From: wilkins@scubed.com (Darin Wilkins)
Newsgroups: rec.food.cooking
Subject: Holiday stuffing recipes
Date: 13 Nov 92 04:47:55 GMT
Article-I.D.: scubed.1992Nov13.044755.4875
Organization: S-CUBED, A Division of Maxwell Labs; San Diego CA

I have posted this article each of the last 2 years (around [US]
Thanksgiving) so net.veterans can hit 'n' now.  Since the net is
getting the annual request for turkey stuffing recipes, and there are
several different types (including a spicy southwestern style, which
has been the subject of a couple of requests) included here, it seems
appropriate to post it again.

One of the recipes uses 'Kashi', which is a mixture of grains and
sesame seeds, created by a local (San Diego) couple and marketed by
them.  Kashi contains oats, brown rice, rye, hard winter red wheat,
barley, triticale, raw buckwheat, and sesame seeds.  It is very high in
fiber and low in fat and sodium.

It is available in some supermarkets, although it is aimed primarily at
the health food market.  According to to someone I spoke to at the
company headquarters, it is available through every health food store
in the US.  If the store does not stock it, they can order it easily.
It is also available in many countries outside the US, and would most
likely be found in health food stores there.  If you cannot find it,
you can contact the company and they will either tell you where there
is a distributor in your area, or sell you a box by mail.  The box
contains 3 packets (each packet is 1 cup, uncooked, and 6.5 ounces) and
costs about $2.50 - $3.00 (US).  The box also contains a pamphlet which
has about 25 suggested recipes for Kashi, including the stuffing recipe
below.

The company address is:

Kashi Company
PO Box 8557
La Jolla, Ca 92038.
Phone 619-454-6186.

Standard disclaimer applies.

The original article follows:
--------------------------------------------------------------------

In 1990, the San Diego Union asked readers to submit their favorite
turkey stuffing recipes for evaluation.  A panel of food experts picked
12 of the 175 submissions for preparation and tasting.  The 12 recipes
were prepared by chefs at one of San Diego's best restaurants (George's
at the Cove) and judged by a panel of food professionals.  The winning
recipes are diverse and anyone who is looking for something different
in the way of a holiday stuffing recipe should find several candidates
here.

Most of the recipes assume that the stuffing will be cooked in the
turkey.  Only a few give directions for baking the stuffing separately.
Also, the recipes differ in the manner that they state the quantity of
stuffing the recipe makes.  A rough rule of thumb, useful for conversion,
is to use 1/2 to 3/4 C of stuffing per pound of bird.

The following recipes were the winners and runners-up:

-------------------------------------------
First:  Diane Eveland's Ratatouille with Wild Rice Stuffing
                      (10-12 servings)

Rinse with hot water and drain:

 1 1/3 C uncooked wild rice.

In saucepan, heat to boiling:

 The rinsed wild rice
 3 C chicken stock.

Cover and simmer 45 min, or until broth is absorbed.

In large skillet, heat:

 1/4 C olive oil.

Add to the heated oil:

 1 red pepper, cubed
 1 green pepper, cubed
 1/2 pound fresh mushrooms, sliced
 1 C onions, thinly sliced
 2 cloves garlic, minced.

Saute over medium-high heat until onion is translucent, about 5 min.
Place in large bowl.

In the same skillet, add:

 2 Tbl olive oil
 3 medium zucchini, cubed.

Saute until zucchini are tender, about 5 min.
Add to vegetables in bowl.

In the same skillet, add:

 3/8 C olive oil
 1 medium eggplant, cubed.

Saute until eggplant is tender, about 5 min.

Return all vegetables to skillet.  Add:

 cooked wild rice
 1 C cashew nuts, chopped
 4 medium tomatoes, cubed
 1/4 C parsley, chopped
 1 to 2 tsp salt
 1/4 tsp pepper.

Stir to combine and check seasonings.

Stuff turkey, or place in baking dish and bake in 350 degree oven
until heated through.

-------------------------------------------

This one has some 'kick' to it, and provides a sharp contrast to the
mild-tasting turkey.

Second:  Marina Torpy's Southwestern Firebird Stuffing (10 Cups)

The day before stuffing is to be made, cover with a paper towel and
let sit overnight:

 15 C white bread cubes (yes, fifteen cups)
  3 C corn bread, crumbled (approximately one 8- or 9-inch pan of
      cornbread).

To prepare stuffing -

In large Dutch oven (about 8 quarts), melt:

 1 C butter or margarine.

Add:

 1 large onion, diced
 1 red bell pepper, diced.

Saute over medium heat 5 to 10 min.

Add:

 1 tsp salt
 1/2 tsp freshly ground pepper
 2 tsp fresh minced garlic
 1 6 oz can pitted black olives, drained and sliced
 1 4 oz can jalapeno peppers, diced.

Remove from heat and add:

 3 eggs, slightly beaten.

Mix together well.

Add white and corn breads and mix well.  Stuff turkey.

-------------------------------------------

Third:  Larry Rasmussen's Turkey Stuffing (about 9 Cups)

Remove giblets from turkey.  Place in small saucepan.  Add just enough
water to cover.  Season with salt and pepper and bring to a simmer.
Cook until done while you prepare the other ingredients.  Drain
(reserve the giblet broth) and chop finely.

In a large skillet, cook:

 1 lb bulk pork sausage.

Crumble sausage while it cooks.  Remove cooked sausage to a bowl,
leaving fat in pan.

Add to the sausage fat:

 2 large onions, chopped
 1 or 2 cloves of garlic, peeled and finely chopped
 1 C celery, chopped (about 3 or 4 ribs).

Saute until onions are just soft.  Do not brown them.  Remove mixture
from pan and add to cooked sausage.

In a very large bowl, mix together:

 8 C stale bread cubes (Italian or French, but not sourdough; or use
   half whole wheat and half white bread)
 2 small (or 1 large) tart apples (Pippin, Granny Smith), peeled, cored,
   and chopped
 1 8 oz can water chestnuts, drained and chopped
 1/2 lb fresh mushrooms, wiped clean and chopped
 1 Tbl poultry seasoning (or 1 tsp each sage, rosemary and thyme)
 1 Tbl mixed Italian herbs (or 1 tsp each basil, oregano and marjoram)
 the sausage-onion mixture
 the cooked, chopped giblets.

In a small bowl, mix together:

 1/4 C dry vermouth
 2 Tbl Worchestershire sauce
 1/2 C of the reserved giblet broth.

Sprinkle this mixture over the stuffing, tossing it well to moisten it.
Continue tossing the stuffing while gradually adding more broth - about
another 1/2 C - (and a little more vermouth, if you like) until the
mixture is moist, but not soggy.

Season to taste with salt and fresh ground pepper, toss to mix, and use
to stuff turkey.

Proper preparation of the bird is important to the final taste of the
stuffing.  Rinse the bird well.  Dry inside and out with paper towels.
Halve 1 lemon (or large lime) and squeeze juice into the body cavities.
(Squeeze hard and rub well, so that some of the oil from the citrus
skin gets distributed along with the juice.)  Then shake some Tabasco
sauce into the bird and rub it around.  Salt and pepper the cavities
before stuffing.

-------------------------------------------
Though not among the winners, the following recipes were deemed worthy
of acknowlegement:

Joan Geiselhart's Bit of Italy Dressing (for a 12-14 lb bird)

Saute until red color disappears:

 1/2 lb mild Italian sausage
 1/2 lb ground beef.

Stir to prevent lumping.
Cool.

Mix the cooled meats with the following:

 1 lb ricotta cheese
 1/2 C grated Parmesan cheese
 4 eggs, beaten
 1/2 C raisins
 2 Tbl chopped parsley
 2 cloves chopped garlic
 2 Tbl sugar
 1 tsp salt
 1/4 tsp pepper.

Stuff turkey just prior to baking, or bake separately for 45 min at
325 F.

-------------------------------------------

Robin Schenck's Kashi Holiday Stuffing (for a 14-18 lb bird)

In a saucepan, bring to a rolling boil:

 2 C water.

Add:

 1 package Kashi Breakfast Pilaf.

Cover tightly and reduce heat to medium.  Steam for 25 min or until
all water is absorbed.  Remove from heat.

In a skillet, melt:

 1 Tbl butter or margerine.

Add:

 1 tsp garlic, minced.

Saute lightly.

Add:

 1 medium onion, chopped
 1/4 C bell pepper, diced
 1/4 C celery, diced
 1/8 tsp thyme
 1 small bay leaf.

Saute vegetables about 3 min.  Remove bay leaf.

Add:

 1/2 C chicken broth
 the cooked Kashi.

Blend well, then remove from heat and set aside.

In another skillet, melt:

 1 Tbl butter or margerine.

Add:

 2 C fresh pears, chopped
 1 C pecans, chopped
 1/4 C raisins.

Mix well and saute for 3 min.

Add fruit and nut mixture to Kashi and vegetable mixture.  Blend and
use to stuff turkey.

-------------------------------------------

Carol Pahl's Pennsylvania Dutch Apple Stuffing (for a 12-14 lb bird)

In a 5 quart Dutch oven, melt over medium heat:

 1/2 C butter or margarine.

Add:

 4 stalks celery, chopped
 2 C onion, chopped.

Cook 3 to 5 min.

Add:

 3 large Rome apples, peeled, cored, and diced
 1 C walnuts, chopped
 1/2 C golden raisins
 1 1/2 tsp salt
 3/4 tsp rosemary
 3/4 tsp thyme
 1/2 tsp pepper.

Cook 5 min longer, stirring frequently and mixing well.
Remove from heat.

Stir in:

 1 1/4 C apple juice
 12 slices pumpernickel bread, cut into 1/2 inch cubes
 12 slices firm-textured white bread, cut into 1/2 inch cubes.

Mix well.  Stuff turkey.
-------------------------------------------

J. E. Weber's Apricot Stuffing (for a 16-18 lb bird)

In a heavy pan, melt:

 1 C butter.

Add:

 1 1/2 C onion, chopped
 1 1/2 C celery, chopped.

Saute.

In another pan, saute:

 3/4 lb ground pork sausage
 3/4 lb fresh mushrooms, chopped.

Drain.

In large bowl, combine:

 5 C whole wheat bread crumbs
 5 C white bread crumbs
 1 Tbl salt
 2/3 tsp fresh ground pepper
 1 tsp sage
 1/2 tsp thyme
 1/2 tsp rosemary
 1/2 tsp nutmeg
 3/4 C good white wine
 3/4 C chicken stock
 1 C dried apricots, chopped
 1 egg, beaten
 the onion mixture
 the sausage mixture.

Mix well.  Stuff turkey just before roasting.

darin
wilkins@scubed.scubed.com
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