Sunnys Crowd Sourced Stuffing Recipes

SUNNY'S SIMPLE STUFFING

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

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.

"SIMPLE IS BEST" DRESSING

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).