Savory Sage Stuffing This recipe, which turns ordinary stuffing into a designer dish. 1 lb. sage pork sausage, browned and crumbled 2 Tbsp. olive oil 2 to 2 1/2 cups onions, chopped 2 to 2 1/2 cups celery, chopped 1 Tbsp. fresh garlic, minced 1/4 stick butter 4 to 5 cups chicken stock or broth 4 cups cornbread, prebaked and crumbled 4 cups seasoned bread cubes (or packaged stuffing mix) 3 Tbsp. fresh sage leaves, chopped 2 Tbsp. fresh oregano, chopped 3 Tbsp. fresh Italian parsley, chopped 1/4 tsp. cayenne pepper 1/2 cup black olives, pitted (halved or quartered) 2 to 3 Tbsp. fresh squeeze lemon juice Salt and fresh ground pepper, to taste Gather and measure all ingredients. Prepare pans. Preheat oven to 350 degrees. Over medium heat, saute onions and celery in olive oil for 2 to 3 minutes. Stir in garlic and remove from heat. Allow vegetables to rest in pan for 3 to 5 minutes. Bring chicken stock to a boil and skim if necessary. Add butter and stir until melted. Season with salt and pepper. Set aside. Combine the crumbled cornbread with the seasoned bread cubes. Add sausage, sage, oregano, parsley and cayenne pepper. Sprinkle in the lemon juice. Gently stir in the olives. Pour in enough of the chicken stock to thoroughly moisten the mixture. Taste and adjust seasonings by adding more salt, pepper and/or lemon juice. Lightly stuff into the cavity of a turkey. Stuffing also can be spread into Pam-prepared baking pans, covered with Pam-sprayed foil and baked at 350 degrees for about 30 minutes or until warmed through.

I get all the fruit I have lying around and stuff my chicken with it. Grapes, apples, peaches etc. It makes it lovely and sweet with a delicious gravy!

That seems like too much work. I just use the Pepperidge Farm seasoned bread crumbs, follow the directions, and then add oysters and wild rice. People love it!

Here's a basic recipe I love: dried multi grain bread onions Newfoundland Savoury salt pepper little bit of butter Stuff into turkey....

That sounds good. I don't have a recipe written down but I usually bake a loaf of white bread, cut it into cubes, then I toast the cubes on low heat in the oven. Then I mince two stalks of celery and an onion and cook them in a stick of butter or margarine. Then I add the dried bread, and enough vegetable stock to make it moist. Then I add poultry seasoning and some other herbs and spices until I think it tastes good. Then I put it in a baking dish, put some dabs of butter on top and cook it in the oven. I should really write it down sometime though.

Quick and easy Stove top Stuffing works for me and no one ever knows adding my on ingredients to adjust to my own taste. Don't tell nooooo body ;)

BASIC STUFFIN' CASSEROLE Two 6 oz. bags Mrs. Cubbison's stuffing 1 cup (2 sticks) melted butter or margarine 1 1/2 cups chopped celery 1 cup chopped onion 1 1/2 cups broth, fruit juice or water Combine dressing with butter or margarine and vegetables. Stir liquid in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Makes 12 (1/2 cup) servings. Click Here for Printable Page -------------------------------------------------------------------------------- CALIFORNIA PRUNE & APPLE DRESSING 2 medium-size green apples, cored and diced ½ cup sliced celery 2 tablespoons minced parsley ½ cup butter or margarine 2 tablespoons sugar ½ cup chopped Sunsweet Pitted Prunes One 6-oz. bag of Mrs. Cubbison’s Seasoned Dressing ½ - ¾ cup water or apple juice Combine apples with celery and parsley. Melt butter; add apple mixture and sugar and simmer gently for 3 – 5 minutes. Combine with dressing and enough water or juice to moisten. Add prunes. Makes enough dressing for a 4 to 5 pound chicken. Double recipe for 10 to 12 pound turkey or to fill 2-quart casserole. Click Here for Printable Page -------------------------------------------------------------------------------- APPLE AND WALNUT STUFFING 1 cup chopped celery 1 cup chopped onion 1/2 cup butter or margarine 1 cup chicken broth 3/4 cup apple juice 2 (6-ounce) packages Mrs. Cubbison's Seasoned Dressing Mix 2 cups chopped, peeled apple 1 cup chopped walnuts Yield: 8 servings 1. In a large skillet over medium heat, cook celery and onion in butter or margarine until tender, about 5 minutes. Add chicken broth and heat for 2 minutes. 2. In a large bowl, combine the remaining ingredients, add celery mixture, and mix well. 3. Loosely stuff turkey just before roasting. Place remaining stuffing in a greased baking dish and bake at 350ºF for 30 minutes, or until thoroughly heated. Click Here for Printable Page -------------------------------------------------------------------------------- CHICKEN LICKIN’ CASSEROLE Serves 6 to 8 1 package (10-oz.) Herb Seasoned Cube Stuffing 1/2 cup butter or margarine, melted 1/2 - 3/4 cup chicken broth, heated 2 lbs. skinless and boneless chicken breast, cut into 1-inch cubes 2 cans (10-3/4 oz ea.) condensed cream of mushroom soup 1 package (9-oz.) frozen cut green beans, thawed 8 oz. sharp cheddar cheese, grated In a bowl, mix stuffing, butter and broth. Pour mixture into a greased 9x13x2-inch baking pan; spread evenly. In a bowl, mix chicken, soup and green beans. Spread mixture evenly over stuffing. Cover and bake mixture in a preheated moderate oven (350 degrees F.) for 1 hour. Remove from oven, uncover and sprinkle with cheese. Place back in oven and bake for an additional 10 minutes. Click Here for Printable Page -------------------------------------------------------------------------------- CORN STUFFING TAMALES Serve as a vegetarian or meat luncheon entree with a green salad. 1 box (two 6 oz. bags) Mrs. Cubbison's Corn Bread Stuffin' 1 cup olive oil 1 cup spicy tomato juice 1/2 cup green salsa 1/4 cup canned jalapeno strips, chopped 1 cup olives, chopped 1/4 cup grated Pecorino Romano cheese 1 cup whole kernel corn Optional: 2 cups diced turkey Optional: 2 oz. pepperoni, minced 12-24 dried corn husks (soaked in warm water for one hour) Mix ingredients together except corn husks. To form the "tamales," separate into mounds, and then into 12 rectangular pillows. Wrap each pillow in a corn husk (or two small corn husks), folding over the two open ends to seal. Place packet in steamer basket over boiling water and steam for 30 minutes. Click Here for Printable Page -------------------------------------------------------------------------------- "RAVE REVIEWS" APPLE STUFFING 1 Box (12 ounce) of Mrs. Cubbison’s Seasoned Dressing Mix or Cornbread Stuffin’ 1 cup chopped celery 1 cup chopped onion 2 tart green apples, cored, cut into 1/2-inch pieces 1 cup raisins 2/3 cup chopped parsley 1 1/2 cups apple juice 1/2 cup melted butter In large bowl, combine stuffing, celery, onion, apples, raisins and parsley. Moisten with apple juice and butter, tossing lightly but well. Add more apple juice if needed. Casserole Method: Place in a 12 1/2 x 9 x 2 1/8-inch baking pan or 3-quart oven-safe casserole dish. Cover and bake at 350 degrees 30 minutes until heated through. To make it crisper, uncover and bake 5-10 minutes longer. Makes 12 to 15 servings. For Stuffed Turkey: Wash and dry 12 to 15-pound turkey well. Sprinkle cavities lightly with salt and pepper. Lightly fill with stuffing, sew or skewer shut. Roast turkey following package directions. To serve, place stuffing in oven-proof serving dish, sprinkle with almonds and bake at 350 degrees 5-10 minutes. Click Here for Printable Page -------------------------------------------------------------------------------- FRUIT NUT DRESSING CASSEROLE 1 six ounce bag Mrs Cubbison's Seasoned Dressing 1/2 cup chopped Sunsweet Dried Plums 1/2 cup chopped almonds 1/2 cup chopped celery 1/2 cup chopped apple 1/2 cup Sunsweet Cranberries 1/2 cup chopped onion 1/2 cup (1 stick) melted Challenge unsalted butter 1/2 cup Chardonnay or apple juice Combine all the ingredients with the melted butter then stir wine in gradually. Spoon into 2 1/2 or 3-quart greased casserole dish. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Makes 12 (1/2 cup) servings. Click Here for Printable Page -------------------------------------------------------------------------------- CRANBERRY, MAPLE, AND ALMOND STUFFING 1 bag (2 - 6 oz.) Mrs. Cubbison's Corn Bread Stuffin' Mix 1/2-cup chopped celery 1/2-cup chopped onions 1/2-cup butter 1/2-cup maple syrup 1 cup cranberries 1/2-cup chopped almonds 1/4-cup brown sugar 1/4-cup chicken broth Cook cranberries with sugar and maple syrup. Cook onions and celery in butter. Toast almonds in dry sauté pan. Mix all ingredients together. Either stuff into turkey or add eggs and bake in foil or muffin pan. Bake at 350° F for 30 minutes. Click Here for Printable Page -------------------------------------------------------------------------------- SPICY STUFFING 1 - 6 oz. bag of (Mrs. Cubbison’s) Cornbread Stuffin’ 1 jar 6 oz. of marinated artichoke hearts, undrained and chopped 2 stalks celery, chopped finely 1 clove garlic, pressed or chopped finely 1/2 onion, chopped finely Sprinkle of cumin or lemon pepper blend 1 cup, more or less water, chicken broth or wine 1/4 cup grated Parmesan cheese In a bowl, mix all ingredients (except cheese) with a spoon. Place in greased casserole, sprinkle with cheese and bake covered for the last 1/2-hour of turkey cooking time. If you stuff a turkey, use both bags of stuffing, double the rest of the rest ingredients, and add the cheese to the mixture. Stuff lightly into the turkey…it expands. If cooking in a casserole, uncover for the last 15 minutes of cooking if you like a crisp top. Make into muffins for a different twist, or stuff into artichokes (choke removed), acorn squash, or serve in a hollowed-out red cabbage for a pretty and unusual serving vessel. Click Here for Printable Page -------------------------------------------------------------------------------- ALMOND TROPICAL STUFFING 1 – 6-oz. Bag of Mrs. Cubbison’s Seasoned Dressing 1/2 cup chopped almonds 1/2 cup coconut milk 1/2 cup shredded coconut 1/2 cup chopped celery 1/2 cup chopped onion 1/2 bunch minced cilantro 1/2 cup margarine 1 chopped green apples Sauté vegetables and apples in margarine. Add coconut milk and stir. Add stuffing mix, almonds, and coconut. Let cool and place inside of the turkey. To make a roll, add two eggs and place in a greased aluminum foil. Serves 6 to 8. Click Here for Printable Page -------------------------------------------------------------------------------- *Classic Recipes* GOURMET VEGETARIAN STUFFING 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin' 1 cup butter or margarine, melted 1 Cup Orange juice 2 apples, unpared, cored and diced 1/2 cup watercress, chopped 1/2 cup almonds, diced 1/2 cup sunflower seeds, hulled 1/2 cup wheat germ Combine dressing with melted butter or margarine, apples, watercress, almonds, sunflower seeds, and wheat germ. Stir in orange juice. Mix well. Pack tightly in a greased 1-1/2 quart jello mold. Bake at 350 degrees for 45 minutes. Makes about 6 cups. Click Here for Printable Page -------------------------------------------------------------------------------- TASTE OF ITALY DRESSING 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin' 1 jar (14-3/4 ounces) Marinated Artichoke Hearts, undrained 1 package frozen chopped spinach, thawed and squeezed dry 1 teaspoon oregano 1 teaspoon basil 1/4 - 1/2 cup grated Parmesan or Romano cheese 1 cup dry white wine, dry sherry or broth, or as needed In a large bowl, combine stuffing mix with artichoke hearts, cutting into smaller pieces, if desired. Add remaining ingredients and toss together lightly. Texture may be varied by adding more liquid for moister stuffing, less for drier. Place in greased casserole and bake covered at 325 degrees for 45 minutes. Uncover for the last 15 minutes for crispier top. NOTE: This makes an excellent "in bird" stuffing as well! NICE TO ADD:1/2 lb. sweet Italian sausage, casing removed, and cooked until brown and crumbly, or one cup slivered dry salami or pepperoni. Makes about 6 cups. Click Here for Printable Page -------------------------------------------------------------------------------- OLD-FASHIONED VEGETABLE STUFFING 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin' 1 cup butter or margarine, melted 1-1/2 cups liquid (water, broth or fruit juice) 1-1/2 cups celery, chopped 1 cup onion, minced Combine dressing with melted butter or margarine, celery, and onion. Stir in liquid. Mix well, and stuff loosely in neck and body cavities, allowing for expansion during roasting. Skewer or sew closed. Roast as usual. Makes about 6 cups. Click Here for Printable Page -------------------------------------------------------------------------------- QUICK TRICK PORK CHOP CASSEROLE 6 pork chops, medium thickness 1/2 cup butter or margarine 3/4 cup broth or water (or use part apple juice, if desired) 3 apples, cored; dice two, reserving one apple for slicing wedges One 12-ounce box of Mrs. Cubbison's melba toasted Corn Bread Stuffin' In a large skillet, quickly brown pork chops on both sides. In same skillet, melt butter; add broth and chopped apples. Simmer about one minute. Place contents of one (6-ounce) bag Corn Bread Stuffin' in a greased, shallow, 11-3/4 x 7-1/2 inch baking dish. (Reserve second stuffing mix bag for later use.) Pour apple mixture over stuffin' and toss to blend completely. Arrange browned pork chops over dressing and tuck in sliced apple between pork chops. Cover with aluminum foil and bake at 350 degrees F for 35 to 40 minutes, or until prok chops are fork tender. Makes six servings. Click Here for Printable Page -------------------------------------------------------------------------------- CORN FRITTERS 2 eggs 1 can (16 ounces) cream style corn or use 2 cups fresh corn kernels plus 1/4 cup cream 1-1/2 cups Mrs. Cubbison's Corn Bread Stuffin' 1-1/2 tablespoons green onions, chopped 1/4 teaspoon salt dash cayenne pepper butter or margarine Beat eggs. Add corn, cream if needed, stuffing mix, chopped green onions, salt and pepper. Melt butter in griddle pan. Drop corn mixture by spoonfuls onto butter. Fry until golden brown on each side. Serve warm. Excellent when served with fried ham or baked, poached or fried fish. Makes 12 cakes. Click Here for Printable Page -------------------------------------------------------------------------------- HORN OF PLENTY FRUIT DRESSING 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin' 1 cup butter or margarine melted, or oil 1-1/2 cups liquid (water, broth, or fruit juice) 1 cup dried figs, chopped 1 cup dried apricots, chopped 1 cup pecans, chopped In a mixing bowl, combine all ingredients and stir to thoroughly moisten. Stuff mixture in neck and body cavity loosely, as it will expand during roasting. Skewer openings. Roast as usual. Click Here for Printable Page -------------------------------------------------------------------------------- LIGHT AND HEALTHY CARROT-RAISIN STUFFIN' 2 – 6-ounce bags of Mrs. Cubbison's Cornbread Stuffin' 1/4 cup vegetable oil, butter or margarine (melted) 1 cup carrots, chopped 1 cup raisins 1 cup crushed pineapple (packed in natural juices) 1/2 cup apple juice 1/2 cup water In a large mixing bowl, combine all ingredients, stirring to mix well. When ready to roast turkey, pack stuffing lightly into the turkey cavity. You may also cook the stuffing separately by placing it in a greased casserole dish, and baking it covered for 30 minutes at 350 degrees. Click Here for Printable Page -------------------------------------------------------------------------------- NEW ENGLAND OYSTER DRESSING 1 cup butter or margarine 2 cups celery, diced 1-1/2 cups onion, finely chopped 1/3 cup parsley, finely chopped 1/2 teaspoon black pepper 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing or Corn Bread Stuffin' 1 pound fresh shucked oysters or 1 16-ounce can, drained 1/2 cup (approx.) oyster liquor or chicken broth (optional) In a large sauce pan, over medium heat, place butter, celery and onion. Stir and cook until vegetables are tender, about 8 minutes. Do not brown. Add parsley and pepper; mix. Stir in seasoned stuffing mix. Add and mix in oysters, whole or chopped, as desired. If a moist dish is preferred, add oyster liquor or broth to make desired consistency. Spoon into baking dish or casserole. Bake at 325 degrees for about 40 minutes or until heated through and oysters are cooked. Makes about 8 cups. Click Here for Printable Page -------------------------------------------------------------------------------- EAST INDIAN STUFFING 2 – 6-ounce bags Mrs. Cubbison's Seasoned Dressing 1 cup oil 1 cup pineapple juice - from canned pineapple in its own juice 1 cup pineapple chunks 1 cup coconut 1 cup raisins 1 cup almonds 1 tablespoon curry powder Combine ingredients in large bowl and mix well. Pack tightly in a greased 1-1/2 quart jello mold. Bake at 350 degrees for 45 minutes. Click Here for Printable Page -------------------------------------------------------------------------------- STUFFIN' CALIENTE MEXICALI 2 – 6-ounce bags Mrs. Cubbison's Corn Bread Stuffin' 1 cup oil 1 cup spicy tomato juice 1/2 cup green salsa 1 cup olives, chopped 1 cup celery, chopped 1 cup corn (whole kernel) Mix together. Bake in 2 quart casserole for 45 minutes at 350 degrees. Click Here for Printable Page -------------------------------------------------------------------------------- PESTO-STUFFED TOMATOES 3 large, ripe tomatoes 1 cup fresh basil leaves, chopped 2 cloves garlic, crushed or finely minced 1/2 cup olive oil 1/3 cup pine nuts 1 cup Mrs. Cubbison's Corn Bread Stuffin' 1/4 cup Parmesan cheese, grated Preheat the oven to 400 degrees. Cut tomatoes in half and scoop out seeds and membranes until hollow. In a mixing bowl, combine the basil leaves, garlic, olive oil, pine nuts and stuffing mix. Toss until stuffing is moist. Stuff the tomatoes with the stuffing, sprinkle with Parmesan cheese, and bake 20 minutes, or until cheese is golden brown and tomatoes are soft. Click Here for Printable Page -------------------------------------------------------------------------------- CORN BREAD STUFFIN' WITH APPLESAUCE 2 – 6-ounce packages of Mrs. Cubbison's Cornbread Stuffin' 3 cups applesauce 1/2 tablespoon tarragon, chopped (optional - adds tartness to applesauce 1 teaspoon cinnamon 1/2 to 1 cup apple juice or water Mix applesauce, tarragon (optional) and cinnamon in a large bowl. Add the stuffing mix and mix thoroughly. ONLY add enough liquid to get proper moisture consistency, a half cup should be fine, as the applesauce adds considerable moisture. Prepare stuffing just prior to roasting. Makes 12 servings. Click Here for Printable Page -------------------------------------------------------------------------------- MIXED CITRUS DRESSING 2 – 6-ounce bags Mrs. Cubbison's Corn Bread Stuffin' 3/4 cup fresh grapefruit segments 1/2 cup fresh orange segments 1/4 cup chopped walnuts 1/4 cup chopped celery 2 tablespoons chopped parsley 1/2 cup butter, melted 3/4 cup fresh orange juice Coarsely cut grapefruit and orange segments, add to stuffing. Combine walnuts, celery and parsley with stuffing. Blend in melted butter and stir in orange juice. This can also be served as a side dish. Bake in covered, greased casserole in a 325 degree oven for 35 to 40 minutes. Click Here for Printable Page -------------------------------------------------------------------------------- BROWN RICE 'N' CASHEW STUFFIN' MUFFINS 2 – 6-ounce bags Mrs. Cubbison's Corn Bread Stuffin' 1 cup quick brown rice, cooked 1 cup butter or margarine, melted 1 cup cashews, broken 1/2 cup celery, diced 2 teaspoons green onion, chopped 1-1/4 cups water, broth or bouillon Combine dressing mix with brown rice and butter. Stir in remaining ingredients, adding liquid gradually. Grease muffin cups and fill with dressing (an ice cream scoop makes it easy). A bit more liquid may be needed in the dressing to make it hold together. Bake at 350 degrees for 20-25 minutes, or until lightly browned. This stuffing may be baked in a greased casserole dish if preferred. Makes 12 muffins

yours sounds delicious, cant bother reading the others

I don't have the exact proportions but I make a stuffing with: Cornbread Granny Smith apples and yellow onions that have been peeled, diced, and sweated in a little butter until soft Craisins Chicken Stock butter(melted) a little Poultry Seasoning Combine all ingredients, adding enough stock to get everything moist and bake at 350 until heated through. It is very good. I make another stuffing with Pork Sausage too, very similar to the one you gave. But sometimes I gave guests that don't eat red meat or pork in particular and then I make them both. I usually make my stuffings the night before and reheat on Thanksgiving Day. The flavors meld better that way. And I never actual put the stuffing in the bird because of the risk of Salmonella poisoning.

Pork and Herbed Apple Stuffing: http://www.gourmet-food-revolution.com/sausage-stuffing-recipe.html Enjoy!

Dressing Purchase Pepperidge Farms bread cubes. Chop celery and onions Mix together with poultry seasoning and salt and pepper Heat a quart chicken broth with a 1/b lb melted butter, pour over. Stir. Put in buttered covered casserole. Bake at 350 to 375 degrees until heated through and crisp on top. We don't stuff our turkeys.

Chestnut Stuffing First in October chestnut are dropping from the trees but you have to beat the squrriels to them.I end up with about a quart jar fill after I get that outside shell off and then slit the bottoms and roast them.Then I use them in my stuffing in my turkey. Day of: 2c chopped celery 2c chopped onions 2 sticks of butter 2 cloves garlic chopped 4c of either seasoned bread crumbs or your own dried bread crumbs 4c chicken stock 1c white wine 1T oregano 2T sage or not I don't care for sage Chop up your chestnuts Salt and Pepper to taste In sauce pan saute all fresh items put butter and olive in the pan once its warm and butter is melted put in celery,onion,garlic and herbs.Then add chicken stock,white wine,warm through and add chestnuts and breadcrumbs salt and pepper and set a side to cool when it is room temp its ready to use.