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December 19, 2013  | Everyday Recipes
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December Recipes
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December 19, 2013  |  Messages and Recipes

Best of the Best Recipes from the Past 
Extra Recipe Edition

Granny B's Cornbread and Bread Stuffing

4 to 6 c. baked corn bread
1-1/2 c. Progresso Italian bread crumbs
2 tbsp. dry parsley
1/2 tsp. onion powder
1 1/2 tsp. chicken bouillon
1 1/2 c. water

To baked corn bread, add Progresso Italian bread crumbs, parsley, onion powder, chicken bouillon and water. Heat oven to 350 degrees. Mix all ingredients and add water, tossing with fork. Place in pan or greased dish (use Pam, if possible) and bake 45 minutes. Serves 1/2 cup portions to 8 to 12 persons.
Granny B
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Pennsylvania Dutch Potato Stuffing Recipe

2 c. hot mashed potatoes
1 egg, well beaten
4 c. dry bread cubes
3 tbsp. butter or margarine
1/4 c. chopped parsley
1/2 c. chopped onion
1 tsp. salt
1/2 tsp. poultry seasoning
Pepper to taste

Combine potatoes and egg. Sauté cubes in butter. Combine potato mixture with bread cubes. Stir in remaining ingredients; mix well. Makes 6 1/2 cups stuffing for a 6 pound turkey.
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Pennsylvania Dutch Bread Stuffing Recipe

6 c. soft bread crumbs
1 egg
1 c. milk
1 sm. onion, minced
1/4 c. celery, cut fine
2 tbsp. margarine or butter
1 tsp. salt
1/8 tsp. pepper
2 tbsp. minced parsley

Add beaten egg and milk to bread crumbs. Sauté the onion and celery in the melted butter until brown. Add saffron to onion and celery mix, then add to the bread also the minced parsley. Mix well. Stuff fowl (enough for 5 pound fowl) or put into greased casserole and bake for 1 hour at 350 degrees.
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Pennsylvania Dutch Sausage Stuffing Recipe

1 lb. sausage (link)
1 c. diced bacon
1 lg. onion, chopped
1 c. celery, chopped
1/2 lb. mushrooms, sliced
2 apples, cored, sliced and diced
1 c. chopped parsley
1 tsp. each sage and thyme
1 loaf firm white bread, dried and cut in cubes
2 c. chicken broth
Salt and pepper to taste

In large skillet, fry sausage and bacon until crisp. Remove sausage and cut into 1 inch pieces. Replace in skillet and add onion, celery, mushrooms, apples, parsley and herbs. Sauté for 5 minutes. Stir in bread cubes and chicken broth. Season to taste with salt and pepper. Cool. Stuff turkey (10-12 pound) just before placing it in the oven or put in casserole and bake in a 350 degree oven for 1 hour.
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There are have been many outstanding recipes in the past 17 years. The next newsletters will contain the best of the best tried and tested recipes.
Nancy Rogers

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Susan's Sage Stuffing Recipe

6 c. dried bread crumbs
2-3/4 c. hot pineapple juice
1/4 c. olive oil
1/2 c. raisins
1/4 tsp. cardamom
1/2 c. finely chopped celery and onions
3 c. apples
1/2 c. shelled chopped walnuts
1/2 c. dates, chopped
3 finely chopped figs
1 c. soaked chopped prunes

In skillet, sauté celery and onion in olive oil on low heat, covered. In a large bowl, combine the rest of the ingredients, crumbs, fruits, nuts and spice with hot juice. Mix well with hands or wooden ladle. Turn in sauté celery, onion and oil mix again. Should yield adequately to stuff 5 lbs. chicken or small turkey.
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Chestnut Stuffing Recipe

1 lb. fresh chestnuts
1-1/2 lbs. ground beef
1/2 lb. bulk pork sausage
1 c. onion, chopped
1 c. celery, chopped
3-1/2 c. turkey or chicken broth
1 c. long grain rice
1 c. raisins
1/2 c. slivered almonds
2 tbsp. turkey or chicken drippings
1-1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. pepper
2 eggs, beaten

Cut a slash in chestnuts with a sharp knife. Roast on baking sheet in 450 degree oven for 5 or 6 minutes, cool. Peel and coarsely chop. In a 12 inch skillet, cook ground beef, sausage, onion and celery until meat is browned and vegetables are tender. Drain off fat. Add 3 cups of broth, chestnuts, uncooked rice, raisins, almonds, drippings, salt, cinnamon, and pepper. Cover; simmer for 30 minutes. Remove from heat. Combine remaining 1/2 cup broth and eggs; stir into rice-meat mixture. Use to stuff a 16 to 18 pound turkey or bake covered in two 1-1/2 quart casseroles in 325 degree oven for 30 to 35 minutes. Makes about 9 cups.
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Crockpot Stuffing Recipe

1 c. butter
2 c. chopped celery
1 c. chopped onion
1 tsp. poultry seasoning
1 1/2 tsp. leaf sage (crumbled)
1/2 tsp. pepper
1-1/2 tsp. salt
1 tsp. leaf thyme (crumbled)
2 eggs (beaten)
4 c. chicken broth
12 c. dry bread crumbs

Mix butter, celery, onion, spices, eggs and broth together. Add crumbs; stir and blend. Cook in slow cooker on high for 45 minutes. Reduce heat to low for 6 hours.
Yields: 10 to 12 servings.
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Giblet Stuffing Recipe

In small saucepan over high heat, heat to boiling giblets, one celery stalk cut up, one medium onion, one teaspoon salt and enough water to cover. Reduce heat to low; cover and simmer 30 minutes. One hour for large giblets or until fork tender; drain, reserving liquid for gravy. Discard celery and onion. Coarsely chop giblets.

1 c. butter or margarine
2 c. diced celery
1-1/2 c. chopped onions
1/4 c. finely chopped parsley (optional)
2-1/4 tsp. salt
2 tsp. poultry seasoning
1 tsp. pepper
16 c. lightly packed fresh bread cubes
3 eggs, slightly beaten
Cut up cooked giblets

In large saucepot over medium heat in hot butter or margarine, cook celery and onion until tender, about 10 minutes. Add parsley, salt, poultry seasoning and pepper; mix well. Stir in bread cubes and eggs; mix well. Makes enough stuffing for 8-11 pound turkey, about 8 cups.
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Giblet Stuffing #2 Recipe

3/4 c. butter
2 c. chopped celery
2 c. chopped onion
5 c. dry bread crumbs
1 tsp. sage
1- 1/2 c. chopped, cooked giblets
1- 3/4 tsp. salt
1/4 c. melted butter
1 egg (can be added if you want)
1/4 tsp. poultry seasoning

Melt 3/4 cup butter in a large skillet; add celery and onions; sauté until tender. Combine bread, giblets, salt, parsley, sage, poultry seasoning and melted butter. Mix, then add sautéed vegetables and a little water to make stuffing moist.
Makes about 10 cups dressing.
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Oyster Stuffing Recipe

3 pts. oysters
3/4 c. butter or margarine
1-1/2 c. chopped celery
1-1/2 c. chopped onions
12 c. dry bread cubes
3 tbsp. chopped parsley
3 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. black pepper

Drain oysters, reserving the liquid, chop. Melt butter in skillet. Add celery and onion and cook until tender but not browned. Combine oyster, celery, onion, bread cubes, parsley, salt, poultry seasoning and pepper and mix well. Moisten stuffing with oyster liquid if necessary. Makes enough stuffing for 10 to 15 pounds turkey.

NOTE: Stuffing may be baked in lightly greased casserole at 325 degrees for 45 minutes to 1 hour or until heated through.
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Apple Pecan Stuffing Recipe

1 c. chicken broth
1/2 c. chopped celery
1/4 c. chopped onion
4 tbsp. butter or margarine
1/2 tsp. salt
4 c. toasted whole wheat bread (8 slices)
2 med. apples, pared, cored & chopped
1/2 c. chopped pecans
1 tsp. ground sage
1/4 tsp. (more is better) cinnamon
1/8 tsp. pepper

In a 1 quart saucepan, combine broth, celery, onion, butter and salt. Cover. Bring to boiling; simmer 5 minutes or until vegetables are tender. In large mixing bowl, combine bread cubes, apples, pecans, sage, cinnamon and pepper. Pour broth over mixture; toss gently to moisten. Stuff loosely into bird. (Or turn into a greased 1-1/2 quart casserole; bake covered in a 350 degree oven for 25-30 minutes.) Makes 6 cups. A double recipe fits In an 18- 1/2 pound turkey.
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Ida's Old Fashioned Bread Stuffing Recipe

4 c. diced celery
1 c. onion, chopped
1 c. margarine
4 qt. dry bread cubes
1 tbsp. salt
1-1/2 tsp. poultry seasoning
1/2 tsp. sage
1/2 tsp. pepper
Hot broth or water

Cook celery and onion in hot margarine, until transparent. Turn into large bowl. Add other ingredients; mix well. Makes enough stuffing for 14 to 18 pound turkey. If a moist dressing is preferred add more broth.
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Karen's Bread Stuffing Recipe

1 c. celery
1 c. chopped onion
1 tbsp. poultry seasoning
4 tbsp. butter
1 can Campbell's chicken broth
10 c. dry bread cubes

In saucepan cook celery and onions with poultry seasoning in butter until tender. Add broth. Mix lightly with bread cubes. Spoon into 2-quart casserole. Bake at 350 degrees for 45 minutes. Makes about 8 cups stuffing or enough for a 10-pound turkey.
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