Stuff the Bird!

Tomorrow is Thanksgiving Day and you may already have your meal all planned, but here are some great ideas for the stuffing. Some folks like to cook it inside the turkey while other folks will cook it separately in a casserole dish. Either way, it is my favorite part of the meal because we only have it at Thanksgiving. Mom's Apple Stuffing 1 stick butter 1 onion, chopped 1 pkg. Pepperidge Farm® herb stuffing mix 1/2 head celery, chopped 2 apples, cored, peeled, chopped 1 t. black pepper Heat the butter until it melts and then sauté the onion on low heat until soft. Add the celery and stuffing mix, and toss to coat well. Add the apples and pepper just before stuffing the turkey. Add five minutes per pound to the cooking time when the bird is stuffed. Enjoy! Canadian Crockpot Dressing 4 celery stalks, chopped 1 onion, chopped 1 (8 oz.) pkg. mushrooms, chopped (or 1 can, drained) 1 stick butter, cut up 1 t. dry sage 1 t. thyme 1 t. poultry seasoning 1/2 t. salt 1/2 t. pepper (I used 1 t.) 10 slices dry bread, cubed 1 1/2 cups chicken broth

Melt the butter and then sauté the celery, onions and mushrooms just until softened. Toss this with all the remaining ingredients. Spray a slow cooker with vegetable spray and place the mixture inside —cover. Cook on low for four to five hours. (This is also great as a side dish to pork roast!) Makes six cups.

Wild Rice Stuffing

2/3 cup wild rice 3 cups water 4 t. beef bouillon granules 4 slices bacon 1 onion, chopped 1/2 lb. fresh mushrooms, sliced 1 t. oregano 3 celery stalks, chopped 2 cups bread crumbs 1/2 t. salt 1/2 t. pepper

In a saucepan, add the rice to the water and stir in the bouillon granules. Bring to a boil and stir until the bouillon granules dissolve. Reduce the heat, cover and simmer until the rice is tender (45 to 50 minutes). Cut the bacon into one-inch pieces and fry it —add the onion and mushrooms, and stir it all together. Cook until the bacon is done and the onions are soft. Add the rice, oregano, celery and bread crumbs. Taste —add salt and pepper (adjust to desired flavor). Use to stuff a 10- to 12- pound turkey. *Note: Substitute cooked and drained sausage for the bread crumbs for stuffing a goose. (I tried this once in six Cornish games hens and it was delicious!)

And, if you're having chicken instead of turkey: Baked Stuffed Chicken Breast

1 1/2 cups boiling water 1/4 cup butter, cut up 1 (6 oz.) pkg. Stove Top® dressing, chicken flavor 1 egg, beaten 3 whole chicken breasts, skinned, boned, halved 1/4 cup butter, melted 1 can cream of mushroom soup 1/2 can water 1/4 t. pepper 1/2 t. salt 1/4 t. dill weed

Combine the water, a quarter-cup butter and the vegetable packet from the stuffing mix. Stir to melt the butter and then stir in the crumbs and egg just until moistened. Pound the chicken breasts to a half-inch thick. Spoon some dressing onto the chicken, roll it up and secure with toothpicks. Place the seam side down in a greased two-quart pan. Brush each with the melted butter (add salt and pepper). Bake for 35 to 40 minutes at 400 degrees. Combine the soup, water and dill weed, and pour over the chicken. Return the chicken to the oven for another 15 minutes. Serves six.

Got leftovers? Try this: Stuffing Casserole

2 cups cooked turkey or chicken, chopped 1 cup peas and/or broccoli 1 can cream of chicken soup 2 cups grated cheddar cheese Leftover stuffing

Layer all the ingredients in a greased casserole dish in the order listed (turkey on the bottom). Bake for a halfhour at 350 degrees. (Can be made a day ahead and refrigerated.)