Gingerbread Stuffing Recipes

Steps:

• In a blender or food processor, combine the chiles, half of the lemon (pulp, peel and all), ginger and garlic. Pulse together until finely chopped. (Or, finely chop ingredients together with a large knife.)
• Transfer to a bowl, and add the bread, caraway seeds and melted butter. If the stuffing seems dry, squeeze the remaining lemon half over the mixture and toss again.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Steps:

• Finely chop the onions and apple, using a food processor or by hand.
• Heat the butter and oil in a large wide saucepan and fry both onions and apples until soft, about 10-15 minutes.
• Now very finely chop the bacon in the processor, and add this to the softened onion and apple mixture.
• Cook everything, stirring frequently, for about 5 minutes more; then add the orange zest.
• Take the pan off the heat and let it cool a little; then mix in the gingerbread crumbs.
• Add the beaten eggs and pepper; mix well.
• You can use the stuffing to stuff the cavity of your turkey, or cook all of it in a buttered baking dish or loaf pan.
• Bake at 350° for 30-35 minutes.
• Let the cooked stuffing sit in its terrine for 10 minutes before turning it out and slicing it.

Steps:

• Heat oven to 325°F. Grease and flour bottom and sides of square pan, 9x9x2 inches.
• Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.