Dressing, Stuffing Recipes

Mark's Sweet and Sour Maple Stuffing 

4 Cups of Pepperidge Farm Stuffing
2.5 cups of chicken broth
1/4 cup each of diced onion...celery...green peppers...pear
3 slices of Jimmy Dean Maple sausage
1 Tablespoon Butter

1) Cook your sausage
2) Heat broth and butter on a medium setting together in a large pot
3) dice onions pear green peppers celery
4) when sausage is ready remove from pan and crumble
5) add stuffing to your broth and stir in often to keep from sticking (if needed add more broth)
6) add sausage and onions pear green peppers and celery...stirring frequently...
7) remove your stuffing from your pot and smooth evenly in a well greased casserole dish...
8) Bake for 30 minutes...remove from oven let cool...serve with your favorite gravy...Or Not! 

Jeff Hill's Chesapeake Bay Sausage and Crab Stuffing

* 1 package(s) (16-ounce) dry corn bread mix
* 2 tablespoon(s) butter
* 1 tablespoon(s) garlic, minced
* 1/2 cup(s) celery, diced small
* 1 yellow onion, diced small
* 1 red bell pepper, diced small
* 1 pound(s) Andouille or chorizo sausage, cut into small cubes
* 1 pound(s) jumbo lump crabmeat, drained and picked of shells
* 2 eggs, beaten
* 1 cup(s) clam juice
* 1 cup(s) chicken broth
* 1 1/2 tablespoon(s) Chesepeake Bay-style seasoning

Directions

1. Prepare corn bread mix according to the packaging. Cool and crumble into a large metal bowl.
2. Preheat the oven to 350 degrees F. Grease a 13" x 9" glass casserole dish.
3. In a large skillet melt butter over medium high heat. Sauté garlic, celery, onion, and pepper until tender. Add sausage and crabmeat and continue to cook for 5 minutes, stirring gently so as to not break up the crabmeat.
4. Pour ingredients into crumbled cornbread and add the eggs, clam juice, chicken broth, and seasoning. Mix well and pour into greased casserole dish. Bake for 30 minutes and serve. 

Suchita's Apple Cider and Sage Walnut Stuffing

Serves 10

Ingredients:
1 large loaf of challah or brioche, cut into 1 inch cubes
6 T butter, room temperature + 1 T softened butter to grease the baking dish
1 large red onion, diced
3 celery stalks, diced
1 large shallot, minced
1 T fresh rosemary, finely chopped
1 T fresh thyme, leaves taken off stems
1 cup apple cider
2 cups chicken stock or broth
1/4 cup fresh sage, chopped fine
2 apples, cut into 1/2 inch cubes (any firm cooking apples will work such as Fuji, Gala or Granny Smith)
1 egg, slightly beaten
1c heavy cream
1 c black walnuts chopped in large pieces
1/2 tsp salt
Freshly cracked pepper to taste

Preparation:
1. Cut the challah into 1-inch cubes. Leave the cubes out on a parchment lined sheet pan on the counter to get stale, at least overnight, and preferably 2 days. (toast in the oven to dry out if in a hurry)

2. Preheat oven to 375°F.

3. Heat a medium-sized saucepan on medium-high. Add 4 T of butter and allow it to melt and slightly foam. Add the onions, shallot and celery and cook until they are translucent. Add the rosemary and thyme and cook for another 2-3 minutes. Add the apple cider and chicken broth and bring to a slow-rolling simmer for 5 minutes.

4. Place the challah cubes in a large mixing bowl. Add the sage, and pour the hot cider mixture over the bread. Combine with a large spoon until all the cubes are covered with the liquid. Salt & pepper to taste.

5. Melt the remaining butter in the saucepan over high-heat until it foams. Add the apples and sauté for 3-5 minutes until the edges slightly brown.

6. Add apples to the mixing bowl, as well as the egg, cream and walnuts. Stir until everything’s incorporated.

7. Grease a glass or ceramic baking dish with 1 T butter and fold in the stuffing. Spread evenly.

8. Bake at 375°F for 40-45 minutes. Cover top with aluminum foil for the first 30 minutes. Then, remove and continue baking until top is golden brown. 

Cheryl’s Butternut Squash Dressing 

2 tablespoons butter
2 shallots, finely chopped
1 cup fresh cranberries
2 cups chicken stock
½ cup uncooked wild rice, rinsed
1 1.5 pound butternut squash, peeled and cut into ½ inch cubes
1 tablespoon finely chopped fresh thyme
1 medium onion, finely chopped
3 stalks celery, chopped
1 ½ cups half and half
8 eggs
1 ½ cups chicken broth
¾ dried cranberries
1 tablespoon finely chopped fresh sage
8 cups dried bread cubes

1. In a large sauce pan or Dutch oven melt half of the butter over medium heat. Add shallots. Cook 1 minute. Add fresh cranberries and cook for 1 minute. Add 2 cups of chicken stock, the rice, and 1 teaspoon Kosher salt. Bring to boiling, reduce heat and simmer, covered, for 45 minutes. Drain.
2. Heat oven to 350 degrees. Return pan to medium heat. Add remaining butter, squash, and thyme. Cook and stir for 2 minutes. Add onions and celery. Cook and stir for 3 minutes more. Sprinkle with salt and pepper, set aside.
3. In a bowl whisk together half and half, eggs. And 1 ½ cups stock. Stir in the rice, squash, dried cranberries, sage and bread cubes. Transfer to a shallow 3 quart casserole dish.