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Recipes |
Recipes > Stuffing TRADITIONAL DRESSING AND GRAVY (SERVES 50 PEOPLE) 7 (8 lb.) Roasted Capons Dressing 4 lbs. bread crumbs 3/4 small box sage (5/8 ounce size) 5 quarts whole milk 1/2 small box parsley (1/2 ounce size) 4 cups chopped celery 1-1/2 lbs. chopped onions Salt and pepper to taste 1-1/2 lbs. butter Saute onions and celery in butter. Put bread and crumbs in bowl with seasonings and pour in milk. Add celery and onions. Stir. The consistency should be that of pudding. Place in roasting pan, and bake at 350 degrees F for 1-1/2 hours - until done. Gravy Capon drippings combined with enough water to make 2 quarts of liquid. Both the drippings and water should be very hot. Mix flour and cold water to make white sauce. Stir into liquid slowly...do not boil. Season to taste. OLD FASHIONED STUFFING 1/2 cup butter of margarine 1 1/2 cups diced celery 1/2 cup finely chopped onion 8 cups crust-free day old bread cubes, lightly packed 1 1/2 teaspoons salt 1 1/2 teaspoons poultry seasoning 1/4 teaspoon white pepper 1 cup unpeeled diced apples 2 eggs, slightly beaten Melt butter or margarine in large skillet. Stir in celery and onion. Cover and cool slowly just until vegetables are tender. Remove from heat and stir in bread cubes, salt, poultry seasoning, apples, and pepper. Add eggs and mix. Put stuffing in bird or put in casserole dish and bake at 350 degrees for an hour or hour and one-half until brown and crusty. CORNBREAD STUFFING, SOUTHERN STYLE 1/4 pound bacon (5 to 6 slices) diced 1 cup dices celery 1/3 cup chopped onion 1/4 cup water 3 cups cornbread cubes (1/2-inch), made from mix or favorite recipe 3 cups toasted bread cubes (1/2-inch) 1 teaspoon poultry seasoning 1/2 teaspoon salt 3/4 cup capon bouillon Cook bacon in skillet over moderate hear until crisp. Drain bacon on paper towels. Save 2-3 tablespoons drippings. Add celery, onion, and water to drippings and cook over low heat until vegetables are tender. Combine cornbread and bread cubes, poultry seasoning, salt and bacon in mixing bowl. Pour vegetable dripping and bouillon over cornbread mixture, mix lightly. Put stuffing in bird or put in casserole dish and bake at 350 degrees for an hour or hour and one-half until brown and crusty. ROAST CAPON WITH RICE STUFFING AND PEACH-GREEN GRAPE GARNISH 1/2 cup butter or margarine 1 cup diced celery 1/3 cup sliced green onion 4 cups well-drained cooked seasoned rice 1/2 cup seedless grape halves 2 tablespoons dry sherry, optional Salt Small canned peach halves, drained, for garnish Green grape clusters, for garnish Watercress or favorite washed greens, for garnish Melt butter or margarine. Add celery and onions; cook over low heat until vegetables are tender, stirring often. Fold in rice, grape halves, sherry and salt, if needed. Put stuffing in bird or put in casserole dish and bake at 350 degrees for an hour or hour and one-half until brown and crusty. APPLE-RAISIN-PRUNE STUFFING 2 cups chopped peeled tart apples 1/2 cup seedless raisins 1/2 cup chopped pitted dried prunes 5 cups toasted bread cubes 1/4 cup melted butter or margarine 1/4 cup firmly packed light brown sugar 1 1/2 teaspoons grated lemon peel 1/2 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup apple juice Gently mix all the ingredients. Makes about 8 cups. Put stuffing in bird or put in casserole dish and bake at 350 degrees for an hour or hour and one-half until brown and crusty. CORNBREAD STUFFING 1 capon (6 to 8 lbs.) defrosted 1/4 lb. bacon, diced 1 cup diced celery 1/3 cup chopped onion 1/4 cup water 3 cups cornbread cubes (1/2 in.) 3 cups toasted bread cubes (1/2 in.) 1 teaspoon poultry seasoning 1/2 teaspoon salt 3/4 cup capon bouillon Cook bacon in skillet over moderate heat until crisp. Drain bacon on paper towels. Save 2 to 3 tablespoons of the drippings. Add celery, onion and water to drippings and cook over low heat until veetables are tender. Combine cornbread and bread cubes, poultry seasoning, salt and bacon in mixing bowl. Pour vegetable dripping and bouillon over cornbread mixture, mix lightly. Put stuffing in bird or put in casserole dish and bake at 350 degrees for an hour or hour and one-half until brown and crusty. SAUSAGE STUFFING 2 medium onions, chopped 4 cups chopped celery 1/2 cup butter or margarine 1 lb. pork sausage (unseasoned) 1/2 teaspoon pepper 2 teaspoons salt 2 teaspoosn powdered sage 2 eggs, beaten 4 quarts lightly toasted bread cubes Use milk or giblet stock to moisten, add 1 tablespoon salt. Saute onions and celery in butter until tender but not brown. Fry sausage lightly, breaking meat apart while frying. Combine meat and drippings and seasoning. Beat eggs and add to bread. Mix with enough milk or stock to moisten. Mix thoroughly but gently. Yields 10 to 12 servings. Put stuffing in bird or put in casserole dish and bake at 350 degrees for an hour or hour and one-half until brown and crusty. ROASTED HAWAIIAN ISLANDS CAPON WITH FRUITY RICE STUFFING Fruity Rice Stuffing 1/2 cup butter or margarine 1 - 1/2 cups diced celery 1/2 cup coarsely chopped onion 1 tablespoon sugar 1/4 teaspoon thyme 1/4 teaspoon marjoram 4 cups cooked seasoned rice 1/2 cup seedless grape halves 1/2 cup coarsely chopped toasted almonds, macadamia or cashew nuts 2 medium size navel oranges, peeled and trimmed free of white membrane, cut into sections 3 tablespoons shreadded orange rind Pineapple slices, avocado slices and strawberries for garnish Melt butter or margarine in skillet over moderate heat. Add celery and onion and cook 3-4 minutes. Stir frequently. Stir in sugar, thyme and marjoram. Add remaining ingredients; mix. Put stuffing in bird or put in casserole dish and bake at 350 degrees for an hour or hour and one-half until brown and crusty. MACADAMIA NUT STUFFING 3 cups sliced fresh mushrooms (such as shiitake or oyster) (dry works also, soak as directed) 3/4 cup sliced green onions with tops 2 cloves garlic, minced 1/4 cup margarine or butter 1 1/2 tsp. ground sage 1 to 1 1/2 tsp. salt 1/4 teaspoon of pepper 8 cups dried 1/2-inch cubes of Hawaiian sweet bread (about 3/4 of a 1 lb. loaf) or soft French bread 1 cup coarsely chopped macadamia nuts 1/2 cup snipped dried mangoes or dried apricots 1/2 to 3/4 cup capon broth or water In a medium saucepan cook mushrooms, green onions, and garlic In margarine till tender but not brown; remove from heat. Stir in sage, gingerroot, salt, and 1/4 pepper. In a large bowl combine bread cubes, macadamia nuts, and dried mangoes or apricots; add onion mixture. Drizzle with 1/4 cup of the broth to moisten, tossing lightly. Use some stuffing to stuff one 6 to 7 pound capon. Place remaining stuffing in a casserole. Drizzle with remaining 1/4 to 1/2 cup chicken broth. Cover and chill. Bake casserole with stuffing in a 325 degree oven alongside the capon during the last 30 to 45 minutes. It's OK to make the stuffing ahead and refrigerate it so it's ready to go. But don't stuff the capon until just before you roast it. |
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