Aaron's Easy and Simple Recipes - Pear Recipes

CHICKEN AND STUFFING CASSEROLE 
1 (8 oz.) pkg. herbed stuffing bread
3 c. cooked chicken
1/2 c. butter or oleo
1/2 c. flour
1/4 tsp. salt
Dash of pepper
4 c. chicken broth
6 slightly beaten eggs
1 recipe pimiento-mushroom sauce  (recipe follows)

 Prepare stuffing.  Spread in 9"x13" pan.  Top this layer with chicken.  In saucepan melt butter, blend in flour and seasonings.  Add cool broth and cook until thickened.  Stir a Small amount into beaten eggs and then return it to hot mixture.  Pour over chicken and dressing.  Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean.  Cut in squares and serve with Pimiento Sauce.  

PIMIENTO SAUCE
1 can mushroom soup
1/4 c. milk
1 c. dairy sour cream
1/4 c. chopped pimientos 

Heat and stir until hot.  This will make 12 servings. 

OLD FASHIONED BREAD STUFFING
4 c. diced celery
1 c. onion, chopped
1 c. margarine
4 qt. dry bread cubes
1 tbsp. salt
1-1/2 tsp. poultry seasoning
1/2 tsp. sage
1/2 tsp. pepper
Hot broth or water 

Cook celery and onion in hot margarine, until transparent.  Turn into large bowl.  Add other ingredients; mix well.  Makes enough stuffing for 14 to 18 pound turkey.  If a moist dressing is preferred add more broth.  

BREAD STUFFING
1 c. celery
1 c. chopped onion
1 tbsp. poultry seasoning
4 tbsp. butter
1 can Campbell's chicken broth
10 c. dry bread cubes 

In saucepan cook celery and onions with poultry seasoning in butter until tender.  Add broth.  Mix lightly with bread cubes.  Spoon into 2-quart casserole.  Bake at 350 degrees for 45 minutes.  Makes about 8 cups stuffing or enough for a 10-pound turkey.

 CORNBREAD STUFFING 

4 c. crumbled corn bread
3 c. crumbled biscuits
1-1/2 c. cooked rice
1/4 c. chopped instant onion
1/2 c. water
1-1/2 c. chopped celery
1 tsp. pepper
1 tsp. parsley
1/4 tsp. poultry seasoning
1 tsp. season all
5 tsp. chicken seasoned stock base
1-1/2 c. hot water
1 egg
1/2 c. milk
1/2 c. butter, melted 

Preheat oven to 375 degrees for 40 minutes.  Serves 10.  Combine cornbread, biscuits and rice.  Soak onions in 1/2 cup water for 10 minutes.  Add bread mixture along with celery, pepper, parsley, poultry seasoning and season all.  Dissolve seasoned stock in hot water.  Beat egg.  Stir in milk.  Add liquids and butter to bread mixture.  Mix well.  Add additional liquid if stuffing seems dry.  Buttered 3 quart baking dish.

CHICKEN STUFFING CASSEROLE
12 oz. can Pet evaporated milk
3 tbsp. butter or margarine
7 oz. pkg. herb-seasoned cube stuffing
1 can cream of mushroom soup
2 c. diced cooked chicken (or turkey)
2 c. shredded Swiss cheese
2 stalks celery, chopped
1 c. cooked broccoli flowerets
1/2 tsp. dried thyme

In 1 quart sauce pan over high heat, heat 3/4 cup of milk and margarine to scalding.  In large bowl, pour hot milk mix over the stuffing.  Toss to mix well.  Pat 1/2 of the stuffing mixture into a buttered 12 x 8 baking dish.  In medium bowl, stir soup, remaining milk, chicken, 1 cup of cheese, celery, broccoli and thyme until well mixed.  Spoon evenly Over stuffing mixture in baking dish; top with remaining stuffing mix.  Bake at 350 degrees for 30 minutes or until hot.  Sprinkle with remaining cheese.  Bake until cheese melts.  Serves 6. 

ZUCCHINI STUFFING CASSEROLE
2 lbs. zucchini and/or yellow summer squash, sliced 3/8 inch thick (7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton dairy sour cream
1 c. shredded carrot
2 c. herb-seasoned stuffing mix
1/4 c. margarine or butter, melted

In a large saucepan, cook zucchini and onion in boiling salted water for 5 to 10 minutes or until crisp-tender.  Drain zucchini mixture well.  In a large bowl, combine soup and sour cream; stir in carrot.  Fold in zucchini mixture.  Toss stuffing mix with margarine or butter.  Spread half the stuffing mixture in a 7 1/2 x 12 x 2 inch baking dish.  Spoon zucchini mixture on top.  Sprinkle with remaining stuffing mixture.  Bake in a 350 degree oven for 25 to 30 minutes or until heated through.  Makes 6 servings.

PINEAPPLE STUFFING
1/4 lb. butter or margarine
1/2 c. sugar
4 eggs, one at a time
5 slices of bread (cubed)
Crusts off small pieces
1 lg. can crushed pineapple (1 lb. 4 oz.) 

Mix together.  Do not grease casserole.  Bake at 350 degrees for 1 hour uncovered.  1-1/2 quart casserole.  Serves 4 to 5.

CORNBREAD AND BREAD STUFFING

STUFFING
4 to 6 c. baked corn bread
1-1/2 c. Progresso Italian bread crumbs
2 tbsp. dry parsley
1/2 tsp. onion powder
1 1/2 tsp. chicken bouillon
1 1/2 c. water 

To baked corn bread, add Progresso Italian bread crumbs, parsley, onion powder, chicken bouillon and water.  Heat oven to 350 degrees.  Mix all ingredients and add water, tossing with fork.  Place in pan or greased dish (use Pam, if possible) and bake 45 minutes.  Serves 1/2 cup portions to 8 to 12 persons.

 CASSEROLE
Follow instructions for Stuffing recipe and add 2 cans of tuna or chicken, undrained, and mix well with 1 1/2 cups water.  Heat oven to 350 degrees.  Mix to place in greased pan or oven-proof dish and bake for 45 to 50 minutes.  Serves 3/4 cup to each of 8 to 12 persons.  Salad and side dishes of kernel corn and English peas make a nice meal. 

CHICKEN AND BROCCOLI STUFFING
2 c. cooked, cubed chicken
1 lg. bag frozen broccoli
1 can cream of chicken soup
1/2 c. mayonnaise
1/2 c. chicken broth
1/2 tsp. curry powder
1/2 c. butter
1/2 pkg. seasoned stuffing 

Cook broccoli (do not over cook) and spread on bottom of 9"x13" pan.  Spread chicken evenly on top of broccoli.  Combine and mix well soup, mayonnaise, broth and curry.  Spread over chicken and broccoli.  Melt butter and mix thoroughly with stuffing.  Spread evenly on top of casserole.  Bake at 350 degrees for 45 minutes. 

PORK CHOPS AND STUFFING
4 to 6 pork chops
3 c. soft bread crumbs
2 tbsp. chopped onion
1/4 c. melted butter
1/4 c. water
1/3 c. water
1/4 tsp. poultry seasoning
1 can cream of mushroom soup 

Brown chops on both sides, place in shallow 8 inch baking dish.  Mix bread, onion, butter, 1/4 cup water and poultry seasoning.  Place mounds of stuffing on each chops.  Blend soup and remaining water.  Pour over chops and stuffing.  Bake covered at 350 degrees for 1 hour. 

GROUND BEEF AND STUFFING CASSEROLE
Brown 1 pound hamburger, seasoned to taste.  Drain and put in bottom of square baking dish.  Sprinkle with 8 ounce shredded Mozzarella cheese.  Prepare 8 ounce package of chicken flavored Stove Top Stuffing mix according to directions.  Place on top of cheese. Prepare 1 can cream of chicken soup with 1/2 can milk, heating until lumps dissolve.  Pour over top of dressing.  Bake 1 hour at 350 degrees.  May freeze for up to 3 months before baking.

CARROT STUFFING CASSEROLE
4 c. cooked sliced carrots
1 box Stove Top stuffing
1 sm. onion, chopped
1 c. sharp grated cheese
1 can cream of celery soup, thinned with 1 c. milk
Parmesan cheese 

Cook carrots and onions, drain.  Prepare stuffing following directions on the box.  Butter  casserole, layer carrots and onions, stuffing, then cheese.  Pour soup over all layers.  Sprinkle with Parmesan cheese, if desired.  Bake at 350 degrees for 25 minutes.

CHICKEN BREASTS WITH CARROT AND ZUCCHINI  STUFFING
2 sm. whole chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water 

With sharp knife, remove skin and excess fat from chicken breasts.  Cut each breast in half, along breastbone; remove breastbone.  From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside.  In medium bowl, combine carrots, zucchini, salt and poultry seasoning.  Spoon about 1/2 cup mixture into each pocket; secure with toothpicks.  In 10 inch skillet, place chicken, sprinkle with bouillon.  To skillet add water, over medium high heat, heat to boiling.  Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender.  Remove toothpicks.  Makes 4 servings

APPLE AND SAUSAGE STUFFING
12 oz. white bread, cut into 1/2 inch  cubes (8 c.)
1/4 c. chopped fresh parsley
2 tsp. poultry seasoning
1/4 tsp. ground black pepper
7-1/2 tbsp. butter or margarine
2 lg. onions, chopped
1-1/2 c. chopped celery
8 oz. pork sausage meat
2 sm. tart apples, cored and chopped
3/4 c. chopped pecans (3 oz.)
1 egg
1 c. chicken broth*

*Add 1 bouillon cube to 1 cup water and boil for 1 minute.  Put bread, parsley, poultry

seasoning and pepper in a large bowl.  Toss gently to mix.  Heat butter in a large skillet over medium heat.  Stir in onions and celery and cook, stirring occasionally, 5 to 7 minutes, until crisp-tender.  Add to bread mixture.  In same skillet cook sausage over medium heat until browned, breaking up chunks with a fork.  Remove with a slotted spoon and add to bread mixture.  Add apples and pecans and toss to mix.  Stir in broth and egg until blended.  Stuffs a 12 to 14 pound turkey.  Or to serve as a side dish:  bake uncovered in a greased 3 quart casserole at 350 degrees for 45-50 minutes until the top is lightly browned. 

FRESH ONION STUFFING DRESSING AND GRAVY
1/2 c. Mazola unsalted, unsweetened margarine
2 yellow onions, chopped
2 cloves garlic, minced or 2 tsp. garlic powder
1/2 tsp. ground savory]
1/4 tsp. ground nutmeg
1 (12 oz.) bag unseasoned toasted, white or wheat bread cubes
3/4 c. grated Parmesan cheese
1/2 c. chopped green onions
2 c. ready chicken broth (less sodium) 

Preheat oven to 325 degrees and spray 9x13x2-inch casserole dish with Mazola.  Melt margarine in large skillet and add onions and soak for 7-10 minutes until soft.  Stir in garlic and savory and nutmeg.  Place in bowl stuffing cubes, cheese, green onions and add onion mixture and broth and mix well.  Pour into casserole dish and bake 45 minutes.  

GRAVY
Turkey breast liquid (hen or chicken)
1-2 low sodium chicken bouillon cubes
1/2 c. all-purpose flour
Pepper to taste
Cooked giblets, chopped fine 

Pour juice from turkey, chicken or hen and set in refrigerator to chill.  Skim off fat; add bouillon.  Blend flour into small amount of water until smooth.  Stir in juices and cook Over medium heat until gravy boils and thickens.  Stir in pepper and giblets. 
SOURCE: American Heart Association   

BAKED RED SNAPPER WITH SOUR CREAM STUFFING
Clean, wash and dry large red snapper.  Sprinkle inside and out with salt.  Stuff fish loosely.  Place fish in well-greased baking pan.  Bake in moderate 350 degree oven for 40 to 60 minutes or until fish flakes easily when tested with a fork.  Baste occasionally with oil or butter.  

STUFFING
3/4 c. celery, chopped
1/2 c. onion, chopped
1/4 c. butter, melted
1/4 c. lemon, peeled and diced
1 qt. dry bread crumbs
1/2 c. sour cream
2 tbsp. lemon rind, grated
1 tsp. paprika
1 tsp. salt

Cook celery and onion in butter until tender.  Combine all ingredients and mix thoroughly.  Makes about 1 quart of stuffing. 

DILL STUFFING FOR FISH
3 c. soft bread crumbs
1/2 tsp. salt
Pepper
3 tbsp. minced onion
1/3 c. melted butter
1/4 c. chopped dill pickle
2 tbsp. parsley 

Combine all ingredients.  Toss lightly to blend.  Stuffing for 4 pounds fish.

FLOUNDER WITH CHEESE STUFFING
4 sm. flounder, cleaned & dressed for stuffing
1/2 c. butter or margarine
2 tsp. salt
1/2 tsp. pepper
1 c. onion, chopped
1/4 c. butter or margarine, melted
2 c. dry bread crumbs
1 c. natural Cheddar cheese, grated
2 tbsp. parsley, chopped
2 tsp. powdered mustard
1/2 tsp. salt
Dash pepper 

Wash flounder and brush inside and out with butter or margarine.  Sprinkle with salt and pepper and place in a single layer in a well-greased baking pan.  Sauté onion in 1/4 cup butter until soft.  Add butter and onion to remaining stuffing ingredients and mix Thoroughly. Fill flounder with stuffing.  Bake at 350 degrees for 25-30 minutes or until fish flakes easily when tested with a fork. 

FISH FILLET WITH SHRIMP STUFFING
3/4 c. very finely chopped celery
1/4 c. very finely chopped onion
2 (6 oz.) cans of small shrimp
2/3 c. mayonnaise (or diet)
2/3 c. potato chips, finely crushed
Pinch of pepper
8 pieces of fillet (2 per person)
4 tbsp. melted butter
Paprika 

Combine celery, onion and shrimp in a small saucepan with one cup of boiling water.  Bring to boil and simmer one minute.  Drain and combine with mayonnaise, potato chips and pepper.  Arrange 4 fish fillets on buttered baking dish.  Spread shrimp mixture over, dividing evenly.  Top with 4 remaining fish fillets.  Coat with melted butter, sprinkle with paprika.  Bake until fish is just cooked through in 375 degree oven.

 BAKED TROUT WITH MUSHROOM STUFFING
6 pan dressed trout (8 oz. each)
1-1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. melted butter
Mushroom stuffing

Clean, wash and dry fish.  Sprinkle inside and out with salt and pepper.  Place fish on a well greased pan bake and serve platter (18 x 13 inch).  Stuff fish and brush with melted butter.  Bake at 350 degrees for 25-30 minutes or until fish flakes easily with fork.

 MUSHROOM STUFFING:
1 c. chopped fresh mushrooms
1 c. chopped onion
1 c. chopped celery
1/2 c. melted butter
1/4 c. chopped parsley
1 tsp. dried thyme leaves, crushed
1/2 tsp. salt
2 c. soft bread crumbs 

Cook mushrooms, onion and celery in butter until tender.  Combine all ingredients and mix well.  Makes about 2-1/2 cups of stuffing.

FLOUNDER WITH BROCCOLI STUFFING
1 sm. stalk broccoli
1 carrot, grated
1/4 tsp. ground nutmeg
1/8 tsp. pepper
2 slices filet of flounder
1 tbsp. lemon juice
1/4 c. dry white wine
1/4 tsp. paprika

Cut up broccoli and simmer in a small amount of water for several minutes, until tender. 

Drain.  Chop broccoli fine and add grated carrot, nutmeg and pepper.  Spread mixture over the top of each piece of fish and roll up.  Place in a small skillet or saucepan.  Add lemon juice and white wine. Dust top of fish rolls with paprika.  Cover and cook over medium heat for 5 to 7 minutes, or until fish flakes easily.  Remove stuffed fish rolls to a platter and serve.

Makes 2 servings.

BAKED FISH WITH SPINACH STUFFING
4 tbsp. butter
3 tbsp. chopped shallots
1/2 c. cooked fresh spinach
2 1/2 c. fresh bread crumbs
2-4 tbsp. cream
1/4 tsp. lemon juice
1/2 tsp. salt
Ground pepper 

Squeeze spinach dry.  Melt butter (use stainless steel) and cook shallots.  Add spinach; cook over high heat to evaporate moisture.  In mixing bowl add bread crumbs, cream, lemon juice, salt, and pepper. 

FISH:
4-5 lbs. Whitefish
2 tbsp. melted butter
White wine 

Wash and dry fish; stuff with spinach and lace with string.  Brush with melted butter.  Place on foil folded so fish may be lifted off pan.  Melt butter and white wine.  Baste fish 5-7 minutes.  Cook in 400 degree oven for 40-50 minute.  Remove fish, reduce sauce, and pour over fish. 

FLOUNDER WITH SCALLOP STUFFING
 2 tbsp. butter or margarine
1 sm. onion, chopped
1 clove garlic, minced
1 tbsp. fresh lemon juice
1/4 lb. bay scallops
1 c. seasoned bread crumbs
6 slices of flounder or sole, approximately 1 pound
Butter
Salt
Pepper
Paprika 

Sauté onion, garlic in 2 tablespoons butter until tender. Cut bay scallops into small pieces and sauté in onion garlic mixture for  3 minutes or until bay scallops turn opaque. Remove form heat, add lemon juice, then bread crumbs.  Mix. Mixture should    be moist, if not, melt some butter and add to mixture to moisten.  Season flounder and salt and pepper.  Put a spoonful of seafood stuffing in center and fold flounder over stuffing.  Put seam side down in greased  casserole dish. Sprinkle with salt, pepper, lightly with bread crumbs and    paprika.  Dot with butter and bake covered at 400 degrees for 20 minutes. Fish is done when meat looks opaque white and flakes easily.

BAKED FISH WITH CORN BREAD STUFFING
1 lg. blue fish (or any steak fish)
1 lg. onion
1 lg. green pepper
2 tbsp. margarine
1 box corn bread stuffing mix
1 lemon 

Clean fish, then take fresh lemon and clean again inside and out of fish.  Rinse and drain fish a little.  Mix corn bread stuffing, let it cool for few minutes, then put it into fish.  Cut up green peppers and onions, put some inside and around fish.  Close fish and fasten with toothpicks.  Make slits in the skin of fish.  Stick in  margarine.  Wrap fish in Reynolds Wrap or roasting pan.  Bake at 350 degrees.  Let cool.  Slice to serve.  Enjoy with bread and vegetables.

FLOUNDER WITH APPLE STUFFING
DILL SAUCE:
4 oz. sour cream
1/2 tsp. dill weed
1/4 c. white wine
1/2 tsp. dry mustard
Dash of salt 

Blend thoroughly.  (Heat, but do not boil.) 1/2 c. chopped celery 1/4 c. chopped onion 1/4 c. chopped parsley 1/2 c. sugar 4 c. peeled, cored, diced apples 1 c. cracker crumbs Freshly ground pepper   Fry bacon and drain on paper towels.  Break into bits.  Saute celery, onion and parsley in the bacon fat for 10 minutes on low heat.  Remove and place in a large bowl.  Add sugar to the remaining fat; add apples and sauté shaking the pan, until the apples are golden and almost soft.  Put apples, bacon bits and cracker crumbs in the mixing bowl with the vegetables and toss together until well blended.  Using flounder fillets baking time is 30 minutes.  (If fillets are thin, reduce time to 20 minutes.)  Place half of the fillets in buttered baking dish.  Cover with apple stuffing.  Top with remaining fillets.  Dot with butter and sprinkle with paprika or lemon pepper.  Tent with foil, removing for last 5 minutes.

PORK STUFFING
5 lb. ground pork
Poultry seasoning
Salt & pepper
1 onion, chopped
Saltines, crushed (approx. 12)

Brown pork and onions on low heat for 1-1/2 to 2 hours until completely done. Add poultry, seasoning, salt and pepper to taste.  Add crushed saltines to hold pork together.  Stuff turkey and cook.  Do not stuff turkey until ready to cook.

PENNSYLVANIA DUTCH POTATO STUFFING
2 c. hot mashed potatoes
1 egg, well beaten
4 c. dry bread cubes
3 tbsp. butter or margarine
1/4 c. chopped parsley
1/2 c. chopped onion
1 tsp. salt
1/2 tsp. poultry seasoning
Pepper to taste 

Combine potatoes and egg.  Sauté cubes in butter.  Combine potato mixture with bread cubes.  Stir in remaining ingredients; mix well.  Makes 6 1/2 cups stuffing for a 6 pound turkey. 

PENNSYLVANIA DUTCH BREAD STUFFING
6 c. soft bread crumbs
1 egg
1 c. milk
1 sm. onion, minced
1/4 c. celery, cut fine
2 tbsp. margarine or butter
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. saffron (optional)
2 tbsp. minced parsley 

Add beaten egg and milk to bread crumbs.  Sauté the onion and celery in the melted butter until brown.  Add saffron to onion and celery mix, then add to the bread also the minced parsley.  Mix well.  Stuff fowl (enough for 5 pound fowl) or put into greased casserole and bake for 1 hour at 350 degrees. 

PENNSYLVANIA DUTCH PORK CHOPS AND STUFFING
4-1/2 inch thick boneless pork chops
1 (22 oz.) apple pie filling or fruit of your choice

BREAD STUFFING
2 c. dry bread crumbs
1 tbsp. onion, chopped
1/8 tsp. pepper
1/4 c. butter, melted
1/2 c. celery
1 egg, beaten
Milk to moisten 

Grill chops until brown on either side.  Put chops into 10 inch square pan.  Pour pie filling evenly over chops.  Divide stuffing into 4 equal portions.  Place 1 portion on each chop.  bake at 350 degrees for 1 hour.  Salt and pepper to taste. 

 PENNSYLVANIA DUTCH SAUSAGE STUFFING
1 lb. sausage (link)
1 c. diced bacon
1 lg. onion, chopped
1 c. celery, chopped
1/2 lb. mushrooms, sliced
2 apples, cored, sliced and diced
1 c. chopped parsley
1 tsp. each sage and thyme
1 loaf firm white bread, dried and cut in cubes
2 c. chicken broth
Salt and pepper to taste 

In large skillet, fry sausage and bacon until crisp.  Remove sausage and cut into 1 inch pieces.  Replace in skillet and add onion, celery, mushrooms, apples, parsley and herbs.  Sauté for 5 minutes.  Stir in bread cubes and chicken broth.  Season to taste with salt and pepper.  Cool.  Stuff turkey (10-12 pound) just before placing it in the oven or put in casserole and bake in a 350 degree oven for 1 hour.

SAGE STUFFING
6 c. dried bread crumbs
2-3/4 c. hot pineapple juice
1/4 c. olive oil
1/2 c. raisins
1/4 tsp. cardamom
1/2 c. finely chopped celery and onions
3 c. apples
1/2 c. shelled chopped walnuts
1/2 c. dates, chopped
3 finely chopped figs
1 c. soaked chopped prunes 

In skillet, sauté celery and onion in olive oil on low heat, covered.  In a large bowl, combine the rest of the ingredients, crumbs, fruits, nuts and spice with hot juice.  Mix well with hands or wooden ladle.  Turn in sauté celery, onion and oil mix again.  Should yield adequately to stuff 5 lbs. chicken, small turkey or goose.

APPLE STUFFING FOR ROAST PORK
1 lg. apple, chopped
1 c. bread crumbs
Salt and pepper to taste
1 sm. can mandarin oranges
1/8 tsp. garlic salt
1/8 tsp. celery salt 

Combine the above ingredients and put in meat cavity.  Secure with pins or roll and tie in meat.  Cook as directed for meat.  Works well in crown roast of pork or a boneless fresh ham, etc.

CRANBERRY STUFFING
1/2 c. butter or margarine
2 lg. onions, chopped
1 can (11 oz.) mandarin oranges, undrained
1/2 tsp. nutmeg
1 loaf (1 lb.) bread, cut in cubes
2 c. fresh cranberries
1 tsp. salt
2 tsp. poultry seasoning
1/4 tsp. pepper 

In large skillet, melt butter and saute onions until golden.  Stir in remaining ingredients.  Mix well and use mixture to stuff turkey.  If any stuffing is leftover, it may be baked in a greased casserole for 1 hour. Enough stuffing for 10 pound turkey.

 ROAST PORK WITH CASHEW STUFFING 

1 leg pork, about 3 1/2 kg (7 lb.) boned to form a pocket for stuffing 

GINGER AND CASHEW STUFFING:
2 tbsp. butter
3/4 c. chopped shallots
1 c. cashews, roughly chopped
1-1/2 tsp. grated fresh ginger
Grated rind of 1 orange
3 tbsp. finely chopped parsley
4 c. fresh white bread crumbs
2 eggs, lightly beaten
Salt & freshly ground pepper to taste
2 tbsp. coarse salt 

For stuffing:  Melt butter in a frying pan.  Add shallots, cashews and ginger and cook over moderate heat for 3 minutes, stirring.  Transfer to a large bowl and stir in the remaining ingredients (except coarse salt).  Spoon prepared stuffing into pocket in pork, packing it in firmly.  Sew up opening in pork with a trussing needle and fine string, or secure the opening with small metal skewers.  Place pork on a rack set in a baking dish.  Rub rind all over coarse salt.  Bake in a preheated very hot oven, 475 degrees for 20 minutes.  Reduce heat to moderate 350 degree oven and cook for a further 2 hours or until cooked.  (To test whether pork is cooked, run a thin skewer into the thickest part of the meat.  The juices should run clear, and the flesh should have no tinge of pink.) 

Remove pork from oven and allow to rest for 15 minutes before carving.  While pork is resting, make gravy from past drippings, if desired.  Remove trussing string or skewers and carve pork crosswise into slices, so that each slice contains some of the delicious stuffing.

 WILD RICE STUFFING
1 c. uncooked wild rice (may substitute brown rice if wild rice is not available)
1/2 c. chopped onion
1 to 1-1/2 c. sliced fresh mushrooms
1-1/2 c. diced or chopped cooked ham
3 tbsp. margarine
1/2 tsp. salt
1/2 tsp. marjoram
1/2 tsp. thyme
Bring water to a boil and add rice.  Reduce heat and simmer until the rice is tender - about 30 to 40 minutes.  Sauté onion and mushrooms in margarine for 5 minutes.  Add to rice along with the ham.  Season with spices.  Makes 8 servings.

 APPLE RAISIN STUFFING
3/4 c. minced onion
1-1/2 c. chopped celery
1 c. butter
7 c. soft bread cubes
1 tbsp. salt
3 c. finely chopped apples
3/4 c. raisins
1 1/2 tsp. crushed sage leaves
1 tsp. thyme leaves
1/2 tsp. pepper 

In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting.  Yield 9 cups enough for a 12 pound turkey.

 APRICOT AND BROWN RICE STUFFING
1 sm. onion, chopped (about 1/2 c.)
8 tbsp. butter or margarine
2 c. brown rice
4 c. chicken broth or water
1/2 c. chopped parsley
1 tsp. salt
1 tsp. leaf sage, crumbled
2 c. sliced celery
2 c. diced dried apricots
2 c. pecan halves, coarsely chopped
1 c. raisins
1 c. diced apples 

Sauté the onion in butter in a large saucepan until soft, about 5 minutes.  Stir in the rice. 

Add the broth; bring to boiling.  Lower the heat; cover.  Simmer, covered until the rice has absorbed all the liquid, about 40 minutes.  Remove from the heat.  Stir in parsley, salt, sage, celery, apricots, pecans, raisins and apple. 

APPLE PECAN STUFFING
1 c. chicken broth
1/2 c. chopped celery
1/4 c. chopped onion
4 tbsp. butter or margarine
1/2 tsp. salt
4 c. toasted whole wheat bread (8 slices)
2 med. apples, pared, cored & chopped
1/2 c. chopped pecans
1 tsp. ground sage
1/4 tsp. (more is better) cinnamon
1/8 tsp. pepper 

In a 1 quart saucepan, combine broth, celery, onion, butter and salt.  Cover. Bring to boiling; simmer 5 minutes or until vegetables are tender.  In large mixing bowl, combine bread cubes, apples, pecans, sage, cinnamon and pepper. Pour broth over mixture; toss gently to moisten.  Stuff loosely into bird.  (Or turn into a greased 1-1/2 quart casserole; bake covered in a 350 degree oven for 25-30 minutes.)  Makes 6 cups.  A double recipe fits In an 18- 1/2 pound turkey.

PECAN CORN BREAD STUFFING
5 c. dry cornbread stuffing mix
1 pkg. Knorr leek soup & recipe mix
1/2 c. butter or Mazola margarine
1 c. pecans, coarsely chopped
1 (10 oz.) pkg. frozen corn, thawed and drained
1 c. hot water
1 c. orange juice 

In bowl, stir stuffing mix and soup mix.  Melt butter over medium heat.  Add pecans; sauté.  Add pecans and butter, corn, water and orange juice to stuffing and toss.  Spoon into 2-quart casserole.  Cover.  Bake at 350 degrees for 30 minutes.  Makes 10 to 12 servings.

APPLE ALMOND BREAD STUFFING
2 c. chopped Granny Smith apples (1 lg. apple)
1-1/2 c. sliced almonds
3/4 c. chopped onion
3/4 c. chopped celery
4 tbsp. margarine

Put all ingredients above in pan and sauté.  Stir in 1 teaspoon cinnamon, 1/2 teaspoon poultry seasoning, 1/4 teaspoon salt, and toss with 6 cups of bread cubes.  Then add 1 cup raisins, 1 beaten egg, and 1/2 cup cider or apple juice.  Put in greased 9x5 inch loaf pan.  Bake at 350 degrees for 30 minutes

CHICKEN BREASTS WITH CRABMEAT STUFFING 
1/4 c. onion, chopped
1 c. butter buds liquid, divided
8 oz. crabmeat
3 slices wheat bread, toasted and crushed in blender
1/4 tsp. pepper
1/4 tsp. Creole seasoning, (optional)
1/4 c. celery, chopped
1 lb. chicken breasts, boned & skinned
1 oz. Corn Flakes cereal, crushed
1/4 tsp. garlic salt 

Sauté onion and celery in 1/4 cup Butter buds until tender.  Add crabmeat, bread crumbs, seasonings and 1/4 cup Butter Buds.  Mix well.  Flatten chicken breasts (with meat mallet or rolling pin) to 1/4 inch thick.  Divide crab meat mixture into 4 equal portions and spread onto chicken breasts.  Roll breasts jelly-roll style, pressing edges to seal.  Cover and refrigerate 30 minutes to overnight.  Dip each chicken roll into remaining 1/2 cup Butter Buds and roll lightly in Corn Flake crumbs.  Place seam side down in a Pam-sprayed baking dish.  Cover and bake at 350 degrees for 30 to 45 minutes.  Uncover and bake an additional 10 minutes until golden brown.  Serves 4. 

BAKED  HADDOCK WITH STUFFING
3 lbs. whole haddock
Salt and pepper
Butter
Thin slices salt pork
Stuffing 

Stuffing
1 c. bread and cracker crumbs
1 sm. onion (chopped)
Poultry seasoning (to taste)
Little salt

Clean haddock and season with salt and pepper.  Mix stuffing ingredients together and add to haddock with a few pieces of butter.  Add thin slices of salt pork on top of fish.  Hold with toothpicks.  Bake in oven at 375 degrees for about 30 minutes. 

WALNUT STUFFING
1 c. butter
2 c. celery, thinly sliced
1-1/2 c. chopped onions
3 eggs
2 1/4 tsp. salt
2 tsp. poultry seasonings
1/2 tsp. pepper
14 c. white bread crumbs
2 c. chopped walnuts
1/4 c. chopped parsley 

In 3 quart Dutch oven or saucepot, over medium heat, melt butter.  Cook celery and onions 10 minutes, stirring frequently.  Remove from heat.  In bowl mix eggs, salt, poultry seasonings and pepper.  To celery mixture add bread cubes, egg mixture, walnuts and parsley.  Makes about 14 cups stuffing for a 12 to 14 pound bird.

CHESTNUT STUFFING 
1 lb. fresh chestnuts
1-1/2 lbs. ground beef
1/2 lb. bulk pork sausage
1 c. onion, chopped
1 c. celery, chopped
3-1/2 c. turkey or chicken broth
1 c. long grain rice
1 c. raisins
1/2 c. slivered almonds
2 tbsp. turkey or chicken drippings
1-1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. pepper
2 eggs, beaten 

Cut a slash in chestnuts with a sharp knife.  Roast on baking sheet in 450 degree oven for 5 or 6 minutes, cool.  Peel and coarsely chop.  In a 12 inch skillet, cook ground beef, sausage, onion and celery until meat is browned and vegetables are tender.  Drain off fat.  Add 3 cups of broth, chestnuts, uncooked rice, raisins, almonds, drippings, salt, cinnamon, and pepper.  Cover; simmer for 30 minutes.  Remove from heat.  Combine remaining 1/2 cup broth and eggs; stir into rice-meat mixture.  Use to stuff a 16 to 18 pound turkey or bake covered in two 1-1/2 quart casseroles in 325 degree oven for 30 to 35 minutes.  Makes about 9 cups. 

CROCK POT STUFFING
1 c. butter
2 c. chopped celery
1 c. chopped onion
1 tsp. poultry seasoning
1 1/2 tsp. leaf sage (crumbled)
1/2 tsp. pepper
1-1/2 tsp. salt
1 tsp. leaf thyme (crumbled)
2 eggs (beaten)
4 c. chicken broth
12 c. dry bread crumbs 

Mix butter, celery, onion, spices, eggs and broth together. Add crumbs; stir and blend.  Cook in slow cooker on high for 45 minutes.  Reduce heat to low for 6 hours.  Yields: 10 to 12 servings. 

CORNISH HENS WITH APRICOT STUFFING
5 tbsp. butter
1/2 c. brown rice
1 3/4 c. chicken broth
2 tsp. salt or less
1 lg. onion, chopped
1 tsp. sugar
2 tsp. minced fresh garlic
3/4 c. diced fresh apricots (or dried)
1/2 c. chopped fresh parsley
1/2 c. diced water chestnuts
1/2 tsp. curry powder
1/2 tsp. ground pepper
4 Cornish hens, cleaned 

In a medium saucepan, melt 2 tablespoons of the butter and add the rice and cook, stirring once or twice for about 5 minutes.  Add the chicken broth and about 1/2 teaspoon salt.  Bring to a boil, cover and simmer until rice  has absorbed the broth, about 30 minutes. Transfer to bowl.  Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet.  Add the onion and sugar and cook, stirring occasionally, until the onion is golden (about 10 minutes).  Add the garlic and cook for 1 minute longer.

DO NOT LET THE GARLIC BROWN!  Add to bowl of rice.  Add the apricots, parsley, water chestnuts, curry powder and pepper and mix thoroughly.  Stuff the hens loosely with the mixture and roast at 350 degrees for about 1 to 1 1/2 hours until legs move easily and juice runs clear.  Baste often with 1 stick of butter in which you have sautéed 3 minced cloves of garlic and 1 teaspoon of curry powder. 

TERIYAKI FLANK STEAK WITH STUFFING
Flank steak
Teriyaki sauce 

STUFFING
10-12 pieces white bread
1/3 c. chopped celery
1/3 c. chopped white onion
1 stick margarine
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. sage

Score flank steak with knife so squares show on the inside.  Marinate steak in sauce for 1 hour.  About 15 minutes before end of marinating time, sauté onion and celery in margarine.  Add marjoram, thyme, and sage.  Add torn pieces of bread so well coated.  If too dry, add melted margarine to taste.  Put stuffing in the middle of steak lengthwise.  Pin edges together with toothpicks.  Broil steak until done to your liking. 

STUFFING FOR CABBAGE OR GREEN PEPPERS
1 lb. ground beef
Salt and pepper to taste
1 tbsp. paprika
3/4 c. rice
2 lg. onions, minced
1 lg. head of cabbage or 4 to 6 peppers
1 can tomato juice
Cooking oil

Core cabbage and place in enough boiling water to cover until wilted.  Drain.  Brown onion in oil.  Add meat and brown.  Add seasonings and rice.  Mix well.  Place a tablespoon of filling on each cabbage leaf and roll.  Place in pot and cover 1/3 full of water.  Add tomato juice.  Cover and cook in a 350 degree oven for 1 1/2 hours.  For peppers, just core and clean out the peppers from stem area.  Fill the peppers and bake as above.

 MUSHROOM PECAN GIBLET STUFFING
1/2 c. butter or margarine
1 med. onion, chopped
2 carrots, grated
1 c. chopped celery
1 c. sliced fresh mushrooms
1 1/2 c. turkey broth
Cooked turkey giblets, finely chopped
1 tsp. sage
1/2 tsp. salt
2 bags (6-1/2 oz. each) cornbread dressing (can also use regular mix)
1 c. pecans, coarsely chopped 

Sauté vegetables in butter on medium until soft, but not brown.  Add broth, giblets, sage and salt; reduce heat to low and simmer 5 minutes.  Pour mixture over dressing mix; add nuts and mix thoroughly, but lightly.  Stuff lightly into turkey.  Yield 10-12 servings.   

APRICOT STUFFING
2 c. Pepperidge Farm stuffing
3/4 c. chicken bouillon
1/2 c. apricot preserve (Smucker's )
1/2 c. diced onions
1/2 c. diced celery
1 egg
3 tbsp. white wine
Worcestershire sauce
3 tbsp. lemon juice
1 tbsp. celery seed
1 tbsp. basil
1 tbsp. ginger 

Mix in microwavable bowl.  Cook in microwave oven for 12 minutes at 70% heat.  Wonderful with pork, chicken or turkey. 

GIBLET STUFFING #2
In small saucepan over high heat, heat to boiling giblets, one celery stalk cut up, one medium onion, one teaspoon salt and enough water to cover.  Reduce heat to low; cover and simmer 30 minutes.  One hour for large giblets or until fork tender; drain, reserving liquid for gravy.  Discard celery and onion.  Coarsely chop giblets.  

1 c. butter or margarine
2 c. diced celery
1-1/2 c. chopped onions
1/4 c. finely chopped parsley (optional)
2-1/4 tsp. salt
2 tsp. poultry seasoning
1 tsp. pepper
16 c. lightly packed fresh bread cubes
3 eggs, slightly beaten
Cut up cooked giblets 

In large saucepot over medium heat in hot butter or margarine, cook celery and onion until tender, about 10 minutes.  Add parsley, salt, poultry seasoning and pepper; mix well.  Stir in bread cubes and eggs; mix well.  Makes enough stuffing for 8-11 pound turkey, about 8 cups. 

 OYSTER STUFFING
3 pts. oysters
3/4 c. butter or margarine
1-1/2 c. chopped celery
1-1/2 c. chopped onions
12 c. dry bread cubes
3 tbsp. chopped parsley
3 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. black pepper 

Drain oysters, reserving the liquid, chop.  Melt butter in skillet.  Add celery and onion and cook until tender but not browned.  Combine oyster, celery, onion, bread cubes, parsley, salt, poultry seasoning and pepper and mix well.  Moisten stuffing with oyster liquid if necessary.  Makes enough stuffing for 10 to 15 pounds turkey.  NOTE:  Stuffing may be baked in lightly greased casserole at 325 degrees for 45 minutes to 1 hour or until heated through.  Yield: 10 cups.

OYSTER STUFFING #2
1/2 c. chopped celery
1/2 c. chopped onion
1 apple, chopped with peel
1 tbsp. parsley flakes
1 c. raisins
4 eggs, beaten (may add 1 more if dry)
2 cans oysters with liquid
8-10 slices dry bread, torn to pieces (6 c.) 

Toss ingredients gently.  Stirring too much makes tough.  Enough for 10 to 12 pound turkey.  Bake at 350 degrees for 4 to 4-1/2 hours.

OYSTER STUFFING #3
4 qts. toasted bread crumbs (about 32 slices)
1/2 c. butter or oleo
1 c. chopped celery
1-1/2 c. onion
1/2 c. milk
2 tsp. salt
1/8 tsp. pepper
1 tsp. powdered sage
1/2 c. butter
1 qt. oysters with liquid or 4 cans frozen oysters, thawed 

Put bread crumbs in a large bowl.  Melt 1/2 cup butter in a skillet, add celery and onions and cook until soft.  Pour over crumbs.  Heat 1/2 cup butter and add oysters and liquid.  Heat until edges of oysters curl.  Chop oysters if you want.  Pour over bread mixture.  Add milk, sage, salt and pepper.  Mix well.  I add about 1/2 teaspoon baking powder to this sometimes to keep it from being soggy.  This will stuff a 16 to 18 pound turkey.

 OYSTER AND CORNBREAD STUFFING
4 oz. fresh turkey, sliced & pounded
4 oz. cornbread
1 oz. carrot, celery, onion & bacon
6 pc. oysters
1 oz. fresh chopped sage
1 each egg yolk
Salt & pepper to taste
1 c. chicken stock
2 oz. giblet gravy 

Sauté bacon; add onion, carrot, celery; add 4 pieces chopped oysters; add cornbread that has been crumbled.  Add chicken stock and sage, add egg yolk. Cool down the stuffing before rolling into turkey.  Tie with twine.  Season with salt and pepper and brown in a sauté pan.  Finish the cooking in a 350 degree oven for 12 minutes.  Slice and arrange on giblet gravy.  Garnish with poached oysters.

WILD DUCK WITH PECAN STUFFING
4 c. soft bread crumbs
1 c. finely chopped onion
1 c. pecan meats, chopped
1/2 c. milk, scalded
2 (2 1/2 lb.) wild ducks
1 c. ketchup
1/4 c. A1 sauce
1/2 c. chili sauce
1 c. finely chopped celery
1 c. seedless raisins
1/2 tsp. salt
2 eggs, beaten
6 slices bacon
1/4 c. Worcestershire sauce

Mix bread crumbs, celery, onions, raisins, nuts and salt together.  Add hot milk to the beaten eggs and then add to dry mixture.  Dress ducks and fill with stuffing.  Close the opening by using poultry pins or by sewing.  Place in roaster and cover each duck with 3 strips of bacon.  Roast uncovered in oven at 350 degrees allowing 15 to 20 minutes per pound.  Twenty minutes before serving time, combine the last 4 ingredients and baste the ducks with the sauce.  Garnish with parsley and slices of oranges with a few candied cranberries in center of each slice.  Skim the fat from the sauce and serve the sauce with the ducks.  Salt pork may be used in place of bacon.  Serves 4 to 6. 

OYSTER PORK STUFFING
4 lbs. ground pork
1/2 gal. oysters and liquid
1 lg. French bread (stale)
1 c. chopped onions
1 bunch shallots (green and whites), chopped separately
1 c. chopped celery
2 sm. tart apples, chopped
1/4 c. chopped parsley
Black and cayenne peppers to taste
Salt (optional) 

Drain oysters.  Remove crust from French bread.  Discard crust.  Cut bread in large cubes.  Soak bread in oyster liquid.  Crumble into mush.  In heavy-bottomed pot, cook pork, onions, celery, apples, and shallot whites.  Cover and cook until pork fat is rendered.  drain fat off.  Add soaked French bread.  Cook about 10 minutes.  Add oysters.  Continue cooking on low heat; stirring continually.  Cook until mixture is fairly firm.  Add pepper, parsley, and shallot greens.  Salt if necessary.  (Oysters may have added enough salt).  Before serving allow casserole to set on top of stove for an hour.  Serves 15.  This can be used for turkey stuffing, but is very good as a casserole.

BAKED BROCCOLI AND STUFFING
3 (10 oz.) frozen broccoli

WHITE SAUCE
1/4 c. margarine
1/4 c. flour
1-1/2 tsp. chicken broth
1/2 tsp. salt
2 c. milk  

Mix Stove Top stuffing:
6 tbsp. butter or margarine
2/3 c. hot water
2/3 of 8 oz. box stuffing mix
2/3 c. chopped nuts (optional) 

Cook broccoli per directions.  Drain.  Make white sauce:  Blend butter, flour, chicken broth, and salt.  Add milk, cook until thick.  Prepare stuffing, add nuts, toss together.  Turn broccoli into greased dish.  Pour white sauce over, add stuffing mix and press down slightly.  Bake in hot 400 degree oven for 20 or 25 minutes. 

GIBLET STUFFING
3/4 c. butter
2 c. chopped celery
2 c. chopped onion
5 c. dry bread crumbs
1 tsp. sage
1- 1/2 c. chopped, cooked giblets
1- 3/4 tsp. salt
1/4 c. melted butter
1 egg (can be added if you want)
1/4 tsp. poultry seasoning 

Melt 3/4 cup butter in a large skillet; add celery and onions; sauté until tender.  Combine bread, giblets, salt, parsley, sage, poultry seasoning and melted butter.  Mix, then add sautéed vegetables and a little water to make stuffing moist.  Makes about 10 cups dressing.