Aunt Lisas Stuffing Recipes

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Steps:

• Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne and parsley. Stir in the clams and creole mustard. Fold in enough bread crumbs to bind the mixture. Pack the mixture into each shell and tie with the butcher's twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley and Essence.

Steps:

• Place bread cubes in a large bowl.
• Heat oil in a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onions, celery, 1/2 cup butter, and garlic. Saute until onions appear translucent, about 5 minutes.
• Add sage, parsley, savory, salt, pepper, Italian seasoning, marjoram, thyme, and nutmeg; mix well. Stir in 1 cup broth.
• Slowly pour broth and sausage mixture over bread cubes, stirring continuously as you pour. Add additional broth and butter as desired.
• Stuffing is ready to bake in the oven or stuff in the bird.

Steps:

• Spray a 8 x 8 inch baking pan with non-stick cooking spray.
• Preheat oven to 350 degrees F.
• In a large bowl, mix together dry stuffing mix, diced apples, diced celery, diced onion, and mushrooms.
• Add butter to boiling water and let it melt, then pour over stuffing mixture in bowl.
• Mix well until all ingredients are moistened.
• Spread stuffing mixture in prepared pan.
• Bake for 35-40 minutes or until the stuffing is thoroughly heated.
• Keep warm until serving.

Steps:

• To the giblets, add the vegetables and stew in a covered pan until soft.
• Add the stock to the bread crumbs to soften and use the liquid from the stewed vegetables too.
• Add the eggs and seasonings to taste.
• Add the giblet and vegetable mixture and adjust seasonings.
• Bake in a greased deep dish at 350 degree F. for 1 hour.

Steps:

• Make cornbread from Jiffy mix. Cut into cubes and toast in 200 degree oven for 30 minutes. Meanwhile, cook together sweet Italian sausage, chopped onion and chopped celery. Do not drain. Toss together, in the biggest bowl or pot you have, the cornbread cubes, undrained sausage, onion and celery mixture, chopped pecans, ground sage, salt, pepper and chopped water chestnuts. Sprinkle with 1-2 cans of chicken broth until moist. Transfer to a casserole dish. Can sit for a day or two. Before baking, sprinkle with a little more chicken broth. Bake at 350 for 30-40 minutes.