Three thanksgiving turkey stuffings

1 servings

Ingredients

Quantity Ingredient
3 tablespoons H A N K S G I V I N G T U R K E Y S T U F F I N G S
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Directions

T R A D I T I O N A L B R E A D ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ [Enough for a 12-16 lb (5½-8kg) bird] ¼ c Butter 1 lg Onion 2 ea Garlic cloves 4 ea Ribs Celery; sliced ¼ c Fresh Parsley; chopped ¼ c Fresh Sage; chopped <OR> 1 tb. dried Sage 1 tb Rosemary <OR> 1 ts dried Rosemary 1 tb Fresh Thyme <OR> 1 ts dried Thyme 8 c Stale Bread Cubes 1 c Chicken Stock X Salt and Pepper to taste Melt butter in large saucepan or Dutchoven. Add onions, garlic and celery. Cook until onions wilt. Add parsley, sage, rosemary and thyme. Cook until fragrant. Add bread; combine well. Moisten with chicken stock. Add salt and pepper. S A U S A G E C O R N B R E A D ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Make or buy cornbread for this. Use regular or spicy Italian sausage, breakfast sausage or chorizo.

Enough for a 10-12 lb. turkey (4 ½ to 5 ½ kg) ½ lb Sausage meat; removed from casing; chopped 1 ea Onion; chopped 1 ea Apple; peeled; cored; diced 2 tb Fresh Sage; chopped <OR> 2 ts. dried 2 tb FreshParsley; chopped 1 tb Fresh Thyme; chopped <OR> 1 ts. dried 6 c Cornbread; diced ½ c Chicken stock X Salt and Pepper to taste Place sausage meat in deep skillet; cook a few minutes until browned. Add onions and cook until tender, about 5 minutes. Add apples and herbs.

Stir in cornbread. moisten with chicken stock and season to taste with salt and pepper. R Y E B R E A D F E N N E L ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Fresh fennel is sold in Italian supermarkets. Enough for a 14 lb. turkey (6 ½ kg) ¼ c Olive Oil 1 ea Onion; chopped 2 ea Leeks, white and light green part only; chopped 2 ea Fennel bulbs; trimmed and diced ¼ c Sun Dreied Tomatoes; diced 2 tb Fresh Rosemary; chopped <OR> 1 ts. dried 6 c Rye Bread; diced ½ c Chicken stock X Salt and Pepper to taste Heat olive oil in Dutch oven. Add onions, leeks and fennel. Cook until tender and wilted, about 10 minutes. Stir in sun-dried tomatoes and rosemary. Mix with bread; misten with chicken stock. Add salt and pepper. Source: Strut Your Stuffing in Quick Cuisine column by Bonnie Stern in Toronto Star (4 October, 1995) Transcribed By: Sam Lefkowitz Submitted By SAM LEFKOWITZ On 10-04-95

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