Amana Stuffing Recipes

Steps:

• Preheat the oven to 300 degrees F.
• Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
• Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
• In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
• Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread the challah and cornbread on separate baking sheets and bake until lightly toasted and dry; transfer to a large bowl.
• Heat the butter in a large skillet over medium heat. Add the onions, garlic and celery and cook until the onions are translucent, 10 to 12 minutes. Add the sage, parsley and 2 cups chicken broth and bring to a boil. Add salt to taste and 1 teaspoon pepper.
• Pour the broth mixture over the bread in the bowl and mix with a wooden spoon until combined. Whisk the remaining 1/4 cup chicken broth with the egg in a small bowl; add to the stuffing mixture and toss to combine. Spoon the stuffing into the prepared baking dish, pressing it down gently so it is evenly distributed. Bake until dry on top and golden brown, about 1 hour.

Steps:

• Place beef, salt, peppercorns and bay leaves in a medium saucepan. Add water to a depth of 1 1/2 inches, cover and place over medium heat. Bring to a boil, lower heat and simmer gently for approximately 1 hour, or until the beef is tender. Remove beef cubes from broth and set aside. Do not discard the broth.
• While beef is cooking, preheat oven to 350 degrees. Cut 2 slices of bread into 1/4-inch cubes. Place in a pan in the oven, and toast until they are golden brown.
• Add giblets to beef broth, return to heat, and simmer gently for 15 to 20 minutes, or until cooked through. Remove from broth and set aside.
• Remove the peppercorns and bay leaves from the broth. Taste the broth. If it has a good, strong, meaty flavor, use as is. Otherwise, intensify the flavor by reducing until you have 1/2 cup.
• If using a food processor (see note), place the beef cubes, a few at a time, in the bowl and process briefly until meat is coarsely chopped. Do not overprocess. The meat should not be finely minced or pasty in texture but should have the consistency of cooked hamburger. Place chopped beef in a large bowl.
• Remove the meat from necks and add it, together with the other giblets, to the processor bowl. Process in a similar manner as the beef. Add to the beef.
• Add potato, celery and onion to food processor bowl, and process to chop and mix well. Add to the meats.
• Soak the remaining 2 slices of bread in a little water, squeeze dry, tear into pieces, and add to the meats. Add 1/2 cup of broth, the salt and sage to the meats, and mix very well, using your hands.
• Just before stuffing the turkey, add toasted bread cubes to the mixture. Mix well. Do not stuff the turkey until you are ready to put it in the oven. If you wish, the stuffing may be made a day ahead of time, but it must be kept refrigerated until ready to use.
• If you have more than enough stuffing, place the remainder in a well-greased loaf or brownie pan, cover with foil, and bake for 1 hour. Remove foil for last 15 minutes of cooking to crisp the top.

Steps:

• Melt 75g of the butter in a frying pan over a low heat. Add the onions and fry for 6 mins until softened. Add the garlic and cook for 2-3 mins, then add the tomatoes, pepper, thyme and chilli (in one piece), and cook for a further 6-8 mins until softened. Season to taste. Stir through the remaining 25g butter and allow to melt.
• Stir in the breadcrumbs, making sure all the ingredients are fully combined, then mix in the ketchup. Leave to cool. Will keep chilled for up to 24 hrs. Remove the chilli, then use the stuffing to fill the cavity of a turkey or chicken, and roast following pack instructions.
• Alternatively, tip the stuffing into a roasting tray. Heat the oven to 200C/180C fan/gas 6 and cook for 20-25 mins to serve with turkey, chicken, or a vegetarian main.

Steps:

• Combine 1 cup onion, bacon and carrot in heavy medium skillet. Cook over medium heat until vegetables begin to brown, stirring occasionally, about 12 minutes. Mix in ham, then breadcrumbs. Cool filling completely.
• Using meat mallet or rolling pin, pound each beef slice between sheets of waxed paper to 6x4-inch rectangle. Spread 1 1/2 teaspoons mustard over each beef slice. Spoon 3 tablespoons ham mixture onto center of each slice. Gently press filling out to cover meat and adhere, leaving 1/2-inch border on all sides. Place 1 pickle wedge parallel to 1 long side on each beef slice. Fold in short sides. Roll meat over pickle jelly roll style, enclosing filling completely. Secure with toothpicks. (Can be made 4 hours ahead. Cover and chill).
• Melt butter in heavy large skillet over medium-high heat. Add 1 cup onion; sauté until golden, about 8 minutes. Mix in paprika. Add beef rolls; turn to coat with butter. Add broth; bring to boil. Reduce heat to medium, cover and simmer until beef is tender, turning rolls occasionally, about 40 minutes.
• Using tongs, transfer beef to platter. Tent with foil. Increase heat to medium-high; boil until liquid is reduced to sauce consistency, about 15 minutes.
• Remove toothpicks from beef. Top meat with sauce and serve.

Steps:

• In a large bowl, combine sugar and oil; mix well. Add all remaining ingredients. Chill several hours or overnight.