Uncle Rudys Famous Curry Stuffing Recipes

BASIC STUFFING

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.

DAD'S FAMOUS STUFFIES

Steps:

• Add 2 in. water to a stockpot. Add clams and chourico; bring to a boil. Cover and steam 15-20 minutes or until clams open., Remove clams and sausage from pot, reserving 2 cups cooking liquid; cool slightly. Discard any unopened clams., Preheat oven to 350°. Remove clam meat from shells. Separate shells; reserve 30 half-shells for stuffing. Place clam meat in a food processor; process until finely chopped. Transfer to a large bowl., Remove casings from sausage; cut sausage into 1-1/2-in. pieces. Place in a food processor; process until finely chopped. Add sausage, onion and seafood seasoning to chopped clams. Stir in stuffing cubes. Add reserved cooking liquid and enough water to reach desired moistness, about 1 cup., Spoon clam mixture into reserved shells. Place in 15x10x1-in. baking pans. Bake until heated through, 15-20 minutes. Preheat broiler., Broil clams 4-6 in. from heat 4-5 minutes or until golden brown. If desired, serve with lemon wedges and pepper sauce. Freeze option: Cover and freeze unbaked stuffed clams in a 15x10x1-in. baking pan until firm. Transfer to freezer containers; return to freezer. To use, place 3 stuffed clams on a microwave-safe plate. Cover with a paper towel; microwave on high until heated through, 3-4 minutes. Serve as directed.

THE BEST STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
• Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
• Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
• Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

UNCLE BILL'S STUFFED SWEET PEPPERS

Steps:

• Carefully cut out the stem portion of the peppers.
• Remove seeds and membranes carefully and discard.
• Place peppers (stand upright) in a large saucepan.
• Add 1/2 cup water, cover and bring to boil and parboil for 5 minutes.
• Drain well; set aside covered.
• In a medium saucepan, add rice and chicken broth and bring to boil.
• Reduce heat and simmer for about 20 minutes or until all liquid is absorbed.
• In a large frying pan, add olive oil, ground beef and chopped onion and saute' until mixture is lightly browned, about 5 minutes.
• Add chopped celery, sliced mushrooms, grated carrots, garlic powder, Italian herb seasoning mix, salt, pepper, crushed tomatoes including liquid, cooked rice, dill weed; mix well and bring to boil.
• Reduce heat to medium-low, cover and cook for about 15 minutes, stirring occasionally.
• Preheat oven to 350 degrees F.
• Carefully stuff peppers with mixture.
• Place stuffed peppers (standing up) in a deep, oven-proof casserole dish.
• Spoon any remaining mixture over peppers.
• In a small mixing bowl, mix together ketchup and water.
• Pour this sauce equally over the stuffing in each pepper.
• Cover casserole dish with a lid or tightly with aluminum foil.
• Bake in preheated 350 F oven for 20 minutes.
• Remove lid or foil, sprinkle grated mozzarella cheese on top of the stuffed peppers.
• Continue to bake uncovered at 350 F for another 10 minutes or until cheese melts.
• Serve hot.
• You may use a combination of red, orange, yellow or green peppers for a colorful presentation and a variety of taste.

BEST EVER RICE STUFFING

Steps:

• In a saucepan, saute rice in butter until brown, stirring frequently.
• Stir in contents of seasoning packet and orange zest.
• Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
• Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
• Stir in toasted pecans.