Stuffings

Brandied Wild Rice, Corn Bread, and Walnut Stuffing

Enough for a 15-20 pound turkey, 16 servings

  • Cornbread
  • 2 cups cornmeal (½ coarse [“polenta”] and ½ fine)
  • 2 cups flour
  • 2 Tbsp baking powder
  • 1 ½ tsp sugar
  • 2 eggs
  • 2 cups milk
  • ½ cup oil (can use olive oil)
  • Stuffing
  • 4 medium onions, chopped
  • 3 cloves garlic, crushed
  • 1 ½ cups celery, diced
  • 2 Tbsp olive oil
  • 1 ½ pounds mushrooms, sliced thin
  • ½ cup fresh parsley, minced
  • ¼ cup fresh sage, minced
  • 8 ounces wild rice
  • 1 pound walnuts
  • 2 tsp liquid smoke flavoring
  • 2 cups low fat chicken broth
  • ½ cup brandy
  • ¼ tsp pepper
  • salt

Cook the 8 ounces of wild rice according to package instructions.

Make the double batch corn bread: mix the dry ingredients in one bowl, the wet in a second. Combine the two, then pour into a greased 9X13 inch pan and bake at 400°F 20–25 minutes until lightly browned and done. Let cool, then break into chunks (no more than an inch or two large). I use a mix of polenta and regular corn meal to give the stuffing more texture. (Can used 8 cups dry cornbread or two packages mix instead.)

Sauté onions, garlic, and celery in olive oil 8–10 minutes until golden. Add mushrooms, parsley, and sage and sauté, stirring occasionally, 8–10 minutes. Mix in remaining ingredients including the crumbled cornbread. Salt to taste. Then either stuff bird or bake covered in hot oven (325 to 400°F).

Entire recipe contains 7931 calories, 431g fat, 264g protein, 770g carbohydrate, 84g fiber, 7.8g sodium. I often cut the recipe in half, in which case you bake the cornbread in an 8X8 pan.

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Bread Stuffing with Sausage, Walnuts and Apricots

Serves 16

  • 1 ½ pounds bulk breakfast sausage
  • 12 Tbsp butter
  • 4 ribs celery, chopped fine
  • 2 medium onions, chopped fine
  • ½ cup fresh parsley, minced
  • 3 Tbsp fresh sage, minced
  • 3 Tbsp fresh thyme, minced
  • 1 Tbsp fresh marjoram, minced
  • 3 cups walnuts, toasted and chopped
  • 2 cups dried apricots, thinly sliced
  • 3 pounds white sandwich bread, cut into ½ inch cubes and dried
  • 5 cups chicken broth
  • 4 large eggs, beaten
  • 2 tsp ground black pepper

Cook sausage in skillet over medium heat, breaking it up into smaller pieces, until lightly browned. Remove from skillet and discard the fat. Drain sausage on paper towels.

Melt the butter in the empty skillet. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Add the herbs and cook an additional minute.

Combine everything in a large bowl. Place in oiled 15 by 10 inch baking dish.

Cook, covered with foil, 45 minutes in a 350°F oven, then remove foil and cook for an additional 10 minutes.

 

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