Stuffing Recipes

3 Italian sausages
1 teaspoon olive oil
2 cups chopped onions
2 cups chopped celery
2 tablespoons chopped fresh parsley
2 teaspoons dried rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
12 cups cubed sourdough bread, 1/2 inch (about 1 pound)
1 (16 ounce) can reduced-sodium fat-free chicken broth
cooking spray

9 servings
15 mins prep

1. Preheat oven to 350 degrees F.
2. Remove casings from sausage.
3. Heat oil in a large nonstick skillet over medium-high heat, add sausage and cook for 5 minutes until browned, stirring to crumble.
4. Add onion and celery, and cook for a couple more minutes.
5. Stir in parsley and next 5 ingredients.
6. Place sausage mixture in a large bowl, stir in the bread and broth.
7. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray.
8. Cover and bake for 15 minutes, then uncover and bake an additional 20 minutes or until golden brown.

2 cups pecans, chopped
1/4 cup unsalted butter (1 stick)
3 large onions, diced
3 stalks celery, diced
1/4 cup fresh oregano leaves, chopped
prepared cornbread, crumbled (I used a box mix)
1 loaf day-old white bread, cut into 1-inch cubes
3 large eggs, lightly beaten
2 cups dried cranberries
1 cup coarsly chopped flat leaf parsley
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 quart chicken broth

12 servings
30 mins prep

1. Preheat oven to 350 degrees.
2. Spread pecans on a baking sheet and toast 10-12 minutes, tossing once. Set aside to cool.
3. Melt 1/2 butter in a large skillet and saute onion and celery until softened.
4. Add oregano and stir till combined and remove from heat.
5. In a large bowl, combine onion mixture, pecans, cornbread, bread, eggs, cranberries, parsley, salt, black pepper, cayenne, and broth. Mix.
6. Stuff turkey with stuffing. Or.
7. If using a baking dish, coat dish using 1/2 of the remaining butter.
8. Fill dish with stuffing.
9. Use pats of the remaining butter on top of stuffing.
10. Cover with aluminum foil.
11. Bake at 375 degrees for 35 minutes.
12. Remove foil and bake an additional 20 minutes or until golden.

2 (10 ounce) packages frozen broccoli stems
1 cup grated cheddar cheese
2 eggs, beaten
1 can cream of mushroom soup
1/2 cup mayonnaise
1/2 cup finley chopped onions
1/4 cup herb seasoned stuffing mix
2 tablespoons butter, melted

8 servings
15 mins prep

1. Cook broccoli,drain.
2. Arrange broccoli in greased baking dish,sprinkle with cheese.
3. Combine eggs and next 3 ingredients spread over cheese.
4. Combine stuffing mix and butter sprinkle over casserole.
5. Bake 350 for 30 minutes or until heated.