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DRESSING/STUFFING (Makes 4 Cups) 4 c. dry bread cubes (or 2 c. bread and 2 c. corn bread) 1 small chopped onion 1 tsp. salt 1 tsp. sage or poultry seasoning 1 c. chopped celery (optional) 1/3 c. melted oleo hot broth or water to moisten 1 c. chopped cooked meat (optional) Heat oven to 350 degrees. Combine bread, onion, celery and seasoning (if desired; I do). Put onions and celery in blender, with a little water, and blend for a few seconds to partially liquefy. (This cuts down on cooking time and dis- tributes the flavor better. Or can cook few minutes in little water until tender.) Add oleo (omit oleo if you use broth from meat or putting meat in it) and enough liquid to moisten generously. Toss gently to mix. Bake in 350 degrees oven for 30 minutes or until golden brown if you are baking it separately from the bird. Follow directions for stuffed bird otherwise. Variations: Pork Chops and Dressing: Salt and pepper pork chops and lay on top of dressing in baking dish. Cover with foil or lid and bake for 30 minutes covered; uncover and bake for 30 minutes more (or less if meat is done). Add more liquid if necessary to keep dressing moist during baking time. Chicken and Dressing: Do the same as Pork Chops and Dressing. Rice Dressing: Substitute cooked rice in place of bread. Corn Bread Dressing: Use all corn bread instead of bread. Oyster Dressing: Add 1 1/2 cups oysters, cooked. Can cut up if desire. Use milk and oyster liquid and 2 beaten eggs. Giblet Dressing: Add chopped, cooked giblets and the broth that the giblets were cooked in as the liquid. Raisin Stuffing: Add 1/2 cup seedless raisins. Herb Dressing: In addition to regular seasoning, add 1 teaspoon each thyme, rosemary and 2 teaspoons dry parsley flakes (or freshly chopped). Speedy Dressing: Use 1 box Stove Top dressing. Liquefy celery and onions. If you don't have meat broth, use 2 bouil- lon cubes dissolved in water to add flavor. Bake for 30 minutes or until slightly brown, uncovered (adding more water if needed). Mushroom soup or cream of chicken soup can be used as liquid if so desired. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |