Sunnys Crowd Sourced Stuffing Recipes

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SUNNY'S SIMPLE STUFFING



Sunny's Simple Stuffing image

This stuffing is great on its own, or choose the add-in combination that best suits your meal.

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 8 to 10 minutes

Number Of Ingredients 20

One 12-ounce bag stuffing mix, such as Pepperidge Farm
1/4 cup loosely packed chopped fresh parsley
4 tablespoons unsalted butter
1 cup chopped celery
1 cup chopped onions
1 tablespoon chopped fresh thyme
5 to 6 fresh sage leaves, chopped
4 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock
8 ounces sausage, sauteed
1 green bell pepper, chopped and sauteed
1 red bell pepper, chopped and sauteed
1 yellow bell pepper, chopped and sauteed
8 large oysters (about 1 cup)
2 hard-boiled eggs, coarsely chopped
1 cup dried apricots, diced
1 bulb fennel, sliced and sauteed
1 cup walnuts, toasted and chopped
2 apples, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix the stuffing mix with the parsley and set aside.
  • In a large pan on medium heat, add the butter, celery, onions, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). If using one of the add-in combinations, mix in the ingredients carefully.
  • Pour the mixture into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more.

SUNNY'S ITALIAN SAUSAGE HOLIDAY STUFFING



Sunny's Italian Sausage Holiday Stuffing image

Make and share this Sunny's Italian Sausage Holiday Stuffing recipe from Food.com.

Provided by Hidden Valley

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 lb Italian sausage (remove from casing and break up or chop)
4 tablespoons unsalted butter
2 scallions, finely chopped
1 cup finely chopped celery (about 2 stalks)
1 cup finely chopped vidalia onion
1/2 cup dried cranberries
2 (1 ounce) packets Hidden Valley® Farmhouse Originals Homestyle Italian Dressing & Seasoning Mix
4 cups plain stuffing cubes
4 cups low sodium chicken broth, plus more for texture
cooking spray

Steps:

  • Preheat oven to 350 degrees F. Sauté the sausage. In a large pan on medium-high heat, add olive oil and sausage. Cook until heated through and browned. Remove to a large bowl along with any remaining fat from the pan.
  • Sauté the vegetables and fruit. In the same pan add butter and melt on medium heat. Add scallions, celery, onion, cranberries and Hidden Valley® Homestyle Italian Dressing & Seasoning Mix. Cook while stirring until the vegetables are tender and cranberries become a bit plump, about 6-8 minutes. Remove all to the bowl with the sausage.
  • Mix stuffing. Add stuffing cubes to the bowl and toss. Pour over the chicken stock adding ¼ cup or so more if cubes are not moist enough, this should feel like thick mashed potatoes.
  • Bake stuffing. Coat the bottom and sides of an 8" x 8" baking dish with cooking spray. Pour in stuffing and press down, leveling off the top with a rubber spatula or back of a spoon. Bake until top is golden, about 35-40 minutes.

Nutrition Facts : Calories 942.7, Fat 64.6, SaturatedFat 22.6, Cholesterol 95.2, Sodium 2514.8, Carbohydrate 57.7, Fiber 7.8, Sugar 8.3, Protein 33.8

"SIMPLE IS BEST" DRESSING



Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.

Provided by Victoria Granof

Categories     Thanksgiving     Bon Appétit     Side     Stuffing/Dressing     Herb     Onion     Bake     Celery     Peanut Free     Tree Nut Free     Soy Free     Vegetarian

Yield 8-10 servings

Number Of Ingredients 12

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

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).

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