Croutettes Stuffing Recipes

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LEFTOVER STUFFING (DRESSING) CROQUETTES RECIPE



Leftover Stuffing (Dressing) Croquettes Recipe image

Provided by Jerry

Categories     Holiday Leftover Recipes

Time 40m

Number Of Ingredients 8

Leftover Turkey Dressing (about 3 cups)
Approximately 1 cup chicken stock, turkey stock or water (If needed).
1 onion, diced
2 cups greens (collard, mustard, turnip, kale, whatever you have around.), chopped.
1/2 cup cooked ham, diced
1 to 1-1/2 cups leftover turkey gravy
Olive oil and butter, for cooking.
Salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees.
  • Pour stock over leftover dressing until it is wet enough to form into patties (Depending on your dressing, stock may not be necessary at all, but I needed about 1/2 cup for mine.) Press stuffing into balls approximately the size of your palm, arrange on a cookie sheet. Cover with damp paper towels and set aside.
  • Bring 4 quarts of water to a boil. Add greens and boil for approximately 10 minutes. Drain well.
  • Heat 2 Tbsp olive oil and 2 Tbsp of butter in a skillet over medium heat. Add onions and cook, stirring often, until translucent. Add greens and cook, stirring frequently until greens are wilted and fragrant. Add ham and toss to heat through.
  • Reheat leftover turkey gravy.
  • Remove paper towels from stuffing patties and discard. Bake at 400 degrees until crisp on the outside. (About 10 minutes.)
  • Place dressing on a plate. Top with ham and greens. Pour gravy over the top. Serve with leftover ham or turkey.

Nutrition Facts : Calories 207 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 856 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BASIC STUFFING



Basic Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Number Of Ingredients 0

Steps:

  • Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

CROUTETTES STUFFING



Croutettes Stuffing image

Number Of Ingredients 5

2 (6-ounce) packages Kellogg's® seasoned stuffing mix
1 cup finely chopped celery
1/2 cup chopped onion
1 cup margarine or butter
2 cups hot chicken broth

Steps:

  • 1. Pour Kellogg's® Stuffing Mix into large mixing bowl.2. Cook celery and onions in margarine until tender. Add mixture to stuffing mix while tossing gently. Stir lightly while adding hot chicken broth.NOTE: * If desired, omit celery and onions. Mix melted margarine with stuffing mix before adding chicken broth.* Amount of broth may be varied depending on preference for fluffy or more moist stuffing.

Nutrition Facts : Nutritional Facts Serves

DAD'S WONDERFUL SAUSAGE TURKEY STUFFING



Dad's Wonderful Sausage Turkey Stuffing image

Everyone loved to come to our house for Thanksgiving because my Dad made the best stuffing! There was never any left over.This will stuff a 16 - 20 lb. turkey, plus some!

Provided by Terri F.

Categories     Thanksgiving

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb sausage (good quality)
3 (6 ounce) boxes Kellogg's croutettes ((or your favorite herb seasoned cubed stuffing)
1 large onion, diced
4 stalks celery, sliced
1 teaspoon poultry seasoning
1/4 cup butter
8 ounces chicken livers
turkey giblets
turkey neck bone
4 -5 cups water

Steps:

  • In large pan (dutch oven) brown sausage, scrambling while browning until sausage is in small pieces.
  • Do not drain!
  • Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
  • Bring to a boil, then cover and simmer for 90 minutes.
  • Remove livers, giblets, and neck bone.
  • Discard neck bone, chop livers and giblets into small pieces and return to stock.
  • Put Croutettes into large bowl.
  • Add stock with meat and vegetables until all croutons are well moistened.
  • You will use most if not all of the stock, as you want the croutettes to be very moist.
  • Stuff turkey, and put remainder of stuffing into 2 quart casserole dish.
  • Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees.

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