From: red@prc.unisys.com (Rebecca Davis)
Subject: RECIPES: Different turkey stuffings
Reply-To: red@prc.unisys.com
Organization: Paramax Systems
Date: Thu, 19 Nov 1992 14:40:31 GMT

Thanks to Gourmet magazine, here are some stuffing recipes which
are a nice change from the Pepperidge farm boxed stuff:

COUSCOUS STUFFING WITH GOLDEN RAISINS and PISTACHIOS

2 c finely chopped onion
1/2 c finely chopped carrot
1/2 c finely chopped celery
1 large minced garlic clove
1/4 c + 2 T olive oil
2/3 c finely chopped red bell pepper
1/3 c finely chopped pistachios
1/2 c golden raisins
3 T finely chopped parsley leaves
1/4 t cinnamon
1 t cumin
1 1/2 t ground coriander seed
1/4 t dried thyme
1/3 c thinly sliced scallion
2 1/4 c water
1 2/3c (10 oz box) couscous

If baking the stuffing separately:
1/4 c chicken broth 
2 T unsalted butter

Cook onion, carrot, celery, and garlic in 1/4 of oil over moderately low
heat until veggies are soft.  Add bell peper and cook 3 more minutes.
Add pistachios, raisins, parsley, cinnamon, cumin, coriander, thyme,
scallion.  Salt and pepper to taste.  Cook and stir for another minute,
then put in a large bowl.

Combine water and remaining olive oil, add salt to taste.  Bring to boil.
Stir in couscous and let stand covered for 5 minutes or until liquid is
absorbed.  Fluff with fork.  Add to veggie mixture, salt and pepper it, 
and combine everything GENTLY.  Let cool, then stuff 12-14 lb turkey.

If baking separately, put stuffing into buttered 3-4 qt casserole, drizzle
with broth, dot top with butter.  Bakd in middle of 325 degree oven 
for 30 minutes covered and 30 minutes uncovered. 

Serves 8 to 10.


MUSHROOM, WALNUT, and CURRANT STUFFING

2 c finely chopped onion
1 c finely chopped celery
1/2 unsalted butter (1 stick)
 plus 2 T if baking separately
1 1/2 lb mushrooms, chopped
1/2 c currants
3/4 t dried sage
3/4 t dried thyme
3/4 c finely chopped walnuts, toasted
10 slices of homemade type white bread, cut
  into 1/2 inch cubes, toasted and cooled
1/2 c chicken broth if baking separately

Cook onion and celery in 1 stick of butter over moderately low heat
stirring occasionally until veggies are softened.  Add mushrooms,
and cook until mushrooms are tender and all but about 1/3 c of liquid
is evaporated.  Add currants, sage, thyme, and salt and pepper to taste.
Cook for 1 minute, stirring.  Put in bowl, add walnuts, toasted bread 
cubes, salt and pepper to taste.  Combine stuffing gently.

Let cool completely before stuffing 12-14 lb turkey.

To bake separately, follow instructions in previous recipe.


SMOKED OYSTER, HAM, and RYE BREAD STUFFING

2 c finely chopped onion
1 c finely chopped celery
1 green bell pepper, finely chopped
1 stick unsalted butter, plus
   2 T if baking separately.
1/2 lb cooked ham, chopped fine
1/2 t dried marjoram
3/4 t dried thyme
cayenne to taste
3 3/4 oz can smoked oysters, drained well and chopped
10 slices of rye bread, cut into 1/2 inch cubes, toasted,
   and cooled (about 8 cups)
3/4 c chicken broth if baking separately

Cook onion, celery, and bell pepper in 1 stick of the butter, stirring
occasionally, moderately low heat, until veggies are soft.  Add ham, and
cook over moderate heat, stirring occasionally, until ham is lightly
browned.  Add marjoram, thyme, cayenne, and salt and pepper to taste.
Cook for 3 minutes, and add oysters.  Put in large bowl, add bread cubes
and salt and pepper to taste.  Combine stuffing gently.  Let cool completely
before using to stuff 12-14 lb turkey.

To bake separately, follow instructions in 1st recipe.


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