Midwest Stuffing Recipes

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MIDWEST SAUSAGE AND DRIED CHERRY STUFFING



Midwest Sausage and Dried Cherry Stuffing image

Make and share this Midwest Sausage and Dried Cherry Stuffing recipe from Food.com.

Provided by Jo in Arlington

Categories     Christmas

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 11

6 cups unseasoned cubed bread (stuffing)
1 lb bulk pork sausage
1/2 cup butter
2 chopped onions
4 stalks of chopped celery
2 1/2 tablespoons of crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries (purchase them dried...I couldn't find them so I used Craisins (dried cranberries cherry flavored)
1 cup toasted and chopped walnuts
1 cup chicken broth
salt and pepper

Steps:

  • In skillet, sauté the sausage, until brown.
  • Drain grease and transfer to bread bowl.
  • In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
  • Remove vegetables and place in bowl.
  • Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
  • Add just enough chicken broth to moisten the bread mixture.
  • You do not want it soaking wet.
  • If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
  • If not, lightly pack stuffing into a large, shallow baking dish.
  • If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
  • Let turkey rest at least 20 minutes before carving.
  • If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
  • Cover and bake at 325° for 20 to 30 minutes.
  • Uncover and back for an additional 10 minutes.

MIDWEST STUFFING



Midwest Stuffing image

Provided by Food Network

Number Of Ingredients 10

6 cups country-style white bread, cubed and toasted
1 pound bulk pork sausage
4 ounces (1 stick) butter
2 onions, chopped
4 ribs celery, chopped
2 1/2 tablespoons crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries
1 cup chopped, toasted, walnuts
1 cup chicken stock

Steps:

  • .;

OLD FASHIONED STUFFING



Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Allow the toasted bread to sit approximately 24 hours, until hard.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  • Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  • Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

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