Wednesday, August 18, 2010

I am looking for a stuffing recipe for my turkey thanks nothing with fruit in it or meat?

Cornbread stuffing





http://allrecipes.com/Recipe/Cornbread-D鈥?/a>I am looking for a stuffing recipe for my turkey thanks nothing with fruit in it or meat?
Long grain wild rice (prepared), fresh baby spinach, feta cheese, finely diced shallot, salt and black pepper to taste. Put this mixture in the turkey for the last 30 minutes of baking.I am looking for a stuffing recipe for my turkey thanks nothing with fruit in it or meat?
Buy a bag of stuffing mix that is the bread part and follow the recipe fairly close. We don't put eggs in it.


We add a lot more celery (yum mm) It tastes best with chicken bullion instead of water. You can put in more or less onions.


In other word it doesn't mater much about what you put it in.


The amount of liquid you put in is the most important factor to get the constancy right. Then again if you like it dryer put less in and if you like more................ I'm sure you get the idea.
Holiday Vegetable Stuffing


From: Campbell's Kitchen


Prep/Cook: 25 minutes


Serves: 8








Ingredients:





2 tbsp. butter OR margarine


2 cups sliced mushrooms


2 medium carrots, chopped


1 medium onion, chopped


1 3/4 cups Swanson庐 Vegetable Broth (regular or Certified Organic)


1 can (8 oz.) sliced water chestnuts, drained


2 cups coarsely chopped fresh spinach leaves


4 cups Pepperidge Farm庐 Herb Seasoned Stuffing





Directions:





HEAT butter in saucepot. Add mushrooms, carrots and onion and cook until tender.





ADD broth, chestnuts and spinach. Heat to a boil. Stir in stuffing. Mix lightly.
paxo??
Why not just buy a packet of sage and onion stuffing from a supermarket.


Lovely! And easy to do!
Good luck. Try foodnetwork.com
buy stuffing mix, not instant stove top, boil onions, butter, celery , a little garlic, , add chicken broth, and believe or not, pork saugage, just a little, adds flavor, put in a casserole disk , bake for 45 min, just read the directions,

No comments:

Post a Comment