Sunnys Crowd Sourced Stuffing Recipes

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SUNNY'S SIMPLE STUFFING



Sunny's Simple Stuffing image

This stuffing is great on its own, or choose the add-in combination that best suits your meal.

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 8 to 10 minutes

Number Of Ingredients 20

One 12-ounce bag stuffing mix, such as Pepperidge Farm
1/4 cup loosely packed chopped fresh parsley
4 tablespoons unsalted butter
1 cup chopped celery
1 cup chopped onions
1 tablespoon chopped fresh thyme
5 to 6 fresh sage leaves, chopped
4 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock
8 ounces sausage, sauteed
1 green bell pepper, chopped and sauteed
1 red bell pepper, chopped and sauteed
1 yellow bell pepper, chopped and sauteed
8 large oysters (about 1 cup)
2 hard-boiled eggs, coarsely chopped
1 cup dried apricots, diced
1 bulb fennel, sliced and sauteed
1 cup walnuts, toasted and chopped
2 apples, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix the stuffing mix with the parsley and set aside.
  • In a large pan on medium heat, add the butter, celery, onions, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). If using one of the add-in combinations, mix in the ingredients carefully.
  • Pour the mixture into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more.

CLASSIC STUFFING



Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

ROASTED PEACH AND ROSEMARY TURKEY BREAST WITH STUFFING



Roasted Peach and Rosemary Turkey Breast with Stuffing image

Get a complete turkey dinner on the table without all the fuss of cooking a whole bird. Tender, boneless breast cooks quickly and feeds a smaller crowd. A quick cider brine and sweet peach glaze keep it moist and flavorful. Put the stuffing in the oven when you lower the temperature for the turkey-then everything will be ready at once.

Provided by Sunny Anderson

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 22

2 cups plus 2 tablespoons apple cider
1/4 cup kosher salt, plus more for the turkey
3 to 5 sprigs fresh thyme
3 sprigs fresh rosemary
One 3-pound boneless turkey breast with skin
1/2 cup finely chopped onion
1 tablespoon olive oil, plus more for the turkey
One 10-ounce bag frozen peeled and sliced peaches, chopped
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
Freshly ground black pepper
One 12-ounce bag stuffing mix - Sunny did the Stuffing Cubes (some come crushed)
1/4 cup loosely packed chopped fresh parsley
4 tablespoons unsalted butter
1 cup chopped celery
1 cup chopped onion
1 tablespoon chopped fresh thyme
5 to 6 fresh sage leaves, chopped
4 cloves garlic, grated on a rasp grater
Kosher salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock

Steps:

  • For the turkey: In a large bowl, whisk together 2 cups apple cider, 1/4 cup salt, the thyme and rosemary. Add the turkey breast and enough cold water to cover the bird. Cover and let brine in the refrigerator 2 hours.
  • Position the oven racks in the top and bottom of a countertop oven and preheat to 425 degrees F. (For Ninja Foodi - the setting is "Air Roast 425 degrees F)
  • Saute the onions in 1 tablespoon olive oil in a small saucepan over medium heat until softened, about 5 minutes. Add the peaches, honey, brown sugar, Worcestershire sauce and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until the peaches break down and the glaze thickens, about 12 minutes.
  • Remove the turkey from the brine and pat dry with paper towels (discard the brine). Brush with olive oil and sprinkle with pepper. Place the turkey in an 11.5-by-14-inch roasting pan. Cook on the bottom rack until the skin begins to turn golden, about 15 minutes. Lower the oven temperature to 350 degrees F and brush the top generously with the glaze (For the Ninja grill it was "Air Roast 350 degrees F). Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 160 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.
  • For the stuffing: Meanwhile, mix the stuffing mix with the parsley in a large bowl and set aside.
  • Add the butter, celery, onion, thyme, sage and garlic to a large pan over medium heat. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned, about 10 minutes. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist).
  • Transfer the mixture to a 12-by-8-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake on the top rack at 350 degrees F for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more. (For Ninja foodi it was "Air Roast 350 degrees F).

PLANTAIN STUFFING



Plantain Stuffing image

Provided by Sunny Anderson

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 11

4 cups herbed or cornbread stuffing cubes
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
2 jalapeno peppers, seeded and minced
1 cup diced onion (about 1)
1 cup diced red bell pepper (about 1)
2 tablespoons fresh thyme
Salt and freshly ground pepper
4 cloves garlic, minced
2 large plantains with some black areas, peeled and chopped into ½-inch pieces
2 cups chicken stock

Steps:

  • Preheat the oven to 350 degrees F. Place the stuffing cubes in a large bowl and set aside. In a large sauté pan over medium-high heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add the jalapenos, onion, bell pepper and thyme, then sprinkle with a pinch each of salt and pepper. Cook, stirring, until the onion and bell pepper are tender, then add the garlic. Cook until the garlic is tender, then remove the vegetables to the bowl with the stuffing cubes.
  • Wipe out the pan with a paper towel and place back on the heat. Add the remaining 4 tablespoons butter and 2 tablespoons olive oil to the pan. When the butter is melted and bubbling, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with your hands.
  • Pour and press the stuffing into an 8-inch square baking dish, cover with foil and bake 30 minutes. Uncover and continue baking until golden, another 20 minutes.

CROWD-SOURCED MEAT LASAGNA



Crowd-Sourced Meat Lasagna image

There are very few dishes that taste equally as good, if not better, on the second day as they do on the first. Lasagna is one of them. It takes a bit of effort to make, but with your help we've created a great recipe for this layered dish. In my first question to you about this recipe, I asked what direction we were going for the noodles. When 64% of you said you wanted to use OG (dried) lasagna noodles, I knew we were in for a classic version. Make no mistake, this is a meat lasagna, because 84% of you wanted to push the veggies aside. Which brings me to the cheese: This lasagna is loaded with so much of it, I expect to see plenty of cheese pulls on social media (tag me)! Mozzarella and ricotta were the top picks, so we piled them on - along with a dusting of Parmesan. Once you bake your lasagna, try this tip: Use the tines of a fork to perforate the cheesy top into squares so you don't drag your cheese along with the knife when you're serving it. And of course, don't forget to follow me @SunnyAnderson on Twitter to catch the next poll.

Provided by Sunny Anderson

Categories     main-dish

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil, plus more for the dish
1 onion, chopped
3 cloves garlic, chopped
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
1 pound ground beef
8 ounces sweet Italian sausage, casings removed if links
1/4 cup tomato paste
1/4 cup dry vermouth or white wine
1 28-ounce can crushed tomatoes
Pinch of sugar, as needed
Kosher salt
12 lasagna noodles (about 10 ounces; not oven-ready or no-boil)
2 large eggs
1 32-ounce container whole-milk ricotta cheese
2/3 cup plus 1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
Freshly ground pepper
2 8-ounce bags shredded mozzarella cheese (about 4 cups)

Steps:

  • Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
  • Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
  • Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
  • Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
  • Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
  • Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.

SUNNY'S ITALIAN SAUSAGE HOLIDAY STUFFING



Sunny's Italian Sausage Holiday Stuffing image

Provided by Sunny Anderson

Categories     side-dish

Number Of Ingredients 11

1 pound Italian sausage, remove from casing and break up or chop
1 tablespoon olive oil
4 tablespoons unsalted butter
2 scallions, finely chopped
1 cup finely chopped celery (about 2 stalks)
1 cup finely chopped Vidalia or sweet onion
1/2 cup dried cranberries
2 packets Hidden Valley® Homestyle Italian Dressing & Seasoning Mix
4 cups plain stuffing cubes
4 cups low sodium chicken broth, plus more for texture
Cooking spray

Steps:

  • Preheat oven to 350 degrees F. Saute the sausage. In a large pan on medium-high heat, add olive oil and sausage. Cook until heated through and browned. Remove to a large bowl along with any remaining fat from the pan. Saute the vegetables and fruit. In the same pan add butter and melt on medium heat. Add scallions, celery, onion, cranberries and Hidden Valley® Homestyle Italian Dressing & Seasoning Mix. Cook while stirring until the vegetables are tender and cranberries become a bit plump, about 6-8 minutes. Remove all to the bowl with the sausage. Mix stuffing. Add stuffing cubes to the bowl and toss. Pour over the chicken stock adding 1/4 cup or so more if cubes are not moist enough, this should feel like thick mashed potatoes. Bake stuffing. Coat the bottom and sides of an 8" x 8" baking dish with cooking spray. Pour in stuffing and press down, leveling off the top with a rubber spatula or back of a spoon. Bake until top is golden, about 35-40 minutes.

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