
    
    
    Brown hamburg with onions and celery in frying pan.
    Once hamburg is browned, drain all fat from the pan (I usually blot the
    hamburg with paper towels.
    
    Place hamburg (with cooked onions/celery) in large mixing bowl.  Break
    bread up into small pieces and place in bowl.  
    
    Add about a tsp. of Bells Seasoning, salt and pepper.
    
    Boil some water in a tea kettle.  
    
    Take a hand mixer and slowly add the hot water to the mixture.  It will
    be hard to mix at first but as it starts to blend together it gets
    easier.
    
    Keep mixing this until all the bread is mixed in.  It will look kind of
    funny but after it cooks in the turkey, it is delicious.  Just don't
    add to much bread because it will become pasty.
    
    It sounds hard but it really isn't.  It took me a few phone calls to
    Mom to get it right.
       
    Everyone who has tried this has asked for the recipe.

    
    Pepperidge Farms stuffing mix
    Onion
    Celery
    Butter or Margarine
    1 pkg Jimmy Dean Pork Sausage
    1 can Cream of Mushroom soup
    
    Follow the recipe on the Stuffing Mix box, which calls for the
    onion, celery, and butter.  Then, I just add the sausage and the soup
    and it comes out GREAT.  

    Here is the traditional French Acadian Pork stuffing, which is also
    the same recipe for making Gorton's and also the filling for French
    pork pies. 

    3lbs Ground Pork
    1 yellow onion minced
    3 TBS all spice or to taste
    2 tbs cinnamon or to  taste.
    2 Tsp Bells poultry seasoning to taste
    8oz Peperidge Farm Bread stuffing, or your own.
        You can add more than this amount if you desire.

    Put ground pork and onion into a pot with just enough water to cover
    the bottom of the pot. Cook on low heat. The slower the better. You
    want it boiling very slowly. Cook for about 2 hrs and then add
    seasoning. Cook until the pork is smooth and just about all the
    moisture is absorbed into the pork. Mine usually cook for at least
    three hours. Don't worry if it takes longer. The longer the better.

    What you have now is gorton' which can be used as a pate' for
    sandwich's or on crackers. You can also continue with this to
    make Pork pies, but I won't include that here. 

    To make stuffing:

    Just add the 8.oz of bread stuffing to the Gorton's and mix. You'll
    have enough to stuff a 20lb turkey and probably some left over which
    you can just heat up and serve on the side.

    Jim

    Jim,
    
    Gorton......sure brings back memories. My grandmother (who was
    French-Canadian direct from the DeGaspe strait(?) ) used to make
    it all the time. We also had our Thanksgiving turkey with two
    stuffings ...the neck area was stuffed with bread stuffing and
    the butt end was stuffed with French stuffing. I remember
    our french stuffing containing mashed potatoes mixed in
    with the pork rather the bread stuffing mix though.
    

    RE:-1
    Yes, some people (depending on the tradition) will put mashed potatoes
    in the stuffing. Seems to go by how you were raised. The French Canadians
    tend to use mashed potatoes in the stuffing more than the French
    Acadians. I'm French Acadian, and my grandparents through my mother's
    generation don't. I've had them both way's but prefer them without
    the mashed potatoes. 

    I've used this stuffing to stuff mushroom caps.
    I just saute the chopped mushroom stems with sweet red pepper and
    mix it with the pork stuffing. I then stuff the caps and dot them
    with butter. Bake them for 10 minutes or so, and top it with mozzarella
    cheese and bake until the cheese melts.
    
    Jim

    Boy, does this bring back memories.  I am a French Acadian
    decendant and married one as well (now divorced).  My mother makes
    her stuffing the same as you Jim and so do my daughters (and me).
    Only we don't use cinnamon.  As for gorton...I'd kill for some
    right now.   There are so many French Acadian recipes that are 
    handed down from my grandparents as well as from my mother-in-law,
    such as poutines, chicken stew (that isn't called chicken stew),
    it's fricoe (sp) and rappe' (sp) and turkey stuffing.  Sure make
    me hungry.
    
    Another 
    
    J(eannie Richard

    My son in law puts tarragon in a standard bread stuffing.  Fantastic
    flavor.

for a slightly sweet, tangy stuffing:

one week prior to the holiday, bake the following cornbread recipe and
cool completely.  Break into crumbs and spread on a cookie sheet.  Leave
out on the counter to dry for a day or two -- or dry in a low oven for
several hours.  Put crumbs in a ventilated bag (white paper or open
plastic bag will work) and set aside.

		Savory cornbread for stuffing

ingredients:

	1 cup whole wheat flour or wheat/oat flour mixture
	1 cup yellow cornmeal
	1 and 1/2 tablespoon bells seasoning or standard poultry seasoning
	1/2 teaspoon rubbed sage
	1/2 teaspoon tarragon
	1/2 teaspoon rosemary
	1 teaspoon salt
	1 teaspoon white pepper
	1 heaping teaspoon baking powder
	1/2 cup sugar
	1 cup buttermilk
	1/4 cup melted butter, cooled
	1 jumbo egg or two small eggs


mix dry ingredients and herbs together with wire wisk in a large bowl.
mix egg and buttermilk together.  Add buttermilk mixture to dry ingredients
all at once, add melted butter.  Stir just until mixed.  Pour into well
greased 9" square or 8" square pan.  bake at 350 degrees approx. 30 minutes
or until the top springs back when poked gently with your finger.  

To make the stuffing:

Ingredients:

	6 tablespoons butter
	1 cup chopped celery
	1/2 cup chopped onion
	1 can cream of chicken soup
	1/2 jar mincemeat with brandy and rum (big jar -makes one pie-16 oz.?)
	1 12 oz. can pineapple chunks in heavy syrup, drained (big can)
	1 egg
	chicken broth (canned or fresh)

Saute 1 cup chopped celery and 1/2 cup chopped onion in 6 Tablespoons
butter over low heat, just until they are transparent.  Pour the
veggies and butter over the corn bread crumbs in a large bowl.  Mix with
wooden spoon.  Add the cream of chicken soup and the egg.  Mix well.
Stir in the mincemeat and the pineapple chunks well.  Add enough chicken
broth to moisten well (if necessary).  This may be baked separate from the
bird.  You can also add walnut or pecan halves to this recipe for interesting
crunch.  You can also add 1/2 pound cooked and cooled ground pork sausage.
Bake at least 45 minutes in a 325 degree oven in a deep baking pan
or casserole dish.  

This is the best dressing We've ever tasted....even though some are not that 
fond of mincemeat.

This stuffs the bird superbly...

    With small chickesn, or just breasts, I like to make a Ritz Cracker
    stuffing.  I don't have a precise recipe.  I just crunch up enought
    ritz crackers, saute onion and celery in butter and add this to the
    Ritz.  If its too dry. I add a little warm water (add by the spoonful)
    
    This needs very little extra seasoning because the Ritz are so
    flavorfull.  I think this stuffing is too rich for a whole big
    turkey, but you can judge your own tastes.
    
    aud...
    

    I learned this recipe from my father. Every year I tell myself to try
    something new, but I can't seem to, tradition I guess. Instead of 
    saugage I use bacon. I'm not too sure on the amounts, but here goes...
    
      For 20 or more pound turkey
    1 pound of bacon (do not take apart) slice into bacon bit size
    2 bags of croutons (unseasoned)
    4 to 5 stalks of celery chopped fine
    4 to 5 green onions chopped fine
    1 cup chopped walnuts
    1 can chicken broth (save until ready to stuff turkey)
    garlic powder to taste
    melt 1/2 stick of butter
    
    cook bacon in skillet until crunchy, drain oil. In large bowl combine 
    all ingredients, except for chicken broth. Cover let stand over night in 
    refrigerator. Add broth right before stuffing into turkey.
    
    As I go along, I usually add more ingredients for more flavor. I don't
    like the stuffing too moist, so it's fairly dry when stuffing. But with
    the juices from the turkey it will be moist when done.     ENJOY!!

    Made this last week.
    
    1 BAg pepperidge farms stuffing mix as prepared on back of package with
    1 egg mixed in.
    1 lb ground pork fried grease strained off.
    (could also use 1/2 lb. hamburger 1/2 pound pork)
    2 stalks of celery chopped and sauted in a little butter/margarine
    mushrooms cut up use as much as you'd like I used about 3/4 lb. sauteed
    also.
    2-3 slices of bacon fried and crumpled in mixture.
    	You could also try one grated carrot I'm going to use this next
    time.
    
    
    Mix up and stuff turkey/chicken any leftovers that don't fit in bird 
    can be put in oven when the bird is almost cooked use a little of the
    drippings in the stuffing to give it the in bird taste. 
    My husband only left me one helping of this stuff and said I'm sorry it
    was just so good!!!!!!!!
    I hope you find a recipie that suits you.
    
    Barbara

 My dad was talking to me about this very subject last evening. He was getting
ready to get the ingredients for tomorrow. Unfortunately, he doesn't measure
anything, but here are approximate amounts that you can refine with a few
iterations...

 This makes enough stuffing for a very large turkey (25+lbs).

 10 lbs ground pork butts
 10 lb bag of potatoes
 bread crumbs
 poultry seasoning
 salt 
 pepper

 Peel and boil potatoes. Mash, and allow to cool. 

 Place pork butts in a very large bowl. Add about 2 cups of bread crumbs and
mashed potatoes. Season with poultry seasoning, salt and pepper (I'd imagine
a tablespoon or two of each for this amount of stuffing.) Mix using clean
hands until ingredients are well mixed.

 Stuff bird with this mixture. Any that is left over can be cooked in a pan
on the stove and mixed with the bird-stuffing when ready to serve. This is
perhaps my favorite part of Thanksgiving. :-)

 The Doctah

(Better late than never...?)

This is from a book called "Christmas from the Heart of Home" by Susan Branch.
I made it for Thanksgiving (as a side dish, not as stuffing), and it was quite
good (though I didn't add the candied orange peel, being too lazy to make it
myself).
							-- Nina


		Wild Rice and Apples  - makes 8 cups

		can be baked as a side dish or used as stuffing in
		chicken, turkey, or game hen

	1/2 lb. wild rice, cooked		1 c. fresh bread crumbs
	1/2 c. butter, melted			1/2 c. walnuts, chopped
	1/2 lb. mushrooms, sliced		1/4 c. candied orange peel,
	2 Tbsp. minced onion			   chopped (recipe below)
	1 lg. tart apple, peeled, cored		1/4 c. fresh orange juice
	    and chopped

	To cook the rice: add rice to 4 c. boiling water and 1 tsp. salt.
	Return to boil, stir, reduce to simmer, cover and cook 50 minutes.
	Uncover, fluff with fork and continute to simmer 5 more minutes.
	Drain any excess liquid.

	Preheat oven to 325.  Melt butter and use 3 Tbsp. of it to lightly
	saute mushrooms and onions.  Add this mixture to cooked rice, and
	put in all other ingredients, including the remaining melted butter.
	Mix well and put into a 2 qt. casserole.  Cover and bake 35 minutes.
	(It may be refrigerated, covered, until ready to bake; or if you use
	it as a stuffing, don't bake it, just stuff and cook it inside the
	bird.)


			Candied Orange Peel - makes 1 cup

			(works with all citrus)

		1 c. peel (about 1-1/2 oranges)
		1/4 c. water
		1/2 c. sugar

	Score oranges in quarters and remove peel.  Scrape a sharp knife
	over skin to release oils.  Cut into small squares; put in small
	heavy saucepan with enough cold water to cover.  Bring to a boil,
	reduce heat, and simmer 10 minutes.  Drain, rinse, and repeat
	this boiling, simmering, and rinsing process two more times -
	this takes most of the bitterness from the peel.

	Add 1/4 cup water plus the sugar to the peel; slowly bring to a
	boil, stirring until sugar dissolves - reduce to simmer, watching
	closely until syrup is almost absorbed, stir gently until completely
	absorbed.  Pour out onto oiled (vegetable) surface to cool and dry
	somewhat.  Store in an airtight container in freezer or refrigerator.
	
	

    
    
    
	Thanks for the recipe, Nina.  Unfortunately I was on vacation 
    on the 22nd and did not see your recipe till after Christmas.  I will 
    try and make it next year.  Luckily, the following recipe was published 
    in a local paper that week.  I made the stuffing for Cornish Hens and 
    served them with Port and Currant Jelly Sauce.  Delicious!

Port, Apricot and Rice Stuffing
-------------------------------

1 cup dried apricots, coarsely chopped
1/2 cup dried currants or raisins
2 cups ruby port
4 cups chicken stock or canned broth                          
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 cup minced onions
2 celery stalks, chopped
2 cups packaged long grain and wild rice
2 tablespoons minced fresh thyme, or 2 teaspoons crumbled dried
1/2 cup chopped fresh parsely
Salt and pepper to taste

Put the apricots and currants into separate bowls and cover each with
1 cup of port.  Let soak overnight, or for at least several hours, at
room temperature.

Bring the stock to a boil in a medium saucepan.  In a large saucepan, melt
butter with the oil over medium heat.  Add onions and celery.  Saute, 
stirring occasionally, for 5 minutes over medium heat.  Add the rice
and stir until translucent, about 3 minutes.

Add the hot stock to the rice and mix well. Reduce heat to low and cover.
Let simmer for about 20 minutes, until all the liquid has been absorbed 
and the rice is tender but not mushy.  Transfer to a large bowl.

Drain fruits, reserving port for Port and Currant Jelly Sauce (recipe
follows).  Combine apricots, currants, thyme, parsely, salt and pepper
with the cooked rice.  Stir to blend well.  Taste for seasoning and
adjust if necessary.

Note:  Stuffing may be made several days in advance, covered and 
refrigerated.  Bring to room temperature before using.


Port and Currant Jelly Sauce
----------------------------

2 cups apple cider or sparkling apple cider
4 cups chicken stock or broth
1 cup port
1 cup currant jelly

In a 2-quart saucepan, boil the cider, reducing it to 1 cup.  Add the
stock and port. Bring to a rolling boil and then lower to a fast simmer
or till thickened.  Add the jelly 1/2 cup at a time.  Stir to blend. The
sauce should be thick enough to coat the back of a spoon.

[ Recipes adapted from "Thanksgiving Dinner", by Anthony Dias Blue and
Kathryn K. Blue (HarperCollins Publishers) ]

    A rice stuffing would probably work well.  I'd also suggest a cornbread
    stuffing, but I think cornbread does have some wheat flour added.

My mother used to make a stuffing that we all loved. I don't have the
recipe, but it was very simple. Mashed potatoes with more milk than
usual, bulk sausage, chopped onion, a bit of sage.

I suspect she lightly browned the sausage in a large pot, added the
onions and cooked them just to translucency, then stirred the mashed
potatoes and seasoning into the pot for some slow cooking and flavor
mingling.


In or out of the turkey it was great. And, the stuffing sandwiches
afterward were heavenly.

Art

I don't know hoe far you are from Concord, Ma., but Concord Spice and Grain, on
Thoreau St. across from the T stop, has lots of wheat-less flours, and wheat-
less breads, too.  In particular, they have potatoe bread.  Now you could take
one of these loaves, dice it, toast the cubes, and make bread stuffing as usual.

Another alterntive is a mixture of dried and whole fruits, rice, and nuts.  Or,
you could use chestnuts instead of/in addition to the rice as a starch.

			jp

    Hi -
    
    For my Thanksgiving turkey, I plan to use a stuffing recipe that calls
    for moistening the stuffing with chicken broth and tawny port. 
    
    One of my guests does not eat anything prepared with any kind of
    alcohol, so I need to substitute something for the port. I figured I
    would just use all chicken broth but wondered whether there might be
    another appropriate substitute. 
    
    Any ideas? 
    
    Thanks,
    Kate
    

You could use apple cider or fruit juice instead of the port.

    There isn't anything that'll act as an exact substitute.  If you go
    with just the chicken broth, the flavor of the stuffing will change,
    but not substantially.
    					andrew

Another stuffing question.  I'm making a cornbread stuffing for our 20
pound turkey, but the recipe says it will stuff a 12-14 pound bird.  So
do I just use that amount and hope it's enough?  Do I double the recipe and
just bake the remaining stuffing?  I don't really care if we have any
stuffing leftover, and we're only 7 people for dinner (4 adults, 2
2-year-olds who eat like there's no tomorrow, and a 10-month old who 
probably won't have any).

Suggestions?

Thanks,
Cathy

    
    Stuffing is hard to mess up.  I've never used a recipe, but if you
    don't feel up to just adding enough extra ingredients to make the
    required amount of stuffing, I would make 1 1/2 times the original
    recipe. 

    
    My sister is throwing T'giving this year...usually it's me and my
    mom, but since she just got married she wants to do it all on her own. 
    
    O.K....I can let go of the cooking. (boo-hoo)
    
    BUT!  She called me this morning to tell me the menu and she's putting
    sun-dried tomatos in the stuffing!!  Now, don't get me wrong.  I
    _adore_ sun-dried tomatos.  But in stuffing?  I just can't see their
    taste mixing well with poultry seasoning.
    
    Has anyone had this?  How was it? 
    
    MJ
    
    
    

    ... just this week on Martha Stewart's t.v. show she did a stuffing
    with sun dried tomatoes -- she called it stuffing with an Italian flair
    and had pine nuts -- it sounded wonderful!  The Martha Stewart Living
    magazine has all the recipes for the t.v. show for the month.
    
    Carel

    So that's where she got the idea!
    
    MJ

    Anybody have the actual recipe for sun-dried tomatoes in the stuffing?  
    I don't eat meat, thus I usually end up missing stuffing, too 
    (everybody puts sausage in it!!!). Does this have any meat in it?  
    I can substitute chicken stock for vegetable stock, so that's not 
    an issue.  Approximate ingredients and measurements will do : )
    Sarah 

    There is no meat, the Martha Stewart version is cornbread based.  She
    used 2T of butter, and some amount of turkey stock (she said vegetable
    or chicken was just fine).  Sorry I just don't remember the whole
    receipe -- it did have fresh chopped sage.  If it isn't too late you
    can pick up the current issue of the Living Magazine and the recipe is
    in it.  After the holiday I will be happy to enter it here.
    
    Carel

    re: Vegetarian stuffing
    
    Besides the typical sausage stuffing,we also have chestnut stuffing.
    Use the same basic stuffing recipe,but add cooked chestnuts (cooked,
    peeled, and cut up) instead.
    
    Very good, but don't overcook, as dried out chestnuts aren't fun.
    
    janetb.

    I've searched this conference and cannot find a recipe for
    ALMOND stuffing.
    
    If someone has this recipe would they please post it ??