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STUFFINGS AND DRESSINGS



 

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Apple Onion Raisin Dressing
Chestnut Dressing
Mushroom Stuffing
Dry Sage Stuffing
Sweet Potato-Sausage Stuffing
Cornbread Stuffing

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FROM "THE JOY OF COOKING", 1953

Apple Onion Raisin Dressing

Place in boiling water for 5 minutes:
    1 cup raisins
Drain them well. Add them to:
    7 cups soft breadcrumbs
Melt:
    ¾ cup butter
Saute in it for 3 minutes:
    1 cup chopped onion
    1 chopped clove garlic
    1 cup chopped celery
Add these ingredients to the bread crumb with:
    3 cups tart diced apples
    ¼ cup finely chopped parsely
    1½ teaspoons salt
    ¼ teaspoon paprika

Yield: Sufficient for a 12 pound turkey


Chestnut Dressing

Shell and skin:
    6 cups chestnuts
Drop the chestnuts into:
    Boiling water
Cook them until they are soft. Put them through a potato ricer, food mill or blender. Combine them with:
    1 cup melted butter
    2 teaspoons salt
    ¼ teaspoon pepper
    ½ cup cream
    2 cups dry bread or cracker crumbs
    4 tablespoons chopped parsely
    1 cup chopped celery
    2 tablespoons grated onion
    (½ cup seedless raisins)



FROM "THE SPICE COOKBOOK", 1964

Mushroom Stuffing

    12 cups toasted bread cubes (croutons)
    1½ cups chopped onion
     ½ cup chopped parsley
    ¾ cup chopped celery
    2 teaspoons poultry seasoning
    ¼ teaspoon ground black pepper
    2 teaspoons salt
    ½ pound mushrooms
    ½ cup (1 stick) butter or margarine
    2 teaspoons fresh lemon juice

Combine the first 7 ingredients. Wash mushrooms, slice both caps and stems, and saute them in in butter or margarine and lemon juice until mushrooms are tender. Mix with bread cubes.

Yield: Stuffing for a 12 to 15 pound turkey


Dry Sage Stuffing

    9 cups toasted soft bread crumbs or toasted bread cubes (croutons)
    1½ teaspoons salt
     3 teaspoons ground sage
    ½ teaspoon ground black pepper
    ½ cup turkey stock or 1 chicken bouillon cube and ½ cup hot water
    1/3 cup instant minced onion
    1 cup (2 sticks) butter or margarine, melted

Toast bread crumbs or cubes. Mix with remaining ingredients.

Yield: Stuffing for a 10 to 12 pound turkey




Sweet Potato-Sausage Stuffing

    2 cups mashed sweet potatoes
    6 cups toasted bread cubes (croutons)
    1 cup chopped celery
    2/3 cup chopped onion
    8 sausage links
    2½ teaspoons salt
    ½ teaspoon ground black pepper
    2 teaspoons poultry seasoning
    ¼ cup (½ stick) butter or margarine, melted.

Combine first 4 ingredients. Cut sausage into 1-inch pieces, brown, and add to the mixture. Add seasonings and melted butter or margarine. Mix well.

Yield: Stuffing for a 10 o 12 pound turkey.


 

FROM "ACROSS THE SOUTH", SOUTHERN LIVING, 1980

Cornbread Stuffing

 
    1½ cornbread muffins or 1 9-10 inch loaf cornbread
    2 to 3 cups dry breadcrumbs
    ½ cup melted butter or margarine
    2 to 3 cups boiling chicken broth
    6 to 8 green onions with tops, chopped
    3 to 4 stalks celery, chopped
     4 eggs beaten
    1 teaspoon salt
    ¼ teaspoon pepper

Crumble cornbread in a large bowl; add dry breadcrumbs. Pour melted butter over top. Pour 2 cups broth over breadcrumb mixture; let stand 15 minutes. Add onion, celery, and eggs, mixing well. I fmixture is too dry, add more broth to obtain desired consistency. Stir in salt and pepper.

Yield: Stuffing for a 12 pound turkey


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Copyright 2009. Candace Rich.


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