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Stuffing/Dressing Recipes
Cranberry and Walnut Stuffing Orzo and Crimini Mushroom Stuffing Panettone Stuffing Buckwheat/Kasha Stuffing
RECIPES
Cranberry and Walnut Cornbread Stuffing
Orzo and Cremini Mushroom Stuffing
Chicken Sausage, Fennel, and Apple Stuffing
Panettone Stuffing
Buckwheat/Kasha Stuffing (Gluten-free)

What is the difference between stuffing and dressing?  Technically there is no difference in the ingredients; the difference is in the preparation.  Some believe that
if it's cooked inside a turkey, it should be called stuffing and if it's prepared outside the bird, then the proper name for it is dressing.  In some parts of the country it
is called stuffing or dressing regardless of whether it was cooked inside the turkey or not.  So the answer is simply a matter of choice.

There are a few important things to know if you plan on cooking your stuffing inside a turkey.  Never stuff your turkey ahead of time. It should be stuffed only when
it's ready to go into the oven.  The stuffing should be spooned lightly into the turkey's body cavity and neck cavity.  Don't pack it!  Stuffing also tends to expand as it
absorbs moisture from the bird.   An additional 30 minutes or more may be required for a stuffed turkey.  Remove all the stuffing from the bird before serving
Refrigerate any leftover turkey and stuffing separately.  Don’t store leftover stuffing in the bird!
These stufffing/dressing recipes are not only delicious with turkey but make a great side dish for chicken, ham, or pork roasts.
Cranberry and Walnut Cornbread Stuffing
(Serves 8 to 10)

Ingredients:

2 (8.5 ounce) boxs corn bread mix
2 tablespoons butter
2-1/2 cups chopped onions
2-1/2 cups chopped celery
1-1/2 cups chopped carrots
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 cup coarsely chopped walnuts
2 cups fresh cranberries
1 to 1-1/2 cups low-salt chicken broth
2 eggs
Salt and pepper

Directions:

Prepare cornbread according to package directions.  Cool bread in pan on
rack.  (Can be made 1 day ahead)

Preheat oven to 350 degrees F.  Cut cornbread into 1-inch cubes.
Place the cubes on a baking sheet.  Bake until slightly dry and brown,
about 20 minutes.  Cool on baking sheet.

Butter a 13 x 9 x 2-inch glass baking dish.

Melt butter in a large skillet over medium heat.  Add the onions, celery,
carrots, sage, and thyme.  Saute until tender, about 12 minutes.  Transfer
mixture to a large bowl.  Mix in the walnuts and cranberries, then the
cornbread.  Stir in 1/2 cup broth, eggs, salt and pepper.  Add more broth
until the mixture is evenly moist.  Transfer stuffing to the prepared baking
dish.  Cover with foil.  Bake 40 minutes.  Remove foil and bake 20 minutes
longer or until brown on top.
Orzo and Cremini Mushroom Stuffing
(Makes about 6 cups)

Ingredients:

1 (6-inch) piece of Italian bread
2 cups chicken broth
1 cup orzo
2 tablespoons unsalted butter
1/2 cup chopped onion
1 cup chopped cremini mushrooms
1 celery stalk, chopped
1/4 cup chopped red pepper
1 teaspoon dried oregano
2 teaspoons chopped fresh parsley
Salt and pepper

Directions:

Preheat oven to 300 degrees F.
Slice the Italian bread into 1/4-inch slices.  Arrange them on a baking sheet
and bake until dry, 10 to 12 minutes.  Allow the bread to cool; transfer to a
food processor and chop to coarse crumbs.  You should have about 1 cup of
breadcrumbs.  Set aside.

Bring the chicken broth to a boil in a medium saucepan.  Add the orzo and
cook 8 to 10 minutes, until tender.  Drain, reserving the stock.

In the meantime, melt the butter in a skillet.  Add the onions and sauté over
medium-high heat for 5 minutes.  Add the mushrooms, celery, red pepper, and
oregano.  Continue sauteing about 4 minutes, or until the mushrooms are
brown and tender.

In a large bowl, combine the breadcrumbs, orzo, vegetables, and parsley.
Stir gently to combine the ingredients.  If necessary, add some of the reserved
broth to moisten the stuffing.  Season with salt and pepper.

If you are going to bake the stuffing in a baking dish, drizzle the top with a bit
of olive oil, cover, and bake for 20 to 30 minutes at 350 degrees F., just to heat 
through.
Chicken Sausage, Fennel, and Apple Stuffing
(Serves 8)

This is a really delicious stuffing ... the flavors are very complex.  I use
Pepperidge Farm Country Style Stuffing Mix, which has a combination of
white and whole wheat bread.  You can also cut a loaf of country-style or
sourdough bread into 1/2 inch cubes and bake in a 350 degree oven for 20
minutes to dry in place of the packaged stuffing mix.  This stuffing may also
be made without the sausage and it is still very good.

Ingredients:

1 (14 ounce) package cubed bread stuffing mix (about 9 cups)
1 tablespoon olive oil
1 pound fresh Italian chicken sausage, casings removed
2 tablespoons butter
1-1/2 cups chopped onion
1-1/2 cups chopped fresh fennel bulb
1/2 cup chopped celery
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper
2 medium apples, peeled, cored and cut into 1/2-inch cubes
3 cups low-salt chicken broth
2 eggs

Directions:

Preheat oven to 350 degrees F.  Butter a 9 x 12-inch baking dish. 
Put the bread cubes in a large mixing bowl.

Heat oil in a large skillet over medium-high heat.  Add sausage; cook until
brown, breaking up the large lumps, about 5 minutes.   Add butter and allow it
to melt.  Add onion, fennel, celery, thyme, sage, salt and pepper.    Cook
until the vegetables are tender, stirring often, about 5 minutes.  Add the apple
and cook 2 more minutes.  Transfer the sausage-vegetable mixture to the
bowl with the bread cubes.  Toss to mix the ingredients.  Add the chicken
broth and eggs to the bread mixture.  Toss to blend well.  Add more broth or
water if the mixture is too dry.  Transfer the stuffing to the prepared baking
dish.  Cover with a sheet of butter foil.  Bake for 40 minutes.   Uncover and
bake until brown and crisp on top, about 30 minutes.
Panettone Stuffing
(Serves 4)

This stuffing has a slightly sweet flavor and wonderful aroma.
Don’t add too much broth to moisten it or can get very mushy.

Ingredients:

4 cups panettone, cut into 1-inch cubes
2 tablespoons butter
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup dried cranberries
Salt and pepper
1 teaspoon dried thyme
1 to 1-1/2 cups chicken broth

Directions:

Preheat oven to 300 degrees F.
Spread the panettone cubes on a baking sheet in a single layer.  Bake for 10
minutes, stir the bread, and bake for an additional 5 minutes.  The bread
should be slightly browned and crusty.  Cool the bread on the pan on a cooling
rack for at least 30 minutes.

Melt the butter in a skillet over medium-high heat.  Add the celery, carrots, and
onion.  Saute the vegetables for 6 to 8 minutes, or until they are starting to get
tender.  Stir in the dried cranberries, salt and pepper, and thyme; sauté for
another 2 minutes.  Transfer the mixture to a large bowl.  Add the chicken
broth, a little at a time, until the bread mixture is moist but not soggy.  Transfer
the mixture to a buttered baking dish.

Preheat the oven to 350 degrees F.
Cover the baking dish with foil and bake for 20 minutes.  Remove the foil and
bake for an additional 10 to 15 minutes.  The stuffing should be heated through
but not dry and crusty.
Buckwheat/Kasha Stuffing  (Gluten-free)
(Serves 2 to 3)

Buckwheat is a fruit and not a grain.  As such, it is wheat-free and gluten-free.
It is one of the best plant sources of protein and has a slightly nutty flavor.
Buckwheat is a commonly used in pasta in the Lombardy region of Italy.
Purchase buckwheat that is labeled as whole buckwheat groats or whole kasha.
Kasha is buckwheat that has been roasted.  You can use either in this recipe.

Ingredients:

1 to 2 tablespoons butter
1 large celery stalk, coarsely chopped
1 small onion, chopped
1 garlic clove, minced
3/4 cup whole grain kasha
1-1/2 cups chicken broth
Salt and pepper

Directrions:

Melt the butter over medium-high heat in a wide saucepan.  Add the celery,
onion, and garlic; sauté 2 to 3 minutes.  Add the kasha, stir to blend, and sauté
for another minute.  Add the broth, salt and pepper.  Bring the mixture to a boil,
reduce to a simmer, and cover.  Cook for 12 to 15 minutes, or until the liquid is
absorbed and the kasha is tender.  Fluff with a fork and serve.

Note:
This stuffing does not have to be baked.  If you make it ahead of time, spread it
in a buttered casserole, and cover with foil.  Bake it at 350 degrees F. for about
30 minutes, just to heat through.
 
 
 
 
 
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ITALIAN THANKSGIVING DINNER  >  STUFFING/DRESSING RECIPES
Roasting Times for Stuffed Turkey       
Turkey Weight         Hours
6 to 8 pounds              3 to 3-1/2 hours
8 to 12 pounds            3-1/2 to 4-1/2 hours
12 to 16 pounds          4-1/2 to 5-1/2 hours
16 to 20 pounds          5-1/2 to 6 hours
20 to 24 pounds          6 to 6-1/2 hours

Roasting Times for Unstuffed Turkey   
Turkey Weight          Hours
6 to 8 pounds               2-1/2 to 3 hours
8 to 12 pounds             3 to 4 hours
12 to 16 pounds           4 to 5 hours
16 to 20 pounds           5 to 5-1/2 hours
20 to 24 pounds           5-1/2 to 6 hours

**These are approximate times**
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