Stuffing lots more than filling for empty bird
T he Pilgrims landed at Plymouth Rock on Dec. 11, 1620. The Thanksgiving feast the Pilgrims had with the natives in 1621 lasted three days. It is not a sure thing that turkey was part of the feast, but venison definitely was part of the meal. Here are a few things you should know about stuffing along with some lesser known stuffing recipes. Safely prepareyour stuffingIf you plan to prepare stuffing using raw meat, poultry or shellfish, you should timberland boots for men cook the ingredients before stuffing the turkey to reduce the risk of food borne illness from bacteria that can be found in raw ingredients. The wet ingredients for stuffing can be prepared ahead of time and refrigerated. If stuffing is prepared ahead of time, it must be cooked immediately, then cooled and refrigerated. Do not stuff whole poultry with leftover cooked stuffing. Stuff looselyDo not cool the stuffing. Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environme timberland boots for men timberland boots for men nt. Do not stuff turkeys to be grilled, smoked, fried or microwaved. Toasted Pecan,Cider and CornbreadDressing3 tablespoons vegetable oil2 cups chopped celery1 cup chopped onion2 cups chopped, toasted pecans2 teaspoons ground sage1/4 teaspoon salt1/8 teaspoon ground black pepper1 (16 ounce) bag cornbread stuffing crumbs2 cups apple cider or apple juice6 tablespoons butterPreheat oven to 375 degrees. Spray 13 by 9 baking dish with cooking spray. Set aside. Heat oil in large skillet on medium high heat. Add celery and onion. Cook and stir 7 minutes, or until vegetables are tender. Remove from heat. Stir in pecans, sage, salt and pepper. Place stuffing crumbs in large bowl. Add vegetable mixture; mix lightly. Stir in apple cider and butter until well blended. Spoon into prepared baking dish. Spread muffin pieces on bottom of large shallow baking pan. Bake 20 to 30 minutes, or until lightly toasted, stirring occasionally. Meanwhile, cook rice mix according to package directions, omitting butter. Set aside. Melt butter in large skillet on medium heat. Add onion and timberland boots for men celery. Cook 10 minutes or until crisp tender, stirring occasionally. Stir in poultry seasoning. Remove from heat. Place in large bowl. Stir in muffin pieces, rice and broth. Reduce oven to 325 degrees. Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Drain juices from turkey. Dry turkey with paper towels. Fill neck cavity with part of the stuffing. Turn wings back to hold neck skin against back of turkey. Fill body cavity with remaining stuffing. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Brush with oil. Bake 4 to 4 hours, or until meat thermometer reaches 165 degrees when inserted in center of stuffing and 180 degrees when inserted in deep in thigh. Cover breast and top of drumsticks with aluminum foil after 2 hours to prevent overcooking. Let stand 15 minutes before removing stuffing and carving. Apple SausageStuffing1 pound mild sausage (roll not links or patties)1/2 pound hot sausage (roll)2 large onions, chopped9 small stalks celery, chopped1 packages cubes for stuffing3 eggs, beaten4 large red apples with skin, choppedApple ciderMix everything together. Add enough apple cider to dampen the stuffing. Stuff as usual. This is enough for an 18 to 20 pound bird. Brown Rice’n’ CashewStuffin’ Muffins2 (6 ounce) bags corn bread stuffing1 cup quick brown rice, cooked1 cup butter or margarine, melted1 cup cashews, broken1/2 cup celery, chopped2 teaspoons green onion, chopped1 cups water, broth or bouillonCombine 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 might be needed in the dressing to make it hold together. Bake at 350 degrees for 20 to 25 minutes, or until lightly browned. This stuffing can be baked in a greased casserole dish if preferred. Makes 12 muffins. Mixed CitrusDressing1 (6 ounce) bag bread stuffing3/4 cup fresh grapefruit segments1/2 cup fresh orange segments1/4 cup chopped walnuts1/4 cup chopped celery2 tablespoons chopped parsley1/2 cup butter, melted3/4 cup fresh orange juiceCoarsely 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 also can be served as a side dish. Bake in covered, greased casserole in a 325 degree oven for 35 to 49 minutes. East Indian Stuffing2 (6 ounce) bags of corn bread stuffing1 cup oil1 cup pineapple juice, from canned pineapple in its own juice1 cup pineapple chunks1 cup coconut1 cup raisins1 cup almonds1 tablespoon curry powderCombine ingredients in large bowl and mix well. Pack tightly in greased 1 Jell O mold. Bake at 350 degrees for 45 minutes.