Traditional Stuffing Recipes

Cornbread Cranberry Stuffing is a flavorful and beautiful stuffing for your Thanksgiving turkey.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 1 pan Easy Cornbread
• 8 slices thick cut bacon
• 2 tablespoons butter, melted
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 cup dried cranberries
• 1 cup small whole pecans
• 1 Granny Smith apple, peeled and chopped
• 2 tablespoons butter, melted
• 1/3 cup applesauce
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon fresh thyme leaves

Preparation:

Bake Easy Cornbread according to directions. Let cool for 15 minutes, then cut into cubes. If you want to use a mix instead, be sure to use two 7-ounce boxes of mix; just one box doesn't make enough. Cook bacon in large saucepan until crisp; drain and set aside. Drain pan; do not wipe out. Add 2 tablespoons butter, then onions and garlic; cook and stir until light brown, about 8-9 minutes.
Place cornbread cubes in pan; add bacon, onion, garlic, cranberries, pecans, and apple; toss to mix. In small bowl combine 2 tablespoons melted butter, applesauce, broth, salt, pepper, and thyme leaves; drizzle over cornbread mixture and toss to mix.
Stuff into neck and large cavity of turkey; skewer to close. Roast according to directions for stuffed turkey.
Or you can put the stuffing into a greased 2-quart pan. Refrigerate until 1 hour before it's time to eat; then bake at 350 degrees F for 45-55 minutes until stuffing is hot. Serves 8-10

Chestnut Stuffing

This traditional stuffing recipe, using fresh chestnuts, if very delicious and rich.

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 75 minutes

Ingredients:

• 2 cups whole chestnuts
• 1 cup butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried marjoram leaves
• 1 tsp. poultry seasoning
• 1 pound white bread, cubed and dried overnight
• 1 pound whole wheat bread, cubed and dried overnight
• 3 eggs
• 1/3 cup milk

Preparation:

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover saucepan, reduce heat to medium, and simmer 25 minutes, or until chestnuts are tender when pierced with a knife. Drain the pan and let the chestnuts cool until you can handle them. Carefully peel the chestnuts using a very sharp knife and chop coarsely. (You can substitute two cups of canned chestnuts, rinsed and drained; while this is easier, it isn't as authentic! It's your choice.)
Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt butter. Stir in chestnuts, onion, garlic, salt, pepper, marjoram, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture. Toss with your hands gently to coat everything well.
Use this mixture to stuff into a seasoned turkey. Roast the direction according to roasting tables. If stuffing is left over, place it in a greased casserole and bake at 350 degrees F for 30 to 45 minutes, until top is crisp and lightly browned. Serves 16

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