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Quick & EasyBy Beverly Barbour
Stuffings to make a turkey proudA turkey is a turkey and they all taste almost the same so stuffing the bird is where the cook's mark is made. My mother, grandmother and aunts all made exactly the same stuffing. Well, more or less. Strangely enough it all tasted different. The recipe was very simple: stale bread, celery, onion, sage, salt and pepper with lots and lots of butter and a little of the broth made by simmering the giblets. Since we had three turkeys for every family gathering--pulling all of that bread apart was a job for the kids. Once it was seasoned and had the butter added, just when it got good, we had to stop nibbling. Southwestern StuffingBake an 8-inch square pan of cornbread from your own recipe or a mix. Cut it into 1/2-inch cubes. 3/4 cup raw pumpkin seeds In frying pan over medium heat, stir pumpkin seeds until lightly browned; pour into large bowl. In the same pan stir cumin seeds a minute or two, until fragrant. Add cumin seeds to pumpkin seeds. In same pan, stir sausage until browned. Add onion, celery and garlic; stir frequently until onion is limp. Pour into bowl. Stir in peppers, chilies, salt, chili flakes and cornbread; mix well. Spread in a buttered, shallow baking dish. Drizzle with broth and cover to bake. Cook in 350 F oven for 25 minutes. Remove cover and bake until top is browned about 20 minutes more. Let stand 10 minutes and serve warm. This can also be baked inside the bird. Makes 8 to 10 servings. Sausage, Cranberry & Pecan StuffingDried cranberries add sparkle to this moist, spicy stuffing which can be assembled, without nuts, a day ahead and stored, covered in the refrigerator. Add nuts and bake either inside turkey or with it in the oven, allowing about 1 hour. 3/4 pound bread cut into 1/2-inch pieces (8 cups) Preheat oven to 350 F. Toast bread in middle of oven until dry and pale gold. Cook sausage in a heavy skillet, stirring and breaking up large lumps; transfer to a bowl. Add butter to remaining fat in skillet and cook onions, stirring until softened. Add celery and apple, cook for about 2 minutes. Add to sausage and stir in bread, pecans, cranberries, sage, salt and pepper, to taste. Bake in a buttered shallow baking dish and drizzle with broth. If you like a moist stuffing use another l/2 cup of broth. Cover and bake 30 minutes, then uncover and bake until golden, about 20 minutes more. Makes about 12 cups. Southern Rice StuffingThis stuffing is a compliment to ham as well as turkey. It is also a nice stuffing for a nice big fish. 1 1/2 cups uncooked rice Preheat oven to 350 F. Measure rice into shallow casserole; set aside. In a skillet saute celery, onions and green pepper until crisp-tender. Stir in seasonings and broth; bring to a boil and pour over rice; stir well. Cover with tight fitting lid and bake 30 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Stir in toasted pecan halves. Makes about 5 cups. French Potato & Celery Root StuffingMy French Grandmother made this stuffing. If she didn't have celery root she just used more potatoes or turnips. She used onions sautéed in (butter) rather than chives or scallions (a later refinement). We all loved it, baked in the bird. 6 large baking potatoes, peeled and halved Simmer potatoes and celery roots until soft. Drain, reserving 1/4 cup cooking liquid. Pass potatoes through a ricer and grate the celery roots; combine. Stir in reserved liquid, butter, onions, salt and pepper. If baking in a pan, cover well and bake 30 minutes at 350 F. Remove cover and bake until lightly browned. Makes 12 cups. For most of us the stuffing is as important as old Tom himself!
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