Video: Dang, that’s good stuffing!
Recipe: Stuffin' Muffins
- 1 package sausage
- 10 saved up ends from loaves of bread
- 1 cup celery, sliced
- 1 1/2 pre julienne cut carrots
- 1 onion, chopped into small pieces
- Mushrooms, sliced and browned
- 2 cloves garlic minced
- 2 eggs
- Olive oil
- 1/4 cup parsley
- 2 tbs italian seasoning
- 1 cup chicken broth
The winner of the First Annual TODAY Stuffing Cook-off, Ann Laye, used to make stuffing in a normal pan or stuff in the bird. Problem was, no one ate it. But when she realized everyone likes the crispy top part of the stuffing best, she started making it in muffin tins.
Break bread into bite-sized pieces and put in large bowl.
Cook sausage and break into small crumb-like pieces. Add to bread mixture.
Cook mushrooms in a few tablespoons of olive oil. (Tip: Don't crowd the shrooms or they won't brown). Add to bread mix.
Saute celery, carrots in oil olive until just done. Add to bread mix.
Add garlic, parsley, Italian seasoning to liking.
Beat eggs with 1 cup of chicken broth. Sprinkle on brad mixture, tossing as you go until moist enough to hold shape. Toss. thoroughly.
Take handfuls and make medium-sized balls. Squees to secure shape. Place in muffin tin.
Bake for 30 minutes, or until its as brown and crispy as you like!
Recipe: Loretta's Chestnut Stuffing
- 2 POUNDS BULK ITALIAN SAUSAGE
- 1 POUND CHESTNUTS COOKED, PEELED, CHOPPED
- 10 SLICES WHEAT BREAD- CRUST REMOVED
- 1 POUND MUSHROOMS FINELY CHOPPED
- 1 MEDIUM ONION FINELY CHOPPED
- 4 CELERY STALKS PEELED, QUARTERED, CHOPPED
- 2 TBS BUTTER
- OLIVE OIL
- 3 TO 4 CUPS (OR ABOUT 1/2 A ONE POUND BAG) CUBED STUFFING MIX
- 1 CUP CHICKEN STOCK (OR BROTH)
- 1 TSP SAGE
- 1 TSP THYME
- SALT AND PEPPER TO TASTE
Contest No. 2 in the Weekend TODAY Cook-off, Bob Yodice, got the original recipe for this stuffing from his mother, Loretta, who passed away when he was 17. But like many recipes that are handed down, it had no amounts for the ingredients. Over the years, Bob perfected the recipes with the special touches of chestnuts, wheat break and mushrooms.
Saute sausage, breaking it up so it crumbles. Drain of drippings and set aside.
Saute chopped mushrooms and chopped onions in the butter with a a splash of oil. Saute for about 10 minutes.
After minutes of sauteing, add the chopped celery. Drain the liquid when done.
Tear the crust-less wheat bread slices into chunks (about three to four chunks per slice).
In a large bowl combined the sausage, chestnuts, onion, mushrooms, celery, sage, thyme, salt and pepper. Stir ingredients well.
Add in the break chucnks, stuffing and chicken stock. Mix the ingredients.
Butter a large baking dish (16 x 10). Spread ingredients evenly. Cover with foil. Bake in 350-degree oven for 20 minutes. Remove foil. Bake for another 10 minutes.
Recipe: Puerto Rican Infused Cornbread Stuffing
- 1 CUP CELERY, CHOPPED
- 3/4 CUP ONION, CHOPPED
- 1/2 CUP BELL PEPPER, CHOPPED
- 1/2 CUP BUTTER
- 3 CUPS CORNBREAD
- 3 CUPS DRY BREAD, 6 OZ.
- 1/2 LB. SPANISH CHORIZO, SKIN REMOVED AND CHOPPED IN A FOOD PROCESSOR (SEE TIPS BELOW)**
- 3 GREEN PLANTAINS, COOKED AND MASHED
- 2-3 CUPS CHICKEN STOCK
- 1 TSP. ALLSPICE
- 1/2 TSP. BLACK PEPPER
- 2 TSP. POULTRY SEASONING
- 1 TBL. MINCED GARLIC
- 1 1/2 TSP. PARSLEY
Contestant No. 1 in Weekend TODAY's Stuffing Cook-off, Vinita Lark-Williams, got her idea for Puerto Rican Infused Cornbread Stuffing from fond memories of a trip to the Caribbean with her husband.
Pre-heat oven to 375 degrees Fahrenheit. Saute celery, onion, bell pepper and 2 tablespoons of butter in large skillet until tender.
Remove from heat and add the remaining butter, allowing it to melt.
Stir allspice black bepper, poultry seasoning, garlic and parsley into the sauteed vegetable mixture.
Place crumbled cornbread, dry bread pieces, chorizo, mashed plantains and thoroughly toss in the sauteed vegetables.
Dirzzle with enough chicken stock to moisten stuffing mixture, one half cup at a time to prevent soginess and toss lightly to combine. Add more stock later if neededed.
Place stuffing in 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated throug. Uncover and bake an additional 5 minutes or until lightly brown.
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