WHOLE- WHEAT WALNUT STUFFING

(For 10 pound bird)

2 medium onions
1/2 cup butter or margarine
8 cups soft whole wheat bread crumbs
1 cup seedless raisins
1 cup broken walnuts
1 cup diced celery
Few grains pepper
1 Tbsp. poultry seasoning
Hot water or stock

• Cut to small dice, with your French/chef's knife; or grate, onion with a coarse grater. Sauté in butter until soft. Add crumbs. Add rest of ingredients with enough hot water or stock to make it fairly moist.

Bread and Sausage Stuffing- for turkey

For a 12-pound bird, use 8 cups stale but not hard bread (white, whole wheat, rye, raisin, or any combination of, biscuit or corn bread. Break the bread with a fork or cut it into small cubes.

            In a large skillet in ¾ cup turkey or chicken fat or butter sauté 1- ½ cups diced onion and 1 cup diced celery until the vegetables are ender and begin to colour, stirring almost constantly. Combine the onion mixture with the bread and season it with 2 tablespoons minced parsley, 1 tablespoon salt, 2 teaspoons poultry seasoning, and ¼ teaspoon pepper. Moisten with 1 cup, more or less, strained chicken stock and 1 large egg, lightly beaten, and mix well. Cool the stuffing before using.

            For a richer stuffing, add 1/3 pound pork sausage meat and 1/3 cup finely diced mushrooms browned in butter to the vegetables.

©Al (Alex-Alexander) D. Girvan. All rights reserved.

ANY STUFFING RECIPE MAY BE PAN-BAKED

ANY STUFFING RECIPE MAY BE PAN-BAKED AND OFTEN; FOR CONVENIENCE IN SERVING, AND FOR FOOD SAFETY; THIS IS THE PREFERRED METHOD.

Meat or poultry does not need to be stuffed. Flavour from the stuffing does't penetrate more than 1/2 inch of the meat and the same effect is obtained by sprinkling the cavity with salt pepper desired spices and in the case of poultry poultry seasoning. If you don't use stuffing deduct 5 minutes cooking time per pound for each pound . Stuffing can be baked in a casserole or can be made into Stuffing Balls.

2 cups water

1 envelope chicken noodle soup or bouillon  mix

1/2 cup butter or margarine

1 cup finely diced onion

1 tsp. poultry seasoning

2 1/2 cups diced celery (small dice)

2 quarts stale bread crumbs (commercial type)

• Bring water to boil in saucepan stir in soup or bouillon mix Reduce heat;partially cover and boil gently 6 minutes. Melt butter or margarine in skillet. Add onion and poultry seasoning. Sauté over low heat, stirring frequently until onion is tender. Pour over bread crumbs in a mixing bowl. Add celery and soup; mix well.
• Place in two greased (9x9x1 3/4 inch) or one (13x91/2x2-inch) pan. Bake in 375F, oven until thoroughly heaetd and lightly browned on top, about 25 minutes. Spoon into serving bowl. Makes 8 to 10 servings

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

Rice Stuffing

8 cups cooked rice
6 Tbsps. onion, diced
3 Tbsps. minced parsley
3 cups diced celery
6 Tbsps. shortening
6 tsp. Worcestershire sauce
1 or more Tbsps. poultry seasoning
Salt and pepper to taste

• Brown onion and celery in melted ft. Combine rest of ingredients Blend thoroughly. Add 3 cups bread crumbs, if desired(definitely not necessary-but it is traditional for all stuffing to contain bread). Add enough enough warm milk to  moisten.

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved

Walnut Stuffing

4 TBSPS. DICED ONION
1/2 CUP BUTTER
4 OR 5 CUPS WHITE BREAD CRUMBS OR CUBES
1 CUP BROKEN WALNUTS
1 TSP. SALT
1/2 TSP. POULTRY SEASONING
1/4 TSP. PEPPER
1/2 CUP DICED CELERY AND LEAVES
1/2 CUP MINCED PARSLEY
1/4 TO 1/2 CUP GIBLET STOCK

• Brown onions briefly in butter. Add to bread crumbs. Blend in walnuts, salt, poultry seasoning, pepper celery, and parsley. Moisten with stock, using enough liquid to make the stuffing hold together.
• Shape into 2-inch rounds. Place on greased cookie sheet. Bake in moderate oven 375F for 20 minutes or until crisp and brown. Makes 6 servings.

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

OYSTER STUFFING

1/2 cup diced celery
1/2 cup diced onion
1 bay leaf
1/4 cup butter or margarine
6 cups dry bread crumbs
1 Tbsp minced parsley
3 cups diced oysters
1 tsp poultry seasoning
Salt and pepper
2 well-beaten eggs
 1 3/4 cups oyster liquid and milk

• Sauté celery, onion, and bay leaf in butter until golden Remove bay leaf. Add crumbs and parsley. Mix well. Add oysters, seasonings, and eggs stuffs 10 to 12-pound bird. 

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

BACON AND OATMEAL STUFFING

(For 12 pound bird)
2 cups diced onion
1 cup butter
6 cups quick-cooking rolled oats
2 cups soft bread crumbs
1 cup diced crisp bacon
2 1/2 tsps. salt
5 tsps. poultry seasoning
Pepper
1/2 cup water

• Brown onion in butter. Add rolled oats, crumbs, bacon, salt, poultry seasoning, and pepper. Mix well Sprinkle water over all and toss lightly to moisten.

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

CHESTNUT STUFFING

(for a 10-12 pound bird)

10 cups soft bread crumbs
2 tsps. sage
6 Tbsps diced celery and leaves
2 tbsps. minced parsley
1/4 tsp. pepper
3/4 cup butter
1/2 cup, finely diced onion
1/2 cup poultry stock or water (optional)
2 cups cooked mashed chestnuts

• Sauté onions in butter until tender. Combine breadcrumbs, salt, sage, celery parsley, pepper, and chestnuts. Add to onions and butter. brown sightly, stirring crumbs well (do not scorch). Add stock, if you desire a moist dressing.

©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

POTATO STUFFING

(For a 12-pound bird)
5 pounds potatoes, peeled, boiled and mashed or riced
1/4 cup butter
1 1/2 cups milk
1 egg, beaten
2 tsps. salt
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 cup minced parsley, lightly packed 

• Combine, beating until light and fluffy. Add additional seasoning to taste.

© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

SAUSAGE STUFFING

(for a 10 pound bird)
1 pound pork sausage
5 cups cooked rice
1 1/4 cup diced celery
1/2 cup diced onion
2 tsps. poultry seasoning
2 Tbsps. minced parsley
Salt and pepper to taste

• Sauté sausage with onion and celery until the vegetables are clear but not brown. toss in remaining ingredients, mixing thoroughly. Half potato and soft bread crumbs may be substituted for the rice, if desired. See potato stuffing.

© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

ONION STUFFING

(For an 8- pound bird)
2 cups hot water or preferably good poultry stock
6 cups stale bread crumbs (commercial type will do)
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
4 tsps sage
2 tsps poultry seasoning
 4 medium-sized onions, diced
1/2 cup bacon dripping
1/2 cup diced celery and tops
1/4 cup minced parsley
1/2 cup raisins (optional)

• Pour hot water over crumbs; add eggs and seasoning.
• Sauté the onions in fat until slightly browned, stirring constantly;add celery, parsley and raisins if used. Mix thoroughly with seasoned crumbs. This is a wet- type stuffing.)

© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

Mushroom Stuffing-for Fish

Sauté 1 small onion, finely diced, in 4 tablespoons butter over low heat for 5 minutes. Remove the pan from the heat and mix in 2 to 3 cups soft bread crumbs, ¼ pound thinly sliced raw mushrooms, 2 tablespoons minced parsley, and a few drops of lemon juice. Add about ¼ cup light cream, or just enough to moisten the stuffing. Season to taste with salt and pepper. Cool before using.
© Al Alex-Alexander) D. Girvan 1995. All rights reserved.

Stuffing, Wild Rice and Mushroom:

1/3 cup                 diced onion

1/4 cup                 butter, melted

1/2 cup                 diced mushrooms

1/4 lb.                   sausage meat

3 cups                   boiled wild rice

1 tsp.                    salt

1. Fry sausage meat until lightly browned, stirring constantly.

2.  Add onion; sauté in 2 Tbsps. butter 5 minutes, or until lightly browned; add remaining 2 Tbsps. butter and mushrooms, and cook five minutes.

3. Add wild rice and salt, mixing lightly.

4. This makes a light goose stuffing. Yield: 5 cups or enough for 1 (10 lbs.) goose.
© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

Stuffing, Rice-Wild:

Another very good, very popular, stuffing.

3 cups                   wild rice

1 tsp.                    salt

3 quarts              boiling water

1/4 lb.                  sausage meat

1/4 cup                 butter

1 cup                    mushrooms, sliced

1/3 cup                 onion, diced

2 stalks                celery, finely diced

1. Stir rice into boiling water; add salt and cook very slowly until tender, about 40 minutes.

2. Fry sausage meat until lightly browned,

3. Add butter, sauté mushrooms, onions and celery in butter for 5 minutes or until lightly browned.

4. Combine with rice, mixing lightly. This makes 5 cups of light stuffing. Enough for 1 (10 lbs.) goose.
©Al (Alex-Alexander)D. Girvan 1995. All rights reserved.

Stuffing, Rice:

This is a very popular stuffing.

1 cup                    milk

1 cup                    soft bread crumbs

1                           onion, diced

1 stalk                  celery, diced

1 Tbsp.                  fat

4 cups                  cold steamed rice

1/2 lb.                  sausage meat

1/2 tsp.                 sage

1 Tbsp.                  parsley, minced

1/2 tsp.                 thyme

1 tsp.                    salt

1/8 tsp.                 pepper

1. Pour milk over crumbs.

2. Sauté onion and celery in fat, then add rice, soaked crumbs, sausage, and seasoning. Makes 6 cups.
© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

Stuffing, Raisin-Nut:

2 cups                    dry bread crumbs

1/3 cup                 butter, melted

1/2 cup                 cut seeded raisins

1/2 cup                 broken walnut meats

1/2 tsp.                 salt

1/8 tsp.                 pepper

1/2 tsp.                 sage

Mix ingredients together lightly with fork. Makes 2-1/2 cups.
© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

Stuffing, Potato

Stuffing, Potato:

2 cups                   hot mashed potato

1 cup                   bread crumbs

1/2 tsp.                pepper

1/2 tsp.                salt

1 tsp.                    sage

4 Tbsps.                fat or oil

2 Tbsps.                onion juice

Mix ingredients in order given. Makes 3 cups.
© Al (Alex-Alexander) D. Girvan 1995 All rights reserved

Stuffing, Pineapple Nut:

4 cups                   dry bread crumbs, 1/2 inch cubes

3/4 cup                 finely diced celery

1/2 cup                 chopped walnuts

3/4 cup                 diced pineapple

1                            pimiento diced

1 tsp.                    paprika

                             Dash cayenne

1-1/2 tsp.             salt

1/4 cup                 butter

2                           eggs

1. Combine bread, celery, walnuts, pineapple, pimiento, and seasoning.

2. Melt butter, remove from heat, stir in unbeaten eggs, and add to bread mixture.

3. Toss lightly.

Use as stuffing for turkey, chicken, duck, veal roll, lamb chops, or pork chops. Makes 6 cups

Variations:

Use crisp bacon cut into small pieces instead of nuts, reduce salt one-third and add grated onion, or use red or green bell pepper instead of pimiento. 
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

Stuffing, Oyster:

2 cups                     oysters

2 cups                    dry bread crumbs

1 tsp.                     salt

1/4 tsp                  pepper

1/4                       cup melted fat

Mix oysters well with bread crumbs and seasoning and add the melted fat. Makes 4 cups.
© Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

Stuffing, Mushroom:

3 cups                   dry bread crumbs

6 Tbsps.                fat or oil

1/2 cup                 diced mushrooms

1/2 tsp.                 salt

1/2 tsp.                 powdered thyme

1 tsp.                    minced parsley

Mix ingredients in order given. Makes 3 1/2 cups.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.